Saturday’s Smokin’ Good

I know I’ve been sharing a lot of old photos lately. We are saying goodbye to a part of our lives that have been there for what seems like forever. The farm. So many campouts and family gatherings have been held at the farm.

It’s the only place Kiddo knows as home for his great-grandparents. Hazel will never know what it is like to have a cow lick your face or a wild turkey crash into the kitchen window. Or the smell that takes some getting use to but once you do, it’s Country and that’s a good thing. I can still see Hubby in the back of Dad’s farm truck, loading up the bails of hay. Or Kiddo playing hide and seek in the barn. Saying goodbye hasn’t been easy, as you’ll see later.

Dad’s had an amazing life – make that two amazing lives. There was the one with my Mother – parties and galas. And the one he’s shared with Sue – with cows and chickens and a real farmer’s life. Dad always wanted a farm. Even before he met and married Sue. My mother on a farm – it would be like Green Acers in real life. Oil and water – not a good mix. Dad loved Mom. They had a good life, just different from the one he knew before, different from the one he imagined for himself and different from the one he’s had without her. With Sue, Dad was able to live another complete life, filled simple down home country living. We should all be so lucky.

There was a point to this rambling, but I got off course again. Recently we had a last big bash at the farm. Hubby had wanted me to let the family know we could bring some charcoal for the barbecue since we typically use the gas side of our Smokey Joe. I gave him a look. He’s the one who reminded me time and time again that there are Tri-Tips in the deep freeze. Just when I plan to break out the smoker and team up with my Master Griller (aka Hubby), he wants to give stuff away? Yeah, don’t think so, Mister.

Life is good. Every day I am reminded to praise the Lord for all I have known, the rough spots and the smooth sailing. I’ve never been alone. God is with me always. And now that I can see the sun setting on this existence I am grateful for each five more minutes He allows.

And Saturdays spend with the man I love. Now I ask you, can it get any better?

Smoke Rubbed Tri-Tip
2 or 3 lb Tri-Tip
1 Shallot
4 Garlic Cloves
4 tablespoons Uncle Buck’s or similar Tri-Tip Rub
2 tablespoons Mesquite Seasoning

Trim excess fat from tri-tip, leaving a thin layer of fat for flavor. Set tri-tip aside.

Peel and thinly slice shallot. Peel and mince garlic, set aside.

Sprinkle Tri-Tip Rub on both sides of the meat, rub in with fingertips. Turn lean-side up. Sprinkle with Mesquite Seasoning. Scatter garlic and shallot over the meat. Rub in deeply with the palm of your hand. Let tri-tip rest on the counter for 45 minutes.

Light wood for the smoker in a chimney. Follow the directions of your smoker.

Mine: Build a fire in the smoking chamber, place a pan of water over the wood chips on the grate. On the charcoal side of the grill, place a drip pan to catch any drippings from the Tri-Tip. Oil grate to prevent sticking.

Heat the smoker to 225-degrees using a fruit tree wood such as apple. Add additional wood as needed to maintain smoke throughout. Adjust vents to allow smoke to circulate around the meat.

Place the Tri-Tip on the charcoal side of the grill. Let smoke for about 90 minutes, checking for doneness after an hour. At that point, turn tri-tip over and continue to smoke another 20 to 30 minutes.

Pull from the smoker. Place tri-tip on a carving board and cover with a large metal bowl turned upside down. The will allow the meat to remain warm while resting. To slice, cut against the grain and serve with any drippings that may have accumulated while the meat rested.

Roasted Garlic Rosemary Potatoes
8 medium Red Potatoes
1 teaspoon Dried Onion Flakes
1/2 teaspoon Granulated Garlic
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Rosemary
3 tablespoons Butter
Rosemary Sprigs for garnish

Scrub potato skins, slice potatoes into quarters. Place potatoes in the basket of an Instant Pot. Add 2 cup water to the insert. Select PRESSURE, POTATO, 5 MINUTES, HIGH. Press start.

Heat oven to 425-degrees. Line a banking sheet with foil, set aside.

In a small bowl, mix onion flakes, garlic, salt, pepper and crushed rosemary. Place butter on top. Microwave HIGH for 30-seconds. Whisk seasoning into the melted butter.

Note: If you do not have crushed rosemary, simply grind dried rosemary into small pieces.

Quick resale pressure on cooker. Once released, remove potatoes and spread out on the prepared baking sheet. Pour butter mixture over the potatoes; toss to coat.

Roast potatoes in the heated oven for 10 minutes or until beginning to brown. Transfer to a serving bowl, garnish with fresh rosemary and enjoy.

Sweet Corn on the Cob
4 ears Corn
3 teaspoons Sugar
2 tablespoons Butter, for cooking
4 tablespoons Butter, fr serving
Salt to taste

Shuck corn, trim ends. Fill a pot with cold water. Add sugar to the water. Place corn in the pot, add butter.

Bring to a boil. Reduce heat to medium, let corn cook for about 10 minutes or until tender. Sweet and buttery every time.

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Forever I will maintain my kindness toward him,
and my covenant with him stands firm.