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Tri-tip yet again but with a newish side

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  • mgaretz
    replied
    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.

    Leave a comment:


  • FLBuckeye
    replied
    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

    Leave a comment:


  • fzxdoc
    replied
    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.

    Leave a comment:


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

    Leave a comment:


  • Ray
    replied
    mgaretz Oh, that looks mouthwatering! Love that tri-tip!

    Leave a comment:


  • mgaretz
    started a topic Tri-tip yet again but with a newish side

    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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