Sous Vide Tri Tip Tacos


 

JimK

TVWBB 1-Star Olympian
Did some sous vide tri tip last night. Took the tri tip and gave it a spice rub, followed by ~4.5 hours @ 131 in the SV. Seared on the Performer w/ a bit of Mesquite at 550+ and did some peppers for snacks/garnish. This was an interesting recipe - normal Chile/spice, but it called for a very light coat of mayo before searing. I think it helped get a nice crust.

I'm always on the fence about seasoning before the bath vs. after. Seasoning before seemed to work wonderfully in this case.

Out of the bath - after several hours, only about an ounce of juice from this Angus Tri Tip.

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With the light coat of mayo:

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At the turn:

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Resting, and smelling delicious:

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Sliced and ready:

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Peppers on the grill. I let them soak with a touch of EVOO, some Todd's Dirt and a touch of cumin for an hour or so before this:

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Taco almost done - still waiting for the homemade salsa:

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These were great and I'll definitely make them again. I practically have no choice - I completely forgot to use the pickled red onion I made.
 
Mayo, huh? Interesting! Tri-tip looks perfect, Jim, and I like the assembled tacos! Nicely done!

R
 
Yum! You nailed the tri-tip and grilled peppers. That taco looks killer even without salsa.
 
Looks perfect. Sous vide is my go-to method (with a quick sear for colour and to dry out the meat very slightly).
 
Looks wonderful Jim. Lovely plate. I'm known around the house for forgetting to add some special topping at the end of the cook, usually a garnish or something like that. Probably too many beverages during the cook! I picked up some Todd's Dirt a while back, the Bayou Dirt, for some chicken. Was not disappointed. I imagine on the peppers you may have used the Original Dirt?
 

 

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