(For those that didn't hear, I moved from TX to CA in December.)
Well... I finally got the smoker back out after moving and have a batch of almonds going right now. When those are done I'm putting in pecans. It's not a particularly difficult smoke, but it's a sure sign that I'm 'back in business'. Now I have to go get some meat so I can start filling up the deep freeze again. I've been eating out entirely too much for lack of having stuff ready at home and that's not sustainable (nor does it taste that great) out here.
I saw the supermarket had tri-tip yesterday... oddly, I never saw one at a grocery store when I was in TX. I hadn't actually seen one before and I was surprised by how much they almost look like a smaller brisket. Is that how one treats them when smoking them, too? (I'll do a search in a little bit, but feel free to reply here if you want.)
It's good to be back! Maybe I can start checking in a little more often again and actually participating, now.
Well... I finally got the smoker back out after moving and have a batch of almonds going right now. When those are done I'm putting in pecans. It's not a particularly difficult smoke, but it's a sure sign that I'm 'back in business'. Now I have to go get some meat so I can start filling up the deep freeze again. I've been eating out entirely too much for lack of having stuff ready at home and that's not sustainable (nor does it taste that great) out here.
I saw the supermarket had tri-tip yesterday... oddly, I never saw one at a grocery store when I was in TX. I hadn't actually seen one before and I was surprised by how much they almost look like a smaller brisket. Is that how one treats them when smoking them, too? (I'll do a search in a little bit, but feel free to reply here if you want.)
It's good to be back! Maybe I can start checking in a little more often again and actually participating, now.