Thinking of hot tubbing a tri tip

RRP

Tomorrow night's supper will be a 2.5# trimmed tri tip. It's one I bought from a local butcher shop where I've had good luck. The meat appears to be nicely marbled. I was thinking of hot tubbing it. Any comments for or against being it is a tri tip?

BTW the butcher told me he has a customer who buys them regularly untrimmed and then grills them burning the fat to a crisp and then cutting off the waste. He says it imparts a better flavor. I'm not sure I want to try that next time either!

thirdeye

I've done it on tri-tip and it works great. I use my brining bucket to hold the water and I did have to change it 2 or 3 times during the hour. That much meat is a real heat sink.

RRP

Great! Then that's the way it will be. For just the two of us a 2.5# chunk-o-cow means I have to plan ahead for meals using the leftovers. My thought is to slice the remains thin and then mix with au jus and freeze for a future couple meals of French dip. We just love that meal with a fresh loaf of French bread! I'm afraid a conventional egging vs the hot tub might overcook the meat since it needs to be rare enough to withstand a second warming though it will be swimming in a Food Saver bag.