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Sous Vide + Charcoal Charred Tri TIp

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    #1

    Sous Vide + Charcoal Charred Tri TIp

    Tri Tip has always been one of my favorite cuts and provides unbelievably delicious and versatile leftovers. (LOVE my leftovers!) Think I finally perfected it! This one was very lightly brushed with bacon fat, alder smoked salt, pepper, garlic powder and cumin, cooked Sous Vide at 131 for 7 hours, then charred on my Weber Summit Charcoal Grill. I was absolutely in heaven sopping up the juices with some homemade crusty sourdough.

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    • Likes 21
    #2
    Looks perfect! One of my favs also.

    Comment

      #3
      Man that’s a winner. I’m drooling.
      • Likes 1

      Comment

        #4
        Gorgeous and nice char. I always like some char on my TT. Great job

        Comment

          #5
          Great lookin’ TT!

          Comment

            #6
            Sous vide is the only way I'll do tri-tip. Awesome cook right there!!
            • Likes 2

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            • jumbo7676
              #6.1
              jumbo7676 commented
              February 4, 2021, 09:40 AM
              Editing a comment
              OP did 131/7. Do you do something similar?
            • Jerod Broussard
              #6.2
              Jerod Broussard commented
              February 4, 2021, 01:29 PM
              Editing a comment
              jumbo7676 I'm pretty sure I was in the 3-4 hour range at 131.5. Depending if it was an individual steak or the whole thang.
              • 1 like
            #7
            Great looking cook. Congrats!

            Kathryn

            Comment

              #8
              Wait. You have leftovers?
              How is that possible with such an outstanding piece of meat like that.

              Great cook.

              Comment

              • nmautone
                #8.1
                nmautone commented
                February 4, 2021, 10:07 AM
                Editing a comment
                I actually cooked two, simply because I always want leftovers! Great for steak and eggs and tacos, of course, but wow does it make great quick stir fry with buckwheat noodles and caramelized onions and carrots.
              #9
              I've done tri-tip about everyway imaginable from grilling open flame to smoking low and slow and must admit your method is probably my favorite as well. I also do large cuts of Picanha the same way. It's difficult to get the edge to edge pink, medium rare finish otherwise. Well done sir !!!
              • Likes 2

              Comment

              • jumbo7676
                #9.1
                jumbo7676 commented
                February 4, 2021, 09:42 AM
                Editing a comment
                OP did 131/7. Do you do similar time and temp?
              • Troutman
                #9.2
                Troutman commented
                February 4, 2021, 12:28 PM
                Editing a comment
                Depends upon the size of the roast but no I generally do about 3-4 hours. I want a softer finish to the meat.
                • 1 like
              #10
              Looks Amazing, fantastic,
              Happing grilling at its best, and PBR too.

              Comment

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