Sirloin Tip Sandwich
- 1 Cup Butter, Melted
- 1 Tablespoon Garlic Salt
- 1 Tablespoon Lemon Pepper
- 2 Small Red Onions, Thinly Sliced
- 8 Kaiser Rolls, Split
- Red Ripe Tomato, Sliced
- 1-2 Cups Moore’s Marinade (or your favorite brand)
- 1 (3-4 LBS) Sirloin Tip Roast
- Barbecue Sauce Of Your Choice
- Mesquite Wood Chips For Smoking As Needed
Put sirloin tip roast in a zipper-topped plastic bag with the marinade in the refrigerator for at least 2 hours, preferably overnight. Like flank steak, a sirloin tip roast (tri-tip) is a very flavorful cut of beef that is great marinated. It can be a bit chewy, and it is up to personal taste as whether unseasoned tenderizer is used. Also like flank steak, it is best sliced thinly.
Preheat grill for medium heat.
Place Mo’s Smoke Pouch full of Mesquite Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals. Mesquite flavor is wonderful, if supplied in moderation. The smoking time should be no more than 30 minutes during the first 30 minutes of cooking time. Once the Mesquite burns completely, do not replenish it. Allow the rest of the cooking time to be “smoke-free.” Too much Mesquite for too long can make your meal bitter and inedible.
Season the roast evenly with garlic salt and lemon pepper. As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Place the roast on the grill in a location on the edge of the fire that avoids direct heat as much as possible. Sirloin tip roasts are thick, so we must make sure the inside cooks without burning the outside. Baste the roast with the melted butter every 15 minutes until the butter runs out, turning it often. As always, keep the grill lid closed as much as possible so as to trap the smoke with the sirloin tip roast and to prevent oxygen from igniting the smoking wood.
While the roast is cooking, coat the red onions in butter, and grill them in a perforated grilling basket until tender. Set these aside until you build the sandwiches. Check internal temperature (145°F for medium rare). Remove the roast when it is done to your taste, let it rest for 15 to 20 minutes, then slice it thinly and serve it on the kaiser rolls with tomato slices, the grilled onions, and some barbecue sauce on the side.
- French Fries
- Macaroni Pasta Salad
- Fried Dill Pickles