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T.G · 01-25-2016, 08:17 PM

Cooked another tri-tip, about 3.7 lbs. This time it was actually cooked at a bit below 132F, vs last time where it was probably 134 due to my not realizing that when you calibrate the Anova IC temperature offset, it isn't saved to the IC, it only kicks in when you have the BT or Wi-Fi connected to your phone where you program the offset. I wasn't using the BT connection for the previous tri-tip, so I was almost 2 degrees higher than what I set with the dial.

Cut the time back a bit, about 6 hrs 45 min this time. I doubt that made any difference, it was just that was when the coals on the santa maria grill were ready for searing.

Much more pleased with the results this time, and I was pretty happy with the last one. This time it was actually still medium rare even after searing for a few minutes per side.

Next time I think I'll try it without any spices in the bag, just cover it with a coat of rub when it goes out to the grill for the sear.

01-25-2016, 08:17 PM	#204
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,543 Trading: (37)	Re: Sous vide Cooked another tri-tip, about 3.7 lbs. This time it was actually cooked at a bit below 132F, vs last time where it was probably 134 due to my not realizing that when you calibrate the Anova IC temperature offset, it isn't saved to the IC, it only kicks in when you have the BT or Wi-Fi connected to your phone where you program the offset. I wasn't using the BT connection for the previous tri-tip, so I was almost 2 degrees higher than what I set with the dial. Cut the time back a bit, about 6 hrs 45 min this time. I doubt that made any difference, it was just that was when the coals on the santa maria grill were ready for searing. Much more pleased with the results this time, and I was pretty happy with the last one. This time it was actually still medium rare even after searing for a few minutes per side. Next time I think I'll try it without any spices in the bag, just cover it with a coat of rub when it goes out to the grill for the sear.