Chef: Nick Roush, Fort Worth, TX, US
Serving up some of Dallas/Fort Worth’s best sous vide eats, Nick Roush is one of our favorite chef! Constantly cranking out delicious food and sharing his best recipes with all of us!
Sous vide BBQ is one of my new favorite things. I thought I would try something I couldn’t find on the internet and smoke some tri-tip after taking a sous vide bath. The end result was a super tender, smoky piece of meat which paired great with grilled veggie salad and grilled tomatillo salsa.
Ingredients for 2
- 1 lb tri-tip steak
- 2 oz salt
- 2 oz pepper
- 1/4 oz curing salt
Directions
Step 1
Set BioloMix Sous Vide Cooker to 131°F / 55°C
Step 2
Rub tri-tip with salt, pepper, and curing salt
Step 3
Seal steak in bag
Step 4
Cook for 6 hours
Smoker Finish
Step 0
After 6 hours, prepare an ice bath. Submerge tri-tip into ice bath for 15 minutes. This will lower the internal temperature to ensure the smoking does not overcook it.
Step 1
Remove tri-tip from ice bath and bag, and dry off. Add additional seasoning if required.
Step 2
Smoke tri-tip for 1 hour between 225-275F.
Step 3
Remove, cover with foil, and rest for 15 minutes.
Step 4
Slice and ENJOY!