Aging steps and then grilling question; might be a dumbass question.

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So I wrap my tri-tip in cheese cloth for five days, then fresh cheese cloth for another five days. Then rub it down with salt and black pepper. Let it sit in my fridge in a vacuum-sealed bag for thirty days. Then I grill off heat (since there’s two I turn the flame on on the middle burner—I have three burners—and put the meat over the two outside burners with no flame) and cook for about four hours. It’s a propane grill btw, if that matters. Is there a better way or something different I should do?

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Mid-nightoyle

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Posted: 8 months ago
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