Hey everyone! This was a spur of the moment party that came off beautifully! The Tri Tip is my husband’s masterpiece, the potato salad is store bought with a twist, and the coleslaw is the same veggies with 2 different sauces (1 from Ree Drummond and 1 from Andrea Leiby who found it on Pinterest) so you have options. One of the sauces uses a mayo base and the other is more like a light vinegar base. The bacon wrapped onions are also an Andrea Leiby Special. Thank you Andrea! We love them! Be warned, this will be a long post because of all the yummy stuff we had.
So, to start, prepare the Tri Tip. We had 2 at about 3-4 lbs each. We rubbed them each with a different rub (1 with the Wicked seasoning, and the other with a steak rub). Let them come to room temperature, and let the rub really get in there. He used applewood chips in the smoker and kept the temperature low. Once it is ready, put the tri tips on and let them go for a while. Check it regularly and when the outside crust starts to look a little dry, use a squirt bottle with apple juice to moisten it. Our meet took about 2 1/2 hours to cook. When it reaches an internal temperature of 145 degrees, pull it off and cover with foil nice and tight. Let it rest for at least 15 minutes before cutting.
For the potato salad, Andrea bought the normal kind you get at the store, then added some additional boiled potatoes in order to thin out the dressing (since usually it is pretty saucy). Added benefit to this is that you can stretch it for a larger group too.
For the Bacon Wrapped Onions, which we have done as appetizers and a side for dinner, are super easy and even better than you would think. Open the package of bacon, and cut it into thirds. Cut, peel, and quarter an onion (or many… we used about 5 small onions for a single package of bacon). Remove the center, then wrap a couple pieces in a 1/3 slice of bacon. Set on a parchment paper lined and edged baking sheet. Repeat for the rest of the onions. For the outer 2-3 layers you may need to cut them in half again to get a good size for wrapping. Bake at 350 degrees till the bacon looks crispy (in our friend’s oven it took about 30 minutes, but the time varies by oven, so I usually start with 15 minutes and then go from there).
For the coleslaw, chop up all the veggies first. Thinly slice red and green cabbage, julienne some carrots, slice some mini sweet peppers, and green onions. Toss it all together, then make your sauce. For the lighter one, from this site http://blackberrybabe.com/2015/06/30/classic-country-cole-slaw/, whisk together 1/3 C sugar, 1/4 C cider vinegar, 1 1/2 tbsp. water, 1 1/2 tbsp. oil, 1/8 tsp celery seed, salt and pepper to taste, and a shake of mustard powder (I guess we can call this a dash?). For the mayo based one, from Ree Drummond’s Dinnertime Book, we doubled her recipe since I had so many veggies. We whisked together 1 C mayonnaise, 1 C 2% milk (and it worked fine even though the recipe calls for whole milk), 2 tbsp. sugar, 2 tsp white vinegar, 1/2 tsp salt, and a few dashes of Tapatio (or whatever other hot sauce you like). Once you have your sauce together, toss it with your veggies. Once it is coated well, add a bunch of cilantro and toss it again. Now it is ready to serve. I usually re-toss it right before serving, but make it early so it all has time to meld together.
Slice up the tri tip and serve it with all the yummy fixins on the side. Enjoy!