Looks good. Tri-tip is even better on the 2nd day...like most of the smoked meat.
Here you go...a side dish to have with your tri-tip or better ribs, and brisket:
Got it from the Triple D show...it's really good. Taste your dressing before adding the mixture to the vegetables. It will tell
you exactly how it will taste. Refrigerate for at least 3 or 4 hours, if you can...so the flavors blend together into the slaw.
1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion (red onion is really nice)
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 tablespoon horseradish
2 teaspoons black pepper
1. Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, horseradish, Dijon, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
2. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.