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Smoked Tri Tip | Best Tri Tip Steak Sandwich
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Aug 22, 2023
Tender and delicious in every bite, this sandwich pairs well with our Baked Beans, Thanks for watching and please share and like the videos #SmokedTriTip #KentRollins #Bestsandwhichever #yeti Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Cowboy Apron Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Fogo hardwood charcoal https://amzn.to/2V1JW3W Rode wireless mic: https://amzn.to/2ShDyEq Clothing: https://www.kentrollins.com/shop-1 Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
In this episode, folks, what are we talking about
0:02
A sandwich. But not your ordinary sandwich. I'm talking gourmet, tri-tip sandwich, smoke to perfection, got a great rub on it that gives
0:10
it so much flavor. But the special sauce that goes on this deal is mouth watering good
0:15
Come on because me and the beagle ain't going to wait. Beef, it's what's for dinner, but not only that, it's what's for in this episode
0:36
That's what I'm talking about, because I do be loving me some beef, and what are we talking about
0:41
Try tip, a cut that you normally might not see in some places, because we like to never see
0:45
it in Oklahoma forever. It is popular on the West, but hey, it is spreading, and we're going to help it catch
0:50
on like wildfire, because to me, this cut of meat is so tremendous, has a different taste
0:55
than other. It makes great sandwiches. It makes great steak just to just go in there and smoke
0:59
and cook, it is so good, and we got a sauce, folks, going to blow your socks off. I mean
1:05
this stuff is so good, you'd be wanting to layer it all over anything in the world. But
1:10
hey, let's talk about this tri-tip, and how come it is so important and how come we like it so
1:15
much? Now, first of all, tri-tip is coming, like here. I would put a subject up here, but if I put
1:21
a subject up here on the table, they're going to try to get my tri-tip. All of them is saying
1:26
pick me, dad, pick me. I'll do that volunteer today. But it's
1:30
coming here and running here. The grain in this meat runs two different directions
1:37
Now you can see as we hold it up here, it sort of looks like what
1:41
Sort of like a sock, because that's what I used to call it. First time I ever seen it, I said
1:44
that looked like sock meat right there. But folks, tri-tip certified angus beef
1:49
don't get no better than that. You just have to be careful. And you can see where I've sort of made this seam
1:54
I wanted to show you, because right here's sort of the guiding line as to where the grain goes
1:59
this way versus this way. And folks, you can see it just plain as day, but a lot of folks get it, and they go to cutting
2:06
here after they got it done, or excuse me, cutting this away, which is with the grain
2:11
and you're thinking to yourself, hmm, that's tough. Well, any grainy meat or long-stranded meat like this, you're going to always cut against
2:20
the grain and try to cut pretty thin, and it's going to be oh so tender and oh, so good
2:26
But folks, I'm just going to tell you right now, I've been wearing me some boots all day and I guarantee you this episode is going to call for what happy dancing
2:34
exercising, yoga and everything. Because what am I talking about? I don't went and put on my comfy shoes today
2:40
That's what we call on a ranch watch. Hush puppy. Yeah, or shut up
2:45
Shut up dogs. Because when them cowboys get through every evening and they'd come in, take them boots off
2:50
slip on a pair of these because them dogs have been barking all day. Folks, I'm telling you, I wouldn't be wearing these shoes if they wasn't comfortable
2:56
because I'm on my feet about probably. 18 hours, 19 hours a day
3:01
And I want to thank the good folks at Aeryot because these things will fix you up
3:05
There will be a little link down there below to where you can just log right on there and look, and they've got their own little Kent Routland's page
3:11
to where you can look like me with happy dancing feet. Uh-huh
3:14
I'm talking happy, happy, happy dancing. The hasty bake is going, as you can see
3:20
a little smoke or rolling out of there Now we going to be cooking indirect heat today and we going to try to reach that maximum temperature of about 120 when we finished and we walk you plumb
3:34
through that and everything. But remember, if you don't see this in the butcher case
3:38
ask your butcher, can you get me a try tip or do you have some back there? And preferably
3:43
it is better if they are scant. If not, you're going to have to do a little extra work and
3:47
peel some of that silver skin off there. But it's so easy, and we mixed up a special rub to put on
3:52
this one, got some coffee, some coriander, some good stuff. Got some lime juice to make it tender
3:58
You always want to make sure you put this in the icebox and let it chill at least 12 hours
4:03
is how I like to do it. Sometimes I've even went overnight. Pull it out early, let it come to
4:08
room temperature, go out there and preheat and clean that grill because we're looking for a temperature
4:13
of around 220 to 250. So I'll meet y'all at the grill and we'll get this to going. We've got us some
4:19
hardwood, fogo, oak, lump charcoal in there. I'm gonna mix me some apple wood here in the apple wood
4:27
I'm gonna mix me some apple wood here in a minute because I like to mix apple wood and oak
4:31
or either mesquite together. But you use your favorite fruit wood, that'll be fine
4:36
We're gonna layer it right down there on that end. I hear a little sizzle like it's saying
4:40
oh my goodness, that feels so good. Shut that lid. I'm gonna go around here and add me some apple to it
4:47
and we're just gonna let her cook for probably 30 45 minutes. We're going to come out here and check that temp then and see how we're running
4:53
and see if we need to add some more smoke. Well, the beef is in there doing what it does best
4:58
cooking slowly so it gets the flavor. And I told you about this awesome sauce that was going to go on it
5:03
You know, on a ranch a lot of times, some of them old ranchers would tell me, you know
5:07
we're going to move camp today. Just make us a sandwich. Well, I always felt bad just like sort of
5:12
making a sandwich. Them guys is working hard. You've got to do something to make a sandwich special
5:17
And I always did that after on the ranch, whether I mixed mustard and mayonnaise, halapena, and onion altogether to make a good spread, fried a little bacon to go on there with that bologna, because it wasn't never just a sandwich for them, guys
5:29
I wanted it to always be a little more special than that. And that's why I'm sharing this recipe with y'all about this awesome juice
5:35
Oh, my gosh, it is the best stuff ever you'll be wanting to put it on everything you got
5:40
About eight tablespoons of what? Duke's mayonnaise. It's Duke. Duke. Duke and the mayonnaise, yes
5:47
Uh-huh, because Duke has his own mayonnaise company now, and he is doing oh so good with it
5:52
Somebody better be counting, because I ain't for sure how many that is. But we're going to call that just right, right there, because I think that's seven and three quarters
6:00
Mm-hmm. And here's the stuff I always get in trouble with, Shann
6:06
People be telling me all the time. You're not saying it right, Kent. I think we're actually going to get a T-shirt made about that
6:12
Me and my friend, I guarantee just on Wilson. We use like good brand, too, Leanne Perrinz
6:16
And we're going to put about that much, which is the just right amount
6:21
And then, folks, we got to have some horseradish. If you got beef and you're making a salve to go on it, you've got to have some horseradish
6:29
So I'm going to go with that much because I do like a bite on mine a little bit
6:33
Now, it calls for minced garlic. And I sort of experimented this deal with fresh garlic chopping it up and putting in there
6:39
I wasn't getting near the flavor. I was getting out of this stuff right here because it's kind of a little oil and a fragrance to it
6:46
I ain't going. Y have never seen me use measuring spoons much so I gonna put about that much in there which is the right amount We got to have a little sweet to combat what The horseradish so it about that much
7:00
Then we're going to add a little sire cream for texture and desire, which is, we'll use this one and put that, which makes one tablespoon
7:09
Just the right amount? Just the right amount on one tablespoon. And I like to stir this at this point, and then we'll add that last and final ingredient
7:19
which is very important and that is the coarse ground black pepper
7:23
Now, why are we making this early, you might ask yourself? This sits in the fridge or the Yeti cooler back there and just chills
7:32
All them flavors combine a little bit more and they are some of that good
7:37
What is next? You heard me say it. I love me some coarse ground black pepper
7:41
Let's see. The wind got up, so we're going to do it this away
7:46
Look out, Mage. we're going to put it right in here and then we're going to hope that it gets in there
7:52
from this angle right there that is pretty close it is get that all stirred up
7:58
but you can see in there look at all that goodness that's happening
8:04
that black pepper and that horseradish and garlic I'm thinking mm-mm-mm-mm-full meal deal right there
8:11
get it to chilling always make it ahead of time we'll break it out right there to last
8:15
don't leave me because you don't want to miss this this will be the best sandwich you ever eat in your life
8:40
Well, we've been on about 25, 30 minutes we have. Running a little hot, so I'm checking a little early
8:47
The wind has got up and we're running pretty close to that 275, 280 and that's a little warm
8:52
So we need to probe it because I'm wanting to get to that temperature of about 115
8:57
Then we're going to double wrap it in peach paper, put it back over out here, and let it cook until it gets about 120
9:03
And then we're going to let it set and let it warm up to 125. And then we're going to what? We're going to celebrate
9:08
Yes. A lot of numbers. Uh-huh. That's mathematics, we say. Mm-hmm. We are on the money at 117 degrees
9:17
He's right there. So, folks, I don't know about y'all, but I would say it's time to wrap it up and put that
9:22
fella to bed. This might be a little tricky because y'all know the wind blow in Oklahoma, so let me see what I am
9:31
We're going to do it this away? Yep. You might just wait until I come back over there, Shand
9:38
So we're going to layer right here. Oh, my gosh. I got to fix that pretty quick
9:46
I want you to just go ahead and roll. hold this back up. I hope where you're at the wind ain't blowing when you do this because
9:52
every time I break out some of this or some tinful it always happens. Make sure that your
9:59
seams is down there on the bottom so it'll stay tight. Back on the grill it go, we're
10:05
going to let it cook till it gets about 120, 122 long in there and it'll be good to go after
10:11
that. So shut the lid, we ain't adding no more heat, doing nothing to it. We're going to check
10:15
in about 15, 20 minutes so you where we at Ain't that a masterpiece
10:53
That is not a sandwich. That is a gourmet meal. That's what I'm talking about, folks
10:58
Now, remember that things slice is so much better if you let it come to room temperature
11:03
and then chill it about 30 minutes. Now, you can do this when you let her set
11:07
about 20 minutes off the grill and slice it as thin as you can if you want it hot. But I prefer it cold this way
11:13
It is so good. And, ooh, I cannot wait to have. Have me a bite of that
11:18
Look at that good sauce that's just oozing out of there. Mm. Now, y'all remember what I said
11:32
I had on my happy dancing shoes, because we're going to be really doing some happy dancing
11:37
But folks, that makes me feel really good to have some beef
11:45
And you need to be there. Oh, man. Look how people go
11:53
Happy feet make happy dance. Good beef make, ooh, everything better make you reach up there
11:58
And I mean do them chin-ups because it is some fine, fine dining
12:03
I did have a lot of help today. I think for we go any further. We're going to feed a pup that was been with us for over 10 years, folks
12:11
Y'all have seen him in so many videos. He is, whoop, whoop, whoop. I was giving you an introduction
12:17
You are the star of the show here. So there you. He love him some beef
12:22
Say, mage, the Duker. Beak because you're special, you get one more
12:30
I am so glad that you'll join me today because me and the beagle, we get really excited when we're doing a beef recipe
12:37
It is really good. Remember, everything you need to know down there and the link from my good clothes that I wear from Ariot
12:42
Thank them folks will be listed down there below. And as always, I tip my hat to all our stuff
12:46
tip my hat to all our servicemen and women and all the veterans who have kept that old flag
12:50
flying above camp no matter where we're at. But folks, I need you to keep up with our website
12:54
too because we have some events coming out this fall to where we'll be in Tulsa at a hasty
12:59
bank store doing a book signing. Going to be in Branson at Silver Dollar City and that new product
13:04
is out. Folks, you've got to get you some of that barbecue sauce. That's awesome. You can't go
13:09
wrong there. Shann, thank you, my love, for always making me look better. Get on in here. I'm going to
13:14
give you a great big hug, and guess what? I'm going to see you down the tri-tip sandwich trail with the best sauce you ever had in your life
13:23
God bless you. Folks, when I made this other day, Shan promised me that I could have at least three days off
13:29
Now, I ain't got them yet. You don't wait? He says, no, I'm not going to wait
13:36
I wasn't ready. Mm-hmm
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