After you get your feet under you with sous vide cooking, try scallops. I have no idea what it does to Costco scallops, but they become so sweet and delicious with a quick sear to finish.
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Added to the mental list. Thanks.
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LangInGibsonia, I made a folder in gmail called "want to cook." Everytime I come across something I want to cook one day, I send myself an email with the dish in the subject line and then store it in the "want to cook" folder. When the weekend approaches I review it, and pick one.
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- Jul 2014
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Kamado Joe Big Joe III
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Thanks so much to everyone for these suggestions. The new toy arrived last night around 8pm , and despite being completely exhausted I couldn't resist trying it out. I cooked 5 airline chickens per Potkettleblack suggestion. I seared one in CI around 10pm when everyone else was asleep and enjoyed it immensely. The texture and juiciness were amazing.Two are reheating now in the "hot tub" for Mrs. hoovarmin and #3, and I'll be searing them on the kettle in a bit. This morning for breakfast we enjoyed perfect "Ramen Eggs," something I have pursued and never achieved for quite some time. Low and behold, Georgia rookie 903, I went to Publix this morning after breakfast with #4 and they had a Tri-Tip! I thanked the butcher for stocking it and he said "I can't believe you're buying that - nobody ever buys them so we never put them out." So, in an hour or so I intend to Sous Vide the Tri-tip 3 hours at 130 and then reverse sear on the kettle. I really can't describe how much enjoyment I've derived from following the suggestions of all of you here in The Pit. Thank you all for responding to my post with such great suggestions and guidance.
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hey buddy dont be afraid to cook that for more then 3 hours if you need to. are you going to go straight to the grill or hold it cold?
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There are two schools of thought on sirloin (tri tip). One is treat it for minimum cook through, like 3 hrs. The other is to take it long, to 8-24 or so.
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fzxdoc persuaded me to extend the cook, HouseHomey. I'm going 15 hours and then an ice bath.
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Founding Member & Pit Barrel Cooker Queen
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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
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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
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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
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BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
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3 1/2 inch Paring Knife
FWIW, for Tri Tip, I do 12 to 15 hours at 131°F followed by a quick sear per Breadhead's recommendations over on this topic. Turns out marvelous.
But hey, everyone's got their own tri-tip sweet spot. Have fun finding yours, hoovarmin .
Kathryn
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The first thing I did in my sous-vide (I have an Anova) was a flatiron steak. Cut a 16oz flatiron into two 8oz steaks. Salt, pepper, crushed garlic, into the foodsaver. Into the bath at 135 for 1 1/2 hours. Sear however you feel like it (I did it in a cast iron skillet), and serve with prosciutto wrapped asparagus. I think the whole meal cost $19 ($7 for the steak, $5 for the asparagus, and $7 for the prosciutto). I did the asparagus on the smoker while I was finishing the steak in case you're curious.
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Yum. How did the steak turn out, phrogpilot73 ?
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As tender as Filet, as flavorful as Rib Eye. It is now my wife's favorite cut of meat, and it sold her on sous vide!
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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
Well, I enjoyed watching those ABCBBQ/Baby Back Maniac videos that Georgia rookie 903 mentioned as well.
They did one video with a 3 hour sous vide followed by cold grate reverse sear, and a second video with an 18 hour sous vide followed by cold grate reverse sear. Dave and Justin seemed to think the longer sous vide time was not as good for their steak from a texture viewpoint.
That's why I said earlier that it's fun to find the sweet spot for that cook, by trial and more trial for each Q'er and his/her setup and preferences. I don't think you can go too wrong either way as long as it's not cooked so long that it turns to mush.
For my setup, 12 to 15 hours at 131°F for tri tip works best. I've a done longer time only for a frozen tri tip. I did that tri tip sous vide from frozen where it's recommended that you add half again as much time as used for unfrozen meat. That one cook was done around 20 hours and turned out great.
KathrynLast edited by fzxdoc; October 8, 2017, 06:50 AM.
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Club Member
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I am skeptical of the add 50% more time for something from frozen tip. The Baldwin work suggests that for steaks should be like an extra half hour or so.
18h is too long for tritip imho. Especially if they're gonna turn around and do a reverse sear on it. I'd think for cold grate reverse sear, you'd want a lower initial Sous Vide time, as you're recooking it with the reverse sear.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
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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 Potkettleblack View PostI am skeptical of the add 50% more time for something from frozen tip. The Baldwin work suggests that for steaks should be like an extra half hour or so.
Kathryn
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Founding Member
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Kamado Joe Big Joe III
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Meater +
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Temp Spike
So I kept the Tri-Tip in the Sous Vide at 131 for 15 hours and then into an ice bath and the the fridge. in the evening I put it in the kettle at 225 and brought it up to 110 per Dave and Justin's instruction, then pulled it off and fired up a chimney of charcoal. I used the cold grate method, spinning every 60 seconds and flipping for a total of 4 minutes. I got a great sear, but unfortunately, the interior was cooked far beyond my tastes. My kids liked it, and there weren't any leftovers, but anything above Med Rare for me may as well be out of a can. I'm thinking I must have seared too long? Maybe too high a temp on the sear?
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
4 minutes is obviously too long. With a reverse sear, should be able to have a very dry and warm surface, ready for fast blast to sear.
Im not familiar with this "cold grate" method, but a 15 secondx4 per side should sear it nicely without developing that grey band as wide.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7200
-
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
As others have said, getting the sear right requires a bit of finesse, but rest assured, hoovarmin , your next tri-tip will be pretty doggone perfect. This cook is already pretty high up on the learning curve, looks like to me.
How was the tenderness of that tri-tip?
Kathryn
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@"The Pit" etal, I ordered My Joule back when it was a Kickstarter Product at the Urging of MeatHeadâ€¼ï¸ Todate it is Still in the Original Box Unusedâ“ I "May" Have to get It Out & Try It On "Sumpin" after READING and SEEING All of These Great Cooks and Tipsâ“â“‼ï¸â“â“ 🤔😚🙄😚🤔
Eat Well and Prosper!â—ï¸ From a Backyard Cremator in Fargo ND, Dan
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No time like the present to grab that Joule and do a cook, Danjohnston949 . I'd love to see how you wrangle a hunk of tri-tip into submission.
K.
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fzxdoc, Kathryn when My Parents had their Meat Market, They Called that $8.00 - $11.00 per Lb Tri-Tip Roast Hamburger @ $1.65 / # â“ 🤗😇🤗
From a Backyard Cremator in Fargo ND, Dan
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