Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bar-B-Lew on April 01, 2018, 05:57:05 PM
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I bought a tri-tip at Sam's Club yesterday that comes vac sealed in a peppercorn rub and marinade. I am thinking of smoking it on lowest setting for about 2 hours, putting in freezer to cool, vac seal, and then into the sous vide at 135 degrees. How long would you recommend that I sous vide? When done, I will put in fridge and then slice the next day. Will probably vac seal into 8oz packages. It is a 3.85# choice cut.
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I am not there yet so I can't help.
pmillen shared this with me and I used it once before the Chefman broke. Will use it again, as soon as the replacement gets here. On a hunk of chuck pot roast!
Chef Steps (https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide)
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would you consider tri-tip to be closer to a steak or closer to a roast?
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At almost 4lbs, roast for me!
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At almost 4lbs, roast for me!
+1
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I’d probably go 4 hours. I would also sv at 131 cause I like tri-tip a bit towards rare, but 135 should be nice.
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I do not think that Tri Tip is as naturally tender as say NY or Tenderloin. It's more like flank and must be cut cross grain to achieve some degree of tenderness. Having said that, I'd tend to let it go longer in the SV. For that size roast I'd go at least 8 hours. I agree that 131° would be perfect.
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Does the circulator need to be straight up and down or can it angle a little bit? Not sure if you can tell in the pick that it is at a bit of an angle due to the lip on the container. I bought a 5 gallon container for a few bucks and a lid with a cut out for the circulator which was more than a few bucks. Think this may be my setup for the tri-tip cook.
(https://farm1.staticflickr.com/901/41169932052_21bcce3095_z.jpg)
(https://farm1.staticflickr.com/817/26341685907_0f4f04be1f_z.jpg)
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I do not think that a slight angle wound make any difference. However, on both models of the Anova that I have, the direction of the water circulation can be adjusted. If yours is adjustable, I'd have it pointing to either side, not up. I adjust mine so that the stream of water from the circulator is parallel to one of the sides, creating a circular motion in the container.
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I guess I should put some water in it and try it out before attempting my tri-tip for the first ever time using sous vide.
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I would do at least 4 hours on that amount @ the 135 setting. Remove and check internal temperature with a thermapen or similar. If not at desire temperature place back in water bath for a time you estimate will finish it off. Nice thing about SV is you can't over cook so if it finishes before the 4 hour period, not harm no foul. ;)
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Probably going to do this tomorrow afternoon. Need to get it done, sliced up, and vac sealed before I head out of town Monday.
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Tri-Tip went on the Elite about 30 minutes ago. Going to smoke for 2 hours or so. Put in fridge overnight. Vac seal in the morning and then into the sous vide for 4-6 hours.
(https://farm1.staticflickr.com/819/26411089557_156b15db5d_c.jpg)
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Smoked for 2 hours at 200° and the IT was 113° when I pulled it off. It is in the fridge now. Will vac seal and sous vide in the morning.
(https://farm1.staticflickr.com/873/41284213851_2caefe7d88_c.jpg)
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You may want to think about throwing it on a hot smoker for a few minutes a side after the souse vide just to dry it up a bit. It will be soggy when you pull it outta the bath.
Looks fantastic so far.
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You may want to think about throwing it on a hot smoker for a few minutes a side after the souse vide just to dry it up a bit. It will be soggy when you pull it outta the bath.
Looks fantastic so far.
I think I am going to put it right in the fridge to cool it off and then slice.
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So, I woke up about 4:30am. Figure why not get this party started.
Pulled the tri tip from the container in the fridge and vac sealed
(https://farm1.staticflickr.com/806/40580867074_5b884ac772_c.jpg)
Put some water in the container, read the instructions for the Chefman, and turned on the unit and set to 135°
(https://farm1.staticflickr.com/818/40397981005_913b9342f6_c.jpg)
Once the water hit 135° the unit beaped, I placed the tri-tip in the water, set for 6 hours, and put the lid on the container.
(https://farm1.staticflickr.com/892/40580866504_bf4f3cd12c_c.jpg)
Went back to bed for almost 3 hours. Went to check on the production to make sure everything was still OK. Unit was at 135° and had a little over 3 hours left. I did turn over the tri tip. Not sure if this was needed step or not.
(https://farm1.staticflickr.com/787/41251413572_357f76c647_c.jpg)
(https://farm1.staticflickr.com/822/40397979495_b9eae0a2a4_c.jpg)
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So, I woke up about 4:30am. Figure why not get this party started.
Pulled the tri tip from the container in the fridge and vac sealed
(https://farm1.staticflickr.com/806/40580867074_5b884ac772_c.jpg)
Put some water in the container, read the instructions for the Chefman, and turned on the unit and set to 135°
(https://farm1.staticflickr.com/818/40397981005_913b9342f6_c.jpg)
Once the water hit 135° the unit beaped, I placed the tri-tip in the water, set for 6 hours, and put the lid on the container.
(https://farm1.staticflickr.com/892/40580866504_bf4f3cd12c_c.jpg)
Went back to bed for almost 3 hours. Went to check on the production to make sure everything was still OK. Unit was at 135° and had a little over 3 hours left. I did turn over the tri tip. Not sure if this was needed step or not.
(https://farm1.staticflickr.com/787/41251413572_357f76c647_c.jpg)
(https://farm1.staticflickr.com/822/40397979495_b9eae0a2a4_c.jpg)
I may have misunderstood your process but it sounds to me like you started with cold tap water and let the SV heat the water. What I've found to be more effective is to run hot tap water into the cooking vessel and let the SV stabilize at the set temperature. Makes short order out of getting the water to temp and hey you've already paid to heat it right? Now if I got this wrong ignore and forgive. ;)
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Great point. This is the first time I have used the device. Will use your method next time. Gonna go pull it out of the water now.
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Machine shut itself down after the 6 hour mark. I pulled the meat out of the water, wiped down the bag, and put in the fridge to stop cooking and harden the meat for slicing. Looks like I will be having slice trip tip on a garlic butter hoagie roll with melted provolone and horseradish for dinner tonight.
(https://farm1.staticflickr.com/814/40584093464_501b0f96f6_c.jpg)
I was surprised at how warm 135° water actually is and the amount of condensation on the lid. Didn't realize water would steam at that low of a temp.
I am anxious to see how this works out. May be a great technique to get smoke flavor and the right amount of tenderness. And, it was really easy to do. Just need to plan for the time it takes in the bath.
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run hot tap water into the cooking vessel and let the SV stabilize at the set temperature
I always start with hot water (130°) from the tap except when I'm using the 32 Qt. cooler, it's too difficult to get tap water into a vessel that size. I fill the cooler with a hose on the back deck and let it warm and cook there.
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I am not sure if the meat was floating? Say you turned it over, was the top not submerged? That would concern me for even cooking. The one think I like about true vac sealing of the product to be cooked, it seems to stay under the water better! Even if I do have to clip it to the side to make that happen!
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Was in fridge for about 2 hours and then in freezer about 45 minutes before slicing. Will taste later tonight. Lost about 1# during the smoke and probably the liquid solution it was in.
(https://farm1.staticflickr.com/813/26429295467_9d3d95b45c_c.jpg)
(https://farm1.staticflickr.com/902/39491751990_966c438549_c.jpg)
(https://farm1.staticflickr.com/886/40587508004_f73d5450cb_c.jpg)
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That was a finished temperature of 135°?
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That was a finished temperature of 135°?
yes
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Does this look any pinker?
(https://farm1.staticflickr.com/822/39492526950_1216d8a47c_z.jpg)
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Yes. That looks like cold beef that was cooked to 135°. At least the middle stuff and to the left!
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Finished product as good as I had hoped it would be. Nice how the smoke ring is now visible.
(https://farm1.staticflickr.com/815/27432199818_7715679624_c.jpg)
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Wish my replacement would get here!
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Looks wonderful, BBL! Tri tip makes such excellent sandwiches, really is a go-to for tasty meals.
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Man that looks excellent. I'd be all over that but would have to definitely skip the horseradish, never have liked it.
It truly does look delicious.
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BBL, thanks for posting this tri tip cook. I've really been wanting to try one. Then last week I discovered that tri tip is sold at a new Publix near me (grocery chain making it's way into North Carolina). I probably would not have even recognized it in the meat case if it weren't for threads like this.
Keep it up!
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Made another sandwich for dinner yesterday. 2# in vac seal in the freezer for later date.
(https://farm1.staticflickr.com/818/27456282228_9f9cb21fdc_z.jpg)
Glad lots enjoyed my experiment. I am pleased with the results and am not thinking about what I will do next in the sous vide.
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am not thinking about what I will do next in the sous vide.
If you haven't done ribs, you should give them a try. I picked up some pre-seasoned St. Louis ribs at Costco the other day. Smoked them for ~2 hours L&S, sous vide for 24 hours at 140°, dried, applied a very light glaze and then finished on the pit @ 350° for 30 minutes. I glazed them but they were excellent straight out of the sous vide. :lick:
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Looks great. I have been cooking Souse Vide for a little over a year now. I love the thing.
The great thing is that there really doesn't seem to be an upper limit on how long you can cook something. I experimented with a thick cut round steak, which is generally a pretty tough cut of meet, and cooked it to 129 for just under 24 hours. Did a quick reverse sear and it was not only delicious but almost cut with a fork tender.
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run hot tap water into the cooking vessel and let the SV stabilize at the set temperature
I always start with hot water (130°) from the tap except when I'm using the 32 Qt. cooler, it's too difficult to get tap water into a vessel that size. I fill the cooler with a hose on the back deck and let it warm and cook there.
Very true. 32 quarts of water is roughly 66 lbs. I've not needed that much capacity.... yet. LOL
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Did a tri-tip a few days ago. Didn't have time to smoke it first. Seasoned with Montreal Steak, SV at 133 for about 5 hours, then seared on cast iron griddle.
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(https://farm1.staticflickr.com/892/40580866504_bf4f3cd12c_c.jpg)
I know this is an older post but..., I am of the understanding the food should be surrounded by water. I use a rack from an old toaster oven, similar to the one in the picture below. I just flip it over so it holds the food off of the bottom so water gets completely under the food as well.
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That pic was misleading. It all stayed below the water surface. I like the idea of yours with the rack though.
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There are a variety of sous vide racks on line, I use the ones that hold the bag(s) vertical. Here's an adjustable one that I bought off of Ebay.
https://www.ebay.com/itm/253512466933
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Just had some leftovers from this cook topped with some horseradish sauce on a Kaiser from Sam's Club...fabulous!
(https://farm2.staticflickr.com/1897/43659294944_0cfb1f82ba_c.jpg)
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I thought melted pepper jack on tri-tip, not for me...but horseradish sauce...Yes!
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I think I will be doing one of these this week or weekend. I am all out of what I had previously cooked and froze.
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My Uncle Boots is going to have a corneal transplant on Dec 13, so I will be in Richmond Restaurant Depot again. Can't believe I forgot to look last month and see if they have tri-tip, sure hope I score on this trip!
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BBL; just saw those sandwiches!!! excellent! I have been looking at this Sous Vide for several months. Any recommendations? I went up to West Virginia a few months ago and a friend did a combo cook with smoker and sous vide on a brisket, it was one of the best I've had...so my search for a sous vide has begun. thanks.
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Let's do this again. Front is another peppercorn marinaded tri-tip from Sam's and back left is a two bone rib roast about 6#. I smoked them at 200° on the MAK for about 2.5 hours. They are in the fridge cooling off now. Going to vac seal and through in sous vide for six hours at 135°.
(https://farm5.staticflickr.com/4811/46180903082_670cda5d82_c.jpg)
Back left is 8# pork shoulder that is now in a beer bath in a covered pan on the Memphis with two racks of STL ribs.
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Here is half of the tri tip that I sous vide yesterday for about 7 hours at 135° after smoking for 2 hours at 200° on the MAK on Saturday.
(https://farm5.staticflickr.com/4894/44486066970_70b747c4e7_c.jpg)
(https://farm5.staticflickr.com/4873/46252787882_53c6274773_c.jpg)
(https://farm5.staticflickr.com/4907/44486066950_e16a822804_c.jpg)
(https://farm5.staticflickr.com/4833/46252787772_5b03b41aab_c.jpg)
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That looks really good "Lew".
Nice job.
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Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!
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Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!
That's awesome. I like the smoke and sous vide method on this cut. It was melt in your mouth tender.
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I did similar with a Round Roast
rubbed it with SPG and Paprika
smoked for 4 hours (IT never got above 120)
then vac sealed it with a couple pats of butter
SV'd @135 for about 20 hours then threw it in the fridge overnight,
sliced thin
it made the most amazing french dip sandwiches (I really wish I had taken pictures)
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Out of everything I've done Sous Vide so far. ( not that much, but enough ) I think Sous Vide Tri-tip is one of my favorites... Smoke that thing for a couple hours, let cool a bit, vacuum seal, and sous vide for 3 or 4... wow, tender, moist, and delightful.
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If the remaining 7 are as good as #1, I am going to be very pleased with the rest. Super tender!
Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!
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If the remaining 7 are as good as #1, I am going to be very pleased with the rest. Super tender!
Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!
How did you cook it?
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Just Grilled this one on the Pro!