I've been trolling the Anova recipe thread and they really don't seem to really understand our type of cooking. There was some good guidelines of temps and times there but my gut tells me you guys are way ahead of them when using it as a tool for BBQ.ðŸ‘
I've decided my maiden cook is going to be a Tri-Tip.
I'm thinking I need to preheat the water bath to 120° degrees, season the meat and seal it in a ziplock bag and put it in the bath.
What I don't know is how long it will take to reach that temp. I'm assuming starting earlier is not a problem because it won't over cook from what I've read.
My intent is to sous vide it to 120° and then sear it on my Weber Kettle & SnS to 130° and then count on 3° to 5° carryover cooking.
Based on your experiences how long will it take to reach 120°?
Any information you can give me will be greatly appreciated.ðŸ‘
I've decided my maiden cook is going to be a Tri-Tip.
I'm thinking I need to preheat the water bath to 120° degrees, season the meat and seal it in a ziplock bag and put it in the bath.
What I don't know is how long it will take to reach that temp. I'm assuming starting earlier is not a problem because it won't over cook from what I've read.
My intent is to sous vide it to 120° and then sear it on my Weber Kettle & SnS to 130° and then count on 3° to 5° carryover cooking.
Based on your experiences how long will it take to reach 120°?
Any information you can give me will be greatly appreciated.ðŸ‘
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