Planning to make this for a games night tonight.
Most of the recipes online for tri tip seem to be already cut into steaks, not cooked whole like this.
I was thinking 132 for 6-7 hours, but I’ve never made tri tip before so I’m looking for input
by lone_ranger42
6 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I’ve done that. Then seared. It was phenomenal.
4h would be enough for me. Or the time it takes to get the middle part to 130F, if it’s not yet. (I use a wireless thermometer in the bag)
More than that and the texture changes a bit.
Sirloin. Nice. I’d go with 130 F. You thinking of slicing it first sandwiches?
I’ve never seen a tri-tip that is square. Tri-tip gets it’s name in part because it’s triangular in shape. Even whole untrimmed.
Is that a pack of 2?
Or is it another one of those cuts that’s different in Canada versus US?
That’s a sweet price!!! In my area a tri-tip is $10+ US per pound. Yours is $8+ Canadian before conversion. Would be about $6/lb here in US. If I converted it right.
Tritip is the direct middle of the road cut between fatty and lean. As such, it’s pretty versatile. It’s good medium rare and pink, and it can stand up to a slightly higher temp without drying out. I’ll usually do about 132 for 4-5 hours. It all depends on the texture you’re after.