While looking up Sous-vide on Youtube I ran into this guy Michael McDearman of FitGriller.com. He was showing how to do sous-vide without the wands and called it bubba-vide. So I tried it tonight on a tri-tip.
(from a couple of recipes I found on web mixed together)
Dry brined tri-tip over night.
Brushed 2 Tbsp. soy sauce on meat, poured left over into bag
3 garlic cloves, minced
1/2 tsp. black pepper
2 Tbsp. dried parsley
Placed all in a 2 gal bag. Inserted probe into tri-tip. Other probe was in the water.
Setup a SRF cooler, checked it for leaks.
Filled it about 1/2 full with water to a temp of 138F max.
At first started to check on everything every 10 minutes. After about an hour I noticed that the temp dropped only about 1/2 a degree every 10 minutes. I still tried to keep the temp above 135F for 4 hours. After about 2 hours, the tri-tip came up to the target temp of 130F. Played around with the water temp to try to keep the meat temp around 130F but it did reach 132F max.
When it was time for din-din, rinsed off meat and patted dry. Brushed avocado oil over it an then took it to my Blaze grill for searing. I did a version of the cold grate sear (Adrenaline Barbecue Company method) since the grill has 4 zones. Finished at IT of 135F.
It was nice and juicy with just a little bit of chew. Even my wife liked it, maybe enough to get a real machine to do it. But in the mean time, this seems to work but with much watching over. Not a set and forget method but doable. Served it with a horseradish sauce that we ended up not really liking.
Here are some pics:
Here is the final searing on the Blaze grill:
And the eatin' part:
​
(from a couple of recipes I found on web mixed together)
Dry brined tri-tip over night.
Brushed 2 Tbsp. soy sauce on meat, poured left over into bag
3 garlic cloves, minced
1/2 tsp. black pepper
2 Tbsp. dried parsley
Placed all in a 2 gal bag. Inserted probe into tri-tip. Other probe was in the water.
Setup a SRF cooler, checked it for leaks.
Filled it about 1/2 full with water to a temp of 138F max.
At first started to check on everything every 10 minutes. After about an hour I noticed that the temp dropped only about 1/2 a degree every 10 minutes. I still tried to keep the temp above 135F for 4 hours. After about 2 hours, the tri-tip came up to the target temp of 130F. Played around with the water temp to try to keep the meat temp around 130F but it did reach 132F max.
When it was time for din-din, rinsed off meat and patted dry. Brushed avocado oil over it an then took it to my Blaze grill for searing. I did a version of the cold grate sear (Adrenaline Barbecue Company method) since the grill has 4 zones. Finished at IT of 135F.
It was nice and juicy with just a little bit of chew. Even my wife liked it, maybe enough to get a real machine to do it. But in the mean time, this seems to work but with much watching over. Not a set and forget method but doable. Served it with a horseradish sauce that we ended up not really liking.
Here are some pics:
Here is the final searing on the Blaze grill:
And the eatin' part:
​
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