Anova Cooler and Tri Tip

[dirtsailor2003]

Okay gonna try this again. Had a smaller Tri tip I pulled out and thawed the other day. It was peeled but I trimmed off more hard fat. Seasoned with pepper, chipotle powder and garlic powder. Sealed it back up in a vac bag and let it sit overnight.

I have two of these coolers and only use one so I sacrificed the lid on this one. 2 1/2" hole saw to drill the hole. It's not a tight fit but good enough. Should help steam escape. I also drilled (4) 1/4" holes to also allow steam to escape. I can always plug them if needed. I read though that a tight seal isn't great for the machine.

Warming up. Going for 130, six hours then I will sear on hot grill.


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[xray]

Looks like a good start Case! Hopefully you are more satisfied with the tri tip.

I didn't get a chance to use mine today and the wife is requesting smoked meatloaf tomorrow. Who am I to argue?

I like the cooler mod, I'm thinking of buying a hard plastic cambro at the restaurant supply store.

 

[dirtsailor2003]

Looks like a good start Case! Hopefully you are more satisfied with the tri tip.

I didn't get a chance to use mine today and the wife is requesting smoked meatloaf tomorrow. Who am I to argue?

I like the cooler mod, I'm thinking of buying a hard plastic cambro at the restaurant supply store.

How about Sous vide smoked meat loaf? I've seen Sous Vide meatloaf...

 

[SmokyMose]

I like the cooler idea! Looks like much more capacity than a pot, and the insulation is a plus....

 

[dirtsailor2003]

I like the cooler idea! Looks like much more capacity than a pot, and the insulation is a plus....

Seems to work good. I started with hot tap water and it didn't take long to get up to temp.

 

[dls1]

The tri tip looks good, and that's a nice job on adapting the cooler lid.

Your time and temps seem OK but, from the photos, it's hard to tell the size and how thick it is, especially at the blunt end. The thickness of a piece is a prime determinant in calculating the overall cooking time, but with a piece like a tri tip, you have to juggle a bit. When you pull it, take a small slice from that end to see if it suits you. If not, start slicing from the thinner pointy end to start, and bag and return the blunt end to the water bath to carry on.

Good luck.

 

[dirtsailor2003]

The tri tip looks good, and that's a nice job on adapting the cooler lid.

Your time and temps seem OK but, from the photos, it's hard to tell the size and how thick it is, especially at the blunt end. The thickness of a piece is a prime determinant in calculating the overall cooking time, but with a piece like a tri tip, you have to juggle a bit. When you pull it, take a small slice from that end to see if it suits you. If not, start slicing from the thinner pointy end to start, and bag and return the blunt end to the water bath to carry on.

Good luck.

Once it's out of the bag it's going on the grill. So if it's not done, it will be after grilling!

It's not very thick. 1 1/2"-2".

My Anova timer is telling me I still have 4:45 minutes left on the 6 hours I programmed it for. . The timer started at 11:30 when the temp hit 130. Math isn't adding up...

 

[hillbillyrkstr]

Step by step guide on how to make that exact cooler a sous vide cooler on anovas website. The cooler insulation helps as you can use more water than the anova is suggested for. Up to 33 gallons if I remember correctly.

I did a tri tip in a pot last week cooler cooks I've seen were for larger roasts.

Good luck! I took my tri tip to medium rare (130) and then browned the sides. It was lights out.

 

[dls1]

Once it's out of the bag it's going on the grill. So if it's not done, it will be after grilling!

It's not very thick. 1 1/2"-2".

My Anova timer is telling me I still have 4:45 minutes left on the 6 hours I programmed it for. . The timer started at 11:30 when the temp hit 130. Math isn't adding up...

Have you checked the water temp with another thermometer? If so, and it's good, go by your own math and contact Anova Monday. If it's not good, wing it on the grill to finish, and contact them.

 

[dirtsailor2003]

Have you checked the water temp with another thermometer? If so, and it's good, go by your own math and contact Anova Monday. If it's not good, wing it on the grill to finish, and contact them.

Yes the water is spot on temp wise.

The timer is not. As stated I set it for 6 hours. The timer started at 11:30. Right now I should have 1.5 hours left on the timer. It says I have 3:44 minutes left. Don't know!

 

[xray]

How about Sous vide smoked meat loaf? I've seen Sous Vide meatloaf...

I think I'll start a bit smaller, lol. How's that tri tip coming along?

 

[b-one]

Cooler seems like a great idea,perfect for a brisket!

 

[hillbillyrkstr]

Cooler works great for prime rib, and briskets.

 

[hillbillyrkstr]

2 3/8 hole saw is what's needed for a tight fit.

 

[b-one]

I was hoping to see some TT as I have none.

 

[dirtsailor2003]

2 3/8 hole saw is what's needed for a tight fit.

But as mentioned, I wanted a bit of wiggle room, as it has been reported that too close of a fit isn't good for the unit.




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[dirtsailor2003]

The Tri Tip.

It was good, but no better than what I've cooked without Sous Vide.

My guests were happy.

Guess I'll Try some steaks next.

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[hillbillyrkstr]

i believe the anova website said to sand out the whole a bit for an exact fit. I'm assuming you saw this on that website.

Tri tip looked great sailor! Taste and or texture wise it might not have been as good as other ways you've cooked it but that pic shows perfect medium rare pink up until the edges. I've found no other way to cook meat that evenly.

 

[hillbillyrkstr]

Sailor what is tapatalk? I've seen it on messages here but have no idea what it is.

Also were you using the 25qt or 33qt cooler?

 

[b-one]

Looks tasty! Thanks for sharing looks like SV is not for me!