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.

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