Tatonka Dust is a new rub on the market produced by Owens BBQ. This is now my go to rub for beef and the rub I will use in this recipe. Let's get to cooking!

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 bit more.

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 minutes.

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!