Tried my sous vide method on a prime Wild Fork tri-tip yesterday and the results were phenomenal. I’ve struggled with previous tri-tip cooks in that the thinner parts would be more well done than I would like while the thick part in the middle would be borderline undercooked.
This tri tip was seasoned with Lane’s Brisket Rub, vac sealed yesterday morning and in the fridge for 6 hours then in the sous vide bath at 130F for two hours and finally seared for one minute intervals on the Glen Blue 26” over hot Jealous Devil XL lump until done. IT did not move from 130 and the results were a nice medium rare with an awesome crust across the entire tri-tip. No reason to cook it another way for us……
We also made brandy sauteed mushrooms using Captain Anderson’s seasoning, Kerrygold butter and a pinch of salt and pepper. Brandy added at the end with a little flame – no time for a picture of that unfortunately but would have been cool to share. Kellee also made steamed broccoli with hollandaise sauce and I made some poppers on the baby kamado as well using some leftover filling from Saturday’s game day stuffed mushrooms. Great weekend for some outdoor cooking…..
Topic: Sous Vide Prime Tri-tip and Brandy Mushrooms on the Glen Blue 26" Kettle (Read 6030 times)