Tatonka Dust is a new rub on the
market produced by
This is now my go to rub for
beef and the rub I will use in
this recipe. Let's get to
Trim a Tri Tip roast and then
using a sharp long blade knife,
butterfly the Tri Tip open. Be
careful not to cut all the way
through. See my video for
details. Once the meat is
opened, tenderize the meat by
using a meat tenderizing mallet
and pounding the meat.
Once tenderized spread on some
Dijon mustard with seeds. The
amount you apply is up to you.
Next lay on 6 slices of
Provolone cheese. Now it's time
to roast the peppers. While I do
this I place the meat back into
the fridge. Cut each pepper in
half and remove the stems and
seeds. Roast the peppers under a
broiler. We want the skin to
burn a bit and become lose. Once
the peppers are roasted let them
cool and then remove the outer
skin. Put them aside to cool a
Now it's time to sauté the
mushrooms, green onion and
garlic. Place a medium pan on
the stove over medium heat. Add
1/2 stick butter and let it
melt. Be careful not to allow
the butter to burn. Reduce the
heat if need be. Add 2 oz. of
Crimini Mushrooms to the butter.
Shake on some Creole Seasoning
to taste. Sauté the mushrooms
until they start softening. Add
the green onion and continue to
cook until the onions start to
soften. Add the 2 cloves chopped
garlic. Continue to cook for one
minute then remove the pan from
the heat. Place mushrooms, onion
and garlic on a paper plate and
let cool in the fridge.
Now that the peppers have cooled
get the meat out of the fridge
and lay the peppers out on top
of the Provolone cheese.
Sprinkle on a pinch of Rosemary.
Once the mushrooms have cooled,
spoon them on top of the peppers
evenly across the meat.
Cut about 6 to 7 15" lengths of
butchers string. Pull them one
by one under the meat and into
place so they cover the length
of the meat. Roll up the edges
towards the center and begin
tying them tightly around the
roast so the inside are held
firmly in. Once they are all
tied, trim off the excess
string. Cover, and let stand in
the fridge for 4 to 6 hours.
Pre-heat your cooker to 235
degrees. Place the stuffed roast
into your cooker and cook @ 235
degrees until the internal temp
of the meat reaches 140 degrees.
At this time remove the roast
from the cooker and wrap in
foil. Let the roast rest for 45
Remove the roast from the foil
and remove the butchers string.
Slice into 1/4" to 1/2" rounds
and plate them up. The smell
should be amazing about now!
Serve and enjoy!