Sous Vide and BBQ’ed Teres Major

3. June 2018

Sous Vide and BBQ’ed Teres Major

0 Comments  /  Jump to Recipe

Sous Vide and BBQ Teres Major

3. June 2018
: 2-4
: 10 min
: 2 hr 5 min
: 2 hr 15 min
: Easy


  • Teres Major
  • Salt
  • Beef Rub (here I used Woodsmoke's Dirty Mud Rub)
  • Step 1 Trim the meat
  • Step 2 Season the meat and vacuum-pack
  • Step 3 Set your Sous Vide device to 55,5 C (132 F)
  • Step 4 Let the meat stay in the water for 2 hours
  • Step 5 30 minutes before eating, fire up for grill to the max
  • Step 6 After two hours in the water, take the meat out and pad it dry with a kitchen towel
  • Step 7 Sear on your grill
  • Step 8 Slice and eat

Teres Major is a fantastic piece of meat. Unfortunately, not many people in Denmark know about this cut. I purchased a box of fresh Teres Major from some time ago, and it quickly became a family favorite. The meat is extremely tender and packs a ton of taste.

Today, I prepared the meat sous vide and afterwards grilled it on my gas grill.


Start by trimming the meat and remove any silverskin and fat.

Today I seasoned my meat with salt and Woodsmokes Dirty Mud rub (which is heavy on garlic and black pepper).

After seasoning,  vacuum-pack the meat.

Set your Sous Vide device (in my case an Anova) to 55,5 C (132 F) and let the water come up to temperature.

Add the meat and let it stay in the water for 2 hours.

30 minutes before eating, pre heat your grill to the maximum.

Once the meat has been in the water for two hours, open the bag and pad the meat dry with a kitchen towel.

Sear the meat on the grill. If you sear the meat at an angle facing to the right (see below) and then afterwards let it sear at an angle facing left, you will get really nice grill marks. The meat shall sear approximately 30 seconds at each angle on each side.

Since the meat is cooked Sous Vide, there is not need to the it rest – just slice it and eat.

Today I served the meat with fresh, new, Danish potatoes and a bearnaise sauce.

Related Posts

Pulled Pork

Pulled Pork

Intro In 2017 I participated in the WBQA Danish National BBQ Championships and where so lucky to win 1st place in Pulled Pork together with my team, BBQ Vikings. The rub used during the national championships is sweeter than what I prefer when doing BBQ […]

TEST: Iberico Baby Back Ribs – Foiled vs wrapped in Butcher paper

TEST: Iberico Baby Back Ribs – Foiled vs wrapped in Butcher paper

I have read and seen a lot written about the advantages og wrapping your meat in butcher paper rather than foiling them. I therefore decided to try it out today. As Iberico baby back ribs are quite fatty, they will melt away if you cook […]

Leave a Reply

Your email address will not be published. Required fields are marked *