Tri-Tip Sandwiches

Whole tri-tip

Seasoned Salt (I like Morton’s)

Barbeque sauce

Hamburger buns (I like BIG ones with sesame seeds)


Garlic Powder (not garlic SALT!)

Parmesan Cheese

Remove all the fat you can from the tri-tip and cut it in 3/16-inch thick slices, cutting across the grain (little less than 1/4 inch, more than 1/8). Per each pound of meat, sprinkle with about 1/4 teaspoon seasoned salt and 1/3 cup barbeque sauce (more or less, it’s not rocket science). Mix well to coat and let the meat marinate for at least a couple of hours at room temperature, or cover and refrigerate to let marinate up to a day or two.

Hopefully get some macho man to go grill the meat for you while you prep the buns. Open up the buns and spread the insides with softened butter, sprinkle with a light dusting of garlic powder, then a good sprinkling of Parmesan cheese and broil until nice and toasty.

If you want to kick it up a notch, you can top your sandwiches with some carmelized onions and/or sauteed mushrooms. We don’t roll with any of that lettuce or tomato stuff here; these are MAN sandwiches.

Tri-tip Sandwiches cropped