Sous vide

[T.G]

Originally Posted by CigarNut

What seasonings/veggies did you include in the bags, Adam?

Per bag:
A handful of coarse chopped peeled garlic (about 1/3 cup I would guess)
about half an onion, sliced
1/3 of a head of cilantro, whole, stems and all
2 serrano peppers, sliced
4 fresh bay leaves*
2 tiny sprigs of rosemary (about 1" long each - don't overdo, this stuff will take over)

Divide the materials evenly across both sides of the tri-tip roast.

After I pulled them from the bags and cleaned up the herbs, I coated them with Pappy's Tri-Tip seasoning and seared over mesquite lump.

*: I have a bay leaf tree, so fresh in unlimited quantities is pretty easy for me. If you're buying bay leaf, you can probably just use one leaf torn in half.