Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12836

Kelle was jonesing for me to make pastrami from Tri tip. Instead what looked like Tri Tip was actually a top blade roast for much cheaper. So she just decided to sous vide it instead. Here is one below that actually looks like a roast not a tri tip so you can see how cheap it is.

So after 45 hours sous vide at 131 degrees she declared it tender enough and put it in an ice bath and then in the fridge so I could toss it on the Weber the next day. So keep in mind this thing is already cooked, you just have to sear it or brown it. I toss it on a rocket hot grill for 6 minutes per side until it warmed back up to 131 degrees. Wow were we shocked how tender and delicious it was. It was as good as prime rib for only 3.49 per pound.

I added a litttle horseradish sauce on the side and you could cut it with a fork it was so tender! We are definitely doing this one again.

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Central Scrutinizer · Posted: Wed Mar 07, 2018 10:06 am Post subject:

$3.50 a Lb!!!! Shocked

Winner, Winner, BEEF (It's what's for....) Dinner!

That looks great.

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12836

I found out that the top section of the roast is where flat iron steak comes from. Going to do this again this week.
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john's addicted · Horse Mullet Joined: 15 Feb 2011 Posts: 171

If you can trim away that flat iron, you're in business! Beef tender, flat iron, then ribeye are the three most tender cuts in that order. At least that's what I've heard from the folks at CAB.
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1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.