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Sous Vide + Charcoal Charred Tri TIp

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  • Jerod Broussard
    commented on 's reply
    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.

  • Troutman
    commented on 's reply
    Depends upon the size of the roast but no I generally do about 3-4 hours. I want a softer finish to the meat.

  • bbqLuv
    replied
    Looks Amazing, fantastic,
    Happing grilling at its best, and PBR too.

    Leave a comment:


  • nmautone
    commented on 's reply
    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.

  • jumbo7676
    commented on 's reply
    OP did 131/7. Do you do similar time and temp?

  • jumbo7676
    commented on 's reply
    OP did 131/7. Do you do something similar?

  • Troutman
    replied
    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 !!!

    Leave a comment:


  • Steve B
    replied
    Wait. You have leftovers?
    How is that possible with such an outstanding piece of meat like that.

    Great cook.

    Leave a comment:


  • fzxdoc
    replied
    Great looking cook. Congrats!

    Kathryn

    Leave a comment:


  • Jerod Broussard
    replied
    Sous vide is the only way I'll do tri-tip. Awesome cook right there!!

    Leave a comment:


  • smokenoob
    replied
    Great lookin’ TT!

    Leave a comment:


  • TripleB
    replied
    Gorgeous and nice char. I always like some char on my TT. Great job

    Leave a comment:


  • Jfrosty27
    replied
    Man that’s a winner. I’m drooling.

    Leave a comment:


  • Oakgrovebacon
    replied
    Looks perfect! One of my favs also.

    Leave a comment:


  • nmautone
    started a topic Sous Vide + Charcoal Charred Tri TIp

    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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