Recent content by dirtsailor2003

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  1. dirtsailor2003

    Sous vide Tri tip finished wi th a quick sear

    Tri tip in general is pretty tender. This does take it to another level though. Also if using a marinade I think it really helps impart more of the flavor into the meat.
  2. dirtsailor2003

    Sous vide Tri tip finished wi th a quick sear

    Thank you. Yes they are stainless. I need to clean them again it’s been a while.
  3. dirtsailor2003

    Sous vide Tri tip finished wi th a quick sear

    Thank you. The skull is actually a sponge, scrubby holder. I started adding into my pics when someone started posting my photos as cooks they had made.
  4. dirtsailor2003

    Sous vide Tri tip finished wi th a quick sear

    Thank you. The jar just keeps the bag from touching the metal part of the wand. Early on in my Sous vide adventuress I had a bag melt so not I put a jar in there to keep them Separated.
  5. dirtsailor2003

    Sous vide Tri tip finished wi th a quick sear

    Marinated a Tri tip for 24 hours then into the Sous vide at 125°f all day. Finished it with a quick sear on the BabyQ. I made a gravy from the bag drippings and used the pepperoncini like a chimmichurry. The night before I made fried rice so I served the steak on top of some of the left over...
  6. dirtsailor2003

    SV Tri tip with a quick sear

    Sous Vide Tri tip with a quick sear. Sous vide was 125°f for nine hours. Tri tip was marinated in Henderson’s relish, fish sauce, white pepper and chopped garlic for 24 hours. Baked potato and a cold cauliflower feta salad. The cauliflower is seasoned with olive oil, paprika, garlic powder...
  7. dirtsailor2003

    SV - Brisket, Smokes First, Issues

    So I’ve cooked a lot of large cut pieces of beef in the sous vide as well as smaller cuts. If you’re going for pulled or even sliced cut on a larger hunk of meat you’re better off going with a higher temp and and shorter cook time. This applies to the the not so lean cuts like brisket...
  8. dirtsailor2003

    Half N Half Saint Patricks Day Corned Beef. Now with the final report!

    Totally forgot that Friday is Saint Patrick’s day! Guess I better get a brisket!
  9. dirtsailor2003

    Chicken wing question for Griddlenation and the Discada Dudes!

    I’ve made them while camping. Dry wings really good. Coat in a light coating of olive oil, season and toss to mix really good. Run your griddle around medium. Dump on griddle. Flip as they start to turn golden. If you want to sauce remove from griddle when they are about 85-90% done. Toss in...
  10. dirtsailor2003

    SV Chop, Mustard Mash & Gravy

    Meal looks great. Next time I’d try a bath temp of 135. Then sear to a finish temp of 141, with a final rest temp to 145. 160 is too high for pork. Even though SV cooked is why your pork was dry. Pork is done at 145.
  11. dirtsailor2003

    Little Chuck Roast

    Still wintery. So Sous vide chuck roast for dinner. Mashed taters, dilly carrots and a simple gravy made from the au jus of the Sous vide roast. Tasty! Had to try out the new VacMaster VP 230 so picked a small 3lb chuck roast. Seasoned with Henderson’s relish, black pepper, white pepper and...
  12. dirtsailor2003

    Sous vide eye of round steaks?

    I’ve gone as long as 12 hours and as short as 2 hours. The longer time produces a more tender steak.
  13. dirtsailor2003

    Hash brown time

    Well a good trick to get the best hash browns it to use your left over baked taters. Just a restaurant trick. But if you really want to boil your taters salt the water really good (2%+) cool quickly. Then grate and spread out on a sheet pan with a towel. Dry them out using another towel on...
  14. dirtsailor2003

    New VP230 Chamber Sealer

    I look at the price versus what it saves me down the road. The 380 was expensive when I bought it but it packed a lot of bulk food purchases and meat that we harvested (fish, elk, deer). It paid for itself in less than a year. This unit will probably take two years to pay itself off, unless we...
  15. dirtsailor2003

    New VP230 Chamber Sealer

    My cousin has even a bigger one. They are packing the fish for their charter customers. How about that for a packing station!
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