Back Tip to Beer

Tools

Everything I used for this recipe
  • John Boos 24x18 Inch Wood Cutting Board

    John Boos 24x18 Inch Wood Cutting Board

    $189.95
  • Zwilling - Chef's Knife 8 inches

    Zwilling - Chef's Knife 8 inches

    $429.95
  • OXO - Bottle Opener

    OXO - Bottle Opener

    $11.99
  • OXO - Stainless Steel Bowls (Set of 3)

    OXO - Stainless Steel Bowls (Set of 3)

    $59.95
  • OXO - 9 Inch Stainless Steel Whisk

    OXO - 9 Inch Stainless Steel Whisk

    $14.95
  • Le Creuset - Stainless Steel Tweezers

    Le Creuset - Stainless Steel Tweezers

    $65.98
  • OXO - Basting Brush

    OXO - Basting Brush

    $14.95
  • Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    $39.63
  • Peugeot - Molinillo de Pimienta (Olivo) - AndresCooking

    Peugeot - Pepper Mill (Olive)

    $58.46

Back Tip to Beer (Recipe)

INGREDIENTS

  • Tail Tip
  • 1 Beer
  • 4 Garlic Cloves
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Thyme
  • 2 Tbsp Worcestershire Sauce
  • Salt and pepper to taste
  • 2 Bags of Coal

    INSTRUCTIONS

    1. Make some Cuts in the Tip on the fat side.
    2. In a Bowl add Beer, Garlic, Mustard, Thyme, Worcestershire Sauce, Salt, Pepper and mix.
    3. Immerse the Rear End and let it marinate for 2 hours.
    4. Light the charcoal following the instructions on the package.
    5. Cook the whole Punta on a grill for 50-60 minutes or until the end of your preference. Add Salt and Pepper on both sides.
    6. After the time has elapsed, wrap the Tip in aluminum foil and let it rest for 10 minutes.
      7. Cut , add Salt and it's ready to enjoy.

    TIP: It is important to start cooking n the Tip on the Fat side. Bathe the Meat with the marinade from time to time.

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