You will be charged % cancellation fee
|
Please Choose |
Full Order Select Items |
1-2 lbs. tri-tip roast
2 tsp. Kinder’s Mild BBQ Rub
2 heads of romaine lettuce, washed and sliced
1/2 cup canned white corn, drained
1 cup mini peppers, de-seeded and sliced
1/2 cup red onion, thinly sliced
2 oz. blue cheese crumbles
4 tbsp. Kinder’s Cali Gold BBQ Sauce
6 tsp. balsamic vinaigrette
Step 1
Place tri-tip on a baking sheet and sprinkle Kinder’s Mild BBQ Rub on all sides of the roast. Place in refrigerator for at least 30 minutes.
Step 2
Take meat out of the refrigerator about 30 minutes before grilling.
Step 3
Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.
Step 4
Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.
Step 5
Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.
Step 6
In a small bowl, mix together Kinder’s Cali Gold BBQ Sauce and balsamic vinaigrette. Set aside.
Step 7
In a large mixing bowl, mix the lettuce, corn, peppers, red onion and blue cheese. Scoop the lettuce mixture into a serving dish and place a generous portion of tri-tip on top of the lettuce mixture. Drizzle with vinaigrette and Enjoy!
Smoky mesquite with sea salt & pepper
Join our newsletter
© 2022 KindersBBQ