This is a simple Tri-tip or as some people would call brisket you can make. It does take 1 day to sit and marinade!
Choose your favorite red wine....
[cooked-sharing]
First rinse your meat.
Then take a fork and poke both sides a trillion times. TRUST ME..
Then get your zip lock bag ready for the meat.
Put Meat in and all ingredients
Let sit for at least 12 hours in refrigerator.. Preferably overnight...
SEAR the meat on a very hot surface (Hot plate on the stove or a hot Grill)
You need to criss cross the searing to ensure the meat holds the juices...
cook on the OPPOSITE side of the heat on a piece of folded tin foil in a BBQ until your desired temperature... (do not cook the meat on the flame..) Let the HEAT cook it, NOT the flame.
145 degrees is technically safe for a chunk of red meat like so. Google told me that...
Let sit for 10 mins after done cooking.
Let your mind explode........
Your welcome.
Kyle 😉
Ingredients
Directions
First rinse your meat.
Then take a fork and poke both sides a trillion times. TRUST ME..
Then get your zip lock bag ready for the meat.
Put Meat in and all ingredients
Let sit for at least 12 hours in refrigerator.. Preferably overnight...
SEAR the meat on a very hot surface (Hot plate on the stove or a hot Grill)
You need to criss cross the searing to ensure the meat holds the juices...
cook on the OPPOSITE side of the heat on a piece of folded tin foil in a BBQ until your desired temperature... (do not cook the meat on the flame..) Let the HEAT cook it, NOT the flame.
145 degrees is technically safe for a chunk of red meat like so. Google told me that...
Let sit for 10 mins after done cooking.
Let your mind explode........
Your welcome.
Kyle 😉
Where do you find a Ziploc bag big enough for a 23-lb piece of meat?
While I haven’t seen many in stores, Amazon has a selection of absolutely gigantic Ziploc bags. Search “Ziploc Big Bags XL” or “Ziploc Big Bags Jumbo”.