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Chainsaw13 · 06-11-2018, 06:30 PM

Had a local butcher shop cut me a tri tip. Turns out it was from a Wagyu steer.

. Was a small cut though, about 1.2lbs. Sous vide it at 127°F for 2 hours with salt, pepper and a couple smashed garlic cloves. Seared on a smoking hot grill. Sliced thin, wt it on some pita wedges with carmelized onions, shallots and mushrooms, plus some aged cheddar.

Forgot to snap a pic, but it was damn good.

06-11-2018, 06:30 PM	#724
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,220 Trading: (96)	Re: Sous vide Had a local butcher shop cut me a tri tip. Turns out it was from a Wagyu steer. . Was a small cut though, about 1.2lbs. Sous vide it at 127°F for 2 hours with salt, pepper and a couple smashed garlic cloves. Seared on a smoking hot grill. Sliced thin, wt it on some pita wedges with carmelized onions, shallots and mushrooms, plus some aged cheddar. Forgot to snap a pic, but it was damn good. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.