Sous Vide Tri tip dinner

[Nate]

Dinner pics tonight





Out of the water bath



Dried off and rubbed with duck fat and some more seasoning then on to the fire











Kids plates



My plate. My wife's looked similar.



Yum

[varekai]

@Nate , I want "Darins'" plate, tri tip and cookies! Looks awesome, I have the Anova...so, 131 for 4 hours?

[MINIgrillin]

Is that a joule?

[Shoestringshop]

Just a question have you or anyone done prime rib in this contraption ? I would buy it just for that!

[Nate]

@varekai It was for 7hrs 20min. We had errands to do today and didn't know what time we'd be back so I started it before we left.

@MINIgrillin Joule it is.

[MINIgrillin]

@Shoestringshop   Yes they have. Just google sous vide prime rib.

@Nate  thanks. I'm leaning toward the joule. It works with the amazon Alexa my wife's boss gave us for Christmas. That and I enjoy chefsteps. The smaller size is appealing also.

[MikeRocksTheRed]

Awesome cook @Nate!!!!  Tri tip is the ultimate meat to justify having/using a Sous Vide!  That's the only way to cook a Tri tip and have the entire length of it come out the exact same doneness!!!!!!

[hawgheaven]

That looks awesome! The last one I did SV was at 134 for 5 hours, seared over the Vortex. Damn it was good! Try a London Broil in the SV... Yum.

[Darko]

Just a question have you or anyone done prime rib in this contraption ? I would buy it just for that!

I've thought about it, but I can't find bags big enough to fit a full roast.

[WNC]

That looks incredible!
Ok so now I have to get a vacuum sealer and a SV


Sent from my iPhone using Weber Kettle Club mobile app

[MINIgrillin]

Bit the bullet.. got an anova from BB. Maybe not too big a bullet. I used the saveonsmalls code and $130 in gift cards. Total cost.. $0

I'm in club sous vide

[varekai]

@MINIgrillin , Welcome to the "club"...LOL 

[MrHoss]

Good looking cook Nate.

Last time I did a steak in the sous vide thingy the steak was singed over a chimney full of lump first then again after it was cooked. The resulting steak tasted more like charcoal than a steak cooked over charcoal for the normal 4-8 minutes. Oh my.

@Darko - the large Food Saver bags ought to be able to fit a roast the long way. I use them often to good results.

[MikeRocksTheRed]

Good looking cook Nate.

Last time I did a steak in the sous vide thingy the steak was singed over a chimney full of lump first then again after it was cooked. The resulting steak tasted more like charcoal than a steak cooked over charcoal for the normal 4-8 minutes. Oh my.

@Darko - the large Food Saver bags ought to be able to fit a roast the long way. I use them often to good results.

I've wondered how a steak of anything else might turn out seared first.  Did you sear it again at the end or just prior to sous vide?

[MrHoss]

I've wondered how a steak of anything else might turn out seared first.  Did you sear it again at the end or just prior to sous vide?

About 45 seconds on a grate balanced on a small Weber chimney full of lump....hitting both sides and all edges so real fast. I seared at the end too. I just did it the once but the charcoal taste was so big I think I could have seared it for half the time to good results. Some folks may find 45 seconds too strong. Not here but I could see it.

The juices released during cooking drive the charcoal taste deep into the meat is my thinking on this. AccrosFromHoss told me a buddy of his working in a Toronto restaurant sears on both sides of the sous vide. He probably does not use charcoal in that kind of setting....this is as they say....taking it to the next level.