Dizzy Pig Cow Lick on Tri-Tip

1voyager

I'm going to sous vide/sear a tri-tip tomorrow, using Cow Lick as the rub for the first time. Up to now I've only done SPG.

How far in advance should I apply Cow Lick? Should I then tightly wrap in plastic wrap then refrigerate or on a rack, uncovered, then refrigerate?

I'll sous vide for 4 hours @ 132 degrees, then sear on BGE @ 600 degrees.

Photo Egg

IMO, it newer hurts a hunk of beef to dry uncovered in fridge at least overnight.
I like cow lick as it’s not over salty. Season and dry in fridge up to 36 hours and then seal and sous vide.

1voyager

Done! Thanks.

Money_Hillbilly

@1voyager I do tritips all the time frequently SV 7hrs or more @ 135.  I really like Raising the Steaks as the seasoning.  I usually just ice bath, dry throughly, oil with neutral oil, then sear.  Good luck, good eats!!

1voyager

@Money_Hillbilly That looks fantastic. I'll try 7 hours next time. Thanks!