Bob Correll
R.I.P. 3/31/2022
One half of a nearly 3 lb. Select grade tri tip, trimmed of fat, vac sealed, in the sous vide bath for 6 hours at 135F.
Removed, placed into an ice bath, then stuck in fridge until dinner time.
Unbagged, rubbed with Oakridge Santa Maria, indirect while the lump gets well fired up, with hickory for smoke.
Once the coals were hot and the internal had hit 90 it was time for the sear.
Rested and sliced.
Note the fiber breakdown, sort of brisket-like.
No plated shots, my thoughts at the end of this post.
Last night's tri tip, artichoke, tomato, Provel cheese on flatbread pizza.
I knew going in that 135F would yield a more medium result, but when it's etched into your brain to keep food below 40 or above 140 it's hard to stick a piece of meat into a water bath for hours at say 125 or 130.
There was a fair amount of meat juice in the bag that I saved to possibly make au jus, but didn't.
Tenderness was excellent, maybe a touch too tender, but not at all mushy.
Taste was excellent, nicely smoked and we couldn't tell that it hadn't been cooked entirely on a grill.
It was a little drier than normal, but I'm sure that when I do the next one at 125-130 for maybe 4 hours this will be remedied.
Plus I will slice it in filet mignon sized pieces, no need to slice it this thinly.
Thanks to member J Kloeker for the heads up for the $100 sous vide deal!
Next up will be chicken breasts.
Thanks for the visit!
PS to Wolgast, and possibly others, if I chided you about your hot water cooking method, then I apologize.
It will not replace the majority of my grill cooks, but it is a nice alternative, and I think it will really shine on tougher cuts of meat.
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