Welcome to your home online for Ghost Mine: Back on the Mountain! We hope you enjoyed the special. Look below to dig a little deeper into what was discussed by Adam Copeland and the crew!
1 Tri-tip Cut (6-7 lbs.)
7 Freshly Peeled Cloves of Garlic
2 c Burgundy Wine
1 Tbsp. Dried Basil
1 Tbsp. Dried Sage
4 Tbsp. Seasoned Salt
6 Good Shakes of Pepper
Cut 7 holes, 2 ½ ro 3 inches long, evenly spaced along the entire tri-tip. Push one of the cloves of garlic into each hole. Add all ingredients into a plastic bag with the tri-tip and allow to sit in refrigerator for no less than 12 hours, turning 3 times total. Place a tri-tip in a covered baking pan and put onto the rack of charcoal grill - cook tri-tip 1-2 hours, turning frequently.
MINERS MAC 'N CHEESE
4 ½ c Elbow Macaroni
1 ½ c Shredded Cheddar Cheese
½ c Shredded Swiss Cheese
½ c Sour Cream
1 Stick Butter
1 ½ c Milk
1 tsp Salt
1 tsp Pepper
Boil water and cook Macaroni "al dente." Strain and add milk, butter, and sour cream to pasta. Slowly stir in all the cheese until melted. Stir in salt and pepper. Enjoy!
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