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Tri-tip sandwich

Dan Phelps' Grilled Tri-Tip Sandwiches

Martin
Delicious smoke-roasted and seared tri-tip steak sandwiches from Dan Phelps of LearningToSmoke.com
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Course dinner, lunch, Main Course
Cuisine American, bbq

Equipment

Blue Smoke X
Smoke X
Thermapen ONE
Thermapen ONE
Billows BBQ control fan
Billows BBQ-Control Fan

Ingredients
  

For the meat:

  • 1 tri-tip trimmed
  • BBQ rub of your choice something with citrus is nice in this case

For the sauce and sandwiches:

  • 1 C mayonnaise
  • 1/4 C prepared horseradish
  • ~1 Tbsp balsamic vinegar
  • 1 clove garlic minced
  • 2 small sprigs fresh rosemary minced
  • ~1 tbsp fresh lemon juice to taste
  • Havarti cheese arugula, and buns for serving

Instructions
 

  • Preheat your smoker/grill to
    250°F
    (121°C) using your Smoke X® thermometer and Billows® BBQ Control Fan.
  • Season the tri-tip well with BBQ rub.
  • Place the meat in the smoker, insert a probe into the thickest part, and set the high-temp alarm on the meat channel of your Smoke X to 127°F (53°C).
  • Smoke the meat.
  • Meanwhile, mix up the ingredients for the sauce and set aside. 
  • When the high-temp alarm sounds, verify the temperature with your Thermapen® ONE and, if the whole thing has reached temp, remove the meat from the smoker.
  • Either heat a grill or turn the smoker up to direct-heat grilling mode.
  • Put the meat back on the smoker or grill and sear the surface for 1-2 minutes per side to get a nice crust.
  • Allow the meat to rest for 5–10 minutes. During this time, toast the buns on the grill.
  • Slice the meat, dress the buns with sauce, and build your sandwiches! Serve!
    Tri Tip Sandwich ready to eat
Keyword meat sandwich, Sandwich, summer cooking
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