Love the tri-tip! I buy the primal cut at Costco, clean and trim it up. Dry brine for 2 days with just Celtic sea salt. In the sous vide for 20-22 hours. Pull it and leave it cooling in the fridge for the next day or two. Makes for a quick preplanned meal later in the week. Remove from the fridge and bag, pat dry…. Into the air fryer for 12 minutes at 400F, flipping 1/2 way. Comes out perfect, with very little grey band, and heated through and read to serve. Dinner in the table in less than 20 minutes on those busy days ! Love this channel! Keep up the good content!
@@topsousvide it's turned out fantabulous! VERY tender, VERY juicy! Thank you! We are definitely going to make it again YOUR WAY for a special dinner with friends and family! ❤️
Another way to get edge to edge pink with no gray band is to ice bath it for an hour (to bring down the temp faster) then put the meat in the fridge overnight, so yes it does take some pre-planning. If you put it straight into the fridge from the sous vide bath, the meat will hover at unsafe temps for too long on it's way to fully being cooled. The 1 hr ice bath avoids this. The next day, or whenever you want to eat it, take it out of the fridge for 1 to 2 hours ahead of time to take the chill off and relax the meat fibers, no longer than 2 hours though, dry it off then sear 3-4 minutes per side on a hot cast iron pan. The meat is hot thru to the center with no gray band, edge to edge pink, delicious! While this method does take some planning, it's great for meal prepping because I can cook steaks, pork chops or roasts on the weekend and keep them in the fridge to pull out during the week to quickly make a weekend-worthy meal on a week night. We have a "flame thrower" as I jokingly call it, though not as big and mighty as yours, but we didn't like the flavor because it more "burned" the outside than seared it. Not everyone has a flame thingie so hopefully these tips help someone.
Works for Picanha as well: Sous vide at 132 degrees for 7-8 hours, Remove and rest in the bag at room temp for 30 minutes Sear 2-3 minutes each side in flames of pecan, hickory or oak on a webber, green egg, etc. Tent with foil and rest 15-20 minutes. Looks black like brisket bark, takes on hints of wood smoke. Easier and a bit more robust flavor than a gas sear. Your reputation for perfection will spread
Hi hi! New subscriber here! would really appreciate your advice I've been cracking my brain trying to determine which is better to purchase: the INKBIRD Sous Vide Cooker ISV-300W, IPX7 Waterproof 1000 Watts or the ISV-101W-INKBIRD 1000 Watts. I'm SO confused because on the Inkbird website, the second option (101W) is their newest one with a lot of check marks in the "comparison" table, but the first option is 300W wouldn't that mean it cooks faster? I have searched all over the internet and no one has done a comparison of these two! The price point is also extremely similar because both are on sale and the 101W is actually more expensive than the 300W!
Hi, there! First off, thanks for being here. I haven’t gotten my hands on these two units yet, but here are a couple things to consider. Both units are 1000W and have the same capacity (~15L) so I would think the speed with which they’ll heat water is very similar. The two advantages I noticed on the 300W are it’s substantially smaller (shorter and lighter) and is waterproof. The nice thing I noticed about the 101W is the color screen that looks like you MAY be able to select some presets for various items cooked without using the app. Hard for me to judge without using the machines, but hopefully gives you the key things to think about to determine what’s best for you. Again, thanks for being here. Please consider using my links when making purchases. It’ll cost you nothing and help me continue to make content. All the best!
I watched this video to look for a different way to cook a tri-tip. Not impressed with the sous vide version. The outside is does not have a crisp. I normally cook by searing in cast iron on stove then cooking in oven. Comes out perfect every time. I have a Ninja Foodi 11-N-1 and it has the SV option. I'm not sure this is better than what I"ve been doing.
Love the tri-tip! I buy the primal cut at Costco, clean and trim it up. Dry brine for 2 days with just Celtic sea salt. In the sous vide for 20-22 hours. Pull it and leave it cooling in the fridge for the next day or two. Makes for a quick preplanned meal later in the week. Remove from the fridge and bag, pat dry…. Into the air fryer for 12 minutes at 400F, flipping 1/2 way. Comes out perfect, with very little grey band, and heated through and read to serve. Dinner in the table in less than 20 minutes on those busy days ! Love this channel! Keep up the good content!
Thanks for sharing your knowledge! Love it! And thank you for the encouraging words.
@@topsousvide. Whoops, I forgot to mention that I sous vide my tri-tip at 131F
I'll have to give this a try. The corn was a big hit on Memorial Day weekend.
Awesome! Thanks for watching and commenting!
Ok you've got me intrigued this 4th of July! I'm going to take the trip tip to 7 hrs @135! Thanks for the detailed video!
I hope it turns out great! Thanks for watching and commenting! 🇺🇸
@@topsousvide it's turned out fantabulous! VERY tender, VERY juicy! Thank you! We are definitely going to make it again YOUR WAY for a special dinner with friends and family! ❤️
Another way to get edge to edge pink with no gray band is to ice bath it for an hour (to bring down the temp faster) then put the meat in the fridge overnight, so yes it does take some pre-planning. If you put it straight into the fridge from the sous vide bath, the meat will hover at unsafe temps for too long on it's way to fully being cooled. The 1 hr ice bath avoids this. The next day, or whenever you want to eat it, take it out of the fridge for 1 to 2 hours ahead of time to take the chill off and relax the meat fibers, no longer than 2 hours though, dry it off then sear 3-4 minutes per side on a hot cast iron pan. The meat is hot thru to the center with no gray band, edge to edge pink, delicious!
While this method does take some planning, it's great for meal prepping because I can cook steaks, pork chops or roasts on the weekend and keep them in the fridge to pull out during the week to quickly make a weekend-worthy meal on a week night.
We have a "flame thrower" as I jokingly call it, though not as big and mighty as yours, but we didn't like the flavor because it more "burned" the outside than seared it. Not everyone has a flame thingie so hopefully these tips help someone.
Thanks for sharing!!
Works for Picanha as well:
Sous vide at 132 degrees for 7-8 hours,
Remove and rest in the bag at room temp for 30 minutes
Sear 2-3 minutes each side in flames of pecan, hickory or oak on a webber, green egg, etc.
Tent with foil and rest 15-20 minutes.
Looks black like brisket bark, takes on hints of wood smoke.
Easier and a bit more robust flavor than a gas sear.
Your reputation for perfection will spread
Thanks for the tip! I need to do a Picanha video…
Hi hi! New subscriber here! would really appreciate your advice I've been cracking my brain trying to determine which is better to purchase: the INKBIRD Sous Vide Cooker ISV-300W, IPX7 Waterproof 1000 Watts or the ISV-101W-INKBIRD 1000 Watts. I'm SO confused because on the Inkbird website, the second option (101W) is their newest one with a lot of check marks in the "comparison" table, but the first option is 300W wouldn't that mean it cooks faster? I have searched all over the internet and no one has done a comparison of these two! The price point is also extremely similar because both are on sale and the 101W is actually more expensive than the 300W!
Hi, there! First off, thanks for being here. I haven’t gotten my hands on these two units yet, but here are a couple things to consider. Both units are 1000W and have the same capacity (~15L) so I would think the speed with which they’ll heat water is very similar.
The two advantages I noticed on the 300W are it’s substantially smaller (shorter and lighter) and is waterproof. The nice thing I noticed about the 101W is the color screen that looks like you MAY be able to select some presets for various items cooked without using the app.
Hard for me to judge without using the machines, but hopefully gives you the key things to think about to determine what’s best for you.
Again, thanks for being here. Please consider using my links when making purchases. It’ll cost you nothing and help me continue to make content.
All the best!
I watched this video to look for a different way to cook a tri-tip. Not impressed with the sous vide version. The outside is does not have a crisp. I normally cook by searing in cast iron on stove then cooking in oven. Comes out perfect every time. I have a Ninja Foodi 11-N-1 and it has the SV option. I'm not sure this is better than what I"ve been doing.
Well if it’s perfect to you, there’s no room for improvement 😁