🦡 Bougie Badger Peach Tri-Tip
Rated 5.0 stars by 1 users
The Badger doesn't usually do bougie, but when Palisade peaches are in season, even the claws come out classy. Think smoky tri-tip dropping juice, peaches kissed with vanilla and fire, cinnamon butter melting on toasted bread, blue cheese crumbles dropping attitude and a balsamic drizzle that screams chef's table. Oh, and we finish it with chives or broccolini sprouts because sometimes the Badger wears a tux.
Author:The Badger
Ingredients
-
Tri-Tip Roast (about 2–3 lbs)
-
Pit Barrel® Beef & Game Rub
-
Palisade Peaches (or whatever ripe peaches you can hunt down)
-
Vanilla Vodka (or vanilla extract if you’re keeping it PG)
-
French Bread – thick slices
-
Blue Cheese Crumbles
-
Balsamic Glaze
-
Chives (finely chopped)
-
Broccolini Sprouts (because the Badger can be fancy when he damn well wants to)
-
1 stick salted butter, softened
-
2 Tbsp brown sugar
-
1 tsp cinnamon
Cinnamon Butter
Directions
Rub the Beast
-
Coat that tri-tip in Pit Barrel Beef & Game Rub like it owes you money.
-
Let it sit while you fire up the Badger Barrel.
Ignite the Badger Barrel
-
Charcoal in, fire lit, lid on. No dials, no WiFi apps, no excuses. The Badger Barrel runs the show.
Hang the Tri-Tip
-
Hook it up or drop it on the grate.
-
Cook until the inside hits 125–130°F for medium-rare perfection.
-
Pull it, let it rest, and guard it with your life.
Vanilla-Smoked Peaches
-
Quarter your peaches.
-
Give them a quick splash of vanilla vodka (or vanilla extract if you’re keeping Grandma happy).
-
Load them into the Pit Barrel All-Purpose Basket hanger.
-
Hang in the Barrel 20–30 minutes until they’re smoky, soft, and smelling like dessert.
Whip the Cinnamon Butter
-
Butter, brown sugar, cinnamon. Mash it up.
-
Try not to demolish half of it with a spoon.
Bread Meets Fire
-
Thick slices of French bread get grilled until they’ve got crunch and char marks. No floppy bread allowed.
Bougie Badger Assembly
-
Smear bread with cinnamon butter.
-
Stack on slices of smoked tri-tip.
-
Drop in those smoky, vanilla-soaked peach quarters.
-
Crumble blue cheese like you’re raining flavor from the heavens.
-
Drizzle balsamic glaze like you’re auditioning for a Food Network sizzle reel.
-
Finish with chives or broccolini sprouts — garnish game strong.
Recipe Video
Recipe Note
🦡 Badger Tip:
Serve these open-faced for a bougie look, or stack 'em like a savage and go caveman style. Either way, this dish shuts people up after the first bite