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Tri-tip yet again but with a newish side

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    Tri-tip yet again but with a newish side

    Made some tri-tip again last night. Sous Vide for 4 hours (from frozen) at 120F then seasoned with McCormick's Montreal Steak Rub and seared on screaming hot GrillGrates (flat side) for a few minutes.

    I'm posting again mainly to tell you about the side dish. I often make cauliflower with butter and crushed cashews. This time I decided to try some crushed pistachios. Yum! One of our new favorites now!

    Click image for larger version

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    #2
    mgaretz Oh, that looks mouthwatering! Love that tri-tip!

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      #3
      Every time I convince myself I'm not interested in Sous Vide somebody posts something like this...I'll be right over!

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        #4
        Ditto what carolts said. I may have to borrow my galpal's sous vide setup and try this. Frozen to grill in 4 hours looks pretty doggone good.

        Mark, it's not scary to maintain food below 140 deg F in a sous vide technique? Can you tell by this question that I don't know much about sous vide and food safety?

        And have you tried this roasted cauliflower recipe

        http://www.foodnetwork.com/recipes/a...rt-recipe.html

        It's great
        Last edited by fzxdoc; June 30, 2015, 04:16 PM.

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          #5
          mgaretz You inspired me with that pic. I just went and bought a 2 lb. tri tip and it is dry brining right now. Crab legs are on sale too so tomorrow night will be surf and turf

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            #6
            Originally posted by fzxdoc View Post
            Ditto what carolts said. I may have to borrow my galpal's sous vide setup and try this. Frozen to grill in 4 hours looks pretty doggone good.

            Mark, it's not scary to maintain food below 140 deg F in a sous vide technique? Can you tell by this question that I don't know much about sous vide and food safety?

            And have you tried this roasted cauliflower recipe

            http://www.foodnetwork.com/recipes/a...rt-recipe.html

            It's great
            I don't worry about 120f for a cut like this. 125f would be completely safe if you worry.

            I have tried roasting cauliflower, both with and without smoke, but DW doesn't like it as much as steamed.

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