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Our mission at Prepdeck is to bring back the joy of cooking, and we find solace in knowing that so many of our customers have been reconnecting with the joy of cooking as they shelter in place during this pandemic.

Unfortunately, for many others, these times are unlike any other, and hard times have fallen upon many families.

Prepdeck is proud to partner with No Kid Hungry, an organization that believes as we do, that no child should go hungry. Kids in need have missed millions of school meals due to closures, and No Kid Hungry is helping schools and community groups find new ways to feed and support these children.

During the month of April, Prepdeck will be donating $10 from every Prepdeck ordered to the No Kid Hungry organization. If you wish to make an additional donation, please visit www.nokidhungry.org.

It's our hope, that together, we can make a difference and support those who need our support the most.

Grilling Out: Tri Tip Sliders

Rob and Bryan Rice of Twisted Brisket share their delicious Tri Tip Sliders recipe - perfect for your Memorial Day celebration!

04 May 2020

The weather is heating up and so is grilling season! Make the most of the unofficial start of summer and try out a new recipe from BBQ expert duo and Prepdeck Ambassadors Twisted Brisket! This Memorial Day Weekend, leave the hot dogs and hamburgers behind. Fire up your grill and try out this delicious Tri Tip Slider recipe!


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Tri Tip Sliders

Ingredients

2 1/2 lbs. Tri Tip Roast

2 ea Artisan baguettes

2 oz Twisted Brisket Beef Rub

1 T Extra virgin olive oil

1 ½ C Pickled red onion (recipe below)

8 oz Colby jack natural sliced cheese

1 C Barbecue sauce

1 10 oz Coleslaw kit with dressing

Instructions

Set up your grill for indirect grilling. A charcoal grill using lump or briquettes will give you maximum flavor.

Place tri tip on grates and cook about 25 minutes or until tri tip reaches 125 degrees F. or cooked to desired doneness. You can now place the tri tip over the coals to get that reverse sear char but be careful, you don’t want to overcook the meat. Allow to rest for at least 10 minutes.

Mix coleslaw with dressing in medium bowl; set aside. Slice the tri tip across the grain. A tri tips grain runs several directions so attention to carving is important.

Cut baguettes in half horizontally. Place on baking sheet or foil pan. Coat bottom half with barbecue sauce, onion, sliced tri tip and cheese slices. Place on grill and cook until cheese is melted, and top half of baguette begins to brown.

Remove from grill and top with coleslaw. Place top half of bread on top. Slice into 2 1/2" slider sandwiches. Optional: secure sandwiches with toothpicks. 

 

Pickled Red Onions

(to be made in advance)

Ingredients

1 Medium red onion

½ tsp Sugar

½ tsp Salt

¾ cup Rice vinegar, white vinegar, or apple cider vinegar

Optional Flavorings (Use none, use all, or use whatever combination you want)

1 Small clove of garlic, halved

5 Black peppercorns

5 Allspice berries

Small sprigs of thyme

Small dried chili

What you will need:

Pan for boiling water

Knife and cutting board

Sieve or colander

Clean jar or container

Instructions:

Start 2 or 3 cups of water to boil in a pan. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.

In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings.  Stir to dissolve.

Place the onions in the sieve and place the sieve in the sink.  Slowly pour the boiling water over the onions and let them drain.

Add the onions to the jar and stir gently to evenly distribute the spices.

The onions will be ready in about 30 minutes but are better after a few hours.  Store in the refrigerator.