Stuffed Tri-Tip

 

  1. Started with a tri-tip steak
  2. Created a pocket on the wide side with my filet knife then seasoned Gustus Vitae Jalapeno Sea salt along with my own heat rub.
  3. Dice up some red and green bell pepper along with white onion. Heated up in skillet with some butter and rendered down then allowed to cool.
  4. Once cooled I stuffed the cavity with the mixture and closed end with toothpicks.
  5. Once temp on grill reached 300 I set tri-tip on the indirect side to do a reverse sear on the blaze outdoor products kamado grill with that superb Prime 6 charcoal and smoked until it reached perfect 110 internal temp before searing it on the direct side flipping on each side until it reached perfect 135 internal temp.
  6. Then I allowed the steak to rest for about 15 minutes before slicing against the grain

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