Oh yes. We were just planning a trip to Napa and a visit to Joseph Phelps winery when I pilfered my cellar and found a bottle of 2002 Insignia – Wine Spectator had rated the 2002 red blend a wine of the year.
Ed had planned on a Tri Tip for dinner and was experimenting with a pre-measured marinade in a bag from Jack Daniels. I marinated the meat for over three hours, though the bag directions were for a lot less time. We cooked it at about 400 degrees for 40 minutes, based on the meat thermometer, pulled it out from the oven when it read over 135 degrees, let rest for ten minutes, sliced and served with fresh corn on the cob and King’s Hawaiian rolls.
We’d tried pre-marinated Tri Tips from the market and the quality of meat had never been that great.
This option, with tri tip we selected right from the meat case, was extremely yummy.
My tasting notes on the wine, aromas and flavors separated by ;
Stewed plums, fig, sautéed mushroom, very light mint, green peppercorn; rich, full, decadent, peppery, solid black fruit, perfect balance of fruit and tannin, long length.
Where can I find the marinade?
I found it at Ralphs with the other marinades. It folds in half on the shelf so it won’t look this big Liz. We’ve used two so far = great results!
I must agree that most store bought pre-marinated meats are a no go. Both because the meat is usually lower grade but also because the marinade contains chemicals and preservatives.
The pre packaged Jack Daniels marinade also is somewhat of a no go based on the artificial coloring and the first ingredient is HIGH FRUCTOSE CORN SYRUP!!
Folks, we can do better than that making our own marinade from scratch.
But the wine pairing sounds amazing!!
Ah, yes, of course, scratch is far superior. In fact I have 3 quarts of veal reduction just waiting to be turned into sauce…will remind hubby to get on that, thanks Steven!