DWCowles ...
If you want to take that Tri tip to the next level of excellence leave it in your hot tub for 36/48 hours.
I just did 2 in the hot tub together for 36 hours and fed 7 people with them all were quite amazed that a less expensive piece of meat could taste so good.
I'm SVing a Cross rib roast now that I'm cooking at 141°. I'm going to SV it for 36 hours and then put some Memphis Dust on it and put it in my BGE to smoke it. I'll take it to somewhere around 200° until it is probe soft.
Low and slow is to Sous Vide the same as BBQ.
The great part of low & slow SV is it is the ultimate set it and forget it cooking experience.ðŸ‘Â
If you want to take that Tri tip to the next level of excellence leave it in your hot tub for 36/48 hours.
I just did 2 in the hot tub together for 36 hours and fed 7 people with them all were quite amazed that a less expensive piece of meat could taste so good.
I'm SVing a Cross rib roast now that I'm cooking at 141°. I'm going to SV it for 36 hours and then put some Memphis Dust on it and put it in my BGE to smoke it. I'll take it to somewhere around 200° until it is probe soft.
Low and slow is to Sous Vide the same as BBQ.
The great part of low & slow SV is it is the ultimate set it and forget it cooking experience.ðŸ‘Â
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