3 tri tips in the bath at 129, will be pulling at different times. Probably 8 hours, 18 hours and 36 hours. All will be cold shocked then seared on yoder at max temp to keep things equal. Will be mainly looking for my preferred tenderness and texture.
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Originally posted by HawgHeaven View PostInteresting test Mikey... Looking forward to the results!Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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Nope, sv'd naked. 1st one is for breakfast, shocked for 30 minutes, patted dry, seasoned with Tatonka dust and seared on yoder. Not sure this test needs to go any further, it was about perfect. Will probably pull rest out at 12 hours and shock cold.
Breakfast was tri tip, topped with 2 eggs Sunnyside up, topped with bearnaise sauce and parsley
Yoder YS480
Maverick 732
Tappecue
Thermapen
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CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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I have found 129-130 F for 8 hours is a perfect time and temp for Thick top round steaks as well. I love what you did with the egg and sauce on top. That is a breakfast for champions!Smoke it.. and they will come!
Rob
Recipes & Smokes in HD Video
SmokingPit.com
Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
Camp Chef FTG600 Flat Top Griddle
Blackstone 22" Flat Top Griddle
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OMG, Mikey!!!
That looks Awesome!!!----------
Mighty Tasty!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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That looks excellent and thanks for taking one for the team
It reminds me of this commercial for us old timers: (perhaps a whipper snapper can embed it for us)
https://www.youtube.com/watch?v=LZ0epRjfGLw
In any event, what a great meal! Love the egg deal,Pete
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Originally posted by Abelman View PostIt reminds me of this commercial for us old timers: (perhaps a whipper snapper can embed it for us)
<iframe width="420" height="315" src="https://www.youtube.com/embed/LZ0epRjfGLw" frameborder="0" allowfullscreen></iframe>
DaveCUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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I decided to let this test continue, but did second one at 13 hours and will do last one at 24. Figure what the hell, I'll never know if I don't try.
I cut down the shock time to 5 minutes this time, then seared.
This 2nd one was very similar in texture to a perfect prime rib. In a blind taste test it'd be hard to tell the difference. Absolutely amazing also.
Yoder YS480
Maverick 732
Tappecue
Thermapen
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