THEEQUIPMENT EDGE INTRODUCING....
COMETO
QUIPMENT EDGE
Edge is your inside look into the Auction Group, where we combine e with a personal touch.
consignor, a bidder, or simply curious about what we e is designed to provide you with valuable insights, es stories, and expert resources that make your TriStar second to none. We’re also opening the door to Star Auction Group, sharing glimpses of life at our nd stories that connect us with the community we
e Equipment Edge is simple: to add value to your ce and strengthen our relationship as your trusted ruck experts. We hope you enjoy this issue as much utting it together. Thank you for being part of the y, d we can’t wait to see what we’ll achieve together!
INSIDE THIS EDITION
01.
Welcome to The Equipment Edge
Learn more about this publication and our goals to share stories, insights, and updates from the TriStar team to keep you connected with the auctions and people behind the scenes
03.
3rd Annual Year End Auction
Our End of Year Auction is just around the corner! Get all the details you need to bid on an incredible lineup of heavy equipment and trucks in this two-day event
05.
Holidays at The Pruitt Farmstead
Step into the season with me as I share a peek into how we celebrate the holidays at the farmstead. From cozy décor to festive recipes, it’s all about creating warm, joyful moments.
11.
Planning for 2025
Let’s talk about the exciting plans ahead! Learn more about our vision casting sessions to plan for 2025! Our vision is all about growing our connections and bringing even more value to our consignors and bidders
13.
From Daniel’s Desk
Take a look behind the scenes at how we plan for success! Daniel shares the tools and resources we use during our annual planning session to ensure TriStar Auction Group delivers the best for consignors and bidders in the year ahead
FOR THE AROMATICS
1 red apple, quartered 1/2 yellow onion, quar
1 cup water
4 sprigs fresh rosema
6 leaves fresh sage
Canola oil
Instructions
A week before roasting, begin thawing the turkey or in a cooler kept at 38ºF
You can also make the brine at this time: Combine the vegetable broth, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once the mixture comes to a boil, remove from the heat, cover, and let cool to room temperature. Refrigerate at least until completely chilled, or until the turkey is completely thawed 2.
3.
Early on the day of or late the night before you’d like to eat, brine the turkey. Combine the chilled brine and the ice water in a 5-gallon cooler. Place the turkey (giblets and other innards removed) in the brine, breast side-down. If necessary, weigh down the bird to ensure it is fully immersed, then set in a cool area for 8 to 16 hours, turning the bird halfway through brining
4.
When you ’ re ready to roast, heat the oven to 500ºF. Adjust the oven racks so that the turkey will fit on the lowest rack in the oven.
Remove the turkey from the brine, and rinse the inside and out with cold water. Discard the brine. 5.
6.
Place the bird on a flat roasting rack on a half-sheet pan or roasting pan and pat very dry with paper towels
7.
Pre-form an aluminum shield (aka turkey triangle) by folding a sheet of heavy duty aluminum foil to form a triangle. Grease lightly with canola oil, then place over the turkey breast so that the point is towards the legs. Press on the sides of the foil to form it to the breast and hold its shape. Remove and set aside for now.
8. Roast on the lowest level of the oven for 30 minutes. After 30 minutes, open the oven and slide the rack out to access the turkey Working quickly, insert a probe thermometer into the thickest part of the breast, avoiding any bones, and top with the turkey triangle. Slide the turkey back into the oven and reduce the oven temperature to 350ºF. Set an alarm on the probe to go off at 155ºF. A 14- to 16-pound turkey should take an additional 90 minutes to 2 hours, but the temperature of the meat is more important than the time it takes to get there, so pay attention to the probe.
10.
Combine the apple, onion, water, and cinnamon stick in a microwave-safe dish and microwave on high for 5 minutes. Add the steeped aromatics (not the water) to the turkey’s cavity, along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin lightly with canola oil.
9. Let the turkey rest, still on the roasting pan and lightly coated with foil for at least 15 minutes longer before transferring to a cutting board and carving.
THE WORLD rejoices weary
DANIEL’S
Brisket on the Big Green Egg
Ingredients:
1 whole brisket (10-12 lbs), fat trimmed down to about ¼” and also remove any of the hard fat between the flat and the point of the brisket
¼ cup kosher salt
¼ cup coarse black pepper
2 tbsp garlic powder
1 tbsp paprika (optional, for color)
½ cup apple cider vinegar (for spritzing)
Wood chunks (I prefer cherry or post oak wood)
Good quality lump charcoal
Instructions
Christmas Eve Briskettime!
Prep the Big Green Egg: Fill the Big Green Egg with a quality lump charcoal and heat to a stable temperature of 225°F Add wood chunks to create the desired smoke Set up the Egg for indirect cooking with a convEGGtor (plate setter) and drip pan to catch the fat.
Season the Brisket: In a small bowl, mix the kosher salt, black pepper, garlic powder, and paprika. Rub the mixture generously all over the brisket, pressing it in for even coverage.
**If you dont have time to make a salt/pepper/garlic/paprika rub I LOVE LOVE LOVE the TX Brisket Rub followed up with a dusting of The BBQ Rub from Killer Hogs Shout out to Malcom!**
Smoke the Brisket: Place the brisket, fat-side up, on the Big Green Egg grate over the drip pan Close the lid, and smoke for about 2-3 hours, maintaining a consistent temperature of 225°F Begin spritzing every 1-2 hours lightly with apple cider vinegar to keep it moist if the brisket begins to look dry
Wrap the Brisket: When the internal temperature of the brisket reaches about 160°F, it may enter a "stall" where the temperature stops rising. To get through the stall more quickly, wrap the brisket tightly in butcher paper or aluminum foil and return it to the Egg. This helps to retain moisture and speed up cooking. Put back on the heat maintaining that 225 degree temperature for another 35 hours (PRO TIP: IF you believe the brisket may be drying out opt for the tin foil wrap and pour in half a dark beer and about a cup of beef bouillon)
Finish Low & Slow: Continue cooking until the internal temperature of the brisket reaches 200-205°F, testing for tenderness by inserting a probe thermometer (should push in like butter)
Rest the Brisket: Remove the brisket from the Big Green Egg, keeping it wrapped, and let it rest for at least 2-3 hours. This helps the juices redistribute, making the brisket tender and juicy. I place the wrapped brisket in a cooler during this resting time.
Slice and Serve: Unwrap the brisket, drain off the juices in a separator cup and slice it against the grain for optimal tenderness. Serve with your favorite barbecue sauce or simply splash on that au jus you poured off earlier.
FROM COOKBOOK Nicole’ s
Nicole’s Christmas Morning Sausage Ball Recipe
1 lb ground sausage (I prefer TN Pride Hot)
2 cups Bisquick baking mix
1 ½ cups shredded sharp cheddar cheese
¼ cup milk
Instructions:
sausage bites
Preheat oven to 350°F (175°C). 1. In a large bowl, combine the ground sausage, Bisquick, shredded cheese, and milk. Mix thoroughly until well blended. Hands are best but a stand mixer works great
3
2. Roll the mixture into 1-inch balls and place them on a parchment lined baking sheet.
4. Serve warm and enjoy!
Bake for 20-25 minutes or until golden brown and cooked through.
5.
Nanny’s New Years Day Black-Eyed Peas Recipe
Eating black-eyed peas on New Year's Day is a Southern tradition that's believed to bring good luck and prosperity in the year ahead.
1 lb. dried black-eyed peas (sorted, rinsed and drained then soaked overnight and drained)
1 ham hock
1 medium onion, chopped
3 cloves garlic, minced
1 tsp salt (adjust to taste)
½ tsp black pepper
4 cups chicken broth (or enough to cover peas)
2-3 bay leaves
1 teaspoon hot sauce (to taste)
AHolidayMessagefromNicole
Happy Thanksgiving and Merry Christmas, friends! This truly is my favorite time of year at the farmstead – the crisp air, the glow of twinkling lights, and the warmth of gathering with loved ones make it so special. There’s just something magical about the holidays that fills my heart with gratitude and joy.
I’m thrilled to share a little glimpse into our world and some of the traditions and favorites that make this season so meaningful for us. From festive decor to recipes we cherish, it’s all about creating moments that celebrate the beauty of the season.
Wishing you and your family a holiday season filled with love, laughter, and cherished memories. Thank you for being part of the TriStar family – we are so grateful for you!
Nanny’s Black-Eyed Peas Instructions:
Prepare the Meat Base: In a bean pot or Dutch oven, cook the ham hock over medium heat until it begins to brown. (Nanny would always use a dutch oven)
Sauté Vegetables: Add the chopped onion, garlic, and bell pepper (if using) to the pot. Sauté until the onion is translucent, about 5 minutes.
Add Peas and Seasonings: Add the black-eyed peas, salt, black pepper, bay leaves to the pot and hot sauce
Simmer: Pour in the chicken broth, adding enough to cover the peas by about an inch. Stir, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, until the peas are tender and the flavors are blended. Check occasionally and add more broth or water if needed.
Serve: Remove the bay leaves and ham hock, shred any meat left on the hock and add it back in. Serve the black-eyed peas with cornbread
30A Goal Setting
cheersto 2025!
A STRATEGIC COUPLES' GOAL SETTING RETREAT: SETTING GOALS AND STRENGTHENING VISION FOR THE YEAR AHEAD
Every year, we take time between Christmas and New Year’s to escape to the serene beauty of Seaside, Florida, or nearby Santa Rosa Beach. This ritual is more than a vacation; it’s a way for us to reflect on the past year, set intentions for the coming one, and strengthen our bond. Over the years, we ’ ve crafted a routine that blends goal-setting with the relaxation and inspiration that only this beautiful coastal area can provide. Here’s a peek into how our annual couple’s goal-setting retreat unfolds, and tips for making this time truly special.
Day1
Dream & Design Agenda
Reflect & Review
Seaside has some great spots, like Black Bear Bread Co, where we grab our morning coffee, or Amavida Coffee, known for its delicious brews and inviting atmosphere We’ll sit there with our notebooks, brainstorming and talking through our personal and couple goals for the day Once we ’ ve had our fill of coffee and inspiration, we head back to our rented cottage or find a quiet spot to write down our goals.
goodplanning. greatlife. checkoutour resources
By blending reflection with the beauty of Seaside, this retreat has become an important tradition that not only strengthens our relationship but also gives us a shared vision for the future. It’s a gift we give ourselves each year—a reset that keeps us moving forward, side by side, with purpose and joy.
Ideally, this retreat is a relaxing weekend without interruptions from work or family, allowing you to be 100% focused on each other and the life you want to create together. To fully embrace the process, we recommend dedicating two evenings and three days for the retreat.
Reviewing some guiding questions ahead of time allows each partner space to reflect individually before coming together to discuss. By giving this time to each other, you ’ re not just planning for the year you ’ re building the future you both envision.
Refine & Finalize Time Block Agenda
Arrival:Unwindand SavortheMoment
Transition into the Retreat Mindset
Reflect on Your Arrival
What was your first impression upon arriving?
Describe the sights, sounds, and feelings that stood out to you.
Set an Intention for the Retreat
What do you hope to gain from this time?
Write one word or phrase that captures your intention for the retreat.
Savor the Moment
During dinner or while enjoying the sunset, jot down three things you ’ re grateful for right now.
FirstMorning:Reflect andReview
Reflect on the Past Year
Financial Reflection
Current net worth: Budget insights: Where did you excel, and what adjustments could be made?
Past Goals Assessment
List three goals you achieved last year: 1. 2. 3.
Write one area where you can improve:
Life Areas Discussion
Rate the following on a scale of 1-10 (1 = needs improvement, 10 = thriving): Spiritual life: Health: Personal development: ______ Key relationships: Finances: ______ Business:
Pick one area to focus on and write why it matters to you.
Break Reflection
During your break, describe one moment that made you smile or feel refreshed.
FirstAfternoon:Dream andDesignYourFuture
Envision Your Future
List three long-term dreams or visions you have.
FirstAfternoon:Dream andDesignYourFuture
Envision Your Future
Yearly Milestones
Fill in the following month-by-month:
January
Key events: Auctions: Personal travel: February
Key events: Auctions: Personal travel: March
Key events: Auctions: Personal travel: April
Key events: Auctions: Personal travel: May
Key events: Auctions: Personal travel: June
Key events: Auctions: Personal travel:
July
Key events: Auctions: Personal travel:
August
Key events: Auctions: Personal travel: September
Key events: Auctions: Personal travel: October
Key events: Auctions: Personal travel: November
Key events: Auctions: Personal travel: December
Key events: Auctions: Personal travel:
FirstAfternoon:Dream andDesignYourFuture
Envision Your Future
Choose a Theme or Word for the Year
What word or phrase will guide you in 2025?
Why did you choose it?
SecondMorning: Refine,Finalize,and Time-Block
Fine-Tune Your Plans
Review Goals
Are there any goals you want to adjust after reflecting overnight?
Write one new insight or idea that came to mind this morning.
Time-Block Your Year
Vacations or personal time:
Key work projects: Important deadlines:
Success Strategies
Write one way you will stay accountable to your goals. What habit or tool will you use to track your progress?
