"ImStillMags" wrote in message
...

I'm really getting into sous vide, I love what it does to less quality or
tougher cuts of meat.. This is my first sous vide tri-tip. I grabbed it
from the used meat bin. Not a top quality grade. It went in the water bath
at 131 degrees for 6 hours. Perfectly tender and juicy. Served it with a big
power greens salad with my homemade roquefort dressing. And I made a pan
sauce out of the pan drippings. A perfect Keto meal for a Sunday night.

https://goo.gl/photos/oUK4sBQAE31KeJ379

https://goo.gl/photos/zHyXU6tm3tgHxuuT8

==

AHA you are hooked! Welcome to the club <g>

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