Tri-tip yet again but with a newish side

[mgaretz]

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!

[Ray]

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

[carolts]

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

[fzxdoc]

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

[FLBuckeye]

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

[mgaretz]

Ditto what Guest 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.