Tri-Tip in for a 48 hour swim at 120F.
![](https://photos.smugmug.com/Tri-Tip-Sous-Vide-Style/i-tsPSwz2/0/8360ecff/M/093E3E13-2D98-40AB-91D1-5BF1E7D739FB_1_201_a-M.jpg)
Tri-Tip seasoned with Kosher salt, fresh cracked black pepper and garlic powder. Ready for the MAK.
![](https://photos.smugmug.com/Tri-Tip-Sous-Vide-Style/i-zH6L7Jd/0/1d7fdb4f/M/D5A5AD1A-1068-4384-85CA-3ECADB994272_1_201_a-M.jpg)
Grilled on the MAK using cherry pellets to 127F. Lookin’ good!!
![](https://photos.smugmug.com/Tri-Tip-Sous-Vide-Style/i-7mkJGXL/0/b8379cd7/M/35F25E26-5104-4E5A-8D81-BB528339971C_1_201_a-M.jpg)
Plated with air fryer baked potato, Caprese salad and a couple of slices of the Tri-Tip.
![](https://photos.smugmug.com/Tri-Tip-Sous-Vide-Style/i-zkvzLqX/0/bed7b4d7/M/6F3F4B07-B491-4951-85C9-50D1AA993956_1_201_a-M.jpg)
It was worth the wait after the sous vide swim. Meat was tender and very tasty. I’ll do this one again.
Art