Late night Tri tip

[bigmikey]

14 hours of 99°heat,  7 games of baseball and softball yesterday. Planned to be home by 8pm, made it home about midnight and fired up the vortex for just for a sear. Tri tip was in Sous vide at 130 for what ended up being 12 hours. Patted dry, seasoned with Tatonka Dust and rested til vortex was hot. Tried the grill grates this time over the vortex and I didn't quite get the crust I wanted. Was well worth skipping dinner at the field for











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[Travis]

That's it. I'm going to start researching those things. That looks too good man!


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[bigmikey]

Makes for an easy meal too, and I can get to it whenever I have time. I was 4 hours later than expected but it's always perfect

[Travis]

Makes for an easy meal too, and I can get to it whenever I have time. I was 4 hours later than expected but it's always perfect

I'm going to read on it, but do you set the SV for an aim temp for the meat and when it gets there it reduces water temp or what?


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[bigmikey]

No, it holds the water at set temp indefinitely.  For example,  this tri tip would of been ready at say 6 hours, but I've done as long as 24. It will be held at 130 entire time. When ready to eat, season and sear any way you prefer.  The temp determines the color of the meat, the length of time determines tenderness.  Ive done briskets and short ribs up to 72 hours

[THUNDERDOME]

That finished temp looks perfect Mikey. Nice work

[Maxmbob]

Great job on the Tri tips, bigmikey!

[fljoemon]

Which side of the GrillGrates did you use for the sear? I typically use the flat side when I want a beautiful crust.