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1
Combine the rub ingredients in a shaker jar.
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2
Set aside.
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3
Coat the entire tri-tip with the Worcestershire sauce (to better adhere the rub).
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4
Combine the tri-tip rub ingredients in a small bowl.
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5
Apply a coat of the rub on the tri-tip, put it into a pan and allow it to rest for 1 hour in the fridge.
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6
Prepare the optional spicy drizzle sauce and refrigerate until needed.
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7
Set up and heat a grill for indirect heat at 275 F. (Add a few Santa Maria red oak wood chunks to the charcoal if possible.
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8
If not, use another red oak, or alternatively hickory/pecan.)
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9
Put the tri-tip on the hot grill and grill over indirect heat at around 275 F until internal temperature is 110 F. This will take about 45 minutes depending on grill temp.
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10
Then grill over direct heat to char (reverse sear) and remove it from the grill when internal temperature is 125 F. (After pulled and the rest period is started, it will reach up to 130 F for medium rare.)
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11
Rest the meat for 20 minutes under loosely tented foil.
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12
While meat is resting, grill the frozen cheesy Texas Toast over indirect heat, at approximately 425 F degree heat, until browned.
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13
Move the toast over the hot coals for about 3-5 seconds to get some nice brown grill marks.
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14
Cut the tri-tip boomerang into three pieces along the grain first.
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15
See photos on the related blog post.
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16
Then move your knife by 90 degrees to slice each of the three pieces across the grain in 1/8 to 1/4 inch thick slices.
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17
Pile tri-tip slices onto 4 slices of the Texas toast.
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18
Drizzle on the optional spicy sauce.
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19
Top the sandwich with another slice of prepared Texas toast.
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20
Enjoy!
