Sous vide tri tip

This weekend I got to try out my new sous vide rig. It's a Coleman cooler with a hole that I cut in the lid using a utility knife.

Into the hole went my new Anova sous vide circulator.

I put in tri tip roasts for 24 hours at 131 degrees F. Tri tip roasts are my family's favorite cut from Costco. 

Here's one after it spent a little time on the grill to brown. I used a rub but it didn't really come out. Maybe it got washed off during the sous vide process. I think maybe next time rub after sous vide.

The roast cut up was tender, marbly goodness, with a nice beefy taste. It was enough for 7 of us for our post Super Bowl dinner.