Redneck Sous-Vide: Tri-tip

Rodney

Rodney

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Hey guys-

I did a pretty mean sous-vide tri-tip tonight, and I go through the whole process in my brand new blog:
http://rodneysparks.blogspot.com/2010/04/sous-vide-tri-tip.html
(really needs work on the layout)

But here's the main pr0n. Yeah, they're big, but that's a good thing, right? ;-)

09.JPG


10.JPG


It turned out great! I'm going to be building a temperature-controlled water bath setup very soon so I can take this one step further.
http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

-Rodney
 
So where's the smoke?

Just kidding Rodney. I'd hit that a couple of times. I had to wipe the drool off my chin after perusing your pron!

Nice start to the blog, too.

Arlin
 
Arlin_MacRae said:
So where's the smoke?

Just kidding Rodney. I'd hit that a couple of times. I had to wipe the drool off my chin after perusing your pron!

Nice start to the blog, too.

Arlin
Click to expand...

Hehe... thanks. ;-)

One thing I do plan to do is smoke a tri-tip for an hour or so to get some flavor into it, cook it sous vide, and then finish it off on the grill or in hot oil in a pan. My MECO 4400 doesn't grill hot enough (with lump, at least) to sear as quickly as a hot pan does... especially if I was using an iron skillet.
 
CharlieB said:
What was the time frame on the bath?
Click to expand...

Roughly an hour and a half. I wasn't paying much attention, since I had a thermometer probe in the meat. I should've at least taken note of how long it took though.
 
SmokeJumper said:
Wow, that looks juicy delicious!
Click to expand...

It was! The cool thing about this method is that it's so hard to screw up! I think we're going to see a cheap sous vide cooker on an infomercial in the next year. It just makes too much sense.

I sliced up some cold leftovers ~1/8" thick and seared the slices in hot olive oil to eat with breakfast this morning... Oh man, it was so good. :becky:
 
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