I am waiting to fly home to Chicago from California.
While in CA, I made an important meal. Mom bought a nice tri tip. I brought my Joule from home. I cooked the trip tip 5.5 hours at 132 after rubbing it with 50% of a simple salt, pepper, garlic powder, and paprika rub. I pulled it out, patted it dry, out the remaining 50% of the rub on, and seared it for 3 minutes on Dad’s gas Weber.
it was a fantastic tri tip. We served it with roast potatoes, broccoli, and salad. Mom and Dad raved about the sous vide as they loved the end to end cooking with no overcooked bits.
it was an important meal because Dad has terminal cancer, and after fighting it for three years, the doctors estimate he’s maybe a year left. It was the one of the last meals I could make for him.
Needless to say, I left the Joule for them so they can cook their meats with it.
While in CA, I made an important meal. Mom bought a nice tri tip. I brought my Joule from home. I cooked the trip tip 5.5 hours at 132 after rubbing it with 50% of a simple salt, pepper, garlic powder, and paprika rub. I pulled it out, patted it dry, out the remaining 50% of the rub on, and seared it for 3 minutes on Dad’s gas Weber.
it was a fantastic tri tip. We served it with roast potatoes, broccoli, and salad. Mom and Dad raved about the sous vide as they loved the end to end cooking with no overcooked bits.
it was an important meal because Dad has terminal cancer, and after fighting it for three years, the doctors estimate he’s maybe a year left. It was the one of the last meals I could make for him.
Needless to say, I left the Joule for them so they can cook their meats with it.
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