My little Japanese/Texas fusion. 1) Smoked Tritip (Hickory & Apple wood) 2) Sous vide at 58.5C for 7 hours 3) Use sous vide jus to make ramen broth 4) Smoked (2nd time till internal temp 63C 5) Combine ramen ingredients and enjoy 😋
by itzgeegee
17 Comments
Any_Mango_2815
Beautiful
moon_mane
Omg. This 100% would cure my hangover 🤤
me00711
I rove this
DovasTech
That meat looks incredible. How long and at what temp was step 1?
whookid1209
That looks spectacular
Iron_Cowboy_
Shit looks like a couple of meteorites, great work
Accomplished_Base736
My kind of meal, looks scrumptious.
RUKiddingMeReddit
Is that spaghetti lol?
t0mt0mt0m
Those noodles look over saturated and more like spaghetti
urbancirca
How did you get that bark without overcooking the tri tip? Did you smoke it frozen? Its looks beautiful.
Ig_Met_Pet
That’s a charcoal rub for sure. No way you got that kind of bark on it without taking it past medium.
Amazing-Hurry-7804
I served this to friends on accident once. I thought I took pork belly out of the freezer, it was smoked brisket. They gave me shit about it for years. And yeah, it kinda sucked compared to how the pork belly would have been. Now I label EVERYTHING I put in the freezer.
elguaco6
Hell yeah delicious
Beavis2210
WOULD
Beavis2210
Although I’ll say the noodles are a little thin especially with the smoked steak (so sexy) that thick. I think a bigger noodle next time is S tier.
17 Comments
Beautiful
Omg. This 100% would cure my hangover 🤤
I rove this
That meat looks incredible. How long and at what temp was step 1?
That looks spectacular
Shit looks like a couple of meteorites, great work
My kind of meal, looks scrumptious.
Is that spaghetti lol?
Those noodles look over saturated and more like spaghetti
How did you get that bark without overcooking the tri tip? Did you smoke it frozen? Its looks beautiful.
That’s a charcoal rub for sure. No way you got that kind of bark on it without taking it past medium.
I served this to friends on accident once. I thought I took pork belly out of the freezer, it was smoked brisket. They gave me shit about it for years. And yeah, it kinda sucked compared to how the pork belly would have been. Now I label EVERYTHING I put in the freezer.
Hell yeah delicious
WOULD
Although I’ll say the noodles are a little thin especially with the smoked steak (so sexy) that thick. I think a bigger noodle next time is S tier.
Damn. Just…. Damn. Would absolutely inhale this
