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
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.
Take meat out of the refrigerator about 30 minutes before grilling.
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.
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.
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.
In a small bowl, mix together Kinder’s Cali Gold BBQ Sauce and balsamic vinaigrette. Set aside.
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