First time trying a Tri-Tip on Sunday. Topside looks good...
But I didn't expect this much fat on the bottom. It came off easily.
Seasoned it up with some SPOG, Cayenne, and a little W sauce and then into a vacuum bag for tomorrow. Going to smoke it to about 115* and then a high heat sear to to about 135*.
While at HEB, my buddy Joshua hooked me up with some Beef Short Rib Planks. Peeled the membrane and gave them a rinse.
These things were huge. Had to fight to get them into large vacuum bags.
Four future meals seasoned and into the freezer.
Will continue with the Tri-Tip cook tomorrow...
But I didn't expect this much fat on the bottom. It came off easily.
Seasoned it up with some SPOG, Cayenne, and a little W sauce and then into a vacuum bag for tomorrow. Going to smoke it to about 115* and then a high heat sear to to about 135*.
While at HEB, my buddy Joshua hooked me up with some Beef Short Rib Planks. Peeled the membrane and gave them a rinse.
These things were huge. Had to fight to get them into large vacuum bags.
Four future meals seasoned and into the freezer.
Will continue with the Tri-Tip cook tomorrow...