Shredded Tri-Tip with Jalapeño Waffles and Maple Bourbon Sauce

Rating: 5.0/5. From 2 votes.
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  • Prep Time: 15 mins
  • Cook Time: 8 hrs
  • 6-8 servings

Bill Bailey's Shredded Tri-Tip with Jalapeño Waffles and Maple Bourbon Sauce. Our version of a southern favorite. Plan the night before for the best breakfast ever or slow-cook all day to enjoy "breakfast for dinner."


  • For the Maple Bourbon Syrup
    • 1 C maple syrup
    • 2 oz bourbon
    • 2 Tbs butter
  • For the Waffles
    • 2 2/3 C all purpose flour
    • 1/3 C powdered sugar
    • 1 tsp salt
    • 1 tsp baking powder
    • 2 1/2 C buttermilk
    • 1/3 C unsalted butter, melted
    • 4 large egg whites, gently whisked
    • 1/2 jalapeño, peeled, seeded and finely minced
  • For the Salad (Optional)
    • 3 Tbs balsamic vinegar
    • 1 Tbs Dijon mustard
    • 1 tsp honey
    • 1/2 C olive oil
    • salt and freshly ground pepper
    • 2 C arugula
    • 1/2 red onion, thinly sliced
  • Preparation Instructions

    1. Wash hands with soap and water.
    2. Combine Bill Bailey's Tri-Tip, onion, maple syrup, bourbon, water and liquid smoke in a slow cooker.
    3. Cook on low for 8 to 10 hours or until fork tender. Remove meat from the slow cooker and allow to rest for at least 10 minutes.
    4. Using 2 forks, pull apart and shred the Tri-Tip, removing any visible fat.
  • For the Syrup

    1. As the Tri-Tip rests, make the syrup. In a small saucepan, add bourbon and maple syrup. Heat on medium-high heat to burn off alcohol and reduce liquid (about 5 minutes). Remove from heat and whisk in melted butter. Let cool to room temperature or slightly warm before serving.
  • For the Waffles

    1. In a large bowl combine flour, sugar, salt and baking powder. Stir with a whisk. Add remaining ingredients and whisk until smooth.
    2. Preheat waffle iron until indicator is ready. Spoon approximately 1/2 cup of batter, close lid and cook until waffle is golden brown and steaming. Lift waffle with a fork to remove from waffle iron, place on a plate and keep warm.
    3. To serve, places waffles on plates, top with shredded Tri-Tip and maple bourbon syrup. Optional: serve accompanied by a salad of arugula and red onions with balsamic dressing.
  • For the Salad

    1. For dressing, combine balsamic vinegar, mustard, honey and olive oil in a jar with a tight-fitting lid. Shake to combine, season with salt and pepper to taste.
    2. In a bowl, combine arugula and red onion, toss with dressing.


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