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So, tri tip!

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    #16

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      #17
      Nicely done! Now, sous vide the next one.

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        #18
        Beautiful!

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          #19
          That looks good enough!

          I don't remember who suggested it here, but someone once said to treat it like a brisket or short ribs and cook til probe tender at 190F - 200F. I always cook it rare to medium rare, but choice tri tips are on sale at my local store so I might try it.

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          • Skip
            Skip commented
            Editing a comment
            I have cooked Tri Tip like a Brisket before. IMO TT is good any way your Family and Friends like it.

          • OSB
            OSB commented
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            Tri Tip is a more versatile cut than most think and good both ways. With that said I still prefer treating it like a steak and cooking to 130 IT.

          #20
          Looks Perfect To Me!

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            #21
            Wow, that looks really good!

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              #22
              Great looking plate! Please pass it over!!

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                #23
                And I’d like to point out that leftovers make INSANE cold roast beef sandwiches. Slice what’s left very thin, toss it in a bag with the rest of the sauce. Then Kaiser roll, Swiss cheese, tomato and mayo... or, brown mustard... or, I dunno, anything that you think goes good with roast beef!

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                  #24
                  That looks awesome, Mosca ... gotta love tri-tip ...

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                    #25
                    The meal that keeps giving.


                    Click image for larger version  Name:	A0515E47-82C2-447C-B511-4789A2EC1EE8.jpeg Views:	1 Size:	2.43 MB ID:	511718
                    Last edited by Mosca; June 5, 2018, 08:08 PM.

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