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Unread 01-31-2013, 12:21 AM   #6
ColdFyre
Knows what a fatty is.
 
Join Date: 09-03-12
Location: Diamond Bar, CA
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Quote:
Originally Posted by Chezmatt View Post
Well, it sounds like it comes from the same part of the cow, if not the same cut. For tri-tip, I go with a very simple marinade: cheap (but drinkable) red wine and a few crushed garlic cloves. I usually marinate in that for 1-4 hours, then rub and reverse sear.
Ok, that sounds pretty damned good.... I think I need to go to costco and get me a pack of tri-tips now!
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