00:02Guys do you want to know how I took this tri-tip to this tri-tip using a sous-vide
00:08and a gas grill? Let me show you.
00:15Alright guys first and foremost getting a tri-tip in Indianapolis is very very
00:19hard but this bad boy came from Walmart I just randomly found it there. In all
00:24things considered I think it's a pretty decent looking piece of meat. It doesn't
00:27need a whole lot of trimming or anything like that so let's get to work. Now I'm
00:31gonna use that hay grill hay beef rub here and if you know me you know I don't
00:34really use a binder or anything like that most of the time. I do from time to
00:38time but I normally I prefer just to let the natural juices of the meat pull out
00:42and bind that rub on their own. We're gonna make sure that we get a nice
00:46healthy coating on the entire tri-tip. That means that we're gonna hit every
00:50single side with a thick good coat. Make sure you flip it over and hit that front
00:54side too. The fat marbling on this thing is really nice and I'm very happy with
00:58this cut of meat really the more I look at it. But guys now we got to make sure
01:02that we make Uncle Roger happy and we got to hit it with some MSG. Now you can
01:07skip the MSG if you are not down for that but you're really making a huge mistake.
01:12If you guys have never heard of the tri-tip before it's a triangular cut of beef
01:16from the bottom of the sirloin sub-primal cut. It's very popular in
01:20California so you might have heard it called the California cut. A bottom sirloin
01:23butt, a Newport steak, a Santa Maria steak, or even referred to as the poor
01:28man's brisket. Now I do have a video where I cook it like a brisket so I'll
01:31link that down in the description below if you're interested. Now this cut packs a
01:35lot of flavor and juice so that's all we're gonna do to prep this. We're gonna
01:39go ahead and throw it into our vacuum bag and get it sealed up. Now I'm not an
01:43expert at sous-viding, in fact this is the first time I've ever sous-vided a tri-tip
01:47but I'm pretty excited to see how this is gonna turn out. Guys we got our bag airtight
01:52and it's time to get it into that water bath.
02:03So we've got our tri-tip in, we've got our sous-vide set to 135 degrees and we're
02:09gonna let it ride out for about two hours. That's what the mighty Google recommends
02:14so that's what we're gonna do as well.
02:31So I know you guys are probably thinking it doesn't look very good right now and you would
02:34be correct. So I have my Monument grill rip-roaring hot every burner on high and we're gonna try and
02:40sear the outside of this as quickly as possible so as not to overcook the inside.
02:45Now here I kind of made a mistake by closing the lid I think because it keeps
02:49the ambient temperature a lot warmer and I think I should have probably left it
02:53open. But what you want to do is you want to flip this about every minute or so
02:57until you see the char that you want and then it's ready to pull because it's
03:01already cooked.
03:22Guys, the wait is almost over. Let's cut into this thing. Look at it.
03:26Ooh, tell me that's not pretty.
03:33Look at that. Look at the juice just pour out of there. Oh my god, you see that?
03:38Tri-tip is one of the most delicious cuts of meat you'll ever have in your life. Look
03:41at that steam just coming off of it.
03:52Guys, I got to get a bite of this. Look at all this juice, man. It's just pouring off and
03:57now it
03:57is time. Now it's time for the best part of the entire experience, that first bite. Let's give it a
04:07go. Tri-tip is so good. So guys, by sous vide, we gave it a slow cook and allowed it
04:17to kind of
04:17break down and get nice and tender. We threw it on our monument grill to give it that sear on
04:23the
04:23outside, which came out absolutely perfect. You can taste all the flavor and one of the cool things
04:29about a tri-tip is. You can get some more well done bits for the people in your family who
04:34might
04:34like it more well done. Now right here is where I think closing that lid came into play. It was
04:39still pink in the center and luckily this tri-tip still turned out pretty good, but I would leave
04:43my lid open in the future doing it this way. Now remember too, the tri-tip grain switches, so you'll
04:48need to turn your tri-tip to keep your cuts against the grain as you're slicing through it. If you
04:54like
04:54this video, hit that subscribe, hit that like, holler at your boys. Head over to Monument Grills,
05:00get your own Monument Grill with the discount code SKULL10. Let them know we sent you. Holler at
05:06your boy. So after we get you looking dope as possible in your skull and mortar t-shirt,
05:12we got to get to the cooking. We might as well get that food tasting fly as possible with your
05:16beach bum barbecue rub made exclusively by skull and mortar. It's award-winning. It's going to take your
05:22food from the top to, from the bottom to the top. And after we sauce you up, we might as
05:30well rub you
05:30up my friends with that skull and mortar rub. That's right. Don't be a pervert. We're not talking
05:35about that kind of rub up my friend. We're talking about the rub that you put on your meat. Again,
05:40come on dude. Have some class. Put this on your chicken, your pork, your beef, your fish. It doesn't
05:48matter. You can put it on anything. If you can find something you can put it on, shoot me a
05:52DM because you'll literally blow my own mind. Check it out now at skullandmortar.com.
