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mgaretz

mgaretz

Last night I made tri-tip.  Been a while!  I cooked it SV for 8 hours at 128F then seared.  Before bagging I added salt, pepper and some dill seeds.  I also added 1 tsp of Sansaire Steak Aging sauce, which I haven't used in a while.  But my wife wanted thin sliced leftovers to take  to work in sandwiches for lunch, and that sauce adds that deli-carved roast beef taste.  Served with a baked sweet potato (red yam) and butter, and salad.  Cherry pie for dessert.

 

tt-yam.jpg.773450d4a9352182bdab2f872407eab4.jpg

 

 

 

mgaretz

mgaretz

Last night I made tri-tip.  Been a while!  I cooked it SV for 8 hours at 128F then seared.  Before bagging I added salt, pepper and some dill seeds.  I also added 1 tsp of Sansaire Steak Aging sauce, which I haven't used in a while.  But my wife wanted thin sliced leftovers to take  to work in sandwiches for lunch, and sauce adds that deli-carved roast beef taste.  Served with a baked sweet potato (red yam) and butter, and salad.  Cherry pie for dessert.

 

tt-yam.jpg.773450d4a9352182bdab2f872407eab4.jpg

 

 

 

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