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re: Anyone Sous Vide a Tri Tip? (Pics included)
Posted on 2/25/23 at 10:42 am to slacker130
Posted on 2/25/23 at 10:42 am to slacker130
Yes, works great. Go lower like said above, basically I treat it like a steak. My favorite is reverse seared on the smoker with carne asada rub and chimi sauce.
One important thing of note. Make sure to slice against the grain and really pay attention bc the muscle fibers rotate 90° midway.
One important thing of note. Make sure to slice against the grain and really pay attention bc the muscle fibers rotate 90° midway.
1
Posted on 2/25/23 at 12:07 pm to pressurized
Here we go-
Side note- my kid had a culinary class and the chef instructed them to place the garnishes in the bag, not touching the meat. That's what I did, a shallot, garlic, and thyme. Just salt and pepper on the meat.
Additional side note- only choice cut, didn't have anything else. Got a 1.75 lbs piece for under $12.00.
Side note- my kid had a culinary class and the chef instructed them to place the garnishes in the bag, not touching the meat. That's what I did, a shallot, garlic, and thyme. Just salt and pepper on the meat.
Additional side note- only choice cut, didn't have anything else. Got a 1.75 lbs piece for under $12.00.
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