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
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
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
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!
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