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Author Topic: Smoke and Sous Vide Tri-Tip  (Read 5866 times)

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yorkdude

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Re: Smoke and Sous Vide Tri-Tip
« Reply #30 on: April 09, 2018, 07:22:29 AM »

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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Ralphie

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Re: Smoke and Sous Vide Tri-Tip
« Reply #31 on: April 09, 2018, 09:11:05 AM »

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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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #32 on: April 09, 2018, 09:26:01 AM »

Made another sandwich for dinner yesterday.  2# in vac seal in the freezer for later date.



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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hughver

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Re: Smoke and Sous Vide Tri-Tip
« Reply #33 on: April 09, 2018, 11:35:23 AM »

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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ScottWood

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Re: Smoke and Sous Vide Tri-Tip
« Reply #34 on: April 10, 2018, 01:18:03 PM »

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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Dave R.

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Re: Smoke and Sous Vide Tri-Tip
« Reply #35 on: April 27, 2018, 09:18:15 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.

Very true. 32 quarts of water is roughly 66 lbs. I've not needed that much capacity.... yet. LOL
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bregent

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Re: Smoke and Sous Vide Tri-Tip
« Reply #36 on: April 27, 2018, 04:03:06 PM »

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.

« Last Edit: October 27, 2021, 06:45:31 PM by bregent »
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slaga

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Re: Smoke and Sous Vide Tri-Tip
« Reply #37 on: June 11, 2018, 12:55:15 PM »





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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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #38 on: June 11, 2018, 12:58:28 PM »

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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hughver

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Re: Smoke and Sous Vide Tri-Tip
« Reply #39 on: June 11, 2018, 01:32:34 PM »

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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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #40 on: August 30, 2018, 10:47:15 PM »

Just had some leftovers from this cook topped with some horseradish sauce on a Kaiser from Sam's Club...fabulous!

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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #41 on: September 01, 2018, 01:17:31 PM »

I thought melted pepper jack on tri-tip, not for me...but horseradish sauce...Yes!
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #42 on: December 03, 2018, 01:41:17 PM »

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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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #43 on: December 03, 2018, 02:43:16 PM »

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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mo-kid

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Re: Smoke and Sous Vide Tri-Tip
« Reply #44 on: December 03, 2018, 09:48:15 PM »

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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