{"id":5086,"date":"2014-04-16T10:59:14","date_gmt":"2014-04-16T17:59:14","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5086"},"modified":"2014-06-18T11:56:46","modified_gmt":"2014-06-18T18:56:46","slug":"smoked-tri-tip-sandwiches","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-tri-tip-sandwiches\/","title":{"rendered":"Smoked Tri-Tip Sandwiches"},"content":{"rendered":"<div id=\"pl-5086\"  class=\"panel-layout\" ><div id=\"pg-5086-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5086-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5086-0-0-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"0\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-0-0-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/Tri-Tip7.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/Tri-Tip7.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5086-0-0-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"1\" ><div class=\"textwidget\"><p>Tri-Tip, Santa Maria-style, is technically a fast-cooking method - that is, the meat is cooked over an open pit burning with red oak and cooked just until medium-rare. No low-and-slow smoking ... But I'm here to tell you that Tri-Tip can be smoked low-and-slow and it far surpasses Roast Beef for sandwiches.<\/p>\n<p>Tri-Tips are so scrumptious that for the most part you do not need to load your sandwiches with condiments such as lettuce, tomato, onion, mayo, mustard, horse-radish, etc. but if you chose to they will still be mouth watering ...<\/p><\/div><\/div><\/div><\/div><div id=\"pg-5086-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5086-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5086-1-0-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"2\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-1-0-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/Tri-Tip2.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/Tri-Tip2.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5086-1-0-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"3\" ><div class=\"textwidget\"><p>Rub the Tri-Tip with an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">Extra Virgin Olive Oil<\/a> and season it with your favorite prime rib seasoning or look for my 'Smokin' Pete's BBQ Seasoning' soon to be on the market.\u00a0 Wrap the Tri-Tip in plastic and refrigerate overnight.<\/p><\/div><\/div><\/div><div id=\"pgc-5086-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-5086-1-1-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"4\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-1-1-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/Tri-Tip5.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/Tri-Tip5.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5086-1-1-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"5\" ><div class=\"textwidget\"><p>Smoke the Tri-Tip roast for 1\u00bd hours at 225\u00baF.\u00a0 Bump the pit temperature to 350\u00baF until the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">internal temperature<\/a> of the Tri-Tip reaches 145\u00baF.\u00a0 Rest under a foil tent for 20 minutes before Thinly slicing against the grain.<\/p><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Tri-Tip, Santa Maria-style, is technically a fast-cooking method &#8211; that is, the meat is cooked over an open pit burning with red oak and cooked just until medium-rare. No low-and-slow smoking &#8230; But I&#8217;m here to tell you that Tri-Tip &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-tri-tip-sandwiches\/\" aria-label=\"Smoked Tri-Tip Sandwiches\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[15],"tags":[],"class_list":["post-5086","post","type-post","status-publish","format-standard","hentry","category-beef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Smoked Tri-Tip Sandwiches - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-tri-tip-sandwiches\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Tri-Tip Sandwiches - Smokin&#039; Pete&#039;s BBQ\" \/>\n<meta property=\"og:description\" content=\"Tri-Tip, Santa Maria-style, is technically a fast-cooking method - that is, the meat is cooked over an open pit burning with red oak and cooked just until medium-rare. 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