Welcome to Flavor Town! This sandwich has a lot of ingredients that definitely wake up the taste buds. The night before, I rubbed down a 2.5 lb tri-tip with some Plowboys Bovine Bold and some extra garlic powder, wrapped the meat in plastic wrap, and placed it in the fridge. In the morning, I fired up my Yoder Smokers pellet grill to 225 degrees and started smoking. Tri-tip is very lean so care has to be taken if you are smoking it to avoid drying out the meat. I smoked mine with hickory pellets to 140 degrees internal before wrapping in foil with some apple juice and worcestershire sauce. As usual the Yoder was rock solid with the temperature control. The meat was pulled when the internal temperature reached 195 degrees and rested for about an hour before slicing.
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| Here's the smoked trip-tip. Great smoke ring and still moist. |
The sandwich consists of the shaved tri-tip, melted provolone cheese, pico de gallo, and a horseradish-mustard aioli, all on a butter toasted Bolillo roll . My version of the aioli was some mayonnaise mixed with some prepared horseradish and Dijon mustard.
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| Here's the new mayor of Flavor Town piled high! |
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| Look at all those layers of flavor! |
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| And the meal wasn't complete without some fried onion petals! |
Definitely recommend this recipe if your looking to break out of the rut of usual BBQ. The host of flavors made this meal a winner in our house.
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