Yeah, I know this thread hasn't been active recently, but this is where this post belongs, damnit!
A brew pot, what does that have to do with BEEF, you say?
SOUS VIDE, BITCHES! Two tri tip roasts, kept at ~140F for 3 hours. If you've never done/heard of sous vide, the concept is to hold the meat (or veg, etc) in a water bath matching the final desired internal temp until the food reaches it. It allows for a gentler cook, and for searing at the last moment that ONLY hits the outside, for meat in particular, it avoids the 'grey ring' and leaves a wonderful texture.
These had spices on them in the bag, otherwise they would be an even more unappetizing grey color.
FIRE! Fast and high application of heat comes via a torch... which is damn fun.
They look much better post-fire application.
Perfectly delicious and ready to go in my belly.
