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Sous Vide + Charcoal Charred Tri TIp

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    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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    #2
    Looks perfect! One of my favs also.

    Comment


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

      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!!

            Comment


            • jumbo7676
              jumbo7676 commented
              Editing a comment
              OP did 131/7. Do you do something similar?

            • Jerod Broussard
              Jerod Broussard commented
              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.

            #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
                nmautone commented
                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 !!!

              Comment


              • jumbo7676
                jumbo7676 commented
                Editing a comment
                OP did 131/7. Do you do similar time and temp?

              • Troutman
                Troutman commented
                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.

              #10
              Looks Amazing, fantastic,
              Happing grilling at its best, and PBR too.

              Comment

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