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Tri-tip Question

post #1 of 6
4/4/12 at 9:41pm
Thread Starter 

I have a question about holding tri-tip for restaurant service.  I have prepared tri-tip numerous times both at home and when I worked as a caterer but I have never prepared it for service in a restaurant.  The place I work does a farmer's market dinner every Sunday and we have our own cattle ranch that supplies our beef.  Recently they (the powers that be) inquired about doing a tri-tip for our upcoming dinner.  I am a little nervous as we do not wish to do BBQ style with all the sauce and would like to showcase our beef.  Any advice on the best way to hold and serve this without killing it.  We do not have warming ovens.  Any advice is greatly appreciated.

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post #2 of 6
4/4/12 at 10:39pm

Cook it sous vide. That stuff holds like a champ.

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post #3 of 6
4/5/12 at 1:01am
Thread Starter 
Duh! Except that we don't have one. I even looked into one of those "DIY" sous vide projects, but I do not have the time to tinker with creating one now (it is on the top of my to do list however). Hence the reason that I am seeking advice. I appreciate your input though.
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post #4 of 6
4/5/12 at 2:49am

Try marinating and if possible lightly smoke it and finish in the oven. This way you can even serve sauce on the side and t is delicious

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #5 of 6
4/9/12 at 4:49pm

You can hold it Sous vide style in a cooler.  Bag the cooked meat, hopefully still hot, put the bags in the cooler of water at your holding temp and close the lid.  check temp occasionally and add hot water if needed.  This works well.  

I cooked 2 Tb ones yesterday Sous vide style on the stove top.  I seasoned the meat sealed it in a ziplock covered it with cold water in a stock pot.  Put it on heat til the water hit 132 and turned off heat and put the lid on.  This worked great for a couple of pieces.  Could work for ore.

 

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post #6 of 6
4/9/12 at 8:29pm

 

 

Quote:
You can hold it Sous vide style in a cooler.  Bag the cooked meat, hopefully still hot, put the bags in the cooler of water at your holding temp and close the lid.  check temp occasionally and add hot water if needed.  This works well.  

This works really good and with a few coolers you can hold many things at different temps. With just a couple of pots to heat water.

 

Just be sure that the 'health' inspectors in your area understand how this works and why so they don't show up and ruin your day and make an embarrassing display at the market.  Ours finally came around after we showed them a few HACCP plans and the USDA pasteurizing tables for below 140 degrees, do this well in advance of your event.   Just because one agrees that it is 'safe' doesn't mean they all will unless you have it worked out in advance. 

 

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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