Dining and Cooking
Does it count if most of the cook was sous vide?
In BBQ

Does it count if most of the cook was sous vide?


Finished / seared over lump + red oak. Sous vide for 2hrs at 124° so I could get more BBQ, smoke flavor.
Damn near perfect medium-rare and delicious

by zkarabat

14 Comments

  4. stp_bigbear

    You made something that looks and I’d assume tasted (at least) as good. Don’t sweat the labels and opinions. You did great!

  5. Emdub81

    I dunno if I could fire up coals solely for 4 minutes of searing, tbh. Steak looked good, though. But not BBQ, IMO

  6. superdavy

    My high ass thought you cooking a Komodo dragon in the second pic

  7. NeckBackPssyClack

    Thoughts on smoke before or after SV

  9. Nerak_Tihson

    Absolutely counts. Doing tri-tip sous vide is how I cook them 95% of the time, it’s such a game changer for this cut of meat.

  11. mmlzz

    I used to sous vide until I found out about reverse sear. I love smoking Tri-Tip around 250-275F with a chunk of hickory or oak until 125F.

    Then I get my coals real hot and sear 1 min or so a side until internal hits 135F.

  14. Superb_Measurement64

    I cooked a tri-tip sous vide and finished it on the grill for dinner last night. It cooked for six hours at 132 degrees. It was fantastic.