Add garlic bread, ranch beans, salad, and strawberry shortcake for dessert, and you have a Santa Maria dinner right there! The meat looked good! Merry Christmas, Mike!

@EverydayBBQ

7 ай бұрын

lol that sounds like a feast of epic proportions, brother! Peace, love and blessings to you and the family! Cheers 🍻

Dude, that looked great to me!!! Looks like a nice little kitchen appliance!! Merry Christmas to you and the family!

@EverydayBBQ

7 ай бұрын

Thank you and you too, brother! Maybe I’ll bring the family up during the break for lunch or something at that Mexican place you told me about. We can chase some deer 🦌 off the street corners lol.

Great job, Mike! That turned out great!

@EverydayBBQ

7 ай бұрын

Thanks, brother! Good chat today. Merry Christmas!

Not bad! I have been interested in this method for a while now. Take care Mike.

@EverydayBBQ

7 ай бұрын

Thanks, you too!

Congratulations! - HaHa! - Now, you're hooked. Great first attempt! It cooked slower because your sous-vide cooker was non-circulating, and heat transfer was less efficient. - You need a circulator. I have an Anova now, but my first attempt was in a Instant-Pot and I had very similar results. A whole new world has just opened for you now! - Merry Christmas my friend! - Cheers!

@EverydayBBQ

7 ай бұрын

Ah ha! That’s an awesome point, Garry! Makes a lot of sense! I’m pretty well hooked on this now!

I think you did an outstanding job with the tri tip Mike, especially being your first time! Looking forward to more sous vide videos! Merry Christmas to you and yours 🎄🎅🏻

@EverydayBBQ

7 ай бұрын

Thank you, brother! I appreciate your support and friendship! Merry Christmas to y’all as well!

Great recipe and cooking my friend! YUM! Love using our sous vide. You're gonna to enjoy this for sure! Have a great week!

I think the tri tip turned out great. Hope you have a Merry Christmas. Cheers, Mike! 👍🏻👍🏻✌️

@EverydayBBQ

7 ай бұрын

Thank you and Merry Christmas to you and yours as well, Dwayne!

Nice job Mike. You'll be mastering that Sous Vide soon.

@EverydayBBQ

7 ай бұрын

I just need a couple more cooks. I think my instant read may have failed me, but I’m not sure. Either that or I just needed to let it bathe longer and sear less to break 130. Either way, I’ll get it down. Looking forward to the next! Merry Christmas to you and yours, Tommy! Cheers 🍻

Looks good. The biggest differences between sous vide cooking & grilling/frying is grilling/frying has carryover temperatures as the meat continues to cook as it rests. The water based cooking doesn't experience that. The 2+ hours is correct. Whatever you set the temperature to (assuming it's reliably measured) is the max temperature when the meat is removed ...no carryover. ALL of the meat will be the same temperature...edge to edge. Then as you did...pat dry & sear.

Looks awesome Mike! Fantastic job! Can't wait for more content. Happy Holidays ☃️ 🍻

@EverydayBBQ

7 ай бұрын

Happy holidays! Thank you very much for watching!

Love sous vide method!

Very nice job!

@EverydayBBQ

7 ай бұрын

Thank you very much!

Mike, the Tri Tip looks perfect. Also you can undercook with Sous Vide but it is hard to overcook for if the water is 130F then the meat cannot get any hotter than 130F. Now go do a brisket.

I might need to look at getting that cooker, I bought sous vide stuff to try it myself. Guga's channel Sous Vide Everything is a good guide for learning how to sous vide. Great video, I can't wait to see what you cook next in it and all the Ninja can do.

@EverydayBBQ

7 ай бұрын

Thank you for watching! I appreciate it, Joe.

I'd call that a success for sure👍 Looks beautiful!😊

@EverydayBBQ

7 ай бұрын

Thank you for your support, Bobbi!

You did an awesome job for your first try using the Sou Vide method. Take care and Happy Hols to you and your family. Cheers!

@EverydayBBQ

7 ай бұрын

Thank you and you too 🙏👍🏼

Two to two and a half hours should have been long enough to get the meat up to 130… I would have used the Instant Read to check the water temp, multi function cookers are notorious for being inaccurate in the sous vide mode! Finished product looked terrific!

@EverydayBBQ

7 ай бұрын

Thank you! I WILL perfect this lol. I was so close, just need a couple more cooks.

Looks great! I have only done steak sous vide once, and it was great! I mainly use it to reheat pulled pork and pulled chicken for work parties LOL

@EverydayBBQ

7 ай бұрын

Thank you for watching! I’m really enjoying this and will be doing more so I can get practice and master it lol. It was a great first try though.

@lx2nv

7 ай бұрын

@@EverydayBBQ I'd recommend sealing each piece of meat individually. I tried 4 chicken breasts in one bag - no bueno LOL

@EverydayBBQ

7 ай бұрын

@@lx2nv lol ok well that’s good to know! I was actually thinking of a chicken and veggie dish. I’ll keep that advice in mind!

@lx2nv

7 ай бұрын

@@EverydayBBQ bet that will be great!

kind of a weird shaped tri tip but end result looked excellent to me. i am a sous vide newb myself but I will say the first time I tried it, i was impressed with how tender the very cheap piece of meat was. I haven't invested in those fancy torches yet...I just put a grate on top of a chimney and then blast away. only takes a few seconds to get an excellent crust. Nice job Mike!

@EverydayBBQ

7 ай бұрын

My butcher cuts them a little weird, but they’re so delicious!

If you have a wireless thermometer probe like a Meater you can put that in the meat before you vacuum seal so you can tell the temp while it’s cooking during sous vide

You did an awesome job! I sous vide my roasts now. It takes the guess work out of getting the temps right. One suggestion, if you're doing a lean cut like eye of round, you may want to go for like 24 hours to help tenderize the meat. I did a chuck roast for 18 hours and it was amazing!

@EverydayBBQ

7 ай бұрын

Awesome advice, Tom. Thank you 🙏. I appreciate you watching!

Great work. I’ve got an induction hot plate and pot as my setup. Something I’ve had good luck with is chicken legs - sous vide at 160 for 2 hours then an hour on the smoker at 275. I look forward to your future experiments.

@EverydayBBQ

7 ай бұрын

Thank you, John! I’ve got a lot of ideas brewing for this. Looking forward to my next one! Thank you for watching!

Looks amazing.. 🎅🎄🎅

@EverydayBBQ

7 ай бұрын

Thank you, Tammy! I appreciate your support!

@tammycollins9701

7 ай бұрын

@@EverydayBBQ Your welcome..

Great looking steak!

@EverydayBBQ

7 ай бұрын

Thank you, brother!

I don't know but .... I've SVD tri tip for just a couple of hours to a long of 8hrs. I 'm not sure but I don't think that the meat fibers begin to loosen up on tri tip until about that 7-8hr mark .... which will make it a bit more tender. Didn't notice any texture difference ... not mushy ... worked for me ... I usually SV at 127 abouts then sear the heck on the weber....

Do you like the HexClad cookware? I am debating between that and Made In .

@EverydayBBQ

7 ай бұрын

It’s definitely good. I’m not sure it’s totally as advertised, but it’s damn good quality. It seems like you have to pay special care to them sometimes. The dishwasher doesn’t always get them clean and they will stick from time to time.

@jmert_5859

7 ай бұрын

@@EverydayBBQ Appreciate your response. Noticed this is the cookware that is used on Hell's Kitchen.

@EverydayBBQ

7 ай бұрын

@@jmert_5859 yea but it’s probably hand washed, dried and seasoned after each use.

@garryhammond3117

7 ай бұрын

@@EverydayBBQ - AND Hell's Kitchen are paid to use them! - lol I like mine - much lighter than Costco ALL-CLAD copy. I only wash by hand and a light layer of avacado oil after each washing seems to work pretty well.

@EverydayBBQ

7 ай бұрын

@@garryhammond3117 lol yessir when I don’t oil mine they tend to be less friendly lol.

I sell Santa Maria grills.