So I have a freezer full of cryovaced beef. I have done a few pieces sous vide in the bag straight from the butcher, seasoned and seared when ready. OK but not great.
I have a tri-tip in the SV now, plan is to take it out after 2 hours then SPG and an ice bath to let that soak in, then finish on the Weber kettle with SNS for some smoke and sear.
What are you all doing along these lines? I'm thinking about thawing just enough to get it out of the cryovac, season it up and rebag for a while when time permits.
I have a tri-tip in the SV now, plan is to take it out after 2 hours then SPG and an ice bath to let that soak in, then finish on the Weber kettle with SNS for some smoke and sear.
What are you all doing along these lines? I'm thinking about thawing just enough to get it out of the cryovac, season it up and rebag for a while when time permits.
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