SV Tri Tip at bachelor pad.

[sandyut]

this is a treat I give myself when the wife is gone...she wont eat it... She gone to Mississippi because MIL fell and broke herself. having a procedure today to fix the break with some kinda magic glue for osteoporotic bones?? IDK. should be out patient and easy. wife is out for a week, I'm here with the dogs and its way too hot. anyways....so I SV a small TT with Montreal seasoning for 6 hours at 131. Then gave it the torch and sliced. it was budda! Made some Italian green beans for the side with SD toast. beans I kinda winged, but its pearl onions, garlic, canned chopped tomatoes kinda mashed, S&P and some bacon. the pics is horrible, but I was enjoying the afternoon G&T's. it was like 100 degrees and I am home alone - Seemed like the right call all around, no excuses

 

[smokerjim]

Looks great

 

[JLeonard]

Good looking plate. Hope the wife survives the sauna here in Mississippi. Speedy healing for the MIL. My MIL has more cement than bone in here back from the osteo.

Jim

 

[edmonds]

Looks good. My wife doesn't eat pork, so I cook pork chops or ham when she goes outta town.
I used to use Montreal all the time for vegetables (broccoli, green beans) but never for meat.

 

[TNJAKE]

Looks delicious Dave! Nice work bud

 

[SmokyMose]

Looks pretty tasty to me! The heat we're having is bringing a lot of SV into play I expect.
So what are you having the rest of the week? Tri-Tip?
I hope your MIL has good results and your wife says safe. My wife has Osteoporosis issues and it's not a fun thing.

 

[sawhorseray]

My wife doesn't eat any meat cuts, just sausage and burgers. That's a fine looking plate Dave, perfectly cooked to my liking, so, Like! RAY

 

[Wurstmeister]

Great looking meal! At least the wife and MIL don't have to worry about the tropical storm in addition to everything else.
John

 

[tx smoker]

That's beautiful Dave. Meat is done to perfection and you can almost sense how tender it is. Great job!

Robert

 

[sandyut]

thank you my friends! It was a great meal, and of course there was left over TT - but not for long

 

[Winterrider]

Got to take the advantages when there away. Like to do the liver and onions when she's gone.

 

[mcokevin]

Good looking plate. What’s your gin of choice?

 

[SmokinAl]

That TT looks absolutely delicious!
Perfectly done!
Al

 

[sandyut]

What’s your gin of choice?

Bombay Safire usually, but I recently tried Hendricks and its was pretty good too.

 

[chopsaw]

That looks perfect from here . Nice work .

there was left over TT - but not for long

Rare beef like that won't make it past breakfast the next morning . Love it cold right out of the fridge .

 

[SmokinVOLfan]

TT looks awesome Dave. Perfect doneness!

 

[sandyut]

yeah, I love rare, medium rare beef. anything more is called ruined. I "cleaned this a little" hopefully it not offensive. it just makes me LMAO! But its so true.

 

[clifish]

Bombay Safire usually, but I recently tried Hendricks and its was pretty good too.

Looks great!
I usually smoke my TT to 110 deg. freeze, when I want, SV then reverse sear.

As far as Gin goes, we are lucky my son lives in NH, their state stores are some of the cheapest in the country with no sales tax. Bombay Safire is usually $28 for the big 1.75 liter and Stoly vodka is $24 for the same size. We go up there and buy cases of them...last trip was over $1200!....yeah we might have a problem.

 

[mcokevin]

Bombay Safire usually, but I recently tried Hendricks and its was pretty good too.

Very nice. I am typically a Hendricks or Ford’s guy, with a slight edge to Hendricks!

 

[Gonna Smoke]

That tri-tip is done perfectly for our tastes and I make Italian green beans regularly. All looks good.