Tri-tip sandwich
Tri-tip is not easy to find in the south. On occasion, you can get lucky and find one at a meat market. I have also found some at farmers markets. Lucky for us, Uncle Josh usually brings one or two with him when he comes to Memphis because he can get them at a local family owned grocery store.
If you can get your hands on one, rotisserie is the way to go.
2.5 - 3lb Tri-tip
Pre heat Kamado Joe with Joetissorie attachment to 325. Trim the tri-tip, leaving about a ¼ inch of the fat cap. Apply a layer of Killer Hog’s AP Rub on all sides of the tri-tip. Apply a thin layer of Cattleman’s Grill California Tri-Tip for that zesty crunch.
Cook the tri-tip on the Joetissorie until the internal temp reads 130.
Horseradish “Thicc” Sauce
2 tbsp of Duke’s Mayo
1/3 cup of sour cream
2 tbsp of prepared horseradish
2 tbsp of apple cider vinegar
2 tbsp of diced chives
Salt to taste
Combine all ingredients and refrigerate for at least an hour before you eat.
Steak fries
3 russet potatoes cut into ¼ inch thick x 1 inch wide strips
½ gallon of peanut oil
Lot’s of salt
Par boil the potatoes in salted water (it should taste like the ocean) for 7 minutes. Remove from water and let them dry on a cooling rack while oil is coming up to temperature. The oil should be at 350. Fry the potatoes in batches until golden, brown, and delicious. Move to a cooling rack and add salt to taste.
Fried Jalapenos
3 large jalapenos
4 tbsp Corn Starch
Thinly slice the jalapenos. Put them in a bag with corn starch and shake the bag to coat evenly. Fry them for 3 minutes in the same oil as your steak fries, AFTER you fry the potatoes.
Caramelized onions
1 yellow onion sliced thin
2 tbsp Butter
1 tbsp Worcestershire Sauce
Salt
The key here is low and slow. This should take about an hour. Melt the butter on the lowest setting on your stove top. Add the onions and let them slowly caramelize. Add in Worcestershire sauce at about the 30-minute mark. Season with salt to taste.