Ingredients
Equipment
Method
- Season the tri-tip roast generously on all sides with Kinder's Prime Rib Seasoning. Refrigerate uncovered for at least 30 minutes.
- Remove the seasoned tri-tip from the refrigerator 30 minutes before grilling to take the chill off.
- Preheat the grill to high heat (approximately 450 degrees F). For charcoal, set up both a direct and indirect heat zone.
- Grill the tri-tip over direct high heat for 5 to 7 minutes on the first side. Flip and grill for an additional 8 minutes to sear.
- Move to indirect heat and continue cooking until the internal temperature reaches 130 to 135 degrees F for medium-rare. Rest the tri-tip on a cutting board for 10 minutes before slicing.
- While the tri-tip rests, melt butter in a skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until browned and caramelized, about 12 to 15 minutes. Remove from heat and set aside.
- Slice the rested tri-tip thinly against the grain.
- Assemble the sliders: split the Hawaiian rolls and layer each with tri-tip slices, caramelized onions, a slice of Monterey Jack cheese, and a spoonful of Kinder's Original BBQ Sauce. Serve with extra sauce on the side for dipping.
Nutrition
Notes
- Find the grain before you slice — Tri-tip is triangular with grain running in two different directions across the cut. Identify both sections before you start. Always slice perpendicular to the grain — it's the single biggest factor in whether the slider is tender or chewy.
- Don't skip the rest — 10 minutes minimum after pulling it off the grill. The juices need time to redistribute through the meat. Slice too soon and they run out onto the cutting board, not into the bite.
- Pull at 130–135°F — Medium-rare is the target for tri-tip. Past medium, the texture tightens noticeably. Use an instant-read thermometer — guessing costs you texture.
- Give the onions the full time — Properly caramelized onions need 12–15 minutes over medium-high heat. Rushing produces browned onions, not the sweet, jammy result you want layered into the slider.
- Season the night before if you can — The 30-minute refrigerator rest is the minimum. Season overnight and leave the roast uncovered — the surface dries slightly, which builds a noticeably better crust on the grill.
- Plate the sliders on a board or platter with small ramekins of Kinder's Original BBQ Sauce alongside. They're built for game day — pair them with something acidic or fresh to cut through the richness. A cold coleslaw or crisp green salad works cleanly. Cowboy caviar keeps the game-day energy right.
- For drinks, a cold craft beer handles the fat well. If you want wine, Zinfandel or Cabernet Sauvignon both hold up against the bold Kinder's seasoning and grill char. Stack a second dish on the spread and these sliders still hold the center.
- Store sliced tri-tip and caramelized onions separately in airtight containers in the refrigerator for up to 4 days. Assemble sliders fresh — the Hawaiian rolls don't hold up once built.
- To reheat the beef: warm slices in a skillet over low heat with a splash of BBQ sauce, or microwave briefly covered with a damp paper towel. Don't rush the heat — tri-tip tightens fast when overcooked.
- Freeze sliced tri-tip in portioned bags with a drizzle of sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.