BEST WAY TO COOK TRI TIP? Better than Santa Maria Grill?
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In this video I will show you how my first ever Sous Vide Cook went! I decided to learn how to cook Sous Vide style and tried it …
Great job, Mike! That turned out great!
I'd call that a success for sure๐ Looks beautiful!๐
Great work. Iโve got an induction hot plate and pot as my setup. Something Iโve had good luck with is chicken legs – sous vide at 160 for 2 hours then an hour on the smoker at 275. I look forward to your future experiments.
Congratulations! – HaHa! – Now, you're hooked. Great first attempt!
It cooked slower because your sous-vide cooker was non-circulating, and heat transfer was less efficient. – You need a circulator.
I have an Anova now, but my first attempt was in a Instant-Pot and I had very similar results.
A whole new world has just opened for you now! – Merry Christmas my friend! – Cheers!
kind of a weird shaped tri tip but end result looked excellent to me. i am a sous vide newb myself but I will say the first time I tried it, i was impressed with how tender the very cheap piece of meat was. I haven't invested in those fancy torches yet…I just put a grate on top of a chimney and then blast away. only takes a few seconds to get an excellent crust.
Nice job Mike!
You did an awesome job for your first try using the Sou Vide method. Take care and Happy Hols to you and your family. Cheers!
Add garlic bread, ranch beans, salad, and strawberry shortcake for dessert, and you have a Santa Maria dinner right there! The meat looked good! Merry Christmas, Mike!
Looks awesome Mike! Fantastic job! Can't wait for more content. Happy Holidays โ๏ธ ๐ป
Great looking steak!
Very nice job!
Looks good.
The biggest differences between sous vide cooking & grilling/frying is grilling/frying has carryover temperatures as the meat continues to cook as it rests. The water based cooking doesn't experience that. The 2+ hours is correct. Whatever you set the temperature to (assuming it's reliably measured) is the max temperature when the meat is removed …no carryover. ALL of the meat will be the same temperature…edge to edge. Then as you did…pat dry & sear.
Do you like the HexClad cookware? I am debating between that and Made In .
I sell Santa Maria grills.
Looks amazing.. ๐ ๐๐
You did an awesome job! I sous vide my roasts now. It takes the guess work out of getting the temps right. One suggestion, if you're doing a lean cut like eye of round, you may want to go for like 24 hours to help tenderize the meat. I did a chuck roast for 18 hours and it was amazing!
I think you did an outstanding job with the tri tip Mike, especially being your first time! Looking forward to more sous vide videos! Merry Christmas to you and yours ๐๐ ๐ป
I think the tri tip turned out great. Hope you have a Merry Christmas. Cheers, Mike! ๐๐ป๐๐ปโ๏ธ
Nice job Mike. You'll be mastering that Sous Vide soon.
Two to two and a half hours should have been long enough to get the meat up to 130โฆ I would have used the Instant Read to check the water temp, multi function cookers are notorious for being inaccurate in the sous vide mode! Finished product looked terrific!
Not bad! I have been interested in this method for a while now. Take care Mike.
Dude, that looked great to me!!! Looks like a nice little kitchen appliance!! Merry Christmas to you and the family!
Looks great! I have only done steak sous vide once, and it was great! I mainly use it to reheat pulled pork and pulled chicken for work parties LOL
I might need to look at getting that cooker, I bought sous vide stuff to try it myself. Guga's channel Sous Vide Everything is a good guide for learning how to sous vide. Great video, I can't wait to see what you cook next in it and all the Ninja can do.