Tennessee Bound

Beginning with next year’s vacation time forward, Hubby and I will be traveling to Tennessee. We’ve done our homework as far as we can take it surfing the web, now it’s time for boots on the ground. In just two more years Hubby will be retired. When he does, we’ll be kicking the California dust off our shoes.

I was born and raised in the central valley of California. Most folks think LA when they think of California. Although most of my life was spend in the shadow of the Capital City, my roots are very much country. Back then the area surrounding Sacramento was all ag land with cattle and farming as far as the eye could see. Today it’s nearly all suburbia USA.

As kids my brother and I would ride our bikes to a nearby field where friendly horses would graze. We’d ride them bareback. There was a pond for catching pollywogs and crawdads. Today it’s all gone. By the time I had children of my own, most of the area had changed. Although we still had a few head of cattle behind the high school football field.

The politics of California has changed, too. Oh sure, it’s always been a predominately Democratic state, since places like San Francisco and the greater LA area has the largest populations, and most of them are not Red Neck Republicans. But the rural areas still had a voice back then. That’s not the case anymore. Which is another reason we are heading out of Dodge. Hubby was leaning more toward Texas. Now you’ve got to admit, Texans have an attitude all their own. While I do like the desert, I like little towns. Texas has its share of little towns scattered here and there, but Texas is a big, big state with some big, big cities. It would take you days and days to go from one little town to the next. After a bit of homework, Tennessee was a better fit.

For me Tennessee offers everything I’m looking for. It has mountains and valleys, rich fertile lands, waterways, and God fearing people with a deep commitment to family. The state is small, with plenty of small town adventure. While there are far fewer Catholics in Tennessee compared to Texas, I’m sure God will guide us in the right direction as He always has.

In the meantime, I thought we should brush up on our Barbecue skills. At a recent Harvest Festival we picked up some Applewood Smoked Seasoning Rub. I’ve just been itching to get it a try before the rainy season settles in. We sure do love a good smoked tri-tip. This recipe partially makes itself, so long as you remember to tend to the smoke.

Let’s get to cooking, shall we? There will be time enough to talk politics and religion, two of my favorite subject for a lively debate. Hubby calls it arguing. I saw naw, I’m just expressing myself with passion and conviction. Believe it or not, sometimes I even learn a thing or two in the process. It’s always best to keep an open mind even when you know everything. (That’s a joke, so lighten up and laugh already.)

Applewood Rub Smoked Tri-Tip
3 tablespoons Applewood Smoked Seasoning Rub
2 teaspoons Black Pepper
2-1/2 lbs Tri-Tip
Applewood Wood chunks for smoker
Wood Chips for smoker
2 tablespoons Butter

In a small bowl mix Applewood Seasoning Rub with black pepper. Trim tri-tip as necessary of excess fat while leaving some for basting and flavor. Rub seasoning into the meat all over. Wrap in plastic wrap; let rest on the counter for 45 minutes to even-out the internal temperature of the tri-tip.

Fill a disposable foil pan about half-way with water and place on the bottom of the charcoal side of the smoker. Place the wood chunks on the smoker side. Light chunks using a chimney. Regulate smoke for a moderate draw and heat smoker to 225-degrees.

Place the tri-tip, fat side up, on the rack of the charcoal grill side about the water pan. Close the door, open vent. Smoke for approximately 2 hours for medium-rare. The internet temperature should reach about 135-degrees. Smoke an additional 30 minutes to an hour for medium, keeping an eye on the meat to prevent tri-tip from becoming too dry.

Note: Be sure to check the wood chips and water at the 60-minutes mark. Add more as necessary to maintain smoke and moisture in the chamber.

Optional Finish: Heat an oiled cast iron skillet over medium-high heat until almost smoking. This can be done on the stove or a side burner. Add butter, swirl the pan. Place the tri-tip in the hot buttered skillet to sear on all sides, about 2 minutes or so per side.

Let tri-tip rest, tented, for about 10 minutes for the juices to redistribute and settle before slicing.

Note: I use a large metal mixing bowl to tent my meats while resting. It allows the juices to settle while keeping the meats warm.

Country Skillet Red Potatoes
6 medium Red Potatoes
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika

Wash potatoes. Cut into cubes, place in a saucepot. Add water to cover the potatoes. Bring to a boil, let cook for 7 minutes or until almost cooked through. Drain well. Let potatoes sit for about 5 minutes in a colander to “air” dry.

Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Spread the potatoes into the skillet. Season with salt, pepper, garlic powder and smoked paprika. Fry potatoes for about 5 minutes undisturbed. Turn, continue to fry until evenly browned. Taste and adjust seasoning just before serving.

Note: Potatoes can be prepared in advance to the point of air drying. Finish in the skillet once the tri-tip is resting.

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Nothing beats a smoked barbecue supper complete with potateos and Ranch Beans.

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The LORD is close to the brokenhearted;
and those who are crushed in spirit He saves.