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Pushing the edge on Sous Vide cooking times...🤔

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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Pushing the edge on Sous Vide cooking times...🤔

    Yesterday I started a 2 pound Tri-Tip that had been dry brined in the bag at 12:00pm. I put it in the bath tub @131° thinking I'll eat it for dinner at around 6:00pm. That didn't work out. A friend called and we went out for dinner.

    I decided to let it roll... I went to bed after refilling the bath tub thinking I'll eat it for Dunch tomorrow afternoon. So... It spent 25.5 hours in the bath tub and then I seared on my charcoal starter again.👍 I love the charcoal starter for searing small pieces of meat.😆

    Remember... The one I did last week at the same temperature for 18 hours was perfect in my mind. This one was a LITTLE BIT mushy. 25.5 hours is too long.🙄 It was still good tasting but the feel in my mouth was not pleasant. The fettuccine Alfredo was a nice side dish though.👍

    Attached Files
  • AZRedneck
    Club Member
    • Sep 2016
    • 360
    • Arizona. 90 miles from water and 9 miles from hell.
    • Pit Barrel Cooker
      Weber Kettle 22.5
      CharBroil Gasser 5 burners
      3 x Thermapen
      MAV 732
      Anova Sous Vide

    #2
    It still looks like a fine piece of meat but texture matters too. Chop that sucker up and make tacos, omelettes, or even tacos.

    Comment

    • W.A.
      Charter Member
      • Sep 2014
      • 726
      • Kingwood, TX
      • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

      #3
      Breadhead did the same thing a couple of weeks ago. Pretty much ruined it in my mind. You dont know for sure until you try.....

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9297
        • East Texas
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        #4
        I hope to get a data logger one day. They have a sous vide kit, and it will let you know exactly how long the internal was at the bath water temp.

        Comment

        • David C
          Founding Member
          • Jul 2014
          • 104
          • Bay Area, California
          • Cookers:
            Memphis Advantage w. Searing insert option
            Bradley 6-rack digital
            Thermal bath for sous vide, pressure cooker, etc.

            Time & Temp:
            iGrill2 & iGrill wireless thermometers used with iPhone 5
            Drawer full of various Maverick models

            BBQ Interests:
            Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

            Websites:
            http://www.cardinalphoto.com
            http://www.sousvide.org

          #5
          Originally posted by Jerod Broussard View Post
          I hope to get a data logger one day. They have a sous vide kit, and it will let you know exactly how long the internal was at the bath water temp.
          Jerod -- I've done a makeshift version of this by using one of my iGrill probes and sticking it through a portion of the s.v. bag I had reinforced with a foam tape layer to make it pretty much watertight.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Sweet. In my line of work if it isn't documented it didn't happen. You have officially documented. I'll let you slide concerning the HACCP "have to document at the time of occurence" rule.
        • tbob4
          Charter Member
          • Nov 2014
          • 2253
          • Chico, CA
          • BBQ's
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          #6
          I like the "mushy" description. I did the sous vide thing with a tri-tip at Breadhead's suggestion. I did not follow his recipe exactly. It was absolutely delicious coming off the BBQ. However, the leftovers had a different consistency than I am used to. I could not put my finger on it - but "mushy" is a good description. I am going to continue to see what results I achieve. I used a prime tri-tip and I wonder if the fat and the sous vide rendered the results. I'm going to continue to have fun with the experiments.

          Comment


          • EdF
            EdF commented
            Editing a comment
            How long in the bath at what temp?

          • tbob4
            tbob4 commented
            Editing a comment
            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.
        • JohnF
          Former Member
          • May 2015
          • 165
          • NoCal

          #7
          Originally posted by Breadhead View Post
          Yesterday I started a 2 pound Tri-Tip that had been dry brined in the bag at 12:00pm. I put it in the bath tub @131° thinking I'll eat it for dinner at around 6:00pm. That didn't work out. A friend called and we went out for dinner.

          I decided to let it roll... I went to bed after refilling the bath tub thinking I'll eat it for Dunch tomorrow afternoon. So... It spent 25.5 hours in the bath tub and then I seared on my charcoal starter again.👍 I love the charcoal starter for searing small pieces of meat.😆

          Remember... The one I did last week at the same temperature for 18 hours was perfect in my mind. This one was a LITTLE BIT mushy. 25.5 hours is too long.🙄 It was still good tasting but the feel in my mouth was not pleasant. The fettuccine Alfredo was a nice side dish though.👍
          Did the 18hr bath tender it up?

          Comment

          • David C
            Founding Member
            • Jul 2014
            • 104
            • Bay Area, California
            • Cookers:
              Memphis Advantage w. Searing insert option
              Bradley 6-rack digital
              Thermal bath for sous vide, pressure cooker, etc.

              Time & Temp:
              iGrill2 & iGrill wireless thermometers used with iPhone 5
              Drawer full of various Maverick models

              BBQ Interests:
              Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

              Websites:
              http://www.cardinalphoto.com
              http://www.sousvide.org

            #8
            Jerod -- It has definitely become "a thing" with various vendors selling tape for that purpose (e.g. http://www.jbprince.com/utensils/adh...-sous-vide.asp). Back when I did it I don't think anyone did much about marketing sv products, so I used some foam tape that seemed to work in practice.


            Comment

            • Breadhead
              Banned Former Member
              • Jul 2014
              • 1

              #9
              Originally posted by JohnF View Post
              Did the 18hr bath tender it up?
              Yes, the 18 hour cook was as tender as a filet. I'm thinking the 18 hours is the perfect timing for Tri-Tips, so far. 4 hours is still good but a little tougher than a longer cook. I've got 3 more TT's in my freezer in SV bags, already dry brined. I'm going to do the next one for 15 hours then the following one for 12 hours and the final one for 8 hours. I'll report back on each one.

              Comment

              • Mr. Bones
                Birthday Hat Master
                • Sep 2016
                • 8029
                • Kansas Territory
                • Grills / Smokers
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                #10
                I'm looking forward to hearing the results...

                Comment

                • chudzikb
                  Charter Member
                  • Dec 2014
                  • 183

                  #11
                  There is a "too long" at least from what I have experienced playing around. I have found at least for the London broils I have been doing of late that around 24 hours is optimal. Tri tips, sadly have vanished from my stores. Had them, and now they are GONE. Even went up the "food chain" to try and get some more, but, my guy was told that corporate had decided to no longer stock them. Damn...

                  Comment

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                  Meat-Up in Memphis 2020

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