Purchased this the tri-tip below on Friday night at my local meat locker as I was on my way home from work.
The plan was to cook it on the cooker Saturday for dinner (wasn’t planning to SV). So I dry brined it Saturday morning... well we had a scheduling change and I couldn’t cook it.
Looks like Wednesday will be my best chance to cook it now bit debating on how to proceed until then.
I was thinking either go ahead and SV it. Big Chill and then reheat and sear on Wednesday. OR... put in a bag and do a water displacement to get the air out and just wait till Wednesday. I also considered Troutman ‘s recent post about a red wine marinade.
So what does the pit say?
pre some trimming and brining:
post trim and brined:
The plan was to cook it on the cooker Saturday for dinner (wasn’t planning to SV). So I dry brined it Saturday morning... well we had a scheduling change and I couldn’t cook it.
Looks like Wednesday will be my best chance to cook it now bit debating on how to proceed until then.
I was thinking either go ahead and SV it. Big Chill and then reheat and sear on Wednesday. OR... put in a bag and do a water displacement to get the air out and just wait till Wednesday. I also considered Troutman ‘s recent post about a red wine marinade.
So what does the pit say?
pre some trimming and brining:
post trim and brined:
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