This was not only my first time cooking a tri-tip, but I did it unconventionally – smoked it like a brisket. It turned out amazing.
Walt's Corner » Blog Archive » Inaugural Smoke on Ol’ Glory https://www.basilweb.net/blog/2025/05/19/this-was-not-only-my-first-time-cooking-a-tri-tip-but-i-did-it-unconventionally-smoked-it-like-a-brisket-it-turned-out-amazing/
Got some beef skirt and chicken breast marinading for grilled #fajitas tonight. Simple concoction of equal parts olive oil and lime juice, 2 tsp fajita seasoning, and some cut up cilantro.
That #porkbelly I started #curing last weekend? Pulled it out Saturday as #bacon. Cracked fresh peppercorns over it. #smoked and sliced. 19 Servings out of that 1.1 kg slab. That’s about half a 5-pound weight for those of you who “anything but the metric system.”
Started some #porkbelly #curing for some maple-brown sugar #bacon. Gonna pepper-crust and smoke it next weekend.
#Smoked these breasts today. First time shredding with a stand mixer (instead of by hand) and pleased with the results. Will provide me with 11 #TacoTuesday meals.
8 chicken breasts (5 1/2 pounds) in the brine. Brine: 1 gallon water, 3/4 cup kosher salt, 1/4 cup sugar, 1 tbs soy sauce.
All will be used for shredding. Half smoked, half in the oven. Because half of this house doesn’t like smoked chicken.
Gonna be a good day for throwing some smoke in the air.
Walter Basil