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Finally, a Tri-Tip!!!!!

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  • #1

    Finally, a Tri-Tip!!!!!

    Thanks to me good friend Jim (SmokinOutBack), I finally got the opportunity of cooking a Tri-Tip! He provided me with this fine bovine, and of course, I HAD to do something with it...

    I seasoned it with salt, pepper, and granulated garlic... was gonna use Tatonka Dust, butt was oot of it. I vacuum sucked it with a few pads of butter. Off to the sous vide. I cooked it at 134 degrees for 5 hours, removed and reseasoned it, then immediately seared it over the vortex. It was the bestest, tenderest, juiciest hunka bovine I've had in ages! Here's a few pix:









    Sorry, no plated pix, butt thanks for looking!!!


    Drinks well with others



    ~ P4 ~
    Tags: None
  • #2
    Well ya got my mouth watering...
    Time to go freezer diving for me...I know I got one down there somewhere...
    Craig
    sigpic

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    • #3
      I told you you'd nail it, and you certainly did my friend.

      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

      sigpic
      @SmokinJim52 on Twitter

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      • #4
        Originally posted by SMOKE FREAK View Post
        Well ya got my mouth watering...
        Time to go freezer diving for me...I know I got one down there somewhere...
        Craig, I'm sorry I had to put you to work so early on a holiday weekend...
        Originally posted by SmokinOutBack View Post
        I told you you'd nail it, and you certainly did my friend.

        Jim, I cannot thank you enough! It was ootstanding!!


        Drinks well with others



        ~ P4 ~

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        • #5
          Perfect! I just fired up the grill to sear off two and 6 dozen wings. You're gonna love it with Tatonka dust on it. for excellent pics and beef!

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          • #6
            Tri-tip heading your way Hawg.....very nice work!
            sigpic

            Smoked-Meat certified Sausagehead

            http://www.facebook.com/profile.php?id=1443745685

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            • #7
              Originally posted by Squirrel View Post
              Perfect! I just fired up the grill to sear off two and 6 dozen wings. You're gonna love it with Tatonka dust on it. for excellent pics and beef!
              Thanks Cheryl!! And thanks for the advice on the cook... I adlibbed a bit, but it was worth it!

              Originally posted by Hoser View Post
              Tri-tip heading your way Hawg.....very nice work!
              Thanks Hoser, I hope I'll be doing this again soon!!


              Drinks well with others



              ~ P4 ~

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              • #8
                Looks Awesome, Phil !!!-------------

                I also see you haven't forgotten how to take Outstanding Pics!!!

                Bear
                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                Mom & 4 Cub litter---Potter County, PA:

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                • #9
                  Originally posted by HawgHeaven View Post
                  Thanks to me good friend Jim (SmokinOutBack), I finally got the opportunity of cooking a Tri-Tip! He provided me with this fine bovine, and of course, I HAD to do something with it...

                  I seasoned it with salt, pepper, and granulated garlic... was gonna use Tatonka Dust, butt was oot of it. I vacuum sucked it with a few pads of butter. Off to the sous vide. I cooked it at 134 degrees for 5 hours, removed and reseasoned it, then immediately seared it over the vortex. It was the bestest, tenderest, juiciest hunka bovine I've had in ages! Here's a few pix:



                  Sorry, no plated pix, butt thanks for looking!!!
                  I bet I can guess where SmokinOutBack picked up that great lookin piece Beef.
                  Man does it look good!!! Nice Job!
                  Jerry
                  YS640
                  Weber Performer Platinum
                  Master Forge Gasser
                  MES 40 x 2
                  AMNPS x 2
                  AMNTS x 2
                  Vortex
                  Taylor 808N x 2
                  ET-732
                  White Thermapen (so fast color can't stick to it)
                  Blue Thermapen (Backlit)
                  Q Matz

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                  • #10
                    Fantastic! That is perfectly done for me. I like mine medium rare leaning toward the rare side. Me mouth is watering.
                    A few of my favorite things:
                    Good Whiskey
                    Good Food
                    Bad Girls
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                    NRA Endowment Member
                    Certified Glock Armorer

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                    • #11
                      Originally posted by Vicep3 View Post
                      I bet I can guess where SmokinOutBack picked up that great lookin piece Beef.
                      Man does it look good!!! Nice Job!
                      I'm sure you can. Thanks for the tip Vicep3!
                      http://www.countrystoremeats.com/
                      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                      My best asset however is the inspiration from the members on this forum.

                      sigpic
                      @SmokinJim52 on Twitter

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                      • #12
                        That tri-tip is cooked to perfection, nice work HH!
                        --- --- --- --- --- --- ---
                        www.OwensBBQ.com

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                        • #13
                          Awesome!

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                          • #14
                            P3, ya done it proud!
                            Wish I could find another.........
                            Mark
                            sigpic


                            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                            Smoked-Meat Certified Sausage Head!

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                            • #15
                              I sell alot of these as steaks. I roll 2 roasts together and tie. Then cut into steaks. The steaks are very tasty and I usually buy them when on sale. One of these days I need to grab a whole roast.
                              "I'm the 82nd Airborne, and this is as far as the bastards are going."
                              PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge

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