Tri tip test

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bigmikey14

Smoke Blower
Original poster
Jan 2, 2016
103
402
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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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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Sent from my SM-G900V using Tapatalk
 
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

7c1bba474a7fe683a078aca0d813adb6.jpg


0680e6ed9117420f4c885875b168d327.jpg


6574e993a59398846c2a3eea71b466a3.jpg


b266f5f735dc6ce7a8b9727bd919a3fb.jpg


c440e629835088bfbab5ec90dd0b90d3.jpg


adfb7c642b4b6b021aa5fc811edcd2d4.jpg


1d1365bbaf160cf9cc8ce57ba17b0453.jpg


fd93d883c77ac30eed626b06edd33ddf.jpg



Sent from my SM-G900V using Tapatalk

That's a great looking breakfast!
 
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 
 
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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Sent from my SM-G900V using Tapatalk
 
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.
e7ac9cc2662d19f6c6398c1aa2ed98b3.jpg


4e9af1f858ef55379e6bb506e643f869.jpg


f75af189906761a2468e4e3fb0bdda14.jpg


018000bf18146826b6882d8f4b32b63b.jpg


Sent from my SM-G900V using Tapatalk
Awesome job!  Points!  But now you're just showing off!  Nice somke.

Mike
 
Lol, there was 3 in the first picture, must be one more coming eventually
 
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