I love tri-tip--but I  never know when it's going to be a chewy one, so I always sous vide them now. Half a tri-tip at 132° for 1-1/2 hours is the perfect number for steak or tri-tip. It sat in the refrigerator for 2 days, and to warm it up without cooking it further, I let it sit in a bowl of hot water for a while. Then I coated it with oil and patted on Mickey's Coffee Rub.

But being tired, I didn't bother to light the charcoal. Instead, I put it on the grid of the Large Egg and took out the Mapp gas torch. NOT the Small or the Mini Eggs (I didn't want to singe the wooden handles). Seared the meat on every side with the torch. It was a perfect small roast!

Question: If I brushed it with a little Liquid Smoke solution before searing, would the flame cancel out the smoke flavor?

PS: I prefer red potatoes for baked potatoes...so much moister. And I sautéed garlic slices with the beans. Good!