BBQ Tri Tip w Homemade Barbeque Sauce

BBQ Tri Tip w Homemade Barbeque Sauce

Make BBQ Tri Tip

The first time I had tri-tip, I was standing in front of a little grocery store in Sonoma County, the scent of hardwood smoke filling the air. This barbeque tri tip was different from what I knew back home in the South. We slow-smoke everything until it’s falling apart, never a hint of pink unless you count the smoke ring. But in California, they cook it Santa Maria-style—hardwood, indirect heat, and a perfect medium-rare.

So, we’re going to cook it like they cook it. But of course, with a liberal dose of Lucky Cajun Black Label.

How to Cook It

If you’ve got an automated smoker, this will work beautifully—set it to 200°F and let it ride until the internal temperature reaches 135°F. If you’re working with a kettle or barrel grill, set it up for indirect heat at 200°F using hardwood charcoal and add wood chunks along the way. Same deal—pull it at 135°F.

Want to grill it over hot coals? Go for it. This grilled tri tip has a lower fat content, meaning it’s less prone to flare-ups. Just be sure to cook to 135°F internal. No grill? No problem—you can always broil it in the oven. However you cook it, let the meat rest for at least 15 minutes before slicing thinly against the grain.

Homemade Barbeque Sauce

I know we usually keep it clean, but trust me—this sauce is worth it. The sweet, spicy, smoky combination makes for a perfect pairing.

Ingredients:

  • 16 oz Dr Pepper
  • 2 tbsp Taco Tuesday seasoning
  • 10 oz ketchup
  • 1/4 cup brown sugar
  • 1/2 tsp cloves
  • 1 to 3 chipotle peppers (chopped fine or pureed, depending on your heat preference)
  • 3 tbsp apple cider vinegar
  • 1 bay leaf

Add everything to a pot and simmer until it reaches your desired thickness. I like mine on the thinner side—it makes for a great basting and dipping sauce. Want to take it up a notch? Mix in some of the horseradish sauce from our stuffed mushrooms—it’s my personal favorite way to enjoy it.

How to Serve It

This tri tip recipe is as versatile as it is delicious. Serve it as a steak dinner with a loaded baked potato and grilled veggie kabob, pile it onto tacos, slice it up for salads and wraps, or layer it into sandwiches—hot or cold.

For those keeping an eye on calories, cooking tri tip is a leaner option than brisket, pork shoulder, or burgers, making it a great meal prep staple. And best of all? It’s just as good straight out of the fridge the next day.

So fire up the grill, grab some Lucky Cajun Black Label, and get ready for one seriously good barbeque tri tip meal.

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