Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Sous Vide Tri Tip

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Sous Vide Tri Tip

    I am thinking about doing a tri tip sous vide. I was wondering how long should I cook? Should I cool before searing?


    #2
    I do mine for about 8 hours (usually from frozen). No need to cool first unless you are not eating right away or you have a very weak searing setup.

    Comment


      #3
      I use a Joule and cook it at 129 for 90-120 minutes for non-frozen. Quick sear on cast iron or over charcoal and it is fantastic. Be sure to cut across the grain.

      I do not cool unless I am eating it later.

      Comment


        #4
        Much appreciated.

        Comment


          #5
          To quote Potkettleblack, time is tenderness - at least I think that’s what he always says. So, really the question is how tender do you want it? A few hours gives you about the same tenderness you could get from smoking, so you can go off of that. I usually stick with about 2 hours for a tri-tip then a sear. and I don’t cool, I just go straight from SV, season and sear and serve.

          Enjoy!

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Time is tenderness, temp is doneness. That's the full saying.

          #6
          My buddy, who I consider to be the SV king, says 7 hrs and he goes directly to the grill. He has shocked but said it adds nothing to the cook. His kids agree with him.

          Comment


            #7
            I do 6 hrs at 131. Then sear. My wife prefers a more medium cooked beef so I sear to about 140 it. The two us cannot eat it all so the leftovers get chilled then shaved on the slicer for roast beef sammies or to the griddle for cheesesteak sammies.

            Comment


              #8
              I usually SV at 134 for 10-12 hours then paint with avocado oil and sear. I haven't chilled. My Family prefers more medium than rare. A simple board sauce will push the cook over the top. I do believe that a 12-24 hour Dry Brine does make a noticeable difference IMO.
              Last edited by Skip; December 19, 2020, 06:56 AM.

              Comment


                #9
                It truly depends upon the quality of the meat. Lesser time with better meat. Get a piece from ALDI, and 10 hours was not nearly enough. I would not hesitate to do 15 just to get some tenderness, it was a beast of a piece of meat.

                Comment


                  #10
                  There are two schools of thought on what the desired end result is. One school is that tri-tip should have some chew and some want it as tender as ribeye or filet. Some folks think of it as a steak, others as a roast, I think that's where the difference in opinion comes from.

                  If you want that ribeye/filet tenderness, you go long, like 12-24 hours. Temp at whatever you want, 129-135.
                  If you think tritip should have some texture to it, then you go for minimum for cooking through at the temp you want, per the Baldwin chart and the thickness at the center of the thing. If it's sitting on the counter, you want the height at the vertex of the thing. Or somewhere close to that, if one end of the thing is a bit thicker.

                  I don't do a lot of tri tip as they don't really cut a lot of sirloin for tri tip here in Chicago. I like it more chewy, so maybe like 3 hours @131, shock, sear on the flat grill grates.

                  As always, the pinch test is your friend. How it pinches will be roughly how it chews.

                  Comment


                    #11
                    PKB is spot on, it's time for tenderness. I remember when I first got into sous vide about 3 years ago I got the bright idea that inside skirt steak, as tough as it can be, would come out tender as a baby's bottom if I just left it in there for like 12 hours. What I ended up with was ground up mess that I literally poured the out of the bag and into the garbage, it had totally disintegrated.

                    On big cuts like tri-tip, I tend to keep it well under 3-4 hours and that's all the tender I want. Sweet spot on tougher cuts like chuck, 18-22 hours depending on the size. I guess you really need to experiment and see what works best for you and the degree of doneness you prefer.

                    As to resting, or even shocking before the sear, forget it. Unless you are cooking it the next day all you are doing is letting the meat settle down by resting or shocking only to have to ramp it back up again. Some say it helps keep the meat from over shooting but I've found that it ends up giving me more of that tell tale grey banding instead. But again, each to his own.

                    Here's a SVQ tri-tip I recently did as described. Came out good.

                    Click image for larger version

Name:	tri tip 02.jpg
Views:	269
Size:	138.0 KB
ID:	960755

                    Comment


                    • BFlynn
                      BFlynn commented
                      Editing a comment
                      I keep clicking the picture to place my order, but nothing happens!

                      How do I get this tasty tri tip to my mouf....

                    • Troutman
                      Troutman commented
                      Editing a comment
                      BFlynn go to Costco, buy a tri-tip, stick it in a water bath at 131 for 4 hours, sear it on your big green whatever, carve, tell the family its time to eat, then stuff your mouth. Oh yea make a board sauce to go along with it

                    • Huskee
                      Huskee commented
                      Editing a comment
                      Wow.

                    #12
                    So, put the dreadful quality Aldi tri tip in for 20+ hours at 131 degrees. Really made it better than 10 hours. At 10, it was seriously tough. 20 made it edible, not as good as better quality tri tips, but, workable. Will be good in sandwiches day 2.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Finally, A Great Portable Pellet Smoker


                    Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order


                    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                    Click here to read our detailedreview


                    GrillGrates Take Gas Grills To The InfraredZone


                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker


                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker


                    The Pit Barrel Cooker May Be Too Easy


                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    The Cool Kettle With The Hinged Hood We Always Wanted


                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special