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[yorkdude]

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.

[Ralphie]

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! 

[Bar-B-Lew]

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.

[hughver]

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. 

[ScottWood]

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.

[Dave R.]

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

[bregent]

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.

[slaga]

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.

[Bar-B-Lew]

That pic was misleading.  It all stayed below the water surface.  I like the idea of yours with the rack though.

[hughver]

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

[Bar-B-Lew]

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

[Bentley]

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

[Bar-B-Lew]

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.

[Bentley]

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!

[mo-kid]

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.