Tatonka Dust is a new rub on the market produced by Owens BBQ. Mad Hunky Hot Ass Whang Rub is a spicy rub with a twangy good flavor. We will be using both in this recipe. Let's get to cooking!

Trim a Tri Tip roast and then rub it down liberally with Tatonka Dust. Place the Tri tip in a plastic Ziploc and refrigerate for 4 hours to let the seasoning flavors absorb into the meat. After 4 hour remove the meat from the fridge.

Pre-heat a griddle to 375 degrees. In this case I'm using a Weber griddle on my Yoder YS640 pellet cooker. Next cut two thick slices of a red onion and then quarter the slices. Slice up two Johnsonville Jalapeno & Cheddar Smoked sausages. Chop 2 cloves of garlic. In a small bowl mix 1/2 tbsp Mad Hunky Hot Whang Rub and 1 tbsp unsalted butter.

In another bowl mix 3 to 4 large eggs, 1/4 cup water and 1 1/2 tbsp Mad Hunky Hot Ass Whang Rub. 

Once the Griddle is heated melt 1/2 stick unsalted butter on to the griddle. Add 2 oz. of Crimini mushrooms. Shake on some Mad Hunky Hot Ass Whang Rub. Add the Sausage, red onions and chopped garlic. Sauté it all until the veggies have softened. Now pour on the egg mixture as you stir. Once the eggs have cooked like scrambled eggs add 1/4 cup shredded cheddar cheese. Stir the cheese into the eggs. Once the cheese has melted remove the eggs from the heat and let cool. 

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 the butter and Mad Hunky Hot Ass Whang spread. Lay on 3/4 cup shredded cheddar cheese. Optional: put on some Habanero Sauce. Next spoon on the eggs, veggies and sausage. Pull about 6 pieces of butcher's string under the meat about 1 1/4" apart. Fold up the edges and begin tying the roast starting from the ends and working toward the center. Make sure to tie the roast tightly closed.

Give the Tri tip another light coating of Tatonka Dust. Remove the griddle and set the cooker up for slow cooking. 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 at least 20 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! How's that for a steak & eggs breakfast?