Re: Sous vide
Did a test run of tri tip at 16 hour @ 132.5F sous vide, finished on the santa maria grill. Came out at the upper half of medium when sliced, but super tender, almost too tender, if I had run this on the meat slicer rather than hand cut, I think it might have been too soft.
Happy with the results overall, but thinking that I might drop the temp a degree for next time.
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