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Reverse Seared Tri Tip Sandwiches with Pickled Red Onions

Reverse Seared Tri Tip Sandwiches with Pickled Red Onions

Reverse Seared Tri Tip Sandwiches with Pickled Red Onions | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

The ultimate BBQ'd tri tip sandwich with homemade pickled red onions! This is what your sandwich dreams are made of!

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Yields8 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Tri Tip
 2 lbs tri tip
 3 tbsp salt
 3 tbsp black pepper
 2 tbsp garlic powder
 1 tbsp paprika
 1 tbsp chili powder
 olive oil
Pickled Red Onions
 1 large red onion
 ¾ cup apple cider vinegar
 1 tsp fine sea salt
 2 tbsp sugar
Sandwich Assembly
 toasted brioche buns
 mayonnaise
 pickles
 BBQ sauce
 pickled onions

Make the Pickled Onions
1

Combine the vinegar, salt, and sugar in a small saucepan over medium-heat and bring to simmer.

2

Thinly slice the red onions and place in a bowl or mason jar.

3

Pour the vinegar mixture over the onions and stir to combine. Refrigerate overnight.

Cook the Tri Tip
4

Cover tri tip with olive oil and rub with dry ingredients.

5

Smoke the tri tip at 225°F degrees until the internal temperature reaches 115°F (about 45 minutes).

6

Remove from the smoker and sear the tri tip over direct heat around 500°F degrees until an internal temperature of 125-130°F degrees is reached.

7

Remove the tri tip, wrap in foil, and let rest for 10-15 minutes before slicing.

Assemble the Sandwiches
8

Spread some mayo on the toasted buns, pile some sliced tri tip on there, top with pickles, BBQ sauce, and pickled red onions. Dig in!

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Ingredients

Tri Tip
 2 lbs tri tip
 3 tbsp salt
 3 tbsp black pepper
 2 tbsp garlic powder
 1 tbsp paprika
 1 tbsp chili powder
 olive oil
Pickled Red Onions
 1 large red onion
 ¾ cup apple cider vinegar
 1 tsp fine sea salt
 2 tbsp sugar
Sandwich Assembly
 toasted brioche buns
 mayonnaise
 pickles
 BBQ sauce
 pickled onions

Directions

Make the Pickled Onions
1

Combine the vinegar, salt, and sugar in a small saucepan over medium-heat and bring to simmer.

2

Thinly slice the red onions and place in a bowl or mason jar.

3

Pour the vinegar mixture over the onions and stir to combine. Refrigerate overnight.

Cook the Tri Tip
4

Cover tri tip with olive oil and rub with dry ingredients.

5

Smoke the tri tip at 225°F degrees until the internal temperature reaches 115°F (about 45 minutes).

6

Remove from the smoker and sear the tri tip over direct heat around 500°F degrees until an internal temperature of 125-130°F degrees is reached.

7

Remove the tri tip, wrap in foil, and let rest for 10-15 minutes before slicing.

Assemble the Sandwiches
8

Spread some mayo on the toasted buns, pile some sliced tri tip on there, top with pickles, BBQ sauce, and pickled red onions. Dig in!

Reverse Seared Tri Tip Sandwiches with Pickled Red Onions

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