Tri-Trip to Smoked Tri Tip

On a farm-Barton Rouge-Fort Worth trip. I delivered a cooler of meat to my oldest son this week along with a great year old rescue beagle cross.

“Tri tip took about an hour on the smoker. Pulled it at 132. Wrapped it in foil with 2 tbsp of beef tallow. Let it rest in the oven for 2 hours. Perfectly tender.”

Day 2 drive from Louisiana was torrential rain and fog. And I was welcomed by my extended Mexican family to a perfect evening of grilled beef and pork pastor tacos, laughter, conversation, and new young cousins playing.

Dia tres I shared an adventure with one of my claimed daughters to get a heavy load of rose mica gravel for her landscape renovation. She drove a used tow-haul mode and sheets to keep the truck unscathed!

Heading home with an outstanding male AKC Norwegian Elkhound. I don’t have to explain, but he listens anyway.