Go to the Article: Transforming Tough Cuts
Guys, first of all, let me say thanks for all you do. This class is amazing. I have a question: if I want to cook a large piece of meat (eg bottom round roast) for 24 hours and have it turn out like a steak as indicated in your video, if I cook it to the temp for doneness (ie 132 for medium rare), will that temp be hot enough? Or, do I need to cook it to 60C/140F, according to the example in the video? And, if you ever get a source for wooly mammoth steaks, please share!
I've tested this concept a few times now, with both success and failure.
Last failure: Ox cheek. 24hrs on 60°C. Seems like it needed more temperature to get that nice taste I was hoping for (tried same cut braised in wine for 3-4hrs in the oven before, which was epic), The texture was nice enough to serve as a steak, but it had a bit of that raw animal taste to it, which wasn't very nice. (Luckily, no big dinner plans - just an experimental thing for myself )
Would longer cooking times (36, 48hrs?) fix this, or is it true that certain cuts just need higher temperatures?
FYI: Was wondering the same thing and came across this in the "Decoding Tough and Tender Cuts" article: "To make those cheeks tender, you need to cook them for a long time at a low temperature, like 140 °F / 60 °C for 72 hours"
I want to do 1lb chunks of pork shoulder that are finished on the grill or under the broiler. They'll be used for tacos or sandwiches and I prefer a texture in between steak like and pulled pork, Suggestions on time/temp? I suppose my plan would be to start in the middle based on recipes here. Thoughts?
This might help https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
would you consider tri tip a tough cut?
I would say no. I much prefer to treat trip-tip like a good steak...medium rare, but sliced super thin. For sous vide, I would go anywhere from 132-140 for about 2 hours - sear, slice, and serve.
I agree totally. I just did a Tri-Tip, (red wine marinated and seasoned, overnight). Pan seared first, followed by 129ish deg for 90 minutes sous vide followed by a finish broil on high, on each side. AWESOME. With left overs I sliced the Tri-Tip into 1/2" thick slices, and I again pan fried them in some saved bacon fat to reheat it. Believe it or not it was even better the second time!
Hi, I'm a premium member looking for the recipe for sous vide ham. I watched the video for, "Transforming Tough Cuts", but there is no recipe for ham that is mentioned. Can someone please post the link? Thank you.
If your tritip is rough. Your either cooking it past done. Or too fast.
I had a big green egg smoker. And loved everything Bbq. But for 1 year. All I cared about was upping my tritip recipe.
I’m gonna share with you my prized recipe.
It’s got everything you want in a Tritip.
1. Trim all the fat off the tritip(save it for later).
Smoke the tritip with indirect heat setup. Straight from the fridge Into the smoker. 225deg. The goal here is just to get good quality smoke on it. Not cook it! Generally 30-60mins.
2. Sous vide time! Season the tri tip(I prefer meat church bbq holy cow rub) But not as much as you would for grilling. Use less than you normally would. Add 1tbsp of grass fed butter to the sous vide bag with your seasoned tritip.
You’ll thank me later. 133deg. 1-3hrs. Yes. That’s right. Minimum 1hr. Maximum 3hrs if you need to wait for your guest.
3. Pull your meat out of the sous vide. Pat it dry with paper towels. Moisture on the surface of the meat will delay getting that awesome crust you want.
Now lightly seasoned the tritip(I prefer hardcore carnivore black)
4. On a super hot charcoal grill. Sear. Char. Flip. Do what you do best on a grill. Give it color. Give it crust. Makes it look like your the best griller in the block.
5. Move tritip to the side and continue grilling until you reach your desired internal temp. I prefer 140-142deg. Finished internal temp.
