Welcome to A Table Full of Joy! I’m Lisa, baker, blogger, photographer, and videographer behind A Table Full of Joy! I am so excited to share my favorite classic recipes and fun, inspired creations from my favorite books and movies! Check out all my recipes at atablefullofjoy.com/ ! See you there!
Ok, ppl who are calling it dry obviously are blind at the beginning and end of this video... It's clearly an OUTER CRUST around glistening, juicy meat inside...
It was the seasoning mixture that was made just before in the video. Full recipe and instructions here: www.atablefullofjoy.com/grilled-chicken-nuggets/
OMG! E for effort. Tri-Tip is a tough meat. Needs to be grilled low and slow. And cut acrossed the grain. The way you cut the tri-tip with the grain will make any tri-tip chewy and hard to eat. Plus need to let it rest for at least 10 minutes. I did like the ingredients though.
@@ATableFullofJoy It went over very well with the bday guests. Only change I made was to have some au jus on the side. I'll need to increase the smoke time too and get it just a bit more tender but the taste with seasonings was great!
Can’t believe you actually posted this… it looks dry like driving through the desert 🌵 zero moisture! Additionally is that sand you dropped on? One more thaaang horrible music and you need to relearn how to BBQ I mean even if it tastes like jerky don’t mean it’s presentable as a tri tip
Please do not actually rub in your seasoning. It creates clumps and an uneven coverage. In all fairness, as long as you are happy with your product, that is all that matters. What kind of cooking method did you use?
It might burn on the stove because you want the sugar to melt and the bacon to cook simultaneously. But if I were to try it I'd cook on med heat and then lower the temp if I notice the sugar is turning black. You could also try cooking the bacon until it's soft but cooked , drain the grease, then sprinkling the sugar on it and letting it melt. Not sure which way would work best. Also you might have to drain the grease a few times so that the sugar is staying on the bacon and not getting lost in the grease. Let me know how it turns out if you try it!
@ATableFullofJoy You know, that makes so much sense! Lol I'll try it out asap and let you know, but now that I'm really thinking about it and reading your response, stove top for this method sounds silly 😹😹 Thank you so much!!! 💝💝💝
