Saucy Southern BBQ Tritip Sandwiches Recipe
Southern BBQ Tri-Tip Sandwiches feature tender tri-tip steak marinated in tangy barbecue sauce, nestled between toasted bread slices. This iconic Southern dish celebrates bold flavors and hearty comfort food, making it a mouthwatering option for any barbecue lover.
Equipment
- 1 Grill
- 1 Mixing bowl
- 1 Tongs
- 1 Cutting Board
- 1 Knife
- 1 Saucepan
- 1 Toaster
Ingredients
- 3 pound Tri Tip
- Carolina Style BBQ Sauce
- White Yeast Mini Dinner Rolls
- Cole Slaw
- 3/4 cup Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 1/4 cup Sugar
- 1/4 teaspoon Salt
- 5 ounces Angel Hair Slaw
Instructions
- Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight.
- Sprinkle seasoning over both sides of the TriTip.
- Grill the TriTip, turning it over several times as it grills.
- Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare.
- TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!
- Don't forget to add the cole slaw!
- Enjoy your Southern BBQ TriTip Sandwiches!
Notes
- Marinating the Tri-Tip - Marinate the tri-tip steak in barbecue sauce for at least 4 hours or overnight to enhance flavor and tenderness. Ensure the tri-tip is well-coated with the marinade by massaging it into the meat before refrigerating.
- Grilling Tips - Preheat the grill to medium-high heat (around 375-400°F) before cooking the tri-tip steak. Grill the steak for about 15-20 minutes per side, or until the internal temperature reaches your desired level of doneness (around 135°F for medium-rare). Let the steak rest for 10 minutes before slicing to allow the juices to redistribute and ensure a tender texture.