Ingredients
Equipment
Method
- Season the tri tip roast generously on all sides with Kinder's Woodfired Garlic Seasoning. Place in the refrigerator and allow the roast to absorb the seasoning for 15 minutes to 1 hour. Remove from the refrigerator and bring to room temperature before grilling.
- Fire up the grill to medium-high heat (425 degrees F) and set up both direct and indirect cooking zones.
- Place the seasoned tri tip roast over direct heat. Cook for 5-7 minutes until a solid crust forms. Flip and repeat on the other side for another 5-7 minutes.
- Move the roast to the indirect cooking zone and close the grill lid. Cook for an additional 20-25 minutes, or until the internal temperature reaches 125 degrees F. The roast will continue to rise in temperature during resting and settle at medium-rare.
- Remove from the grill, tent loosely with foil, and rest for 15 minutes before slicing.
- While the roast rests, saute the sliced yellow onion in a skillet over medium heat with a little oil for 8-10 minutes until softened and lightly golden.
- Slice the tri tip thinly against the grain.
- Assemble the sliders: spread Kinder's Mild BBQ Sauce on the bottom bun. Layer with a few slices of tri tip, a spoonful of sauteed onions, and another squeeze of Kinder's Mild BBQ Sauce on top. Close with the top bun and serve.
Notes
- Tri tip grain changes midway — Before you slice, identify where the grain runs on each section of the roast. It shifts direction in the middle. Adjust your angle at the pivot point. Cutting with the grain makes it stringy; against it, the meat slices clean.
- Season early when you can — The minimum rest is 15 minutes in the fridge, but 45 minutes to an hour gives Kinder's Woodfired Garlic time to fully penetrate the surface. The longer the dry rub sits, the deeper the garlic-smoke character shows up in the finished crust.
- Rest the full 15 minutes — Pull the roast at 125°F internal and tent loosely with foil. Carry-over will bring it to 130–135°F — medium-rare. Cut into it early and the juices drain onto the board instead of staying in the meat. The sliders get dry. Wait.
- Use the rest time for the onions — Start the onion saute right when the roast comes off the grill. Medium heat, a little oil, 8 to 10 minutes. They'll be ready right as the tri tip finishes resting. No wasted time.
- Build a slider station — Set out extra Kinder's Mild BBQ Sauce, pickled jalapenos, and sliced sharp cheddar or pepper jack so people can build their own. The base slider is complete on its own, but having options makes it a spread.
- Reheat without drying out — Wrap leftover sliced tri tip in foil and warm at 300°F for 10 to 15 minutes. Or heat briefly in a skillet over medium for 1 to 2 minutes per side. Either works better than the microwave.
- Coleslaw, potato salad, or grilled corn keep the plate honest without competing with the sliders. Any of them hold up against the richness of the tri tip and the BBQ sauce.
- Set out extra Kinder's Mild BBQ Sauce and pickled jalapenos at the table. Some people want more heat, some want more sauce — let them build their own.
- Sliced sharp cheddar or pepper jack adds a cheese pull to each slider if you want to go that direction. It works well with the mild sweetness of the BBQ sauce.
- These travel well to a backyard cookout. Cook the roast ahead, slice it cold, and let people assemble at the station.
- Store sliced tri tip and sauteed onions separately in airtight containers in the refrigerator for up to 4 days. Keep slider buns at room temperature. Assemble just before serving — buns get soggy if they sit with the sauce.
- To reheat: wrap sliced tri tip loosely in foil and warm at 300°F for 10 to 15 minutes. Or heat briefly in a skillet over medium heat, 1 to 2 minutes per side. Both methods work without drying the meat out.
- The roast can be cooked ahead and refrigerated whole. Slice cold and serve at room temperature, or warm briefly in foil in a low oven before assembling.