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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Sous Vide + Charcoal Charred Tri TIp
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OP did 131/7. Do you do something similar?
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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.
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Wait. You have leftovers?
How is that possible with such an outstanding piece of meat like that.
Great cook.
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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 !!!
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