It's the combination of Olive the Best's Blackberry-Ginger Dark Balsamic Vinegars together with the Picual EVOO.
* And if you're loving the Blackberry-Ginger flavour - Marinate a Brisket in BlackBerry Ginger balsamic vinegar with Basil olive oil for 3 days, then cook in a Dutch oven for 8 hours. Amazing flavour!
34 lbs Tri-Tip roast
¼ cup "Olive the Best" Neapolitan Herb Balsamic Vinegarhttps://www.olivethebest.ca/shop/neopolitan-herb-balsamic-vinegar/
¼ cup soy sauce
2 crushed garlic cloves
¼ tsp black pepper
1
Combine; soy sauce, Neapolitan Herb Balsamic Vinegar, Blackberry - Ginger Balsamic Vinegar, Chilean Picual EVOO, crushed garlic cloves, and black pepper in a zip-top bag add tri-tip and marinate in the refrigerator for at least 12 hours
2
Remove the meat from the marinade, let sit 40 minutes. Smoke, grill or broil until cooked to your desired degree of doneness.
Ingredients
34 lbs Tri-Tip roast
¼ cup "Olive the Best" Neapolitan Herb Balsamic Vinegarhttps://www.olivethebest.ca/shop/neopolitan-herb-balsamic-vinegar/
¼ cup soy sauce
2 crushed garlic cloves
¼ tsp black pepper
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