Mungo-lian Barbequed Tri Tip Sandwiches

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Added a little grated nutmeg.

Definitely a keeper. My wife the better cook but she complemented me on this one!
Rick

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sauce didnt come out like i expected... tasted alot like heinz 57 sauce which isnt bad but not what i was expecting. over all not bad though.

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I have made this many times now. My husband loves the bbq sauce. The flavor is awesome and you don't have to plan a day ahead to fix it. Don't substitute the meat. Find a good tri tip and simply experience it. The grilling directions are perfect... follow along and enjoy!

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I didn't have tri tip so I substituted a sirloin roast and followed the same instructions, which turned out super! Ingredients were readily available and the taste was fantastic! I made these into little sliders using King's Hawaiian Sweet Rolls for a girls' day event I was hosting and it went over very well!

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Outstanding. The very best. Not difficult, just follow the recipe. Can be used without the "rub".

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What a flavor explosion! This is an incredibly easy and inexpensive recipe to make, and a makes a great impression on guests. The best part is, all of the needed ingredients were already in my house. I just needed to buy the meat.
When making the dry rub, I used 1/4 cup each mustard seed and dry mustard, then 1/8 cup each pepper and garlic powder. This yielded plenty of rub for a 3 lb roast and leftovers for next time (oh yes, there will be many next times. I sprinkled the kosher salt on the meat rather than mixing it in the rub. I applied the dry rub right before cooking rather than 2 hours ahead (kid distractions, but no worries--the flame turned the rub into a nice, tasty crust.
The bbq sauce is mouth-watering--a perfect blend of spiciness, tanginess, and sweetness. I added the brown sugar along with the liquid smoke and Worcestershire sauce and let it cook for a minute *before* adding the ketchup, etc. The sauce is nice and thick, and deep red. I couldn't stop "testing" it. This is a new staple in our home now and will be on our table for for every bbq.
We'll be making this recipe a lot this summer.