It all started with about 5 lbs of raspberries u-picked by the boys and I. We ate almost as much as we put in the bucket. Froze some, ate some more.
Ground up a small chuck roast added the following ingredients.
Ended up with Chuckie Berries
Placed on the UDS, cruising around 275, along with a 2.5 lb tri-tip.
When the tri-tip hit 135 IT it all looked good. Pulled the chuckie berries and the taters and ramped up the temps for a little reverse sear.
Allowed the tri-tip to rest as I worked on the sauce.
Two plus pints berries
Three jalapenos sliced and diced
Half a Walla Walla onion
A bit of red bell pepper
1/4 cup vinegar each redwine (pomegranate infused), balsamic, and cider
1/2 cup white sugar.
reduced over about 15 minutes
Served over the chuckie berries and the tritip. The perfect mix of sweet and hot. I got to make this sauce again. Add bbq sauce, hmmm?
Thanks for looking