-
1
Apply rub to tri tip at least 2 hours before grilling.
-
2
Heat 3 or 4 burners of a gas grill on high for 10 minutes.
-
3
Sear tri tip on fat side first with lid down for 2 or 3 minutes.
-
4
Rotate 1/4 turn to get cross hatched grill marks on surface and leave for 2 more minutes.
-
5
Flip tri tip over to bottom and sear for 5 minutes with lid down.
-
6
Shut off burner on 1 side and move meat to the side that is turned off.
-
7
Close lid of grill and let cook for approximately 30 minutes for a 2 1/2 to 3-pound tri tip.
-
8
Test meat for doneness and apply the barbeque sauce for last 5 minutes of grilling.
-
9
Slice thin and pile on buns with additional barbeque sauce.
-
10
Equal amounts of mustard seed, dry mustard, granulated garlic powder, freshly ground or cracked black pepper and kosher salt
-
11
Mix all ingredients except salt.
-
12
Salt can be added to the meat before the rub but in proportion to the type of meat you are grilling.
-
13
1/3 stick butter
-
14
1/2 medium onion, chopped fine
-
15
1 dash liquid smoke
-
16
1 tablespoon Worcestershire sauce
-
17
1/3 cup brown sugar
-
18
2 cups ketchup
-
19
1 tablespoon cracked black pepper
-
20
1/4 teaspoon cayenne pepper
-
21
1 dash yellow prepared mustard
-
22
1 lemon, juiced
-
23
Heat butter in a sauce pan until bubbly.
-
24
Add onion and cook until softened.
-
25
Add liquid smoke and Worcestershire sauce and cook 1 minute.
-
26
Add the sugar, ketchup, black pepper, cayenne pepper and the dash of mustard.
-
27
(The mustard will make the sauce very tangy, be careful not to add too much.)
-
28
Mix and let simmer slowly for about 5 minutes.
-
29
Add the lemon juice, to taste, to balance out the sugar.
-
30
Mix and turn off flame.
-
31
Sauce is ready to use.