Been awhile since I posted here. I hope everyone is doing well. I am going to be doing up a couple of Tri Tips for dinner tomorrow. I was thinking of dry brining them overnight and throwing them in the sous vide for about 12 hours at 131-ish tomorrow morning, then searing them on the Kamado Joe and serving them with a bernaise sauce. I was wondering if I should be looking to add any seasonings other than the salt for the dry brine, or if that will carry it?
My limited experience is NOT to salt before a sous vide. It does something kind of funny to the texture on long cooks. Kind of like curing. Am not sure that 12 hours is considered long though. My cooks have mostly either been just 2-3 hours or several days. Someone with more experience should chime in soon though.
Last edited by TheCountofQ; October 22, 2017, 03:58 AM.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I do my TriTip the exact way you describe except the bearnaise. After the bath I usually add some cracked pepper, granulated garlic and onion powder before a sear on my kettle. I have done just salt and it was great also. I think the TriTip has incredible flavor and may not need a sauce, but it’s worth a try! Let us know (with pictures)!
I just did a trip tip and it was in the bath for 8 hours at 145*. I then put it in an ice bath while I got the broccoli cooking in the hot tub . I fired up the kettle and warmed the meat to about 120 then I seared it. It was tender and tasty but I would have like it a little more on the rare side.
@ABCBBQDave does a great video on trip tip on YouTube
Thanks folks. Some great advice here! I have the roasts going in the sous vide now. They'll likely get about 12 hours at 131 before I pull em out and sear them.
Do any of you frequent tri-tip cooks use an ice bath after sous vide and before searing? I'm just reading that some people do this, but I am not sure what the advantage is? I will not be storing the meat overnight or anything. Basically it will be SV and seared today.
I think the idea in this scenario is to give yourself more time on the cooker in the second phase. To me, that's more important when smoking after SV, and not really of much use when doing a quick post-sear.
Tri-Tip in the Souix Veee Doooo Bath at 133* for 10 Hrsâ“ Double Firsts for Meâ—ï¸ Might Need a Double Shot before the Day is Overâ“ I am Pretty Much Following @Breadheads Post with Some Clarification by Skip (Thank You) on the Dry Briningâ€¼ï¸ I Dry Brined the Tri-Tip for 14 Hrs overnight in the Fridge (Kosher Salt, Onion Powder, Ground Garlic and Tones Rest. Grind Black Pepper) Water Bath with the Anova Ciculator at 8:00 AM & a
Temp of 133â“ Before I Sealed the Bag I added 2 Dollops of Liquid Smokeâ“â“ I intend to Give the Roast a Quick Sear on the Weber and Vortex about 6:00 PMâ—ï¸ I will Let You Know More Later‼ï¸
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, Dan
fzxdoc, Kathryn, Thanks I figured I better try the Darn Thing Out in case there was a defectâ“ I thought I was Going to Save It and Sell is to Spinaker at a Premium in New UnUsed Conditionâ€¼ï¸ I suggested it to Himâ—ï¸ He didn't take the Baitâ“â“â“
From a Backyard Cremator in Fargo ND, Dan
kmhfive, I hope You are Right! I departed a "Little" from what Everyone Else are doing by adding a Little Liquid Smoke to
the Roast Before I Sealed the Bagâ“
What kmhfive said. I sv'd my last tri tip longer because it was frozen when it did it's 1.5 gainer into the sv bath. Way more tender than reverse searing alone.
I dont usually add anything to the bag beyobd salt.
A ten minute shock in ice water directly before searing will minimize the over cooking of the exterior while searing. You’ve probably seen a steak with a core that is pink, a nice sear, and a grey band between the first and the core. The thickness of this band can be minimized by searing something that starts fairly dry and cool. If you take it right out of the bag, you will have a wider grey band, which removes some of the benefit of processing Sous Vide.
Tri-Tip Souix Veeee Dooooo for 10 Hrs @ 133*, "CONTINUED"â“ I think I will Try to Be Purely Objective in My Statementsâ“ At 10 Hrs It was taken from the Bath, the Weber Performer Deluxe and Vortex were going With 2-Twice Baked Potatoes, 2-Bacon Wrapped Asparagus, 1-Sliced Sweet Onionâ—ï¸
Sorry No Pic'sâ“ Opened the Vents and Let It Buck, It May Have Been a Little Coolâ—ï¸ The Roast was Tender, but I'm Glad I had Added the Liquid Smoke or I'm afraid it Would Have Been Very Blandâ€¼ï¸ Going to Give It One More Try before I give it a 👍 or a 👎â“
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, Dan
fzxdoc, Kathryn, CaptainMike, First , Kathryn This was My First Souix Veee Doooo of Any Type and 2nd My First Tri-Tip I Am Going To Do 1-2 More Before I Make any Declarative Statements other Than I Was Moderately Disapointtedâ“
From a Backyard Cremator in Fargo ND, Dan
CaptainMike, Thanks and Thank You for Your Link to the Meat Rakeâ€¼ï¸ I Ordered One Yesterday Afternoon â—ï¸ I'm
Looking Forward to Themâ€¼ï¸ Get Your Commission â€¼ï¸ 🤗😇🤗
From a Backyard Cremator in Fargo ND, Dan
May I suggest doing your next TT a la Santa Maria or reverse sear? As an old-fashioned Californian I've done a gob or 2 of TT's and there's something special about grilling them over wood fire. If your digits resemble mine in wear and tear I think you'll enjoy the meatrakes.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Skip, If I told You I Would Call, I Must Have Been Having a Senior Moment â“ (Day-Month)â“â“â“â“â“ Thanks Again for Your Helpâ€¼ï¸ As I told fzxdoc ,Kathryn, above, I'm Not Sure I'm Sold Yetâ“
From a Backyard Cremator in Fargo ND, Dan
Well, I forgot to take pictures. That said it turned out really well. After the sous vide was done (12 hours), I gave the tri tips a rub down with garlic salt and pepper. Seared them on the kamado, then served with a bernaise sauce. Turned out great!
I’m glad you liked it kingdarb . I do 12-hours also. I know some go as long as 15 and others go much shorter. I think it depends on the way you like it. I tried several lengths and settled at 12. Three in the HTTM right now, as a matter of fact.
Adrenaline BBQ on Youtube has a Sous Vide tri tip video. Cooked on a Weber with their Slow and sear. Sous vide 3 hours, 1 hour ice bath, then indirect cook and reverse sear.
🤗😇🤗
Comment