Tip o' tri-tip sous vide

[Ozric]

Since I'm generally only cooking for myself, I cut tri-tips in half, rather than having so much left over. I also generally use the thinner half for something like burnt ends, as I've always had some trouble getting them off soon enough; they always seem a little tough if I do them conventionally. So, now that I've got an SVS, I wanted to try a tri-tip in it.

This was a thin tip end, 2" thick max. I cooked it at 134° for 2 hours. It had been seasoned with Montreal Steak seasoning and a little Devil Salt the evening before, vac'd and refrigerated overnight.


Resting for a few minutes after the 2 hour cook.


Out of the bag and on a plate.


On the Weber, over the Vortex. About 1 minute per side.


Plated, with a nuked red potato that had been given 15 seconds of Vortex love.


But what's it look like on the INSIDE?


Finally, the requisite closeup.


Note 1: I am really liking expensive protein prepared this way.

Note 2: I am really NOT liking Lea & Perrins Steak Sauce. I bought it by accident (I was trying to buy some thick worshy ). It is too difficult to just get a little of it; too much is overwhelming.

Anybody got any suggestions for the rest of the bottle? Besides toss it (my current first choice).

[Mark R]

Very nice lookin TT! Very nice.
The L & P makes a good chicken marinade.

[Fishawn]

Looks perfect!

I was also going to suggest using the LnP for some sort of marinade, or using it along with other stuff

[Ozric]

Use the LnP Steak Sauce as a marinade? For proteins other than beef? Good ideas! Gonna try it on a chicken breast and a pork loin steak. Results to follow...assuming I survive!

[Fishawn]

Use the LnP Steak Sauce as a marinade? For proteins other than beef? Good ideas! Gonna try it on a chicken breast and a pork loin steak. Results to follow...assuming I survive!

Ya never know I gave a friend a shaker of Tatonka Dust and he asked what He should use it on.... I suggested beef.... So naturally, his first cook he used ot on chicken they loved it! Ya just never know

[Abelman]

Looks Great!

As for the LnP, you could always get an eye dropper and control the flow. Or wait till you get an empty bottle like Soy/etc. comes in and use the plastic sprinkle top.

[SmokinOutBack]

That last pic moved me. Nice job.

[Bearcarver]

Looks Great, Oz !!!

Maybe you can just get the steak sauce out when you have a burger get-together.

Bear

[HawgHeaven]

Damn fine job Sir Oz! That looks wonderful!

As far as the steak sauce, I'd use it as a weed killer...

[tenacious bee]

Okay, that Tri Tip pic justifies the cost of one of these things on it's own!! How about that Vortex. On my way to Rich's site now. Getting my second one.

[Slanted88]

Jack a round of wedge in you Cat Daddy! Woooo!

[barkonbutts]

How was thew flavor on that cut.. could you taste the charcoal after such a short time over the fire.. I am guessing not much smoke flavor????

[dirtsailor2003]

Great looking tri tip!!!

[Bassman]

Since you're usually just cooking for yourself, I think I should come and keep you company once in awhile! You wouldn't have to worry about leftovers that way.

[Ozric]

How was thew flavor on that cut.. could you taste the charcoal after such a short time over the fire.. I am guessing not much smoke flavor????

You just HAD to ask.

I wasn't expecting much...that's why I had a sauce out (should have used a good BBQ sauce; anyway).

But I have a plan. I was going to run it once and then post it, but since you brought it up, I'll toss the idea out there and look for feedback.

Here's the way I want to do it the next time.

Step 1: Season and cool smoke (just the AMNTS) for 1-1.5 hours.

Step 2: Wrap in plastic wrap and refrigerate overnight (I'll explain below).

Step 3: Vac and cook sous vide.

Step 4: Sear.

What do you think?

Re Step 2...

I just picked up a book that I'll post a separate thread on tomorrow. It's called "Under Pressure: Cooking Sous Vide" and was written by Thomas Keller of French Laundry fame. It was $75 list when it published 7 years ago. I snagged a new first edition return for $37. There are a lot of unfavorable reviews; I'll tell you why they're BS tomorrow.

But for tonight, the first thing I learned from the book added Step 2. I'm not sure it would be a problem with the vac-suckers we own (vs a chamber machine), but better safe than sorry.

The test was to place two pans of water (one well warmer than the other) in a chamber sealer and start the vac process. The warmer water will boil first. So point of the test being to prove to chefs that vac sealing warm protein is a mistake...moisture will boil out of it during the vac process.

So, best to only vac seal chilled meats.