BBQ Tri Tip EntréeBeef Created by Jeff Young, Culinary Director. Ingredients: 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.