Re-seasoned after the 11 hrs of sous vide and added some butter. Moved to the propane grill, with intentional flare-ups. Very tasty. Have a brisket cooking overnight at 137F and will finish on the smoker tomorrow.
by Eltex
11 Comments
face1828
Now that’s a knife.
derkaderkaderka
Is it tender? Tri tip can be tricky even with SV. I’ve had good results smoking it before the bath.
TheSandyman23
I’ve seen some bigger knives in kitchens, but the machete is a first for me.
sheem1306
How was your texture?
BreakfastBeerz
Tri tip: $30 Machete: $70 Money shot for social media: $0 Serving it on a paper plate: Priceless
radiokungfu
Is that all the juice leakin o.o
reddragonforge
looks like an old Sabatier American butcher knife
Zealousideal_Rent261
Oh, you call that a knife?
Green_Fan_8925
Delicious! Definitely recommending letting it sit a bit longer before cutting it.
SignificanceLow7234
I guess the Scottish claymore was dirty. Shame that
WealthyOrNot
Nice lookin tri-tip and nice lookin butcher knife! Dalstrong has a 14” version of a bull-nose butcher knife I really want. Maybe I’ll get it if I am going to be butchering a moose(maybe one day)… lol. 🙂
11 Comments
Now that’s a knife.
Is it tender? Tri tip can be tricky even with SV. I’ve had good results smoking it before the bath.
I’ve seen some bigger knives in kitchens, but the machete is a first for me.
How was your texture?
Tri tip: $30
Machete: $70
Money shot for social media: $0
Serving it on a paper plate: Priceless
Is that all the juice leakin o.o
looks like an old Sabatier American butcher knife
Oh, you call that a knife?
Delicious! Definitely recommending letting it sit a bit longer before cutting it.
I guess the Scottish claymore was dirty. Shame that
Nice lookin tri-tip and nice lookin butcher knife! Dalstrong has a 14” version of a bull-nose butcher knife I really want. Maybe I’ll get it if I am going to be butchering a moose(maybe one day)… lol. 🙂