We hurt ourselves on these. Sooooo good! It just wasn’t fair, our poor bellies never stood a chance!
This was one of those cooks where everything came together perfectly. This got started when I found a nice sized Choice grade tri-tip at Costco. I have become a HUGE fan of dry brining beef so I salted the roast down and let it tenderize overnight. The next day it was rinsed, dried and dusted with black pepper before bring grilled with indirect heat and a little hickory for about an hour.
Once the tri tip hit about 120F I moved it over to direct heat to get a little searing action on the surface.
When the tri tip hit about 135F I pulled it from the pit and started grilling tomatoes with Muenster cheese.
While the tomatoes were grilling I made up a horseradish cream sauce and found some beautiful ciabatta rolls.
Kicked Up Horseradish Cream Sauce Recipe
- 1 cup sour cream
- 1/2 cup prepared horseradish
- 2 Tablespoons fresh lemon juice (about 1 large lemon)
- 1 Tablespoon Srirachai garlic hot sauce
- 1/4 teaspoon salt
The rolls were grilled then coated in that creamy goodness..
By this time the tri-tip was well rested. We sliced it up, assembled the open faced sandwiches and made complete pigs of ourselves.
If you wanted to go with a more traditional California flavor profile then you will need to hit the tri-tip with a Santa Maria flavor profile. Here are two GREAT Santa Maria rubs:
I hope you enjoyed the post. If you haven’t tried grilling tri tip yet then let me give you a BIG PUSH to go out and find one. They are pretty inexpensive, easy to grill and taste great!