BBQ Tri Tip

Created by Jeff Young, Culinary Director.

1-3 lb. Tri Tip
1 recipe Santa Maria Dry Rub
1 recipe B.B.Q. Sauce
2 onions, sliced
2 bell peppers, sliced
2 Tbsp. butter
Salt and pepper, to taste
8 French rolls

Method of Preparation:
Evenly coat tri tip roast with dry rub.  Store any leftover rub in refrigerator.  Melt butter in a sauté pan. Add onions and peppers; cook until lightly caramelized and set aside.

B.B.Q. tri tip to desired doneness. Remove from heat and let rest for 15 minutes.  Slice meat thinly and add to 2 cups of warm B.B.Q sauce.

To assemble: split rolls and stuff with meat and onion-pepper mix.