Sous Vide Tri Tip on the Summit

bamakettles · November 03, 2025, 05:30:42 AM

Got this Tri Tip at Publix in January - vac sealed and in the bottom of the freezer all this time, figured it was time to pull it out and cook it properly. I thawed it for two days in the fridge in the original vac seal bag from January and into the bath at 130F for two hours. Pulled it out, dried and seasoned with Smoking Dad BBQ SPG (which includes Lawry's seasoning salt) very generously and seared one minute per side 3 times for a total of 6 minutes over ripping hot Jealous Devil XL lump charcoal in the slow n sear basket. Sides were baked potatoes also cooked indirectly on the Summit at 450F for one hour, field peas w/ snaps and onion rings. We were very happy....

Cheers!

Tommie · November 03, 2025, 12:53:09 PM

Damn that looks too good... blushing from wall to wall. This post reminds me I've had a tomohawk in the freezer a while now that I need to get out

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bamakettles · November 03, 2025, 04:21:39 PM

Quote from: Tommie on November 03, 2025, 12:53:09 PMDamn that looks too good... blushing from wall to wall. This post reminds me I've had a tomohawk in the freezer a while now that I need to get out

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Thanks so much.... Would love to see your method for it!

Babekyu · November 04, 2025, 04:24:20 AM

Looks delicious. Love all of the pictures from start to finish. Did Beaux get only a sniff or did he get a taste?

bamakettles · November 04, 2025, 04:41:09 AM

Quote from: Babekyu on November 04, 2025, 04:24:20 AMLooks delicious. Love all of the pictures from start to finish. Did Beaux get only a sniff or did he get a taste?

Oh, he definitely got a taste although we did trim some of the crust due to the heavy seasonings. He was a happy boy too.

Big Dawg · November 06, 2025, 02:23:47 PM

Looks great, as usual with all of your cooks !

Cabernet · November 06, 2025, 04:26:42 PM

i always show your picks to people that are getting into our addiction
great job as always

bamakettles · November 07, 2025, 06:11:24 AM

Quote from: Big Dawg on November 06, 2025, 02:23:47 PMLooks great, as usual with all of your cooks !

Thank you sir!

bamakettles · November 07, 2025, 06:13:25 AM

Quote from: Cabernet on November 06, 2025, 04:26:42 PMi always show your picks to people that are getting into our addiction
great job as always

Wow, what a compliment! It's posts like this (not mine) in the past that got me into the fun way back when. I like to add details so like the great Tom Horsman says, "If I can do it, so can YOU!"

Cheers

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Sous Vide Tri Tip on the Summit