Anyone Sous Vide Tri Tip?

[wrgilb]

Good points about the quality of the cuts that might benefit from longer SV times. I'm going to try SVing a choice cut for 12 hours @131 and see how it compares to what I usually do. I buy USDA Prime Tri-tips at our local Costco, they are usually only a $1 a pound higher than their choice ones. Since they come in a two pack, I'll go through all the packages looking for two that are similar in size and the ones that are best marbled. I do get some funny looks from other shoppers for touching all the packages, but after I tell them why I'm doing it, some of them will ask me to pick a package for them.

Because of the quality of the prime ones, I haven't seen the need to spend the extra time SVing, I'll cook at 275-300 in a two zone setup. 20-25 minutes on the cool side, then flip and another 20-25 minutes. I'll pull it at 130 plus and crank up the hot side and sear, flipping every 30 to 60 seconds, until I get a nice char. I always add Red Oak chunks to my fire. I like most of my meat medium rare, but Tri-tip I like medium. For me at this little higher temperature it has a better texture and mouth feel. And like Chef Jean-Pierre says, "texture is a conductor of flavor."

The one pictured below was dry brined over night, then rubbed with Worcestershire and seasoned with Hardcore Carnivore Black. I don't think I can do one that'll be any better than this one was, but I'm going to give the SV a try. The texture of this one melted in my mouth.

I can see the advantage of SVing if I wasn't going to cook it until later or the next day.

[randy.56]

First Tri tip, after reviewing this tread last week , seeing all your cooks with mouth watering results. Needed to cook family dinner Sunday night. Headed to Sam's found a couple choice Tri tips. Thanks to all of you that posted. I recommend looking up on utube how slice, which is against the grain. I chose SV 131 for 5 hours then sear on PK with grill grates. Searing about 8 minutes, until IT of 140. After the cook, brushed on some melted Kerrygold and my favorite steak rub. Man I've been missing it. Turned better than expected. Juicy, tender, flavorful, Eye appealing. And eat to much. If you have never had one or tried cooking one. Quit procrastinating.

Having trouble with I phone sending pictures. Grrrrr, turned of phone, deleted 100 pictures, and 8 videos. I'll come back with pictures, once it is figured out.

[fzxdoc]

That beefy flavor is TDF. Sounds like your first adventure with tri-tip was a resounding success.

K.