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Unread 06-26-2013, 11:30 PM   #1
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Join Date: 04-16-12
Location: Springfield, OR
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Default Berried TriTip and Chuckie Berry Meatballs

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
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, baby Traeger, One-touch copper Kettle
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