Tri Tip sandwiches with Horseradish sauce and Baja Shrimp Skewers
Ingredients
- 1 Tri Tip roast, approximately 4 lbs.
- 4 Tbsp. Swimmin’ in Smoke’s Boo Yah Beef seasoning
- 4 Tbsp. Swimmin’ in Smoke’s Cattle Call seasoning
- 1 Tbsp. Swimmin’ in Smoke’s Hot Fish Bait seasoning
- 1 Tbsp. Olive Oil
- Horseradish cream sauce (recipe follows)
- 10 already cooked large shrimp with tail on
- 6 potato rolls or onion rolls sliced and toasted
Next
Prepare the grill for two zone cooking, adding some apple wood in order to create a deep, smoky flavor when
cooking. Season the Tri Tip liberally on both sides with Swimmin’ in Smoke’s Boo Yah Beef & Cattle Call seasoning.
Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust.
Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal
Temp. of 125 degrees for rare, approximately 15 – 20 minutes. Remove the Tri Tip from the
heat and allow it to rest for 10 to 15 minutes before slicing. (It will continue to cook to 130 or more while resting)
Now prepare and cook the shrimp skewers.
Swimmin’ in Smoke’s Baja Shrimp skewers
- 10 large already cooked, tail on shrimp (for this Tri Tip side)
- Olive Oil
- Swimmin’ in Smoke’s Hot Fish Bait seasoning
Place 5 shrimps on a skewer, coat both sides with Olive Oil and sprinkle on the Hot Fish Bait seasoning.
Place on hot side of grill for 1 minute per side. That’s it!
Serve the Tri Tip on an onion roll or a potato bun with Swimmin’ in Smoke’s
horseradish sauce.
Swimmin’ in Smoke’s Horseradish Sauce
- 1/3 cup Atomic horseradish (or to taste)
- 1 tablespoon lemon juice
- 1/2 cup mayonnaise
- 1 cup sour cream
- salt and fresh ground black pepper to taste
