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02-24-2012 , 04:29 AM

#5226

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Good looking tri tip! I'm gonna try some SV for a looong time pretty soon. And a flank steak... and some pulled pork...

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02-24-2012 , 05:44 AM

#5227

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

miles: <3 tri-tip, though I usually eat it marinated and cooked longer - how was that as a steak? It looks GREAT.

devil: Love that multi-steak post, lot of awesome stuff there, continue dominating!

karma: Wow, that looks so good.

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02-24-2012 , 06:17 AM

#5228

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

Quote:

Originally Posted by karmakamikaze

...time to cook it up to 120F at 170F in the oven (took almost 3h for that small piece), time to let it rest (45 min in this case).....

What thermometer did you use?

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02-24-2012 , 06:43 AM

#5229

BlueFoot

journeyman

Join Date: Oct 2009 Posts: 213

Quote:

Originally Posted by gobbo

Searing makes the steak less juicy. Proof.

Thanks for posting this vid, interesting findings.

My go to steak seasoning method is:

1. Fine Chopped Ginger Root (essential IMO)
2. Fine Chopped Garlic
3. Ground Pepper
4. Sea Salt

I usually do Chopped Garlic/Salt on one side and Ginger/Ground Pepper on the other. I've tried tons of different ingredients but have found that I personally cannot find anything that tastes better than this 4 combo.

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02-24-2012 , 08:07 AM

#5230

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I made some garlic puree. Interested to see what the best way to apply this is.

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02-24-2012 , 10:08 AM

#5231

huntypro

old hand

Join Date: Mar 2009 Posts: 1,371

Karma that is unfu**in real. The colour the crust the thickness. Wow. +1 on the thermometer question. I assume it was a digital thermometer.

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02-24-2012 , 10:37 AM

#5232

punkass

Carpal \'Tunnel

Join Date: Oct 2002 Posts: 12,479

45 mins to let rest? that is some patience/will power

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02-24-2012 , 11:21 AM

#5233

milesdyson

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 23,856

Quote:

Originally Posted by El Diablo

miles: <3 tri-tip, though I usually eat it marinated and cooked longer - how was that as a steak? It looks GREAT.

it was really good. very tender and great meaty flavor. i've cooked tri-tip steaks a few times now and they're always good. i cook as you do when i buy a whole roast, though. i imagine the roasts i've bought were all select. the grade seems to matter a lot for tri-tip.

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02-24-2012 , 11:33 AM

#5234

Jusbe

adept

Join Date: Feb 2005 Posts: 1,158

karma gtfo

pretty ****ing outstanding!

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02-24-2012 , 02:12 PM

#5235

karmakamikaze

centurion

Join Date: Jul 2007 Posts: 100

Thanks all,

I use the cheapest thermometer, which isn't digital, and I can't find a single reason why I should invest more for a digital one. Paid 7.99$ for it and it's spot on.

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02-24-2012 , 02:43 PM

#5236

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

great last few contributions.

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02-24-2012 , 02:45 PM

#5237

devilbiss

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 6,340

Quote:

Originally Posted by skudroc

@ devilbiss
pic 3: is that rice? can you tell me how to make it ?

Just add water! It was a box of Zatarain's red beans and rice.

pic 4: what kind of onion mash-up is that? also, can you tell me how to make it

Those are small diced hash browns from a bag fried up with onions and red bell peppers.

(if thats not by public agreement, maybe you can pm me).
pic 8. what spices did you use for the potatoes? cause it looks so brwon and sandy and glazed (it looks great).

Diced up russett potato fried in vegetable oil with S&P and cayenne pepper. After the potatoes are about 3/4 done I added in diced onion and jalapeno.

aesome pictures!

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02-24-2012 , 02:47 PM

#5238

dogsballs

veteran

Join Date: Feb 2003 Posts: 3,300

Quote:

Originally Posted by karmakamikaze

Fantastic! wp, wp.

I love this thread.

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02-24-2012 , 03:39 PM

#5239

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by karmakamikaze

Thanks all,

I use the cheapest thermometer, which isn't digital, and I can't find a single reason why I should invest more for a digital one. Paid 7.99$ for it and it's spot on.

Generally paying more for a thermometer gets you better quality with more accurate readings.

Digital thermometers are more precise and easier to read. Getting to an exact temp within .1 degree is easy.
The more expensive ones also give you an accurate reading *much* quicker than slower ones (like <3 second instead of 8-9).

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02-24-2012 , 04:27 PM

#5240

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

Is there any downside to sticking a probe in and leaving it? I have one of those probe things from William Sonoma and its fantastic. I don't have to open the oven. Needs a massive display or an app so I don't have to even stop what I'm doing.

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02-24-2012 , 04:40 PM

#5241

DemonDeac

Carpal \'Tunnel

Join Date: Jan 2005 Posts: 6,655

Karma just crushed this thread with that steak, imo.

Is chicken fried steak allowed here? Making some up tonight. Will probably document.

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02-24-2012 , 04:42 PM

#5242

huntypro

old hand

Join Date: Mar 2009 Posts: 1,371

Surprised by karma's response to the thermometer question. I just threw my cheap thermometer away because the readings were awful. Can anyone suggest a reasonably priced digital thermometer?

Quote

02-24-2012 , 04:43 PM

#5243

huntypro

old hand

Join Date: Mar 2009 Posts: 1,371

Quote:

Originally Posted by DemonDeac

Karma just crushed this thread with that steak
Is chicken fried steak allowed here? Making some up tonight. Will probably document.

Quote

02-24-2012 , 05:10 PM

#5244

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by huntypro

Surprised by karma's response to the thermometer question. I just threw my cheap thermometer away because the readings were awful. Can anyone suggest a reasonably priced digital thermometer?

I have this one and have bought it for several other people as well
http://www.amazon.com/Taylor-806E4L-...117728&sr=1-15

Works great and is reliable.

A good oven thermometer is also a great idea if you've never used one. I've got a decent oven (GE Profile) and when I set it to 400F it was only registering around 350F. I have to set it to 440 to get the proper temp.

Makes a big difference with a lot of cooking.

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02-24-2012 , 05:52 PM

#5245

karmakamikaze

centurion

Join Date: Jul 2007 Posts: 100

Seems like a great value buy ^^

I'll get it since the concensus seems to be that it's worth it

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02-24-2012 , 05:55 PM

#5246

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Demon,

FWIW, I love chicken fried steak.

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02-24-2012 , 05:56 PM

#5247

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

I love chicken fried steak too and personally would have no problem with it in this thread. I mean it can't look any worse then the tuna steak posted earlier.