Thread: Sous vide
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Old 07-24-2017, 09:46 AM   #604
stearns
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Default 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).
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