Tini Younger's Tri-Tip Banh Mi

Instructions

• Step 1: To make Pickles: Peel the carrots and daikon and julienne (cut into matchsticks). Place into a bowl and add salt. Stir to combine and stand for 1 hour before draining and squeezing out the excess liquid.
• Step 2: Place the sugar and vinegar in a container and whisk until sugar is completely dissolved. Add the carrots and daikon to the container, cover with lid, and refrigerate overnight (up to 3 days).
• Step 3: To make Tri-Tip: Carefully trim away any silver skin on tri-tip and remove fat cap. Place marinade ingredients into a container and stir to combine. Add the tri-tip, cover, and refrigerate for at least 1 hour or up to 24 hours.
• Step 4: Burning the recteq Cherry Pellets, preheat recteq to 250˚F and SmokeStone to High heat. Using tongs, pick up the tri-tip and allow excess marinade to drain off. Sear the beef for 3-4 minutes per side on the SmokeStone.
• Step 5: Transfer to recteq and smoke for 30 minutes or until 135˚F internal temperature. Remove from recteq and rest meat  for 10 minutes before slicing thinly against the grain.
• Step 6: To Assemble Sandwiches: Cut baguette into portions. Cut each portion almost in half , without cutting all the way through so there is a small hinge of bread remaining.
• Step 7: Spread the bottom halves of the baguettes with mayonnaise and the top halves with Ashely's Wild Card White Sauce.
• Step 8: Arrange a layer of sliced cucumber and red onion, then divide the sliced tri tip among the sandwiches and top with some pickles, cilantro, sliced red chili and if you like it hot, a squirt of Sriracha sauce. Serve immediately!