Tri-Tip Sandwich

 

31/2 – 4 lb. tri tip, trimmed

Juice of 1 lime

1 cup coffee grounds

1 cup light brown sugar

4 tablespoons dry mustard

1/2 cup coarse ground black pepper

2 tablespoons garlic powder

1/4 cup ground cumin

1/2 cup of your favorite mesquite rub

Good quality buns

Romaine, or green leaf lettuce, for serving

1 large red onion, halved and thinly sliced into half-moons, for serving

 

Special Sauce

½ cup mayonnaise

⅓ cup Worcestershire sauce

6 tablespoons prepared horseradish

4 tablespoons minced garlic

4 tablespoons honey

4 tablespoons sour cream

Fresh ground pepper, to taste

 

Rub the lime juice all over tri tip.

In a bowl, combine the coffee, brown sugar, dry mustard, black pepper, garlic powder, cumin and mesquite seasoning. Generously rub the seasoning all over the tri tip. Put the seasoned tri tip in a Zip-loc bag and place in your fridge overnight.

Bring the tri tip out of the fridge about 60 minutes before cooking to let it come to room temperature.

Heat your BBQ, grill, or smoker to 220 to 250 degrees. Use a blend of hardwood charcoal and apple wood, or pellets for flavor.

Place the tri tip on the indirect heat side, if using your BBQ, or grill. Close the lid and smoke for approximately 45 minutes or until the internal temperature reaches about 115 degrees.

Meanwhile, in a bowl, combine the special sauce ingredients above. Cover and place in your fridge until ready to serve.

Remove the tri tip from the BBQ/grill/smoker and double wrap it in butcher paper. Place it back on the indirect side of the heat and cook another 20 minutes or until the internal temperature reaches about 120 degrees.

Remove the tri tip from the BBQ/grill/smoker and let rest about 20 minutes. The internal temperature will climb to about 125 degrees. Thinly slice against the grain.

Toast the buns and place about 4 to 6 ounces of meat on top. Layer with lettuce, purple onion and special sauce. Top with the bun and serve.