taking a page out of @mgaretz book : tri-Tips were on sale last week 3.99. TT's are rare in my area of the country very common in CA where I grew up.
the TT's on sale were sliced as " tips ' not roasts , but the butcher gladly trimmed some up for me right out of the CryoVac pouches. Ive found when I ask
for ' roasts ' rather than cut up meat, the butchers , at least at two markets I frequent , enjoy showing off their skills. these were very nicely trimmed :
trimmed as i got them. 2 lbs each. I left them in the butcher's paper in the coldest part of my refrigerator for 6 days and got the above. I had 4 for a total of
8 lbs. Idiot that I usually am , I should have gotten two more at the time :
each TT was cut into three pieces , and seasoned lightly with either Penzey's ( original ) Chicago Steak Seasoning or Sauers Prime Rib Rub. two of my
favorite meat seasonings
I always have on hand.
so this was 12 packets in the SV'der and i had room for 6 more , which would have been very little extra work
my goal was 12 H in the SV'der an over night run. so I bravely started out at 128 F for 10 , then went to 130 for two more. no real reason for this.
I chill in a deep skink I have, w cold tap water first about 10 minutes x 2 water temp in my area now is 59 F. in the winter it goes down to 43 or so. this saves on ice.
then picked up a bag of ice at a near-by liquor store and changed the water to just cover w the bag of ice:
I let the packs sit in the ice bath until most of the ice was melted. 35 f thermapen'd after 45 min. I froze all but two
Ill keep these in the coldest part of the refrigerator until tomorrow as tonight is not the best night of the year for dinner fiddling about.
Urchins Demanding Candy , and MC wanting to see what's all the Hub-Bub about
pics tomorrow of one of the above retherm'd and cut and tasted. 18 bags would have been better than 12. lesson learned.
as you can see im a very big fan of Bulk Sous Vide.
