On a recent trip to Phoenix my wife found the Chef'Store in Tempe. She ended bringing home 6 tri-tips. So, I have a lot of tri-tip cooking to do. ;)
The other day I got my new A-Maze-N smoker so I tried to figure out how to smoke the tri-tip...and use our sous vide oven. I decided to cold smoke the meat before putting it in the SV oven. I had the meat at 35° so I figured that it would be safe to smoke it for an hour. I started the AMNPS in my Weber Genesis. When it was smoking good and strong, I took the meat out of the refrigerator and put it in the Weber for an hour.
I preheated the SV to 132° and had a beer (or two). After an hour I bagged the tri-tip in a 2 gal. Ziploc SV bag and into the oven. After about 3 hours, I fired up the Weber and put 3 ears of corn on to cook. When the corn was done, I cranked up the Weber and fired up the Sear Station burner. I pulled the tri-tip, patted it dry, and seared it for about 2 minutes a side.
The results were great! Obviously, the meat was cooked perfectly, thanks to the SV oven, and had a nice smoky flavor thanks to the AMNPS. I'll go 2 hours on the smoke next time. Served with french fries and grilled corn.
Oh, I forgot to burn off the oil on the AMNPS but I didn't taste anything unusual. BTW, the mess on the cutting board is from the juices on the meat when I pulled it from the SV bag.
Pat
ETA: The meat also had a basic BBQ rub on it. We saved the juice in the bag but didn't have time to reduce it for this meal. It will be used for the leftovers.
The other day I got my new A-Maze-N smoker so I tried to figure out how to smoke the tri-tip...and use our sous vide oven. I decided to cold smoke the meat before putting it in the SV oven. I had the meat at 35° so I figured that it would be safe to smoke it for an hour. I started the AMNPS in my Weber Genesis. When it was smoking good and strong, I took the meat out of the refrigerator and put it in the Weber for an hour.
I preheated the SV to 132° and had a beer (or two). After an hour I bagged the tri-tip in a 2 gal. Ziploc SV bag and into the oven. After about 3 hours, I fired up the Weber and put 3 ears of corn on to cook. When the corn was done, I cranked up the Weber and fired up the Sear Station burner. I pulled the tri-tip, patted it dry, and seared it for about 2 minutes a side.
The results were great! Obviously, the meat was cooked perfectly, thanks to the SV oven, and had a nice smoky flavor thanks to the AMNPS. I'll go 2 hours on the smoke next time. Served with french fries and grilled corn.
Oh, I forgot to burn off the oil on the AMNPS but I didn't taste anything unusual. BTW, the mess on the cutting board is from the juices on the meat when I pulled it from the SV bag.
Pat
ETA: The meat also had a basic BBQ rub on it. We saved the juice in the bag but didn't have time to reduce it for this meal. It will be used for the leftovers.
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