Ingredients
Equipment
Method
- Sprinkle Kinder's Woodfired Garlic Seasoning generously on all sides of the tri-tip roast. Place on a baking sheet and refrigerate uncovered for at least 30 minutes.
- Remove the seasoned tri-tip from the refrigerator and allow it to rest at room temperature for 30 minutes before grilling.
- Preheat outdoor grill to high heat (450 degrees F). If using a charcoal grill, arrange coals to one side to create direct and indirect heat zones.
- Place tri-tip directly over the flame and grill for 5-7 minutes on the first side. Flip and grill for an additional 8 minutes to sear and lock in juices.
- Move tri-tip to indirect heat (no flame below). Continue cooking until the internal temperature reaches 130-135 degrees F for medium-rare. Use a thermometer for precision.
- Remove from the grill and rest loosely tented with foil for at least 10 minutes. Do not cut early — this is essential for juicy meat.
- Slice the tri-tip thinly against the grain.
- Layer a generous portion of tri-tip on each roll and top with two slices of Colby cheese. If the meat is still hot, the cheese will melt naturally. For fully melted cheese, place assembled open sandwiches under the broiler for 1-2 minutes.
- Serve with Kinder's Original BBQ Sauce on the side for dipping or drizzle it directly over the tri-tip before closing the sandwich.
Nutrition
Notes
- Season and refrigerate uncovered — Surface moisture is the enemy of crust. Even 30 minutes in the fridge makes a real difference. Overnight is better if you plan ahead.
- Preheat to 450°F minimum — Tri-tip needs direct high heat from the first second. A warm grill doesn't sear — it steams. Get it screaming hot before the meat goes on.
- Pull at 130–135°F — Use a thermometer. Tri-tip tightens up and loses its juice past medium. There's no recovering an overcooked tri-tip once it's on a sandwich.
- Rest the full 10 minutes — Loosely tented in foil. Skip this and those juices end up on the cutting board, not in the meat.
- Watch the grain direction as you slice — Tri-tip has two grain directions that meet in the middle. Stay perpendicular to the visible fibers and adjust your angle as you work across the cut.
- Seasoned fries or grilled corn are the natural move alongside this sandwich. A simple green salad works if you want to cut some of the richness without changing the whole vibe.
- For toppings: caramelized onions and sautéed peppers both pair with the woodfired garlic profile. Horseradish mayo adds heat and edge. Pickled jalapeño slices bring acidity that holds up against the BBQ sauce.
- Leftover tri-tip has a solid second life. Next-day tacos and rice bowls work well. Cold over salad greens is a lighter application — no reheating needed. A cold pale ale or amber beer is the natural pairing. The smoky garlic and BBQ sauce are built for it.
- Sliced tri-tip keeps in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a hot skillet for 1–2 minutes per side — don't microwave if you want the texture to hold. Cold sliced tri-tip over salad greens is a solid alternative that skips reheating entirely.
- Assembled sandwiches don't hold. The roll softens fast once the meat and sauce go on. If you're prepping ahead, keep the components separate and build to order.