Sous vide, Dizzy, and Smoked

[Pequod]

...tri-tip, of course!

Tri-tip is hard to come by in these parts. If you find it at all, it’s likely to be hacked into some unrecognizable shape that leaves you wondering whether it is, in fact, tri-tip. Or perhaps it is possum...or some other varmint. I’ve tried the $80 Wagyu tri tips at Snake River Farms and, frankly, I’m not all that impressed. So, decided to take a chance on a recommendation I got on tri-tip at some forum — Harter House. Tri-tip is their specialty, $20 each with free shipping for orders over $125. Decided to give them a go and ordered up a pile. Here’s one of them.

Seasoned with Dizzy Pig Raising the Steaks, then sous vide at 131F for three hours. Immediately after, chill in an ice bath for one hour to get the temp down to under 40. Then onto the indirect side of the BB32 at low temp with some oak for smoke. If you haven’t tried this technique of chilling after sous vide, then smoking...give it a go.

Using my MEATER. Love that thing.

Once it reached internal temp, pulled it and cranked the vents. Two zone is easy peasy for the BB32.

Gotta have Chimichurri as your board sauce.

Gotta say, the Harter House tri tips are excellent. Highly recommended!

 

 

[Bruce Pearson]

Wow that looks yummy nice cook!

[sfdrew28]

Great cook along with the board sauce.

I’m waiting for the Block Meater. I need WiFi and I’m not into dealing with a second device to transmit. The company said they’ll have them soon


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[tony b]

That pic with the board sauce is nothing but money - $$$$!

49 minutes ago, sfdrew28 said:

The company said they’ll have them soon

Yeah, and the "check's in the mail!" 

[Grant]

I have to agree the two zone cook in a 32 is easy peasy.  Beautiful tri tip. 

 

[MacKenzie]

Sounds like a great technique, thanks for that.

[Tyrus]

A nice cook Pequod.  No Possum, looks like tri-tip for sure. Thanks for the sous vide heads up.

[Aussie Ora]

Looks delish

Outback kamado Bar and Grill