So I got this Uruguyan tri tip, dry brined for 30 hours then sous vide for 8 hours at 130f. Chilled it down in the fridge then a couple of days later I reheated it via sous vide and then finished on the Kamado on oak! Was a bit worried the low cooking temp wouldn’t fully render out the fat/connective tissue in the center but the results were absolutely melt in your mouth. Wth are they doing to their kettle down south because this was delicious! Bought in spain for 20€ kg so approx $10 USD per lb
by Silver_Panic_4049
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