Que Vide Tri-Tips

[T-bone]

Tri-tips are awesome. They're hard to find on the East Coast, but when you do it's definitely good eats.

After liberally applying rub, I started these on the Traeger at 180 for about an hour. (no pics, sorry)

Next it was in the water bath at 135 for 3 hours. We had a house guest who doesn't care for 'overly pink' meat so I bumped up the temp on the SV. Normally I do these at 131.



After a nice bath, the tri-tips were dried off and headed to the Napoleon for a sear. It was raining so I couldn't use the ceramic sear burner, but the GrillGrates worked perfectly.





The end result was awesome, even if it was a little over for our tastes. It was the first time our house guest had ever had a tri-tip and she loved it. It was smoky, meaty and buttery tender. We didn't have to worry about any leftovers.

[Skip]

Great Job!! Tri Tip is one of my favorite cooks.

[grantgallagher]

So. Much. Awesome.

im literally drooling over that. Looks like the perfect cook!

[jgreen]

So hungry now.

[Larry Grover]

I like the colorful Christmasy lights on that Napolean! Also that's a nice knife to use for TT, IMO it's best served thin as possible.

[T-bone]

Larry Grover the Napoleon is awesome. I've been very happy with it. I got the Shun brisket knife at Christmas from a very good friend. It cuts like a dream. The nice thing about SVing the TT, it gets very tender so you can enjoy larger slices.

[treesmacker]

I just picked up a 2 3/4 lb. tri-tip from Winco for Sunday dinner tomorrow. Thanks for the "tri" tips! I have your setup - smoker, sous vide, and grill grates, so will work on making mine look as good as yours. Great job! This will be my first tri-tip Q-vide.

[T-bone]

Good luck and share your success with pics 😃

[treesmacker]

Done cooking now - gonna share...

[Potkettleblack]

Some folks like the tri-tip Sous Vided longer. Two schools of thought... I’m on the short end, but almost never make it, because I don’t see it very often.

[Potkettleblack]

Yes. Prevents overcooking during the sear. Any Sous Vide item is already fully cooked. Adding more heat will only overcook.

[Potkettleblack]

Note: sometimes I am lazy and just sear out of the Sous Vide. It’s not as nice, but sometimes you’re hungry... hunger is the best sauce.

[MattSayar]

Makes sense! I didn't shock before I seared my tri tip and the thinner sections were definitely more medium-well than the center

[nsbbqguy]

Awesome looking tri tip! Love the grill ! I have the same grill works like a charm

[T-bone]

Thanks and I have nothing but good things to say about the Napolean.

[Ahumadora]

I cooked a tri tip on the parrilla today for lunch a long with a centro de entraña (center of diaphram). My father in law was bitchin as he was hungry so i rushed it a little but still tasted good. The diaphram center is my new go to cut!! Came out spectacular and super tender.

[T-bone]

Looks awesome!

[Steve B]

Great looking cook 👍👍

[treesmacker]

Here it is... my first tri-tip; smoked on Rec Tec trailblazer, sous vide with Gramercy imersion heater in Cambro, seared on grill grates on Rec Tec. Seasoned with homemade batch of Gibson's seasoning salt for steak. Really loved this seasoning and will use it again - on all steaks.

[T-bone]

Congrats! 🎉 An awesome cook. How’d it taste? Did you find it worth the extra effort? I definitely think it’s worth it. Thanks for sharing!!

[treesmacker]

The taste was excellent. I really liked the seasoning - rather salty and savory which I like. Personally, I'm getting a little tired of all of the sweet sauces and rubs and will try to do more savory. As for the technique, the initial smoking at 180 degrees made for great taste in the end. The sous vide worked well, but I would do a few degrees less, and longer than 2 hours next time. The searing on grill grates with ambient temp 475 was a fantastic finish. Thanks for your tips.