Dropped the vacuum sealed frozen pack with two pieces in 120 degree tap water, warmed it to 131 and watched it with my ink bird for about 1 1/2 hours. Kept it right at 131-132.
Put a cast iron griddle on the Weber while carmelizing some Brussels sprouts, and had some russets in the instant pot.
Seared the tri-tip on a Lodge griddle pan on the Weber, running as hot as it would go.
Everything came out great. Cooking smaller portions of tri-tip is working very well, I’m not a huge leftover fan and find that you can cook up a chunk just as well as an entire tri-tip, almost better as you get more sear. Again, cut steaks along the grain then slice them against the grain for best results.
I guess the main point is if you want to try sous vide, and you do, you can without buying any gear. I highly recommend it . I’m ordering one tomorrow.
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