Dunch... Is when old guys eat to late for lunch and to early for dinner.π€
A 2.4 pound Tri-Tip dry brined in the SV bag in the fridge for 24 hours. Cooked in the SV hot tub for 18 hours at 131Β°. Then taken out of the bag, blotted dry, hit with some beef love and Memphis Dust.
i seared it on my charcoal starter with my handy dandy Grill Dome inverted grate.π
Sides... Baked potato with sour cream and green onions and sauteed zucchini, bell pepper and red onion.
all went well.π
A 2.4 pound Tri-Tip dry brined in the SV bag in the fridge for 24 hours. Cooked in the SV hot tub for 18 hours at 131Β°. Then taken out of the bag, blotted dry, hit with some beef love and Memphis Dust.
i seared it on my charcoal starter with my handy dandy Grill Dome inverted grate.π
Sides... Baked potato with sour cream and green onions and sauteed zucchini, bell pepper and red onion.
all went well.π
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