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Old 10-03-2013, 01:14 AM   #1
Babbling Farker
DerHusker's Avatar
Join Date: 04-05-12
Location: Escondido, CA
Talking “Tri” Tri-Tip Sandwiches.

Made my three favorite sandwiches.

Started off with a trimmed USDA Choice TT and here is what I use for a rub.

After a little trimming I rubbed it down with some Worcestershire Sauce. Then Fresh ground Garlic & Sea Salt, 5 pepper mix, steak seasoning & fresh minced Rosemary. I wrapped this up in stretch wrap and let it marinate for 6 hours.

Approximately 1 ½ hours before my guests arrived I put it on to the indirect side of the kamado at 225 with some Mesquite chunks.

Once it reached 113 I removed and wrapped it and opened up the vents. Once the kamado reached 500 I seared it on both sides for 3 minutes.

I let it rest for 15 minutes and sliced it.

We ate some that day but what I really wanted was the leftovers to make sandwiches.

Here are the ingredients to make my three favorite sandwiches.

Made up some Sriracha Mayo and Basil Pesto Mayo. Spread the Sriracha Mayo on a Ciabatta Roll and the Basil Pesto Mayo on a French Roll and finally the Greek Yogurt Dill & Cucumber Dip in a Pita Pocket.

Put on the other ingredients and assembled the sandwiches.

Here are the plated shots.

Oh so Good!

Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
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