Tri-Tip French Dip Sandwich (TD Pron)

[THoey1963]

Been wanting to make another Tri-Tip, well, since the last time I made a Tri-Tip. I had one seasoned up with SPOG in a vacuum bag in the freezer, so I pulled it out a couple days ago and cooked it for dinner last night. Added a little more black pepper to the outside as some came off in the bag.

It was mid-week and cool / misty out, so I decided the gasser would do fine. Cooked it indirectly to 110* and then threw it on the griddle side of the GrillGrates over direct heat to get a nice sear. Let it rest for about 15 minutes before slicing it.

Wife was bothering me right before I pulled it off, so it went a little over temp on me...

Sliced it thin and against the grain and it was still pretty tender and juicy. Served with a jazzed up box of pasta salad.

Close up:

Today was the day I was waiting for. Tri-Tip Sandwiches... Sliced the meat really thin and against the grain.

Caramelized some onion, green pepper, and jalapeno.

Built the sandwich on a Ciabatta roll with the veggies and some Monterrey Jack Cheese. Oh, and a bowl of that instant Au Jus stuff and a little more pasta salad. Next time I will try to use a drip pan and see if I can make my own Au Jus.

Close up:

And a bite:

Thanks for looking!

 

[Stingerhook]

I'll take a sammie or two please.

 

[BigBobBQ]

great looking tri tip you cooked up there.

 

[dwfisk]

Yup! Oficially good farking eats:thumb:

 

[drumdawg67]

Looks tasty.

 

[Big George's BBQ]

I would like some of all of that

 

[THoey1963]

Thanks Y'all. I am stuffed. Again. Wife scarfed all the rest of the veggies and 3 or 4 slices of meat. I think I have enough for one more sandwich tomorrow.

Can't really complain about the cost of the meat when it is that good and is good for three meals.

 

[peeps]

Good looking meals, Terry!!!

 

[Ron_L]

Who you calling a dip? And I'm not French. You must have me confused with Jed

Oh yeah... Nice sandwich! :thumb:

 

[guitargain]

It looks scrumptious.

 

[Fake Farmer]

Thanks for sharing all the details, Terry. Great looking meat...even if you thought it went a little more med than you wanted.