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Bubba Tip Sandwich Recipe

Name: Bubba's Smokehouse & Spirits Bubba Tip Sandwich Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Tri-tip beef; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Smoked paprika; 1 tsp Garlic powder; 0.5 tsp Onion powder; 8 slices Bacon slices; 4 oz Ortega chiles, chopped; 2 medium tomatoes Tomatoes, sliced; 4 slices Monterey Jack cheese slices; 8 slices Texas toast slices; 8 tbsp Mayonnaise; 2 tbsp Butter

Inspired by Bubba's Smokehouse & Spirits

Time3h 30m

Serves4

Slow Smoked Tri Tip Topped with Bacon, Ortega Chili, Jack Cheese, Tomatoes, and Mayo. Served on Texas Toast

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Ingredients

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Tri-tip & Rub

2 lb Tri-tip beef

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

Bacon

8 slices Bacon slices

Toppings

4 oz Ortega chiles, chopped

2 medium tomatoes Tomatoes, sliced

4 slices Monterey Jack cheese slices

Bread & Condiments

8 slices Texas toast slices

8 tbsp Mayonnaise

2 tbsp Butter

Method

Prep and rub the beef

Pat the tri-tip dry with paper towels and trim any excess fat.

In a small bowl, mix kosher salt, pepper, smoked paprika, garlic powder, and onion powder to create the rub.

Rub the spice mixture evenly over all surfaces of the tri-tip. Let rest at room temperature for 15-30 minutes to bloom the flavors.

Smoke the tri-tip

Preheat your smoker to 225-250°F (107-121°C). Place the tri-tip on the grate and smoke until the internal temperature reaches 130-135°F (54-57°C), about 2.5 to 3 hours depending on size.

Remove the meat and tent loosely with foil; rest 15-20 minutes before slicing against the grain.

Bacon and bread prep

In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain.

In the same skillet, melt butter and toast the Texas toast slices until golden brown on both sides.

Spread mayonnaise on the toasted side of each bread slice.

Toppings prep

Slice the tomatoes into thin rounds.

Chop Ortega chiles if needed for even distribution.

Assemble and melt cheese

Thinly slice the smoked tri-tip against the grain.

On each sandwich bottom, layer a portion of tri-tip, then two slices of crisp bacon.

Top with chopped Ortega chiles and tomato slices.

Place Monterey Jack cheese slices on top, then cap with the mayo-spread toasted bread.

Place the assembled sandwiches on a hot grill or under a broiler for 1-2 minutes, just until the cheese melts and the bread is warm.

Serve

Cut sandwiches in half and serve immediately.