I’m feelin’ fine and the weather is nice. Now that spring is here, most of my recipes will be all about outdoor cooking and using my trusty BBQ. If you don’t have a BBQ, I recommend picking one up. In the past, I’ve mostly used a propane grill, but I recently got a Weber and love it. So, I’m pretty excited for the summer. If you want to try out my BBQ recipes but don’t have a lot of space for a larger grill, Weber has some pretty cool looking portable grills. If you have one or get one let me know how it works!
Now, lets talk about meat. This recipe is pretty much an experiment gone right. I have never cooked a tri-tip by myself and Raley’s was having a sale this week so I figured, what the hell, Arty’s Party Rub makes anything taste great. I’m also trying to avoid using sauces so I picked up some mushrooms and onions to keep the sandwich moist. The final ingredient was tricky. I normally go with a standard french roll when I have meat sandwiches but, for the blog, I figured I should try something new and picked up artisan pesto parmesan rolls. I highly recommend them for sandwiches of this caliber.
Once I got back to the house I was ready to rub my meat. I had some great looking ingredients and got pretty excited about testing out this new meal. So, I started up my BBQ and went to work. Luckily, for my company, it turned out great and we didn’t even have to pick up a pizza. Hopefully you’re as excited as me to grill this summer! Keep in touch and share this with your friends if you think it looks delicious!
Rate the Loaded Tri-Tip Sandwich
- Arty’s Party Rub
- White Mushrooms
- White Onion
- A few dollops of unsalted butter
- Your choice of bread
- Cutting Surface
- If you have a charcoal grill, start by heating up the coals without using lighter fluid, I use the Weber Rapid Fire Chimney Starter. Otherwise, you can wait if using propane.
- While the coals are heating up, take the tri-tip out and cover it with Arty’s Party Rub. I recommend using a lot. My technique is to put a bunch on a plate and dab the meat into the rub so that it gets a nice thick coating. Once coated, do not put it back in the fridge; let it sit out to come up to room temperature which is about 30 min. You can cover it if you want.
- Slice the onions and mushrooms 1/8 to 1/4 inch thick and place them on a piece of tin foil with the onions on top.
- Place a few dollops of butter, I use 3 for 10 mushrooms and 1 onion, and sprinkle a couple pinches of pepper and salt on the top to bring out their flavor.
- Cover them with another piece of tin foil and roll up the ends creating a packet.
- Once the coals are ready, set the coals to one side of the bbq or start half of your propane grill and cover the grill.
- Once the grills temperature reaches 425 degrees, place the meat directly above the coals or fire and cover for about 2.5 -3 minutes. trying not to burn the meat. Flip the meat and repeat on the other side.
- After both sides have seared, move the meat and place the packet of veggies with the butter side down to a part of the grill where they aren’t above the fire.
- Flip the meat and veggies every 10-15 minutes until the desired meat doneness is achieved. If you don’t know how to test for meat doneness, check out this video on the touch test by Jamie Purviance. It is truly the best method for achieving meat doneness. Note: Be careful when flipping the veggies so you don’t puncture the packet.
- Once the meat is ready, take both the meat and the veggies off the grill and let the meat rest for 5 min.
- While the meat is resting, you can toast your bread if you would like and add some cheese if you’re into that sort of thing.
- Slice the meat and make a sandwich using the meat, mushrooms, onions and bread.
- Eat the Loaded Tri-Tip Sandwich.
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