Tri tip test

Discussion in 'Beef' started by bigmikey14, Mar 5, 2016.

  1. bigmikey14

    bigmikey14 Smoke Blower

    3 tri tips in the sous vide bath at 129, will be pulling at different times. Probably 8 hours, 18 hours and 36 hours. All will be cold shocked then seared on yoder at max temp to keep things equal. Will be mainly looking for my preferred tenderness and texture.
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  2. bigmikey14

    bigmikey14 Smoke Blower

    1st one was for breakfast, shocked for 30 minutes, patted dry, seasoned with Tatonka dust and seared at 600+ on yoder. This one was about perfect.

    Breakfast was tri tip, topped with 2 eggs Sunnyside up, topped with bearnaise sauce and parsley

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    bgosnell151, slimc, mike5051 and 2 others like this.
  3. b-one

    b-one Smoking Guru OTBS Member

    :110:sounds like a plan.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    That's a great looking breakfast!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OH MY!

    That is incredible!!

    POINTS to you my friend for a spectacular breakfast!!

    Al
     
  6. bgosnell151

    bgosnell151 Smoking Fanatic

    Agreed... Points from me as well.
     
  7. bulldoze76

    bulldoze76 Newbie

    Absolutely mouth watering! Question, you can sous vide in the packaging from the butcher? Also that is the sansaire sous vide? , I was on thebestsousvide.com and they have a few models there.. they like the anova. How long have you had the sansaire?

    thanks 
     
  8. bigmikey14

    bigmikey14 Smoke Blower

    Thanks fellas

    I decided change the times a little, did second one for 13 hours and will do last one at 24.
    I cut down the shock time to 5 minutes this time, then seared at 600 on the yoder.
    This 2nd one was very similar in texture to a perfect prime rib. In a blind taste test it'd be hard to tell the difference. Absolutely amazing also.
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  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Awesome job!  Points!  But now you're just showing off!  Nice somke.

    Mike
     
  10. bigmikey14

    bigmikey14 Smoke Blower

    Lol, there was 3 in the first picture, must be one more coming eventually
     
  11. bgosnell151

    bgosnell151 Smoking Fanatic

    What temp did you pull these? Also, how long did they ready after the cook?
     

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