The Salty Sister

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Hmmm, well, not sure where my post went yesterday but let's try again ....Wow! Big holiday weekend! I labored and got ...
09/09/2026

Hmmm, well, not sure where my post went yesterday but let's try again ....

Wow! Big holiday weekend! I labored and got a lot done, including smoking these briskets. Low and slow, one with The Salty Sister's Prime Rib Rub, the other with The Salty Sister's Buckin Champ Brisket Rub.
Then last night's dinner was a beef brisket sundae 😋 Brisket gravy with mushrooms and onions over red-skin cheesy garlic mashed potatoes, and topped with fried onion.

Did you celebrate by grilling and gathering?

I really need to try this .... Hot Honey Marinated Tri-tip. Ingredients 2 whole tri-tips 2½-3 lbs each, silver skin rem...
09/01/2026

I really need to try this .... Hot Honey Marinated Tri-tip.

Ingredients

2 whole tri-tips 2½-3 lbs each, silver skin removed
1 gallon raw honey
1 cup red chili flakes
Kosher salt for seasoning

Method

Trim all silver skin and excess fat from both tri-tips using sharp knife. Pat dry with paper towels.
In large container, combine 1 gallon raw honey with 1 cup red chili flakes. Stir thoroughly to distribute flakes evenly throughout honey.
Submerge both tri-tips completely in honey mixture, ensuring they’re fully covered. Weigh down if needed to keep submerged. Cover container tightly and refrigerate.
Turn tri-tips once daily for 5 consecutive days, checking that they remain fully submerged. Add more honey if level drops.
After 5 days, remove tri-tips from honey. Scrape off excess honey, leaving thin sticky coating. Season generously with kosher salt. Rest 15-30 minutes at room temperature.
Preheat grill to 450-500°F for high direct heat on one side, indirect heat on other side. Clean and oil grates.
Sear tri-tips over high direct heat 2-3 minutes per side on all surfaces until honey caramelizes into dark crust. Watch carefully to prevent burning.
Move tri-tips to indirect heat side. Close lid and cook until internal temperature reaches 135°F for medium-rare or 140-145°F for medium, about 15-25 minutes.
Remove from grill and rest 10-15 minutes tented with foil. Slice against the grain in quarter-inch slices, adjusting cutting angle when grain direction changes.
Notes
Use raw honey specifically – it contains natural enzymes that processed honey lacks Don’t rinse tri-tips after marinating – scrape only The honey coating burns easily, so watch carefully during searing Tri-tip has two grain directions – rotate slicing angle partway through Leftover marinade honey can be strained and used for glazing other meats For more heat, increase chili flakes to 1½ cups For less heat, reduce to ½ cup chili flakes Can marinate 4-6 days but not longer or meat becomes too soft.

I need to start making notes when I'm concocting 🤦‍♀️ Started out to make chicken soup but somewhere along the line I di...
08/31/2026

I need to start making notes when I'm concocting 🤦‍♀️
Started out to make chicken soup but somewhere along the line I did a Mediterranean twist 😂
Chicken, zucchini, carrots, onion, celery, green pepper, olives (green, black, kalamata), cherry tomatoes, artichoke hearts, noodles, lemon juice, chicken broth, and the Salty Sister's Mediterranean seasoning.

Had this nice ribeye to get used, and of course, you know my favorite go-to steak rub ..... Mimi's Fav Co-Co-Coffee 😋
08/19/2026

Had this nice ribeye to get used, and of course, you know my favorite go-to steak rub .....
Mimi's Fav Co-Co-Coffee 😋

Several friends asked about my beef BBQ for Brad's birthday party so here is how I made it. Its actually very simple.*Be...
08/18/2026

Several friends asked about my beef BBQ for Brad's birthday party so here is how I made it. Its actually very simple.

*Beef BBQ*
2-3 lb chuck roast
The Salty Sister's Maple Seasoning Rub
1 Cup Coke
The Salty Sister's Maple Bourbon BBQ Sauce

Cut the meat into large chunks and mix with the maple rub. Then put the chuck roast into the slow cooker and pour the coke over the beef and around the sides.

Leave covered and set to cook on LOW for 8 to 10 hours. Do not lift the lid; each time the lid is removed, 15 to 20 minutes is added to the cook time as the slow cooker reestablishes it’s internal temperature. The beef is complete when it can be pulled apart easily with two forks and there is no resistance in the middle. Alternatively, you can cook meat in a pressure cooker.

To shred the beef take it out of the slow cooker and put it in a large bowl or on a cutting board. Use two forks to shred the meat. If the meat is cooked correctly, this should take less than two minutes as it almost falls apart on its own.

After shredding the beef, transfer it to the slow cooker, and toss it in the leftover liquid to keep it warm and moist. Mix in the BBQ Sauce.

Serve on toasted bun and top with pickles and coleslaw.

Notes -
The directions say 8-10 hours. If you can have it go for the full 10, do it! The extra time won’t make the beef mushy — it will make it even more tender and more flavorful. Chuck roast has enough structure to withstand that extended time as long as you’re on LOW and not HIGH.

After shredding the beef, return it to the slow cooker and leave it in the cooking liquid for a minimum of 10-15 minutes, and up to 1 hour before serving. This is the step that transforms the beef from good to truly amazing. Because the strands of beef continue to soak up more liquid and flavor, this resting step also ensures that the beef is warm and ready to serve. You can serve it at your convenience.

As I'm trying to cut back on servings per recipe, I find myself cutting some ingredients in half and still having too mu...
08/18/2026

As I'm trying to cut back on servings per recipe, I find myself cutting some ingredients in half and still having too much, so I incorporate it into another dish 🤷‍♀️
Boursin Macaroni and cheese, and Creamy Boursin Shrimp Bake with Parmesan Crumbs.

Slow Cooker Pork Tenderloin Medallions Ingredients1 1/2 to 2 pounds raw pork tenderloin medallions3 Tbsp The Salty Siste...
08/17/2026

Slow Cooker Pork Tenderloin Medallions

Ingredients

1 1/2 to 2 pounds raw pork tenderloin medallions
3 Tbsp The Salty Sister's onion soup mix
1 cup apple juice
1/2 cup The Salty Sister's BBQ sauce (maple or peach)
2 Tbsp apple c***r vinegar

Directions

1. Lightly grease the inside of your slow cooker if desired, then arrange the raw pork tenderloin medallions in an even layer in the bottom.
2. In a small bowl, stir together the dry onion soup mix, apple juice, barbecue sauce, and apple c***r vinegar until well blended.
3. Pour the sauce over the pork medallions, cover, and cook on LOW for 4 to 5 hours or until the pork is tender and cooked through.
4. Once done, spoon some of the sauce over the pork and serve hot with noodles, rice, or mashed potatoes.

Variations & Tips

Peachy Late-Summer Twist: The Salty Sister's Peach Bourbon BBQ Sauce is the perfect choice and if you have a peach or two on hand, chop and stir them into the sauce for a fruitier finish that fits the season beautifully.

Sauce Tip: If you like a thicker sauce, transfer the cooking liquid to a small saucepan after the pork is done and simmer it for a few minutes until it reduces slightly.

Gentle Cooking Reminder: Pork tenderloin is leaner than pork shoulder, so keep an eye on it near the end of cooking time. Overcooking can make it less tender, and every slow cooker runs a little differently.

Easy Serving Idea: Slice or break the medallions into bite-size pieces before serving if you want the sauce to coat every forkful, especially when serving over noodles or rice.

Since I have a lot of leftover chicken I've been shredding and freezing ... I used 1 cup of Greek yogurt in place of can...
08/15/2026

Since I have a lot of leftover chicken I've been shredding and freezing ... I used 1 cup of Greek yogurt in place of canned soup and sour cream - just a "dollop of daisy" on top, and no tortilla chips - a few crushed doritos on top.

Chicken taco casserole

20.1 ounces cream of chicken soup
1 cup salsa
4 ounces diced green chilies(opt)
½ cup sour cream
2 Tbsp Salty Sister's taco seasoning
4 cups chicken, shredded
15 ounces seasoned black beans, drained
1 cup frozen corn
3 cups crushed tortilla chips
2½ cups Colby jack cheese, shredded
1 cup Monterey jack cheese, shredded

Optional Garnishes
fresh cilantro, chopped
Shredded lettuce
Diced Tomatoes

Instructions

Preheat the oven to 375°F. Spray a 9×13 baking dish with a cooking spray.
In a large mixing bowl, mix together the cream of chicken soup, salsa, diced green chilies, sour cream, and taco seasoning.
To the large mixing bowl, add the shredded chicken as well as the corn, black beans, and one cup of cheese. Stir together to incorporate all the ingredients fully.
Layer half the chicken taco filling on bottom of the prepared pan. Spread it into an even layer.
Sprinkle 2 ½ cups of the crushed tortilla chips evenly over the first layer of the chicken taco filling.
Spread the remaining chicken taco filling over the top of the crushed tortilla chipscover with aluminum foil and Bake the casserole for 30 minutes.
Then remove the foil and top the casserole with the remainder of shredded Colby jack, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips, return to oven for 5 mins or until the cheese is bubbly.
Top the chicken taco casserole with a sprinkle of chopped fresh cilantro, or green onions, lettuce, and tomatoes.

Notes
Freshly shredded cheese is the best choice for this dish, as pre-shredded cheese often has a preservative coating that keeps it from melting as smoothly.
Place the tortilla chips into a Ziploc gallon bag and crush them with your hands or a rolling pin.
Stick to mild salsa unless you want a spicier dinner.
To make this casserole fast, shred a rotisserie chicken from the grocery store.
Use one cup of Greek yogurt instead of canned soup.
There's so many variations you can make or change.

*All ingredients are optional to your liking, and remember, make it your own 🩷

Just a little of this, and a little of that ... and The Salty Sister's Bayou blend.
08/13/2026

Just a little of this, and a little of that ... and The Salty Sister's Bayou blend.

What a beautiful day yesterday for a very special 65th birthday, celebrating in honor of my very much loved and missed h...
08/10/2026

What a beautiful day yesterday for a very special 65th birthday, celebrating in honor of my very much loved and missed husband, Bradley.
I cannot take credit for all the amazing food as so many loved ones pitched in to help, and there's no way I could have done any of this without them. I will not start naming names because no doubt I would miss someone.
I made the beef BBQ with my Salty Sister's Maple Seasoning/Rub and then Maple Bourbon BBQ Sauce. A very special friend smoked the ribs with The Salty Sister's Barn Boy Seasoning/Rub - Brad's favorite.

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Wyalusing, PA
18853

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