I received an early Christmas present, an Anova Sous Vide cooker. I have a 2.4# Tri Tip in the freezer to practice on before Christmas. I have been reading on this AR site and a couple others as well for advice and find some conflicting views on time and temperature. My Family likes beef "medium", not too rare. I'm thinking a temp of 134 for 10 hours and then a high heat sear. Does this seem about right? Hopefully this weekend will be favorable outside for the grill sear. Thanks in advance for the help.
Announcement
Collapse
No announcement yet.
Need SV Tri Tip Advice
Collapse
X
-
Founding Member
- Jul 2014
- 5332
- Blue Earth, Minnesota
-
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Tags: None
-
Charter Member
- Nov 2014
- 3071
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
Breadhead is a go-to guy for this. Here is a thread https://pitmaster.amazingribs.com/fo...boy-style-😆
Comment
-
Originally posted by Skip View PostI received an early Christmas present, an Anova Sous Vide cooker. I have a 2.4# Tri Tip in the freezer to practice on before Christmas. I have been reading on this AR site and a couple others as well for advice and find some conflicting views on time and temperature. My Family likes beef "medium", not too rare. I'm thinking a temp of 134 for 10 hours and then a high heat sear. Does this seem about right? Hopefully this weekend will be favorable outside for the grill sear. Thanks in advance for the help.
Skip ... 131° is the temperature I use because my Modernist Cuisine book about SV cooking says if you are going to cook it at a lower temperature than that you should blanch the meat before putting it in the vacuum sealed bag, to get rid of any bacteria on the surface. Your 134° cooking temperature will be fine.
I've done many, many Tri-Tips in my SV bath tub and I've seared them every way possible. I once did one for 24 hours at 131° and concluded that was too long because the meat became too mushy.
4 hours at 131° in the bath tub and then seared is what I do when I'm in a hurry. I sear it really hot with the intent of keeping my finished internal temp at 135°. The texture of that meat is what you would expect from a fairly low fat type of steak. Depending on what rub you use you are going to get a really tasty piece of meat.
Then also know that the longer you leave it in the bath tub past those 4 hours the more tender it is going to get - but that's a slow process. 1 additional hour won't create much of a change in tenderness. I've experimented with lots of different times at 131°, 6/8/10/12/15 hour cooks.
Personal I think the sweet spot is 10 to 12 hours in the bath tub at 131°. I've had a couple of guys tell me their Tri-tip I served them that had 12 hours in the bath tub was as tender as a tenderloin and better tasting. A couple of New Yorker's here on vacation that had never heard of a Tri-Tip.
If you cook at 134° that will change the times some so keep that in mind. If you have the time I would give your first one 8 hours in the bath tub. Then try 10 hours on the next one, then 12 hours. You will find your sweet spot doing that.
Also... the best way to sear a Tri-Tip is over your charcoal starter, in my humble opinion.😎Last edited by Breadhead; December 7, 2016, 04:45 PM.
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 1141
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
My preferred time and temp for tri-tip is 8 hours at 131F, and usually that's from frozen and for choice grade. So if it's not frozen you could shave an hour off or so. Prime grade you can get away with less time, I have done as few as 3 hours. Your cooking temp will depend on your desired degree of doneness and your searing method. I used to use my gasser with grill grates, but now I use the searing torch.
I should mention that I am not that precise with the time. A 7-10 hour range is the goal. My wife doesn't get home from work at a set time, so if it stays in the bath an hour or two extra it's no big deal.
Last edited by mgaretz; December 7, 2016, 05:43 PM.
Comment
-
Founding Member
- Jul 2014
- 5332
- Blue Earth, Minnesota
-
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by Breadhead View PostI've experimented with lots of different times at 131°, 6/8/10/12/15 hour cooks.
Personal I think the sweet spot is 10 to 12 hours in the bath tub at 131°. I've had a couple of guys tell me their Tri-tip I served them that had 12 hours in the bath tub was as tender as a tenderloin and better tasting. A couple of New Yorker's here on vacation that had never heard of a Tri-Tip.
My tri-tip had been brined with salt 4 hours then vacuum sealed and stored in the freezer (life got in the way). Two days ago, I took it out of the freezer and dropped it into the 131°bath. I followed Chef Steps recommendations and added half again as much time for frozen food. So it was in the bath and set for 18 hours. Actual bath time was closer to 21 hours since our guests were late (2 traffic jams on their trip).
Took it out, dried it well, coated it with avocado oil and seared it on my Grill Grates, flipped to the solid side, on my gasser. The temperature of that surface was just over 800°F (Grill Grates can be taken up to 900°F). Seared 30 to 45 seconds per side and edges and took it to the table. Best tri-tip ever. Tender as a tenderloin and better-tasting, as advertised.
Served with homemade chimichurri sauce.
Thank you so much for doing all that tri-tip research and for finding the perfect recommendation for it. It sure worked for me as a great place to start.
Next time I'll do an unfrozen brined tri-tip for the 12 hour/131° exactly. That's the plan at least.
KathrynLast edited by fzxdoc; July 4, 2017, 07:39 AM.
- Likes 2
Comment
-
Breadhead , I did see on a later post (the one where you prepared dinner for Scary Mary) that you prefer 15 hours now, but since I was starting from frozen, I opted for the lower end of the range. OK, next will be a head-to head comparison of 12 and 15 hours with fresh cuts of dry brined meat.
K
-
Kathryn... if you do 2 try making a bernaise sauce for 1 of them. I think the most popular sauce for Filet Mignon in Steakhouse's is bernaise. That's the sauce I served my New York friends and TriTip + Bernaise sauce, blew them away! I'm perplexed as to why Meathead doesn't have a bernaise recipe.
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
-
Leave the vinegar & terragon reduction out and you have a hollandaise sauce...👍
I guess I could do it in the SV bag and then put it in the blender but... my way is pretty easy for me.Last edited by Breadhead; July 4, 2017, 01:35 PM.
Comment
Announcement
Collapse
No announcement yet.
Comment