Inaugural Sous Vide Cook On New Cooler Mod. (SIRLOIN TIP ROAST)

[Bearcarver]

Bear, Thanks for the heads up on the error in post #12. I fixed that. I still have another Sirloin Tip in the freezer that I bought at the same time as this one so I might get a chance to try and refine the process before the new year.

Weedeater

Great !!
Don't let me miss your Post when you do that other Sirloin Tip!!!

Bear

 

[weedeater]

Thanks X-ray for the kind words. A little more experimentation and we will have this cook nailed down.

Weedeater

 

[actech]

That looks awesome. I love that you can do cheaper cuts of meat and have it turn out like tenderloin!!

 

[micksmoke]

How did you install the hanging rods? Holes drilled (no) or wedged in? Were they previously clothes hangers?
Good looking cook.

 

[weedeater]

How did you install the hanging rods? Holes drilled (no) or wedged in? Were they previously clothes hangers?
Good looking cook.

Yes, I drilled holes for the rods. I cut them a little long and then wedged them into the holes. They were originally coat hangers. You can see the post on the cooler mod at the link below:

https://www.smokingmeatforums.com/threads/cooler-mod-for-sous-vide-cooking.270733/

Weedeater

 

[troutman]

Nice job weedeater, I'm just now seeing this post. Sirloin tip eh? Must have it on the list. Done flank, skirt, strap, chuck, round but never tip. POINT for the new SV cooler (hangars a great idea btw!) and the result.

 

[weedeater]

Nice job weedeater, I'm just now seeing this post. Sirloin tip eh? Must have it on the list. Done flank, skirt, strap, chuck, round but never tip. POINT for the new SV cooler (hangars a great idea btw!) and the result.

Troutman, Sirloin Tip turned out good but not sure I have got it perfected yet. This one went for 27 hours @ 134 degrees. Going to do the next one for 29 hours @ 134 degrees and see if that will make it just a little more tender without sacrificing texture and feel. Thanks for the point.

Weedeater