🦡 Bougie Badger Peach Tri-Tip
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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
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Tri-Tip Roast (about 2–3 lbs)
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Pit Barrel® Beef & Game Rub
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Palisade Peaches (or whatever ripe peaches you can hunt down)
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Vanilla Vodka (or vanilla extract if you’re keeping it PG)
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French Bread – thick slices
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Blue Cheese Crumbles
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Balsamic Glaze
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Chives (finely chopped)
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Broccolini Sprouts (because the Badger can be fancy when he damn well wants to)
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1 stick salted butter, softened
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2 Tbsp brown sugar
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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