Channeling Tacoma today. 48° and raining.
Corned beef brisket flat and a light slather of Sriracha. Yes, I'm serious, and stop calling me Shirley.
More proteins thawing in the sink.. Stay tuned.
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Next up... Tri-tip, covered in wooster and Zach's brisket rub. Going to smoke it 'brisket style' and take to a higher temperature for pulled/chopped beef BBQ.
And just enough room for another frozen turkey boulder. Caroliina Treet and a few shakes of Zach's for color.
I'll let them all cruise at 225-250° until whenever.
Meanwhile, it's time to fire the MAK..
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Time for some pork 'burgers' (found these at the Illinois Products Expo) and some Adobo Bison Balls.
Seasoned with..
On the MAK at 275°, burning a mix of hickory and charcoal pellets.
Quick peek at the Traeger goodies.
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35 minutes later. Looking good..
I'll give them another 10 minutes and pull them off.
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It's a Pork Patty/Bison Slider party..
Very tasty. I need to watch my cook times though, as bison is super lean.
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SrirachaStrami and Tri tip, ready for some foil time.
The turkey boulder has a long ways to go.. I will be out in a thunderstorm retrieving it later.
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I've got everything cooling down now so I can wrap tight for a night in the fridge. It will be a busy week, so it is easier to smoke up a storm on Sunday, then carve as needed for dinners/lunches.
The tri-tip is foiled up tight and resting in a crock pot... I"m curious as to how it will turn out as well! The standard 'cook to medium and slice against the grain' hasn't been well received around here - so we are trying something different.
I'm thinking pork burgers topped with Wickles Pickles and a side of baked lays for dinner tonight.
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PS:
Tri-tip Hot Chop!
