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Another sous vide tri-tip #8392836 09/21/21 04:25 PM
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topwater13 Offline OP
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Then seared and butter basted on cast iron. Pretty close to filet at a better price.

[Linked Image]
[Linked Image]

Re: Another sous vide tri-tip [Re: topwater13] #8392839 09/21/21 04:28 PM
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Herbie Hancock Offline
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Yep, I was shocked how tender they are after the first time I had one. It is one of my favorite cuts to do.


It takes beer to make thirst worthwhile - J. Fred Schmidt

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Re: Another sous vide tri-tip [Re: topwater13] #8392865 09/21/21 04:45 PM
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Awesome ! Yum food

Re: Another sous vide tri-tip [Re: topwater13] #8392933 09/21/21 05:47 PM
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Making me hungry just looking at the pic. I cut the little tri tips out on the 3 deer this year and we have been enjoying them this year. one is a serving for one person basically so those are now gone but season is approaching.


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Mainstream news might be fun to watch
Re: Another sous vide tri-tip [Re: topwater13] #8392954 09/21/21 06:09 PM
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Looks awesome, great job.

Admittedly, I'm still frustrated that the world of cooking let the secret out on the deliciousness of the less than popular cuts. Now the price of tri-tip, flank (skirt), and the short rib is ridiculous. I guess even the brisket could fall into that category. However, they're still cheaper than prime cuts, but not by much

Re: Another sous vide tri-tip [Re: topwater13] #8392989 09/21/21 06:38 PM
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That looks delicious.

Re: Another sous vide tri-tip [Re: topwater13] #8392992 09/21/21 06:40 PM
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QuitShootinYoungBucks Offline
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Temp and time in SV?


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Re: Another sous vide tri-tip [Re: topwater13] #8393082 09/21/21 07:51 PM
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Looks Great up


ElkOne
Re: Another sous vide tri-tip [Re: QuitShootinYoungBucks] #8393102 09/21/21 08:10 PM
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Herbie Hancock Offline
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Originally Posted by QuitShootinYoungBucks
Temp and time in SV?


I do mine 129.2° for 2 hours, it comes out pretty darn similar to that.


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Another sous vide tri-tip [Re: topwater13] #8393166 09/21/21 09:13 PM
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I love Tri Tips. I grill reverse sear on pasture mesquite. Love em

Re: Another sous vide tri-tip [Re: QuitShootinYoungBucks] #8393167 09/21/21 09:14 PM
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topwater13 Offline OP
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Originally Posted by QuitShootinYoungBucks
Temp and time in SV?

I had some time that day and let it go for 6 hrs at 124.
I think you could go longer without ruining the texture on a tri tip. Prime filet and ribeye only need an hour in the bath.

Re: Another sous vide tri-tip [Re: topwater13] #8393196 09/21/21 10:00 PM
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Marc K Offline
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Originally Posted by topwater13
Originally Posted by QuitShootinYoungBucks
Temp and time in SV?

I had some time that day and let it go for 6 hrs at 124.
I think you could go longer without ruining the texture on a tri tip. Prime filet and ribeye only need an hour in the bath.


Yes, Sir. Looks great!

In my experience, 6-12 hours for some is great when held at/under 130F. Even a ribeye will work well with 4 hours at 125F

For the folks who don't use SV:
Temperature is "doneness"
Time is "texture/tenderness."

Marc


A Democracy is when two wolves and a lamb vote on the dinner menu. That is why this country was specifically not designed as a Democracy. We are a Constitutional Republic.
Re: Another sous vide tri-tip [Re: topwater13] #8394157 09/22/21 07:14 PM
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Yuum!



(R-TX) .-- " TCNN CURL CRLB VFF OGI SNDL CGC TLRY "

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Re: Another sous vide tri-tip [Re: topwater13] #8395356 09/23/21 09:45 PM
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cheers Yassir! food


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Re: Another sous vide tri-tip [Re: RobertY] #8395399 09/23/21 10:17 PM
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Originally Posted by RobertY
Looks awesome, great job.

Admittedly, I'm still frustrated that the world of cooking let the secret out on the deliciousness of the less than popular cuts. Now the price of tri-tip, flank (skirt), and the short rib is ridiculous. I guess even the brisket could fall into that category. However, they're still cheaper than prime cuts, but not by much

Brisket has already been classified as a “craft cut”.


Still looking for a S Texas quail lease spot.
Re: Another sous vide tri-tip [Re: topwater13] #8396153 09/24/21 05:16 PM
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How does it break down SV as compared to a long slow cook like you would a brisket? I can't stand how tough they are on a short, hot cook.

Re: Another sous vide tri-tip [Re: topwater13] #8396196 09/24/21 06:22 PM
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What kind of equipment/cooker is needed to "sous vide" steaks?


"If dirt were dollars, we'd all be in the black." D.H.
Re: Another sous vide tri-tip [Re: pertnear] #8396273 09/24/21 07:26 PM
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Originally Posted by pertnear
What kind of equipment/cooker is needed to "sous vide" steaks?


A sous vide precision cooker.


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Another sous vide tri-tip [Re: topwater13] #8396714 09/25/21 02:26 AM
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Just found out the instapot has a sous vide setting. May give it try but dont tell my friends roflmao


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Re: Another sous vide tri-tip [Re: topwater13] #8396778 09/25/21 03:37 AM
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