I actually started this cook several days ago. I bought two California tri-tips from a new (to me) butcher shop about an hour from my house. I seasoned one with a special seasoning I am testing right now. I vacuum sealed both of them. The one without any seasoning went straight to the freezer. The one with the seasoning went into the sous vide pool at 132 degrees for about 4 hours. After that mit was cooled and then put into the freezer for later use. I haven’t seen anyone (that I can remember) take a sous vide cooked piece of protein and put it in the freezer for later use. Well, I am here to tell you that it worked out extremely well, in this case. We had family in this weekend and I wanted to “impress” them with sous vide cooking. I thawed the seasoned-sous vide cooked tri-tip and placed it back in the sous vide pool at the same 132 degree temp for about 45 minutes. Just long enough to warm the meat to the original temp. Meanwhile, back at the ranch, I fired up the Weber and prepared my family recipe for Caesar Salad. The picture of the original sous vide cooked tri-tip didn’t come out very well.
The tri-tip was seared on the Weber using my Grill Grates.
Here we are, sliced and ready to plate. The Syrah, in the background, turned out to be a perfect pairing with the meat and Caesar Salad.
A closer look at the meat.
My Caesar Salad. One of these days I may share my family recipe.
My plate, ready to eat.
The meal turned out as I had hoped it would. The meat was fork tender and absolutely delicious. My Caesar Salad was perfect with the meat. The wine was terrific. Hope you enjoyed the show. Wish you were her to taste it with us.
Art
