The Best Tri-Tip Sandwich: Homemade BBQ Sauce & Assembly Instructions
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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  • 28 ounces – plenty for our 12 tri-tip sandwiches and even more in the fridge for future grilling. With my dump and whisk style (’cause that’s how I roll), anyone can make this and even adjust it to your own tastebuds!!
  • 1 1/2 cups ketchup
  • 2/3 cup apple cider vinegar**
  • 1/3 cup rice vinegar**
  • 1/4 cup soy sauce
  • 1/4 cup worcestershire sauce
  • 1 cup brown sugar
  • 1 tbsp yellow mustard
  • 1 tbsp spicy mustard
  • 2 tsp ground ginger
  • 1 tsp ground garlic
  • 1 tsp paprika
  • 2 tsp chili powder
  • 5-10 minutes Whisk ingredients together to make the sauce smooth.
  • 1 cup of apple cider or red wine vinegar. I only had 2/3 cup of apple cider and was feeling stingy with the red wine vinegar, so I opted for the smooth, lighter taste of rice vinegar. Use what you have on hand, but I wouldn’t recommend using white. Feel free to adjust the ginger, garlic and chili powder to your liking! Also, notice that I don’t have liquid smoke in there. It’s because I don’t have a
  • 2.20 to make. That seems high for bbq sauce (especially since it’s been on sale recently for as low as $1 cents per bottle), but it makes nearly twice as much as the bottles that have been on sale PLUS we know exactly what’s in our version. No weird xanthum gum or anything else to make our sauce “hold” together. I’m thinking our homemade batch generously sauces 20 sandwiches, making them 11 cents a piece. Add this to our running total and we’ve paid $1.30 for an amazing sandwich. Wow! Remember how I mentioned we paid $
  • 6.50 for the same sandwich at a bbq joint? It’s no wonder how we save money when we don’t eat out!
  • 30 minutes, or check the meat and pull off the grill if it’s done. Let it rest.



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