Ingredients
- Beef Tri-tip (approximately 2 1/2 – 3 pounds)
- 2 tbsp Worcestershire Sauce
- 8 slices of frozen Texas Toast (w/ cheesy garlic topping)
TRI-TIP RUB
- 2 tbsp SYD Rub (or make your own SYD rub)
- 1 tbsp granulated garlic (or 2/3 tbsp garlic powder)
- 1 1/2 tsp freshly ground black pepper
SPICY DRIZZLE (Optional):
- 1/4 cup favorite BBQ sauce
- 2 tbsp sour cream
- 1 tbsp Sriracha sauce or favorite hot sauce
Instructions
- Combine the rub in a shaker jar.
- Coat the entire Tri-tip with the Worcestershire sauce (to better adhere the rub).
- Apply coat of the rub on Tri-tip and rest 1 hour in fridge.
- Prepare optional spicy drizzle sauce.
- Grill indirect at around 275ËšF until internal temperature is 110ËšF. (Add a few Santa Maria red oak wood chunks to the charcoal if possible. If not, use another red oak, or alternatively hickory/pecan). This will take about 45 minutes depending on grill temp.
- Grill over direct heat to char (reverse sear) and remove when internal is 125ËšF. (After pulled and the rest is started, it will reach up to 130ËšF for medium rare).
- Rest the meat 20 minutes under loosely tented foil.
- While meat is resting, grill indirect the frozen cheesy Texas Toast in approximately 425F degree heat, until browned. Move the toast over the hot coals for about 3-5 seconds to get some nice brown grill marks.
- Cut the Tri-tip boomerang into three pieces along the grain first. Then move your knife by 90 degrees to slice each of the three pieces across the grain in ⅛ to ¼ inch thick slices.
- Pile Tri-tip slices onto Texas Toast.
- Drizzle on the optional spicy sauce.
- Top the sandwich with another slice of prepared Texas Toast.