Cowboy Steak Sliders: Beef Tri-Tip & Whiskey BBQ Sauce on Sweet Potato “Buns”

File under: when your job is just pretty much awesome. Like any of you, I can succumb to a variety of mom guilt. Awhile ago I noticed that the level of my guilt when I was away for work was corollary to how much fun I was having doing said work. More fun, more guilt. But I had an epiphany: if I didn’t actually like my job, and if it wasn’t fun, I don’t think it would actually be worth it to me to spend time away from my babies. Trust me, reliable off-ranch income is a great risk hedge to making a living raising cattle, but I’d still rather do-without on most things than spend my time doing something I don’t like.

burger shirts

Lucky for me, I like beef and whiskey. A lot. That and some other tasty stuff was the bulk of my job last week. My mommy-guilt-fun-job-loving companion Jackie created both of the local craft booze-spiked beef recipes we served to tasters at PROOF – the Washington Distilleries Festival tasting event in Fremont on Saturday. Her job doesn’t suck either. That’s us pictured above in our beef “uniform”.

I teased our tastes before the 4th by sharing the timely and super seasonal recipe for Cherry Bomb Burgers because I’d be a bad internet friend if I kept that to myself any longer. So you can imagine how hard it was to keep these little beauties to myself:


We had a blast serving these little babies to PROOF tasters and talking about how beef Tri-Tip is just about the best thing to hit the grill since ever. Certified Angus Beef (available at QFC stores around the Seattle area) provided us beautiful cuts of Tri-Tip and the homemade BBQ sauce made with local distiller Westland Distillery’s smoky Peated Whiskey is equal parts easy to do and fun to lick off your fingers. I may have tested both of these claims. Thoroughly. Bottom line, PROOF Washington was a great event for tasting spirits and bites and meeting a lot of fun Seattleites.

Cowboy Steak Sliders

PROOF tri-tip sliders_edited-1

Grilled Certified Angus Beef Tri-Tip Roast: 2-2 ½ pound Certified Angus Beef Tri-Tip Roast, 1 tablespoon sea salt, and 1 tablespoon paprika

1. Mix seasoning. Sprinkle on roast and rub in. Rest while your pre-heat your grill to 400-500F. Turn down all but 1 burner to low and place seasoned roast over low heat burners. Grill approx. 15 minutes on each side, only turning once.

2. Meanwhile, make the BBQ Sauce. In a stock pot combine onions, garlic and whiskey. Simmer until onions soften and become translucent. Add remaining ingredients and simmer for at least 20 minutes, up to 40 minutes, stirring occasionally. Extra sauce can be stored in an air tight container in the refrigerator for up to 1 week.

3. Check temperature of roast with meat thermometer. The center of roast should reach 130F. Remove roast from heat to a platter and pour on 1/2 cup Westland Whiskey BBQ Sauce to glaze, allow to rest for 10-15 minutes before carving. While resting the roast will continue to cook, increasing the internal temperature to 135-140F, a perfect medium-rare.

4. Carve roast and served stacked on grilled sweet potato rounds with sharp cheddar cheese and additional BBQ Sauce.

Westland Whiskey BBQ Sauce: 1/2 sweet onion, chopped, 4 cloves garlic, chopped, 3/4 cup Westland Peated Whiskey, 2 cups ketchup, 1/3 cup apple cider vinegar, 1/4 Worcestershire sauce, 1 teaspoon hot sauce, and salt and pepper to taste.


In the realm of other tasty things I did around Seattle last week, Jackie and I hit some spots we’ve heard have great beef choices. We set out to experience these local joints and taste, and cut short videos in the Tastemade app to share the love. We found some great patios for the amazingly sunny summer Seattle is having, and I got to revisit one of my favorite sandwich shop, Tat’s Deli in Pioneer Square for a cheesesteak.

But the highlight to all of the tasting and video making had to be in Snoqualmie where we hit Maverick Barbecue before doing the Thomas the Train Experience for Edgar’s (can we even call him Ranch Baby anymore!?!) 3rd Birthday party! If you’re headed to Snoqualmie for all of the Thomas fanfare this weekend, go for a casual, family-friendly meal before or after (it’s right across Railroad Ave). Happy Birthday to my little man, you’re such a cool dude.

Photo Jul 15, 11 47 01 AM

One thought on “Cowboy Steak Sliders: Beef Tri-Tip & Whiskey BBQ Sauce on Sweet Potato “Buns”

  1. Pingback: International Food Bloggers Conference 2015: Day Two Highlights | ranch wife life

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