The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-21-2010, 01:38 AM   #1
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default Redneck Sous-Vide: Tri-tip

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/201...e-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? ;-)





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/d...-for-about-75/

-Rodney
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Unread 04-21-2010, 08:56 AM   #2
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

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

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 04-21-2010, 09:09 AM   #3
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Arlin_MacRae View Post
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
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.
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Unread 04-21-2010, 11:55 AM   #4
CharlieB
Found some matches.
 
CharlieB's Avatar
 
Join Date: 09-25-09
Location: Sun Lakes, AZ
Downloads: 0
Uploads: 0
Default

What was the time frame on the bath?
CharlieB is offline   Reply With Quote


Unread 04-21-2010, 12:02 PM   #5
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CharlieB View Post
What was the time frame on the bath?
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.
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Unread 04-21-2010, 12:09 PM   #6
SmokeJumper
is One Chatty Farker

 
SmokeJumper's Avatar
 
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Downloads: 0
Uploads: 0
Default

Wow, that looks juicy delicious!
SmokeJumper is offline   Reply With Quote


Thanks from:--->
Unread 04-21-2010, 12:52 PM   #7
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeJumper View Post
Wow, that looks juicy delicious!
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.
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Unread 04-22-2010, 01:10 PM   #8
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Downloads: 0
Uploads: 0
Default

Hey guys, I changed the address to my blog... it's now at http://think-create-eat.blogspot.com/ (it's in my signature too). The post referenced in this thread is now here:
http://think-create-eat.blogspot.com...e-tri-tip.html
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sous-Vide is Simple! and Cheaper! woodpelletsmoker Gravity Fed smokers and Grills 0 07-26-2011 08:05 PM
Sous-vide chicken roksmith Competition BBQ 32 04-07-2011 06:01 PM
MOINKS pron (Sous Vide then BBQ'd) Ryan Abood Q-talk 17 02-10-2011 01:50 PM
homemade sous vide for $75 bingo1912 Q-talk 11 11-30-2010 09:54 PM
Redneck Sous-Vide: Ribeyes Rodney Q-talk 12 04-06-2010 08:55 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:37 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts