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    There is one multiple choice question, and it has only one correct answer.

    Was the trip-tip above:

    a. Seared while it was frozen and then cooked low & slow?

    b. Cooked reverse sear method?

    c. Cooked the good ol' fashioned way, right over the coals?

    d. Cooked sous vide and then seared?

    #2
    In reality, a., b., and d. are clearly possible answers, but the correct answer is a. Seared while it was frozen and then cooked low & slow. Since I fell into this technique completely by accident, it's become my absolute favorite way to do steak. The results are as good as or better than any high-end steak house I've ever been to.

    Comment


      #3
      I'm going with D

      Comment


      • AZ Fogey
        AZ Fogey commented
        Editing a comment
        Sure you are. šŸ˜‰

      #4
      I got it right, Woo Hoo!!!

      Question: Did ya pull it out, let it start sweatin a bit outside to git yer seasonins to adhere?

      Reckon, if I was doin it blind, I'd give it a few mikes on a plate, etc., flippin it...get a lil moisture goin on...

      Beautimous cook; any chance of a sear pic?
      I'm just always wantin to learn, amigo!

      Cain't find no tri tip in these parts, but answers go into my database...
      Last edited by Mr. Bones; May 22, 2020, 05:08 PM.

      Comment


        #5
        @Mr.Bones - Sear it, put in on a plate, it's already covered in melted butter, dip it into the butter bowl, and the rub sticks to that on the meat. Here's a pic of the sear.

        Click image for larger version

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        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Thanks, saw th seasonin in yer jus, was wonderin bout yer technique.
          Appreciate yer sharin with us, Brother!

        #6
        Iā€™m going with A.

        Comment


        • AZ Fogey
          AZ Fogey commented
          Editing a comment
          Right on!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Texture of the inside meat was what suggested it to me. But lucky, too.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Texture was also crucial in my assessment.

        #7
        I'd have guessed A simply because you've been taking about that method lately. Not to take anything away from it, that looks killer.

        Comment


        • AZ Fogey
          AZ Fogey commented
          Editing a comment
          I wasn't sure anyone was paying attention. šŸ˜ Good call.

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