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Thread: Sirloin Sous Vide 24 hour cook.

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    Sirloin Sous Vide 24 hour cook.

    Sirloin roast sous vide 24-hour cook.

    Small 4" sirloin. Your choice in seasoning rub. I used the Sugar Bourbon rub again. First set up the sous vide Anova water bath.

    All photos will follow .....

    Next bring it up to temperature, I am going for 131° @ 24 hours.
    Heat seal, and hang the meat so 1" of water is covering it.

    After 24 hours remove, save the drippings, and wrap, cover with a towel for one hour.

    Unwrap, and sear with a searsall tourch.

    Carve aginst the grain in 1" servings, use drippings at your discretion. I put some on the potatoes and a little on the meat.

    Taste better than restraurant prime rib!

    Bon appetit
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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    Re: Sirloin Sous Vide 24 hour cook.

    My wife bought herself an Instant Pot Ultra for Christmas and we SV'ed a ~4# top sirloin roast and then I seared at 600* on my Egg. Then on my Avantco 309, sliced it super thin and had French Dip sandwiches. DANG!!! Was it good!!!!

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    Administrator TuxAir's Avatar
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    Re: Sirloin Sous Vide 24 hour cook.

    I really need to finish making my pid controller...
    My plan are for a generic PID control board for a large crockpot (analog switched one). My design should be able to hold +/- 1°F. Trying to make things in a small package are proving to be the chore. I haven't made circuit boards from scratch in a long long time.
    Last edited by TuxAir; 01-14-2018 at 07:24 PM.

    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017.

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    Re: Sirloin Sous Vide 24 hour cook.

    Your temp. sounds close enough. My Anova holds to 1/10th of a degree, it must have a good PID. It also has wifi, nice while I'm sleeping to get an alarm on my phone letting me know dog pulled the plug out of the wall. I made some jerky in my smoker, I ran flank steak cut thin in the sous vide for 24 hours. Then did the salt, seasoning before drying in the smoker. (No Smoke) Yummy!
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by TuxAir View Post
    I really need to finish making my pid controller...
    My plan are for a generic PID control board for a large crockpot (analog switched one). My design should be able to hold +/- 1°F. Trying to make things in a small package are proving to be the chore. I haven't made circuit boards from scratch in a long long time.
    Not to hijack the thread ( hehe), but what pid controller are you going with? I have a couple of W1209's and a REX-C100 I'm playing with. ( I'm pretty sure there's another model coming too, I couldn't decide which one I wanted so ordered several) One's going to replace the oem controller on my smoker that got flooded. The others are going to other projects.

    RC, that looks delicious. I don't have one that I can control from the ISS, but I really like using the sous vide. The electric programmable pressure cooker/ slow cooker/ steamer thingamajigger is another great gadget.

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    Re: Sirloin Sous Vide 24 hour cook.

    You cook'em, I'll eat'em............................................
    W.W.MT.D-----WHAT WOULD MICHAEL T DO?

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    Re: Sirloin Sous Vide 24 hour cook.

    I forgot about this thread. I had the second tri tip tonight I did with sous vide. I'm experimenting with steaks now. I generally only buy ribeye, but I have some top sirloin in the water right now. If I can get acceptable results at 4 bucks a pound cheaper, I'll be eating steak more often.
    The two tri tips I have done came out dynamite. Wall to wall medium rare and fork tender but not falling apart. I love this machine so far.

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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by Rev_Les View Post
    Not to hijack the thread ( hehe), but what pid controller are you going with? ...
    Rev... I am making my own. A Type B PID, with an open loop for the error correction. The idea is to use it to control a large crockpot with an analog Hi/Lo/Warm switch. I tend to make my own stuff "because I can" Sure Amazon/Ebay/etc has things that are perfectly suitable but where is the fun in that?

    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017.

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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by PHMadness View Post
    I forgot about this thread. I had the second tri tip tonight I did with sous vide. I'm experimenting with steaks now. I generally only buy ribeye, but I have some top sirloin in the water right now. If I can get acceptable results at 4 bucks a pound cheaper, I'll be eating steak more often.
    The two tri tips I have done came out dynamite. Wall to wall medium rare and fork tender but not falling apart. I love this machine so far.

    Sent from my Pixel using Tapatalk
    While slicing the meat for the French dips, we did get 2 center-cut steaks for another meal later this week. The sliced meat was extremely tender and I can't wait to have the steaks. This was cooked to 131* for 14 hrs.

    IMG_22841.jpg

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    Re: Sirloin Sous Vide 24 hour cook.

    Don't you just love me for talking sous vide on BC

    Now it's not just meat, try apples, pears, potatoes, eggs.

    It's a whole new world of gastronomic delight.
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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    Re: Sirloin Sous Vide 24 hour cook.

    There is just something wrong about cooking food in plastic!
    This is very popular right now, over on the Kamado site I participate in. Finish sear on the Kamado or other charcoal grill.

    Still...........just something wrong here............plastic bags + cooking + eating it!
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    Re: Sirloin Sous Vide 24 hour cook.

    That looks tasty.
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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by bcrtops View Post
    There is just something wrong about cooking food in plastic!
    This is very popular right now, over on the Kamado site I participate in. Finish sear on the Kamado or other charcoal grill.

    Still...........just something wrong here............plastic bags + cooking + eating it!
    It's not your Father's old "Boil in the bag" cooking

    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017.

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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by bcrtops View Post
    There is just something wrong about cooking food in plastic!
    Lol, I do lots of things people say are just wrong. It's because they seem soooo right. [emoji56]



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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by bcrtops View Post
    There is just something wrong about cooking food in plastic!
    This is very popular right now, over on the Kamado site I participate in. Finish sear on the Kamado or other charcoal grill.

    Still...........just something wrong here............plastic bags + cooking + eating it!
    Yep, finished this on the kamado at around 600* After you have eat this, there is nothing wrong about it.

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    Re: Sirloin Sous Vide 24 hour cook.

    Trying something a bit different:

    3-4lb chuck roast smoked at 225 for 3hrs then Sous Vide for ~30hrs.

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    Re: Sirloin Sous Vide 24 hour cook.

    Quote Originally Posted by guns4me View Post
    Trying something a bit different:

    3-4lb chuck roast smoked at 225 for 3hrs then Sous Vide for ~30hrs.
    Standing by for the range report.
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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    Re: Sirloin Sous Vide 24 hour cook.


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