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Author Topic: Smoke and Sous Vide Tri-Tip  (Read 4473 times)

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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #15 on: April 06, 2018, 08:03:01 PM »
Quote from: Bobitis on April 06, 2018, 07:57:15 PM
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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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #16 on: April 07, 2018, 08:35:21 AM »
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


Put some water in the container, read the instructions for the Chefman, and turned on the unit and set to 135°


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.


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.



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Dave R.

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Re: Smoke and Sous Vide Tri-Tip
« Reply #17 on: April 07, 2018, 11:14:43 AM »
Quote from: Bar-B-Lew on April 07, 2018, 08:35:21 AM
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


Put some water in the container, read the instructions for the Chefman, and turned on the unit and set to 135°


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.


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.




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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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #18 on: April 07, 2018, 11:19:05 AM »
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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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #19 on: April 07, 2018, 11:37:00 AM »
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.



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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hughver

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Re: Smoke and Sous Vide Tri-Tip
« Reply #20 on: April 07, 2018, 11:40:29 AM »
Quote from: Dave R. on April 07, 2018, 11:14:43 AM
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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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #21 on: April 07, 2018, 12:52:24 PM »
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!
« Last Edit: April 07, 2018, 12:54:05 PM by Bentley »
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #22 on: April 07, 2018, 02:55:47 PM »
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.





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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #23 on: April 07, 2018, 03:24:25 PM »
That was a finished temperature of 135°?
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #24 on: April 07, 2018, 03:27:14 PM »
Quote from: Bentley on April 07, 2018, 03:24:25 PM
That was a finished temperature of 135°?

yes
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #25 on: April 07, 2018, 03:33:50 PM »
Does this look any pinker?

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Re: Smoke and Sous Vide Tri-Tip
« Reply #26 on: April 07, 2018, 03:43:48 PM »
Yes. That looks like cold beef that was cooked to 135°.  At least the middle stuff and to the left!
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Re: Smoke and Sous Vide Tri-Tip
« Reply #27 on: April 07, 2018, 06:26:12 PM »
Finished product as good as I had hoped it would be.  Nice how the smoke ring is now visible.

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Re: Smoke and Sous Vide Tri-Tip
« Reply #28 on: April 07, 2018, 09:08:09 PM »
Wish my replacement would get here!
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Michael_NW

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Re: Smoke and Sous Vide Tri-Tip
« Reply #29 on: April 08, 2018, 06:40:48 PM »
Looks wonderful, BBL! Tri tip makes such excellent sandwiches, really is a go-to for tasty meals.
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