So I tried the sous vide then smoke a tri-tip roast; turned out really good. It only takes about 2-3 hours at about 130 degrees (2.5-3-lb.), chuck in ice bath for 30 minutes, then throw on the smoker at about 225-250 for an hour. Comes out medium-rare, super juicy and tender, with a nice crust.
Unfortunately, I forgot to take a pic. And I ate the whole damned thing between dinner and lunch today.
Note: made some au jus with the drippings in the bag and a half cup of beef broth and a half cup of red wine.
Definitely going to make that again this summer. [Reply]
Originally Posted by Buehler445:
Excuse my being a fucklehead but what made it Asian? I love tenderloins. Was it a marinade? The cut?
I’m interested.
Just the marinade. Served it with some steamed rice and a sesame ginger salad kit.
Marinade was 1/3 cup soy sauce, 1/3 cup brown sugar, 3 tbsp sesame oil, 4 cloves garlic, half an onion, 1 tbsp chili paste and 1 tbsp Worcestershire. Wish I would have added ginger but it was great otherwise. [Reply]
Originally Posted by Pablo:
Just the marinade. Served it with some steamed rice and a sesame ginger salad kit.
Marinade was 1/3 cup soy sauce, 1/3 cup brown sugar, 3 tbsp sesame oil, 4 cloves garlic, half an onion, 1 tbsp chili paste and 1 tbsp Worcestershire. Wish I would have added ginger but it was great otherwise.
Looks good man. I might try something like that. But those fucking tenderloins are great no matter what. [Reply]
