#Blues Hog sesoning

[anotherhungryboy]

Blues Hog Tri-tip Sliders

Blues Hog make a very tasty barbecue rub and a sauce that, without doubt, is one of my favourite combos for flavouring beef, chicken and pork. I recently received a package of rubs and sauces from Firecraft that included the

Blues Hog rub and sauce, so I picked up a fresh tri-tip to smoke using the Blues Hog products.

I used a meat tenderiser so the flavours would sink in deeper into the meat.

Then I applied a coating of Blues Hog sauce so the rub would stick to the meat better.

A generous coating of the Blues Hog rub was applied to the outside of the tri-tip and then it was left to marinate for a couple of hours.

Intending to do a reverse sear, I fired up the Weber kettle, added some apple wood to the charcoal and then smoked the tri-tip for an hour or so until it reached and internal temperature of 120°f.

After the smoking, I seared the tri-tip directly over the charcoal for until it got a charred exterior ...

Then I glazed it with some of the Blues Hog sauce and waited until it reached an internal temperature of 135°f internally, a nice medium rare.

Medium rare is my favourite way to eat tri-tip, how about you?

I grabbed some small oval-shaped soft rolls, shredded some lettuce, finely sliced a fresh jalapeno and then spread some some lime/honey/jalapeno jelly on the rolls instead of butter.

I was very happy with the cook and the flavours and those rolls didn’t take long to disappear!

Thanks for looking.