Wanda Houston

TO the tree root that decided today was the day to ruin my lawn mowing career… congratulations, you won. 😭

I went outside thinking I was just going to cut the grass like a normal person. Nothing dramatic. Nothing expensive. Just me, the mower, and a simple plan. Then out of nowhere, this root jumped into the storyline and turned my mower into a casualty.

Now I’m standing here looking at the damage like, “Well, that’s going to be a $500 problem,” all because my yard apparently has hidden traps under the grass.

Sorry, no banana for scale. The banana didn’t make it. It got caught in the mower. 😂

Be honest, would you try to fix it or just accept defeat and buy a new mower?

🥩🔥 FIRST TIME SMOKING TRI-TIP… AND NOW MY WIFE SAYS IT BEATS BRISKET

We do not see tri-tip very often here in Virginia, so this was my first time eating one, let alone smoking one.

I kept staring at it while it cooked thinking, “Is this going to be worth the hype, or am I about to ruin a perfectly good piece of beef?” 😅

I seasoned it with half Blanco and half Holy Cow, then smoked it on the Recteq at 225°F until the internal temperature reached around 120–125°F.

After that, I moved it over to the Weber at about 600°F and seared it for roughly 2 minutes per side.

The outside developed a dark, peppery crust, while the inside stayed juicy and beautifully pink. Once it rested and I sliced it against the grain, I understood why people get excited when they find this cut.

My wife said she liked it better than brisket.

It was definitely good… but I am not ready to go that far just yet. 😂

Would you pick smoked tri-tip over brisket, or is brisket still the king?

🍴 Ingredients:

* 1 tri-tip roast
* Blanco seasoning, to taste
* Holy Cow seasoning, to taste
* Olive oil or your favorite binder, optional

👨‍🍳 Instructions:

1. Trim any excessive fat or loose pieces from the tri-tip.
2. Season generously with equal parts Blanco and Holy Cow seasoning.
3. Preheat the smoker to 225°F.
4. Smoke the tri-tip until the internal temperature reaches around 120–125°F.
5. Preheat a grill to approximately 600°F.
6. Sear the tri-tip for about 2 minutes per side until a dark crust forms.
7. Rest the meat for 10–15 minutes.
8. Slice thinly against the grain and serve warm.

⏱️ Prep Time: 10 minutes
🔥 Smoke Time: About 1½–2 hours
🥩 Sear Time: About 4–6 minutes
😴 Rest Time: 10–15 minutes
🕒 Total Time: About 2½ hours

📝 Notes: Tri-tip has two different grain directions, so take a close look before slicing. Cutting against the grain makes a big difference in tenderness.