- Started with a tri-tip steak
- Created a pocket on the wide side with my filet knife then seasoned Gustus Vitae Jalapeno Sea salt along with my own heat rub.
- 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.
- Once cooled I stuffed the cavity with the mixture and closed end with toothpicks.
- 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.
- Then I allowed the steak to rest for about 15 minutes before slicing against the grain
