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Smoke it and they will come!

 

Mushroom & Pepper
Stuffed Tri Tip Roast
Seasoned with Tatonka Dust
 

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.


1  Tri Tip Roasts
2 Anaheim Peppers
1 Red Bell Pepper
2 oz. Crimini Mushrooms
6 to 7 slices Provolone Cheese
10 to 12 Green Onion Sliced
1 Cloves Chopped Garlic
Pinch of Rosemary
1/2 Stick Unsalted Butter
Dijon Mustard with seeds
Creole Seasoning
Tatonka Dust
Butchers String to Tie Up Roast

 

 

 

Preparation:

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!


 

 

 

 

 

SmokingPit.com BBQ - Crimini Mushrooms, green onion, garlic sauteed in butter. Anaheim peppers and red peppers roasted. All this is stuffed into a tri tip with provolone cheese. Butter flying the tri -tip.

SmokingPit.com BBQ - Crimini Mushrooms, green onion, garlic sauteed in butter. Anaheim peppers and red peppers roasted. All this is stuffed into a tri tip with provolone cheese.

SmokingPit.com BBQ - Crimini Mushrooms, green onion, garlic sauteed in butter. Anaheim peppers and red peppers roasted. All this is stuffed into a tri tip with provolone cheese. Adding stufing.

SmokingPit.com BBQ - Crimini Mushrooms, green onion, garlic sauteed in butter. Anaheim peppers and red peppers roasted. All this is stuffed into a tri tip with provolone cheese. Tying the roast.

SmokingPit.com BBQ - Crimini Mushrooms, green onion, garlic sauteed in butter. Anaheim peppers and red peppers roasted. All this is stuffed into a tri tip with provolone cheese. Carving the roast.

SmokingPit.com BBQ - Crimini Mushrooms, green onion, garlic sauteed in butter. Anaheim peppers and red peppers roasted. All this is stuffed into a tri tip with provolone cheese. Money Shot.

 

 

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