SmokingPit.com - Alder Smoked Sous Vide Tri Tip
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- Опубликовано: 15 сен 2024
- www.SmokingPit.com - Tri Tip cold smoked with Alder then seasoned, vacuum packed and placed in a 134 Degree F Sous Vide water bath for 6 1/2 hours. After the bath the meat is Seared over a Alder fire and mopped with garlic butter for a nice crust. The end result is mouthwatering, extremely tender and moist Tri Tip with a robust beef flavor.
This is a great video...and the steak looks juicy and tender.
Awe man, I love tri-tip and yours looked marvelous Rob. I really need to get a sous vide machine one of these days. Fabulous cook brother!!!!
Looks great! Mouth watering tri tip
Those turned out nice!
Whoever gave this video a thumbs down has no soul. That steak looks amazing!
looks amazing Rob! I'm trying my first sous vide tri tip today. maybe us fellow Washingtonians can start a trend.
Rob, nice cook. You got me thinking of a Sous Vide, I believe this is your second cook with it.
+Brewer65 thanks... This was my 3rd cook with it and I am very impressed.
Rob that was an outstanding video. I will definitely try that method
Wow, looks delicious!
holy crap! best tri tip I've seen! they don't sell them around here :'(
+White Thunder BBQ , go to your local grocer and have the butcher cut you a couple 2" thick London Broils. Do those Sous Vide the same way and you will be amazed.
+Rob Green thanks Rob!! now I just need a sous vide circulator. one of these days.
+White Thunder BBQ when your ready you might want to consider the Vacmaster SV1. I have one on the way. Commercial grade and has a 1500 watt heating element. Nearly silent when in use. Much more flexible than a self contained unit. It will heat up to 8 gallons of water. $240
Fantastic Rob.Great BBQ :)
Thank you rob
I'm not so sure about sous vide but Rus Jones sent me so what you got going on must be good. Thanks for sharing.
+LumberjackPa Russ is a good guy. Thanks for stopping in. I resisted Sousa Vide for a year then finally gave it a try. I am so far extremely impressed as is my family. It's just another tool in my cooking arsenal.
It is the best way to without fail and worries cook tender juicy pieces of meat at the perfect temp every time.
Kudos bro. Nice job
PERFECTION!!
Been seeing a lot about cooking Sous Vide.
I must ask, is the smoke flavor decent enough doing a cold smoke on beef?
+Pigskin Barbeque In my opinion yes. It's not as pronounce as hot smoking it low and slow. The objective with Sous Vide is perfect doneness from edge to edge and far more tender meat. Sous Vide excels at these. Some chefs use a smoke gun to blow smoke into a bag and then the meat sits in the fridge with that small amount of smoke. I thought cold smoking on cool days would kick that up a notch and I think it does. Sous Vide is just another tool in the tool belt. Another way to enjoy your meat. From my experience, this method has been producing the best steaks & chicken I have made and with ease and repeatability. It won't be for all. Those who do it will appreciate the quality. I hope this helps.
+Rob Green Thanks! I see ChefSteps mention it a lot and I've been considering cooking something this way. I may try it now.
You might try freezing your meat. Then smoking for a few hours. So it doesn't exceed the Sous Vide temp. Then Sous vide cook! This is what I am going to do. I am experimenting . I am going for 120 degrees F. Rare for sandwiches.