Tri Tip Sous Vide

[brrdnk]

Decided to sous vide cook a Tri Tip Roast.
Seasoned and vacuum sealed with some Rosemary sprigs.
Into a 134 deg water bath for 26 hours.
It came out perfect and melted in your mouth.
Served with Grilled Romaine Hearts and twice baked Sweet Potatoes.

[Cajun Blake]

sous vide needs to pay you for advertising

looks great brother

[Bily Lovec]

I need to get one of those... looks good.

[Mertzon Man]

I have to try this, that looks delicious.

[LWD]

That looks awesome, but can you tell us more about the grilled romaine hearts?

LWD

[Maui-diver]

Do you give it a quick grill after the soak?

[Cajun Blake]

That looks awesome, but can you tell us more about the grilled romaine hearts?

LWD

Do you give it a quick grill after the soak?

my guess, spray Pam on grill so Romaine won't stick..... brush hearts with favorite vinaigrette or olive oil....... grill over low/med for 1-2 minutes each side .... then remove from grill, coat with Caesar salad dressing and finely shredded Parm

don't over cook Romaine as you want it lightly charred / seared on outside and inside should be cool and crunchy

[Dave W]

how do you keep the temperature constant?

[Cajun Blake]

how do you keep the temperature constant?

MAGIC




click on this link http://discussions.texasbowhunter.co...highlight=sous

[brrdnk]

my guess, spray Pam on grill so Romaine won't stick..... brush hearts with favorite vinaigrette or olive oil....... grill over low/med for 1-2 minutes each side .... then remove from grill, coat with Caesar salad dressing and finely shredded Parm

don't over cook Romaine as you want it lightly charred / seared on outside and inside should be cool and crunchy

You nailed it Blake.
I split the hearts but leave the tail to help hold together. Brush with olive oil and season wit sea salt and fresh ground black pepper. Face down first on the grill then flip over, and some fresh parm on top. Only takes a minute or so each side. I like Balsamic Vinaigrette for a dressing ceasar works great also.

[brrdnk]

Do you give it a quick grill after the soak?

Yes brush with olive oil and I like to add Fiesta Uncle Chris steak seasoning.
On to the grill minute each side. Get grill as hot as possible first. You are just searing for the grilled flavor don't want to start the cooking process again.

[Lost Arra]

That looks terrific!

On thick cuts (elk loin, thick steaks) I do a "reverse sear" which is similar in theory.

I finish a little lower (120) before hitting the high heat sear but I like my meat a little more rare.

[blaqkpanda]

most everything i sous vide, i do for 2-3 hours. any reason why you're leaving them in for 26 hours?

[CWP]

most everything i sous vide, i do for 2-3 hours. any reason why you're leaving them in for 26 hours?

Was wondering the same. Once it is at temp throughout it doesn't "cook" anymore, but can impact texture. I guess longer makes it softer as it loses structure.

[txfireguy2003]

most everything i sous vide, i do for 2-3 hours. any reason why you're leaving them in for 26 hours?

I have zero experience here, but maybe to help the flavor from seasonings penetrate the whole piece of meat?

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