Clint
TVWBB Olympian
I got a sous vide to help with reheating frozen bbq and of course I've picked up a cookbook on the technique and watched several youtube videos about it.
This morning I had an early start, & while getting ready I noticed a tri-tip I moved from the freezer to the raw meat section of my refrigerator on Sunday. It was vac bagged but unseasoned, so I hit it with a hefty dose of S&P (leftover rub from some briskets), placed it in a new vac bag, and then into the SV bath @ 130F. I let it run for 13 hours (6:15am - 7:30pm) & wasn't really sure what to do with it.
I thought about letting it go all night again, but the SV videos I watched on TT only showed 3-7 hours and I was already beyond that, so I prepped another vac bag, pulled it out of its liquids & it smelled good! Didn't look too bad either. I then put it back in the 8qt instapot pot I used for the water vessel & chilled it from 130F to 50F, & now it's in my freezer.
I'm halfway tempted to take it out this weekend but to reheat it'd be in a primitive camp site so that might not be happening, but all it has to do is thaw & then cook for appearance, so it may very well go out with us this weekend.
........I need to find the food safety time @ temp sheet again.
This morning I had an early start, & while getting ready I noticed a tri-tip I moved from the freezer to the raw meat section of my refrigerator on Sunday. It was vac bagged but unseasoned, so I hit it with a hefty dose of S&P (leftover rub from some briskets), placed it in a new vac bag, and then into the SV bath @ 130F. I let it run for 13 hours (6:15am - 7:30pm) & wasn't really sure what to do with it.
I thought about letting it go all night again, but the SV videos I watched on TT only showed 3-7 hours and I was already beyond that, so I prepped another vac bag, pulled it out of its liquids & it smelled good! Didn't look too bad either. I then put it back in the 8qt instapot pot I used for the water vessel & chilled it from 130F to 50F, & now it's in my freezer.
I'm halfway tempted to take it out this weekend but to reheat it'd be in a primitive camp site so that might not be happening, but all it has to do is thaw & then cook for appearance, so it may very well go out with us this weekend.
........I need to find the food safety time @ temp sheet again.