My Anova has arrived...👍

[Breadhead]

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.👍

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.👍

[Jerod Broussard]

No clue on what it would take to reach that internal.

Key is the hours it stays at that temp to get TENDA. Since you have the bath set at that temp the meat can't go any higher than that.

I did a small tri-tip steak at 130 for 3 hours. Was perfect.

If I had a whole tri-tip I would pre-sear best I could, season and bag it, cook at 125 for about 8-10 hours, remove from bag, pat dry, sear it again. Serve.

I know Ernest likes a 131 and post-sear.

I like what the pre-sear does to make the post-sear take only seconds.

[Ernest]

You still have to consider safety issues. I will not cook meat at 120 past 2 hours.
I set sous vide at serving temp.

My tri tip is done at 131 for 3 hours. Pat dry thoroughly and slapped on screaming hot grill.
When I'm good on time, I'll place it in the refrigerator on a rack for 10 minutes, then slap it on the hot grill.

[David Parrish]

Sous vide is a little different from reverse sear when you are targeting a certain internal temp before you sear. Let's consider a 1.5" steak.

If you reverse sear a 1.5" steak to 115 F and then put it on a table, carryover heat will take the steak up into the 120s as the more warm areas of the steak close to the surface equalize with the cooler innermost areas of the steak.

If you sous vide the same steak to 115 F and then put it on a table there is no carry over heat as the entire steak is the same temp.

So if you are going to reverse sear a steak you need to consider the carryover effect and target a final low and slow temp that is lower than the final temp you would target when cooking sous vide style.

So for that tri-tip I'd recommend sous vide in a bag with salt, pepper, and any other spices/herbs you desire for a few hours in the 129 F to 135 F range. When you're ready to eat, take it out of the SV, pat it dry, coat with ghee or some other high flash point oil, then sear it on the SnS flipping every 15 to 30 seconds until you get the color you are looking for. Good luck!

SV cooking really makes your salt penetrate the meat so you might want to salt the tri-tip a little before/during the sear OR just wait until it's at the table and salt to taste.

[Breadhead]

Thank you gentlemen for your valuable input. I'm going to wait until tomorrow to make this maiden SV cook.

I spatchcocked a chicken that was in the fridge yesterday so I have to grill that today or throw it away.

Maybe I'll SV some veggies today to go with my chicken dinner.

It's sure a valuable resource to ask fellow AR members about things you are clueless about. I appreciate your help.

[Dr ROK]

http://www.modernistcookingmadeeasy....ness-Ruler.pdf

https://www.chefsteps.com/activities...perature-guide

https://itunes.apple.com/us/app/poly...518731878?mt=8

[Willy]

I don't even want to try to address your question on time to get to temp from a safety perspective, but I can say that it takes very little time to reach the set temp in my experience. I would point out that the volume of water I am using is not large, maybe 1.5 gallons tops. I have mainly used mine for yogurt making to date (coupled with the Maverick 732 you've all the tools you need), but my conclusion based on doing ribs in the SV once is that SV and BBQ meat are not a natural pair. Go low and slow in your pit and forget SV, IMHO. I like the SV (also Anova brand) and I will do "real" cooking with it, but I don't plan at present to couple it with BBQ meat.

[Ernest]

Willy the trick is to smoke no higher than the temp you used to Sous vide. Then you have a perfect match.

[Ernest]

Smoke does not penetrate meat. So if I can get a smokey butt in 4-6 hours with juicy tender meat and a full night of sleep. Guess what? No brainer.

[Ernest]

Breadhead no need to sous vide at that high temp. 158 for 24 hours for a full butt, will get you excellent pulled pork.

[Ernest]

Pit Boss how thick is the Chuck roast?
Smoke ring was there, just not as pronounced. If you look at the beef in that same link, you'll notice a smoke ring. Did a rack of beef short ribs at 158 for 12 hours, chilled then smoked for 2 - 3 hours. I'm actually smoking another rack tomorrow. It's already cooked sous vide, smoking it for 2 hours for the NFL final 4 games.

[David Parrish]

Ernest the chuckie is about 4 lbs and is about 3 inches thick. Looks like a really big hockey puck.

[Ernest]

Pit Boss this was my first Sous vide Chuck but wasn't for pulling.







That was at 140 for 24 hours. So if you're shooting for pulling, I'd go for 155 to 158 for 12 to 20 hours. You can always test doneness by squishing the bag.

[David Parrish]

I think I'll give that a try. Thanks!

[scottranda]

I understand SV for meat, but why would you SV vegetables?