Sous vide

stearns · 07-24-2017, 09:46 AM

Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154*, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should have, but it still turned out great.

For the tri-tip, I used the other half of a big chunk I got from costco a few weeks back, marinated in their "steakhouse" sauce/rub. 6 hours at 130*, broiled for 4 minutes on one side and 3 on the other, came out absolutely perfect (I would have done a touch less if it were just for me, but it was still a great med-rare).

07-24-2017, 09:46 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,422 Trading: (50)	Re: Sous vide Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should have, but it still turned out great. For the tri-tip, I used the other half of a big chunk I got from costco a few weeks back, marinated in their "steakhouse" sauce/rub. 6 hours at 130, broiled for 4 minutes on one side and 3 on the other, came out absolutely perfect (I would have done a touch less if it were just for me, but it was still a great med-rare). __________________ "Ignoring all the racket of conventional reality" - Keller Williams