Tri-Tip in for a 48 hour swim at 120F.
Tri-Tip seasoned with Kosher salt, fresh cracked black pepper and garlic powder. Ready for the MAK.
Grilled on the MAK using cherry pellets to 127F. Lookin’ good!!
Plated with air fryer baked potato, Caprese salad and a couple of slices of the Tri-Tip.
It was worth the wait after the sous vide swim. Meat was tender and very tasty. I’ll do this one again.
Art