Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Sous vide a tri tip roast.
Great in sandwiches too with my (finally successful sourdough)
While I am skiting. I have had to look after a three yearold the last two weekends ( how do you Dads do it?)
We made these bad boys. Which he loved - both making and scoffing. Then we went on a Tiger hunt...
Were those Saussies home made? I love sausages!! How long was the Tri-tip in the sous vide for and do you have to regularly top up the bath??
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Wrong primal, brisket is forequarter, tri-tip is from rump.
The Australian Beef Compendium is good for information on cuts.
that's some serious meat nerd porn right there dude, well done.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
bottom of the sirloin
I've seen that it claimed that it is from the US "bottom sirloin", which is our bottom rump. In beef cut schedules it's normally defined as part of the rump, and sometimes that which penetrates into our sirloin cut (M. tensor fascia latae, the part between the fat cap and the gristle semicircle at the rump end of the sirloin - I'm not sure of that).
EDIT: I see that farro's NZ supplier says "bottom of the sirloin". I assume they mean rump end of our sirloin.
NZ Beef Schedule says it's from the D-Rump.
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You can also see cross sections of the muscles (including tri-tip) here:
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@tim I do know its the cut used in churrasco That D Rump they also call the sirloin butt.??
Either way its down the bottom near the margin between sirloing and rump??
This vid suggests its the sirloin. Maybe just US terminology.
It actyallu took me a long time to work out what they meant when they talked about pork butt
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@tim I do know its the cut used in churrasco That D Rump they also call the sirloin butt.??
Either way its down the bottom near the margin between sirloing and rump??
This vid suggests its the sirloin. Maybe just US terminology.
It actyallu took me a long time to work out what they meant when they talked about pork butt
Had to turn that off. The guy's breathing difficulties were freaking me out.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Sous vide a tri tip roast.
I cooked my first tri tip a couple of weeks back. I simply seared it on both sides, then in the oven for around 10-15 mins.
Absolutely superb cut. Very similar flavour to Bavette, and despite all the warnings, it wasn't tough at all. Will be my go to cut going forwards as it's relatively cheap here too.
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Sous vide a tri tip roast.
I cooked my first tri tip a couple of weeks back. I simply seared it on both sides, then in the oven for around 10-15 mins.
Absolutely superb cut. Very similar flavour to Bavette, and despite all the warnings, it wasn't tough at all. Will be my go to cut going forwards as it's relatively cheap here too.
That looks superb
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Sous vide a tri tip roast.
I cooked my first tri tip a couple of weeks back. I simply seared it on both sides, then in the oven for around 10-15 mins.
Absolutely superb cut. Very similar flavour to Bavette, and despite all the warnings, it wasn't tough at all. Will be my go to cut going forwards as it's relatively cheap here too.
That looks superb
Thats not mine ... that's Dog Meats! I didn't take a picture as I don't have a vagina (that day).
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@majorrage Tri Tip is massively under-rated. Unfortunately not that easy to get in NZ but worth seeking out.
Not surprising that you think it tastes like bavette. Those are the two muscles in the bottom sirloin (American terminology)
Bavette is called flank here and is also massively under-rated. Marinate for a couple of hours and chuck it on the grill - sublime
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@hooroo Sorry just saw your questions. Yes home made sausages to keep the three year old entertained. Although he was really only interested in the eating part.
I have a sous vide machine , not a regulator like a joule so its an enclosed system. I've never had to top up even if I am cooking for several days.
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@tim Lemon juice? A touch of butter?
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@catogrande Lemon juice of course! (and oil for grilling)
I was going to make a pan sauce with butter, garlic, capers, lemon juice, and parsley, but the fish was so good it would have detracted from it.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Got some fresh in John Dory at the supermarket today (comes in from Leigh). Seasoned with a little bit of flour as well as salt and pepper, and grilled it in the pan. So effing good. Nothing beats a top notch piece of fresh fish!
I miss John Dory, superb fish when not overcooked.
