Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes

Combining grilling over charcoal with sous-vide precision cooking is the ultimate best-of-both-worlds approach. This is especially true for cuts of beef that are a little tricky to get right like the tri-tip. It has an uneven shape and thickness, it can also come out tough or dry if not cooked and sliced right. In thisContinue reading “Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes”

Dry-Aged Strip Steak, Carrot and Sour Onions

On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple of steaks and they are not that different that the run of the mill steak from Costco”. Well, these guys are either not really buying dry-aged steak or have someContinue reading “Dry-Aged Strip Steak, Carrot and Sour Onions”