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Whiskey Smoked Tri-Tip Sandwhich
Whiskey Smoked Tri-Tip Sandwhich

Before you jump to Whiskey Smoked Tri-Tip Sandwhich recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we are unable to change things for the better without everyone’s active involvement. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen by itself provides you with many small ways by which energy and money can be saved. It is pretty easy to live green, after all. Mostly, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to whiskey smoked tri-tip sandwhich recipe. To cook whiskey smoked tri-tip sandwhich you only need 30 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to cook Whiskey Smoked Tri-Tip Sandwhich:
  1. Get TRI-TIP
  2. Provide 2 lbs cut of Tri-Tip
  3. You need 1/2 cup Kosher Salt
  4. Use 1/2 cup Black Pepper
  5. Prepare 1 tbspn Unsalted Butter
  6. Prepare Sub rolls or hamburger buns
  7. Prepare BBQ Sauce (Based on Aaron Franklin's Recipe)
  8. Take 2 tbsp beef tallow (vegetable oil for a vegan option to share)
  9. Provide 1/3 white onion roughly cut
  10. Provide 4 garlic cloves roughly cut
  11. Use 1 cup light brown sugar
  12. Take 1.5 cups organic ketchup
  13. Get 1 tbsp kosher salt
  14. Use 1.5 tbsp pepper
  15. Take 1 cup Apple Cider Vinegar
  16. Use 1 tsp mustard powder
  17. Provide 2 tsp smoke paprika
  18. Prepare 4 dashes Worcestershire Sauce
  19. Take Whiskey Basting Sauce
  20. Get 5 tbsp BBQ sauce from previous section
  21. Provide 1-2 shots your favorite Bourbon/Whiskey (preferably American)
  22. Provide Cookware
  23. Prepare Smoker loaded with your favorite smoke flavor (hickory here)
  24. Prepare Sauce Pan
  25. Get 1 large bowl with an airtight lid
  26. Get 1 small bowl
  27. Get Basting brush
  28. Prepare SUB: Oven if you do not have a smoker (needs a cooling rack)
  29. Provide Blender
  30. Take Cast Iron Fry Pan or Cast Iron Skillet
Instructions to make Whiskey Smoked Tri-Tip Sandwhich:
  1. Grab your Tri-Tip and spread an even coating of Kosher, make sure to cover every side. Does not need to be the full cup, be cautious of over salting meat. This step is important in creating the dry brine. After you have salted, spread an even layer of pepper on the meat, make sure to cover every side.
  2. Place seasoned Tri-Tip on a cooling rack or on a cookie tray under plastic wrap (cooling rack does not need this) inside of the refrigerator for about 2.5 hours (Do this overnight or start earlier in the morning for more flavorful meat).
  3. Heat your saucepan under medium-high heat. Once heated drop the 2tbsp of beef tallow, vegetable oil, or other fat into your pan. Quickly pour your chopped onions in after. Cook for 6 minutes or until Onions are translucent.
  4. Once your onions are translucent. Drop you chopped garlic cloves into your sauce pan and cook for an additional 4 minutes.
  5. After the 4 minutes is up, you then put in your 1 cup of light brown sugar and begin stirring with a plastic or wooden spoon. You keep stirring your sugar until it caramelizes and becomes like a glaze.
  6. Drop your ketchup, mustard powder, salt, pepper, and smoke paprika at this time and begin stirring until you notice a color change then bring it up to a simmer. Let sit in this state for 5 minutes or until the sauce is thick.
  7. After the sauce has thickened, stir in your Worcestershire sauce. Once stirred in, let the sauce simmer for one more minute.
  8. Transfer sauce into blender and blend on high until all of the onions and garlic has been blended into the sauce. Pour sauce into the large bowl with an airtight lid, seal it and let it sit out until it has cooled to room temperature.
  9. After about 2 hours of waiting, begin warming up your smoker/oven to about 275°F. While your smoker/oven is heating up, pull your Tri-Tip from the refrigerator and let it begin warming up to room temp for the next 15-30 minutes (often times this isnt enough to raise the temp of the meat straight out of the fridge but it is alright to put it in between this time frame).
  10. Once your smoker/oven is warm and your meat has warmed up in the open for about 15-30 minutes, put the Tri-Tip in your smoker/oven. I recommended cooking the Tri-Tip on a cooling rack in your oven with tinfoil on the bottom of the oven in order to ensure that it is cooked evenly around. An issue that is not held by conventional smokers.
  11. Maintain the temperature at about 250°F for the next hour and do not open the cooking chamber.
  12. After maintaining temps for an hour, without opening your cook chamber, begin ramping the temperatures up to 275°F. Once you ramp your temperatures, head back to your now cool BBQ sauce and take out 5 tbsp and place them into your small bowl. Reseal your large bowl and place in fridge. Take your small bowl and pour about 1 shot of your favorite bourbon/whiskey in and mix. You now have your bourbon/whiskey BBQ basting sauce.
  13. When the internal temperature of the biggest part of the Tri-Tip hits the internal temperature of 100°F (about 1.5 hours of cooking) begin basting your Tri-Tip with your Bourbon/Whiskey BBQ sauce that you just made and dont be afraid to apply a liberal coating.
  14. Once your done with that let the Tri-Tip continue cooking for about another 30 minutes at 275°F.
  15. Once you hit the 2 hour mark or start getting within 10-7°F of the internal temperature that you want, begin heating up your cast iron fry pan/skillet on your stove and place the heat on high.
  16. Right before you pull your Tri-Tip out of the smoker/oven, drop 1 tbsp of unsalted butter into your pan. Remove your Tri-Tip and begin cooking all sides of it (butter should be melted by now).
  17. The Tri-Tip should spend, at most, 1 minute on each side in order to give it a nice sear and crust. Once all sides are done, baste with butter for 30 seconds and then take off.
  18. Allow meat to rest for at least 15 minutes. This allows the meat to finish cooking as well as buying you time to finish any sides you may have yet to finish.
  19. Serve with Tri-Tip itself on the bun or with a dab of BBQ sauce on the top bun. My favorite way to eat it is to place coleslaw on top of the meat with a dab of BBQ sauce on the top bun. Use the BBQ sauce you made as the pepper should pair nicely with the savory taste that the whiskey and smoke bring. If you try it with coleslaw, it brings a cool element and really helps balance out the flavors even more.
  20. Enjoy! Remember you can store your homemade sauce I fride for upto a month.

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