Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on August 31, 2013, 01:54:03 PM
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Started out with a Tri-Tip. The short ribs will be cooked for 72 hours after the Tri-Tip is finished...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080240_zps76824a76.jpg)
Time to break out the Milt's...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080732_zpsda37a845.jpg)
Just takes a handful in the AMZNPS for a couple hours of smoke...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080952_zps6e833119.jpg)
Into the Memphis(not turned on) for 1 hour of cold smoke...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_081311_zps2444d327.jpg)
They took on the smoke real well. I could smell the smoke flavor on the meat...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_085253_zpseae212a9.jpg)
The Tri-Tip was seasoned with Susie Q's Santa Maria seasoning and ground black pepper...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_090122_zps677f34d4.jpg)
Then vac sealed...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_090454_zps2e1571b1.jpg)
DSV setpoint at 131F and water up to temp...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_102528_zps1044561e.jpg)
Everyone into the pool(weighted down with my Disney bottle opener)...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_102630_zps80033aad.jpg)
Lid on and timer set for 2 1/2 hours...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_102710_zps3cfb5041.jpg)
To be continued
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Rick is the Lobsterman, Sparky is Rib King. You gonna be the Hot Tub king? ??? ;D
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Rick is the Lobsterman, Sparky is Rib King. You gonna be the Hot Tub king? ??? ;D
:D
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So I took out a couple golden taters...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_122650_zps00cc506b.jpg)
And some bacon since it is bacon day...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_122906_zps645c5187.jpg)
Also some SP...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_122948_zps14b75933.jpg)
Cooked the bacon at low temp on the griddle...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_123458_zps68f78ff0.jpg)
Back to the taters. Nuked in the microwave and then sprayed with canola & coated with BP jalapeño salt...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_123747_zps7221dcdb.jpg)
Into the tray...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_124028_zpsab7a770c.jpg)
Smashed down with a coffee cup...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_124158_zpsccc5064f.jpg)
Butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_124340_zps46774c69.jpg)
Cheese...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_124424_zps2cb6af2c.jpg)
Remember the bacon...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_124822_zps3acddb64.jpg)
Goes on top...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_125106_zps632aa755.jpg)
2 1/2 hours and the Tri-Tip is ready to come out of the bath...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_125207_zps5477d1cf.jpg)
Not so pretty...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_125400_zpsc795bbc7.jpg)
Now to sear it in all that bacon grease...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_125645_zpsb6a3ff9a.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_125846_zps42cfef4a.jpg)
Taters come out of the broiler...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_130242_zps241d143d.jpg)
Now ready to slice...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131138_zps2a8e9c8f.jpg)
Looks pretty good. Slicing like butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131333_zps7dd3a44b.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131339_zps86708476.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131343_zpsc0d7115e.jpg)
Even cook all the way to the tip...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131355_zpsac398d5a.jpg)
All sliced up...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131615_zps8805607e.jpg)
Plated with bacon mater smasher and salad topped with SP bacon of course...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131728_zpsf3954484.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131732_zpsd5653b6b.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_131738_zpsc3c1bb90.jpg)
So was it good? You bet your arse it was! Very, very tender and great flavor. Milt's pellets provided a fantastic smoke flavor. Just plain fantastic!
But Tri-Tip is a very tender meat at any temperature regardless IMHO ;)
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yummy it looks so good .
[attachment deleted by admin]
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Wow! Any idea what the IT was after the 2.5 hours in the hot tub? Great call on the bacon grease sear!
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Wow! Any idea what the IT was after the 2.5 hours in the hot tub? Great call on the bacon grease sear!
The IT was 131F. It will never go any higher than the water temp.
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wow... just wow! I can't imagine the meat looking better. I bet the taste was over the top. The whole plate was great, and as much as I like a good salad and a well made tater... I don't think I would have gotten past that tri-tip!
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a true "FORK" dinner
very kewl
(http://i45.tinypic.com/11uzwr8.gif)
Yep Jack there was no knife needed. It was ultra tender!
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Rick is the Lobsterman, Sparky is Rib King. You gonna be the Hot Tub king? ??? ;D
Way to funny Pappy
Looks awesome and thanks for posting Muebe
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:P Excellent. Your getting this Sous thing down
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Mike, that is a work of art my friend! Great job.
I order a box of 5 or 6 tri tips from the butcher today, I may have to lean on you for some of your input.
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Mike, that is a work of art my friend! Great job.
I order a box of 5 or 6 tri tips from the butcher today, I may have to lean on you for some of your input.
Ask away friend 8)
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That tri tip looks absolutely perfect, muebe - great job!
Funny thing - I just received my SRG which is supposed to be my birthday present (just assembled it today). I showed the pics of your sous vide tri tip to my wife and her comment was "I guess I know what I'm getting you for your birthday!" I 'fessed up and told her that the SRG is intended to be my b-day present and she replied "Oh well... this time you'll get two birthday presents". I guess it pays to show the wife the pics on the forum ;D
Talk about a lucky guy :)
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That tri tip looks absolutely perfect, muebe - great job!
Funny thing - I just received my SRG which is supposed to be my birthday present (just assembled it today). I showed the pics of your sous vide tri tip to my wife and her comment was "I guess I know what I'm getting you for your birthday!" I 'fessed up and told her that the SRG is intended to be my b-day present and she replied "Oh well... this time you'll get two birthday presents". I guess it pays to show the wife the pics on the forum ;D
Talk about a lucky guy :)
You are a lucky guy!
Make that wonderful woman some great meals!
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You are a lucky guy!
Make that wonderful woman some great meals!
lol, I'd better not disappoint her!
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You are a lucky guy!
Make that wonderful woman some great meals!
lol, I'd better not disappoint her!
Too true -and I am sure you won't! Just be sure to share the cooks with the rest of us... ;) ;D
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Too true -and I am sure you won't! Just be sure to share the cooks with the rest of us... ;) ;D
I enjoy entertaining at home with a few friends at a time (so we can focus our attention to all our guests), so part of the fun of any cook is being able to share it. While it is not practical for us to entertain as much as we would like, I do greatly enjoy sharing our experiences with friends on this forum.
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dang
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Nice job on every thing 8)
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That is a work of art Mike! Looks tooooo good.