I live in Santa Maria which is known for their tri-tip the irony of this is there is no good restaurant in Santa Maria where you can get a good affordable sandwich or plate, I have even seen it where they cut the Tri-tip into stakes and grill them to order. I see this as a potential opportunity to open a very narrow restaurant serving Santa Maria style BBQ, my question is in preparing the product. Cooking it to order makes no sense given the time and the portion size but cooking ahead of time just leaves strew in a steam table or dry out under a heat lamp. I am looking for a method that produces very consistent results and the idea I have had is preparing two rounds of Tri-tips one for lunch one for dinner service ahead of time Sous Vide bringing them up to them then browning them on a wood grill then to be served and then hold that one tri-tip under a heat lamp or possible another Sous Vide bath just as serving temperature if things are slow. The idea would be if things where busy enough there would be no need to store the browned tri-trip. My thinking is that this would produce a very consistent product that was cooked perfectly while lowering my food costs because any unsold tri-tips could be the next day just needing to be brought to serving temp in a water bath and finished on the grill. Truly looking for ideas for a town that is supposed to be "World Famous" for a product we seem to do a bad just of preparing it. Inputs, thoughts on this method?