Mississippi time!

[CaseT]

Did a Mississippi Tri tip last night for dinner. Mixed all the ingredients into a Vac Pac bag and threw it into the Sous vide at 130°f for 5 hours. Then seared it off on both sides using the Weber 1200. Yum! Super tasty and perfectly cooked.

 

[Timothy F. Lewis]

Never thought about sous Vide for that but, why not!? Looks great!

 

[JimK]

I love to sous vide TT, but never think to do something like this. Usually just SPOG, but I may have to mix things up for the next one.

 

[CaseT]

Never thought about sous Vide for that but, why not!? Looks great!

It’s my go to method for making Mississippi roasts. So good.

 

[Rich Dahl]

Another fine cook Case.

 

[CaseT]

I love to sous vide TT, but never think to do something like this. Usually just SPOG, but I may have to mix things up for the next one.

It’s a very tasty method for Tri tip.

 

[CaseT]

Another fine cook Case.

Thank you Rich!

 

[Timothy F. Lewis]

Overnight brisket tonight. Wind screen in place, WSM ensconced in its place of duty, brisket trimmed and rubbed so, I’m just waiting for blast off!
Have a great weekend!

 

[CaseT]

Overnight brisket tonight. Wind screen in place, WSM ensconced in its place of duty, brisket trimmed and rubbed so, I’m just waiting for blast off!
Have a great weekend!

Did you marinate it Mississippi style???

 

[Timothy F. Lewis]

Nope, just Texas style.