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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
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Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
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Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
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NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Nadia Winery
Santa Barbara Highlands Vineyard

$7.99

Was $16.00
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Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

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J.D.'s, Cowboy Tri-Tip with Grilled Asparagus

Faun


Ingredients

Serves four

One well marbled, untrimmed, Tri-Tip (to feed four)
Garlic Powder


Johnny Spice (optional-contains MSG)
Fresh Ground Pepper
3 Garlic Cloves, whole
Salt
Smoke Chips, oak or mesquite or apple chips

Ingredients for Grilled Asparagus:
10 to 15 Asparagus spears, fresh
Olive Oil
Salt
Fresh Ground Pepper
Freshly grated Parmesan Cheese


Instructions

Apply garlic powder generously over both sides of the Tri-Tip followed by black pepper. Just before putting your tri-tip on the grill, apply salt or Johnny Spice. Salt is applied last because it has a tendency to dry the meat out. Make two small slits on the top of the meat (not the fat side) and insert the whole garlic cloves. Apply meat to grill fat side down. Let cook on this side for approximately 40 minutes or until the meat appears to be cooked about half the way through. Don't panic if the fat burns-it is normal, and the fat part will be trimmed off before serving. Flip the meat to the other side. Let cook on this side for about twenty minutes or until the meat feels slightly firm. Sometimes it looks like the meat needs more time to cook, but this is not always the case. The best way to determine if the meat is done is by taking a utensil and poking the top of the Tri-Tip. If its firm, it is ready. One of tri-tips greatest features is that there is a piece for everyone; the ends will be more done and the midsection will be rarer. Before serving, trim the fat off of the Tri-Tip. It is very important to cut the meat cross grain into thin slices (1/4 to 1/2 inch thick).

Helpful Hint:
Remove your Tri-Tip from the refrigerator an hour or more before placing it on the grill. Room temperature meat cooks much more evenly and has better texture than meat placed on the grill cold

Preparation of Asparagus

Place asparagus directly onto the BBQ grill. Brush the olive oil onto the asparagus spears. Sprinkle with salt and pepper. Roll asparagus on grill continuously while cooking. As soon as the asparagus gets warm all the way through(approximately five to seven minutes), remove the asparagus, and sprinkle with freshly grated Parmesan Cheese. The asparagus is ready to serve immediately.



    Suggested Pairings

  1. Sierra del Mar
    2013 Chardonnay
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2350
    Gold
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