SV Tri-Tip With Little Green Egg Finish

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Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Dec 1, 2019
The Cowboy State - Wyoming
Yesterday our snow storm let up and I had a 2# tri-tip in the fridge, and decided sous vide would be the ticket. I seasoned the roast with Montreal Steak seasoning, about 2 teaspoons of crushed garlic, and two pats of butter. I used a 133° water bath temperature (which is my favorite steak temp) with a cook time of 2.5 or 3 hours, followed by a iced shock bath for about 15 minutes. I used my small BGE for a 500° sear, and we made French dip sandwiches on some fresh ciabatta bread.





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