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Cowboy® All Natural Range Style Hardwood Briquets
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Cowboy® Range Style Wood Chips
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Cowboy® Mesquite Barbeque Pellets
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Cowboy® Hickory Pit-Style Cookin' Wood Bag
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Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Grilled Tri-Tip Sandwiches

Watch the video and get the recipe for smoky savory grilled tri-tip sandwiches from Dan Phelps, Pitmaster of @LearningtoSmoke

 

Cut Grilled Tri-Tip Sandwiches on a cutting board with Cowboy Lump Charcoal and Hickory Chunks bag in background Cut Grilled Tri Tip Sandwiches on a cutting board with Cowboy Lump Charcoal and Hickory Chunks bag in background

This grilled tri-tip is flame kissed over lump charcoal and hickory wood chunks for a crazy delicious flavor before being sliced and served over soft buns, peppery arugula, spicy horseradish mayo, and cheese!

Ingredients

2 lbs Tri-Tip

2 tbsp Jack Daniels® Steak Seasoning

1 Cup Mayo

1/4 Cup Horseradish

1/8th lemon

3 cloves garlic

2-3 Cups Arugula

4-6 buns Kaiser buns

2 sprigs Rosemary

4-6 slices Havarti cheese slices

2 tsp Balsamic vinegar

Preparation

 
  1. Preheat grill to 225 degrees with Cowboy Oak & Hickory Hardwood Lump Charcoal over indirect heat.
  2. Season tri-tip.
  3. Place on grill and add Cowboy Hickory Wood Chunks, smoking meat until internal temp of meat reaches 120 degrees.
  4. In a large cast iron skillet with avocado oil, sear tri tip over high heat for a minute on each side.
  5. Remove and rest 10-15 minutes before slicing.
  6. Also remove cast iron skillet from heat.
  7. While tri tip is resting, slice Kaiser bun in half and place face down on the skillet until toasted.
  8. In a small bowl, mix Mayo, horseradish, lemon juice, garlic, and balsamic vinegar. Spread on the insides of the bun.
  9. Slice tri tip and place slices on one half of the bun.
  10. Place Havarti slice on top, melt with food torch. Place arugula on other bun and put sandwich together.

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