Hey Folks,
Been awhile since I posted here. I hope everyone is doing well. I am going to be doing up a couple of Tri Tips for dinner tomorrow. I was thinking of dry brining them overnight and throwing them in the sous vide for about 12 hours at 131-ish tomorrow morning, then searing them on the Kamado Joe and serving them with a bernaise sauce. I was wondering if I should be looking to add any seasonings other than the salt for the dry brine, or if that will carry it?
Been awhile since I posted here. I hope everyone is doing well. I am going to be doing up a couple of Tri Tips for dinner tomorrow. I was thinking of dry brining them overnight and throwing them in the sous vide for about 12 hours at 131-ish tomorrow morning, then searing them on the Kamado Joe and serving them with a bernaise sauce. I was wondering if I should be looking to add any seasonings other than the salt for the dry brine, or if that will carry it?
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