This recipe can be used as an
appetizer or main course. You
definitely will find it very
tasty and filling.
Pre-Heat your cooker for
grilling to 375. In this cook I'm
cooking on a Arizona BBQ
Outfitters Scottsdale over oak
wood.
The second step in this cook is
to peel the shells off the
shrimp and rinse them. Make sure
the have been de-veined. Rinse
the pound of Bay Scallops.
Cut the green onion into 1/4
inch to 1/2 inch long pieces.
You want folks to get a nice
bite of onion. First step is to stack
3 slices of thick cut bacon and
cut them into1/2" wide pieces.
Next cut up the mushrooms and
try to leave some whole and some
cut in half. Peel and chop 2
cloves garlic.
Now let's prepare the
seafood. In a large mixing bowl
combine the shrimp & Scallops.
Dump in Mad Hunky "Hot Ass Whang"
Rub to taste. In tis cook I used
about 1 Tbsp. The more you use
the hotter it will be. That said
the more you use the more flavor
you get. Thoroughly mix the
shrimp & scallops so they are
evenly coated with the rub.
Now let's make the cajun
butter sauce for the meat. In a
small mixing bowl combine 1/2
stick softened butter, 1 clove
freshly chopped garlic and 1 tsp
Hot Ass Whang rub. Mix this
thoroughly and set asside for
later.
Next it's cook time! Place the
bacon on to the Skillet or griddle and
spread it out evenly. THe suface
temp should be 375 degrees.
Allow the bacon to cook until
its 3/4 of the way cooked. We
are just browning it a bit. Once
browned, set the bacon bits
aside.
Next place 1/4 stick of
unsalted butter onto the
Skillet or griddle. Add about 1 tsp "Hot
Ass Whang" rub directly to the
butter and stir. Add in the 4
oz. of mushrooms. Saute the
mushrooms turning frequently.
When the mushrooms soften add in
the green onion and garlic.
Continue to sauté until the
onions are softened.
Once the mushrooms and green
onion have softened a bit add
the shrimp & bay scallops.
Add another 1/4 stick of butter. At
this point we want to cook the
scallops and shrimp until they
are turning pink (shrimp) and
the scallops lose their
translucent color. This will
only take 4 minutes to 5 minutes
depending on the heat of the
griddle. Be careful to not over
cook the shrimp as they will
shrink up and will not be as
tender. Stir in the bacon bits.
Once the shrimp are done it's
time to remove everything from
the Skillet and let it cool.
This is a good time to add a
couple sticks of oak would to
the fire if your cooking on a
Snata Maria style cooker. We
want then to burn down to coals
for the next phase of cooking.
Using a sharp knife
butterflly cut the Tri Tip as
shown in the video to the upper
right. Using a meat tenderizing
mallet, pound out the Tri Tip.
Once the Tri Tip is
tenderized spread on the cajun
butter sauce. Next spoon on the
shrimp,scallops and veggies.
Cutabout 8 pieces of butchers
string. You will slide each
string under the meat so there
is aboutand inch between each
string. Tie the end strings
first. Work your way to the
center bt ake sure to push the
contents back toward the ends so
its somewhat eevenly dispersed
as much as possible.Once the Tri
Tip is all tied, cut the excess
string off with a pair of
scissors.
Liberally rub the Tri Tip
down with Tatonka Dust. Nothing
else needs to be applied. Let
the meat rest a bit so the
flavors meld.
It's time to cook! If your
cooking low and slow 225 degrees
is the preffered temp. If your
cooking directly over flame as I
did in this cook, you want the
grate temp hot enough so you can
only hold your hand over it for
about 3 seconds. Place the Tri
Tip on the grate. You low and
slow folks can walk away for a
bit. The higher temp grilling
folks get to hang around and
turn the meat 90 degrees every
5-6 minutes or so. I do this as
to not burn the meat. Cook until
the internal meat temp reached
135 degrees.
Once the meat has reached the
desired cooking temperature
remove it from the cooker. Wrap
the Tri Tip in foil and let it
rest for 45 minutes. You should
end up with medium cooked tri
tip meat. In my case my
thermometer had issues and my
135 degree reading was more like
155 degrees. I ended up with a
well done tri tip.
After the meat has rested 45
minute, slice the tri tip in to
1" thick slices. Plate and
serve. Although I prefer my bef
cooked medium rare to medium
this tri tip still had amazing
flavor. If you have not stuffed
a tri tip before I highly
recomend it. This surf & turf
recipe is a great way to try it.
Thanks for viewing.
![](../images/Main_page/Pig-and-Jalapeno-man.png) |