Dunch... Sous Vide Tri-Tip seared cowboy style.π
Dunch... Is when old guys eat to late for lunch and to early for dinner.π€
A 2.4 pound Tri-Tip dry brined in the SV bag in the fridge for 24 hours. Cooked in the SV hot tub for 18 hours at 131Β°. Then taken out of the bag, blotted dry, hit with some beef love and Memphis Dust.
i seared it on my charcoal starter with my handy dandy Grill Dome inverted grate.π
Sides... Baked potato with sour cream and green onions and sauteed zucchini, bell pepper and red onion.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
@ BreadheadGreat cook! The 18 hour bath didn't do that tri-tip any harm in texture. I usually SV for 4 hours, but 18 hours intrigues me. So its back into the freezer, extract a try-tip, dry brine 24 and then SV for 18 hours. I'll probably not use the chimney but use the SnS instead.
Last edited by freddh; September 16, 2016, 09:14 PM.
The extended SV time will give a little more tender texture. I often sear them after 3 or 4 hours. They're fine both ways. I was in no rush and just let it go until I was ready to eat. I normally sear on my kettle & SnS too but I just figured why go that extra step?, it was just me I was cooking for.
freddh ... I'm an older gentleman so I don't get in a rush. You can dry brine for less time. You can leave it in the bath tub for less time and you can sear it in a skillet. I put that TT in the bath tub at 9:00pm and had no clue when I was going to eat it.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I like a 4 hour smoked Tri-Tip. I don't prefer the "cook fast over open flame" method. However, I have the Sous Vide machine and your photos are tremendous. I am going to try your method. If I like it (the photos suggest I will) I am going to be really angry with you, Breadhead!
I think the dry brine is important. 4 hours VS 18 hours in the bath tub? You get a little more tender meat after 18 hours. I just did that because I could, I was in no rush. Chat with Jerod Broussard, he is a big fan of SV'ed tri-tip too. I can tell you now... You are going to be very angry at me.π
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
You guys are killing me. I thought I was over MCS for a while. Than you show me pics of that tri-tip cooked so perfectly. How do I keep myself from buying more cool stuff and pissing off my wife. By the way Breadhead
The presentation looks amazing.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
You guys are killing me. I thought I was over MCS for a while. Than you show me pics of that tri-tip cooked so perfectly. How do I keep myself from buying more cool stuff and pissing off my wife. By the way Breadhead
The presentation looks amazing.
Lets keep the smoke coming.
The Pit... Is the incubator of MCS!
Because of the frequent display of awesome food cooked differently, on different cookers, using different gadgets you don't yet own... You get the hibi jibi's thinking, I MUST, get me one of those!π‘. They don't tell you the $24 per year membership fee is just a fraction of the REAL net cost of joining.π
Drug addicts can go to rehab. BBQ addicts have no hope, no rehab, no where to turn.π Vegan's were probably BBQ addicts in their previous life.π
I don't know that I'm right... It's simply an observation of what happens in the Pit. The biggest hook is the Show us what you're cooking thread...π‘ Guys/girls don't post their bad cooks. You see beautiful cooks, salivate, and say I have to do that! If you must acquire new gear... You do.Γ°ΕΈΛΒ
My last tri tip I SVed for 24h at 131F and I really did not like the texture - mushy interior. I have done several at around 8h and came out perfect in my opinion. Must be that time*temp thing that pushed it from steaky to pot roasty.
I''ve done sous vide tri-tip steaks for 3-4 hours that were perfect. I can cut them into more consistently sized steaks, Of course those were some HIGH grade tip steaks. SRF stuff.
W.A. ...
My Modernists Cuisine books, in the Sous Vide section, warren you about extended cooking times on meat. The really helpful part of SV cooking is that you can pull it from the bath and sear it when it's convenient, to a degree. They do say that meat can and will become mushy at some point.
I just did this with a flank steak with the ChefSteps team in Seattle. Their new Joule is the best sv machine I have tested. BTW, we will be rolling out a sous vide to grill section on the free site soon. I call it fire and water. They are made for each other!
Fire & Water... Very creative.π I'm all in on Sous Vide and grilling. This cook was just so easy and it tasted fantastic. Plus when you're entertaining a small group, 6/8 people, it's so much easier and relaxing to SV first and sear on the grill, when you're ready to dine.
Meathead, I am waiting on my Joule and I Don't Parlee Vouix Sioux Vee Doo? Make the New Section Plain English! Thanks!
Ear Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Breadhead - Sous Vide 133 for six hours. Used my normal rub. 30 Minutes on the smoker at 350. 2 Minutes per side on the Santa Maria. Internal temp off of the smoker was 140. The tri-tip was delicious. I like a tad more smoke on the meat - my daughter liked your sous vide method better. I think I am a convert and will be experimenting with temps and times on this combo. Thanks again.
You might find a compromise position between the daughter and you. SV 133 for 6-8, shock, chill, then smoke, then sear. By starting the smoke with a colder piece of meat, you can get more smoke adherence.
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