Mike Coffman
TVWBB Olympian
Rob from Smoking Pit had this recipe on his site and I just received my shipment of Tatonka Dust so decided I would try
to emulate it. I followed the basic recipe except I substituted the Anaheim peppers with Chipotle peppers. I also used
bottled red peppers instead of roasting them.
Fileted, covered with the mustard and then topped with the provolone cheese, and the mushroom, onion and garlic mixture.
I also sprinkled some Rosemary onto the mixture.
All rolled up and tied and into the refrigerator for the next few hours. Well this was done yesterday and my wife wanted
to make a “quick” trip to Savannah to pick up a few things. Needless to say the “quick” trip lasted most of the day so we
ate out last night. A lot of that was my doing as I took a lot of time on selecting a new cell phone. I ended up staying
with Motorola and getting the Motorola Droid Maxx which is an upgrade to my Droid 3.
I decided to cook this on my WSM. Loaded it with about a chimney or so of Kingsford and topped with some small chunks
of mesquite wood.
I figured we would have some smoked potatoes with dinner so got 4 medium size potatoes and after hitting them with
some EVOO I seasoned them with Way Out West.
I heated up the WSM to 230 and put the tri tip and potatoes on.
2 hours later and the tri tip was at 138 internal temp. I pulled it and wrapped in foil to rest for about 45 minutes. I opened
all the vents on the WSM to raise the temperature to finish the potatoes.
Potatoes are done! I raised the temperature of the WSM up to 325 degrees to get them done.
Tri Tip sliced!
Here’s your plate!
One of the most flavorful tri tips I have ever cooked. I am not sure what took it over the top but I have a good idea it
was the Tatonka Dust. Simply a delicious Sunday meal!
Thanks for looking!
to emulate it. I followed the basic recipe except I substituted the Anaheim peppers with Chipotle peppers. I also used
bottled red peppers instead of roasting them.
Fileted, covered with the mustard and then topped with the provolone cheese, and the mushroom, onion and garlic mixture.
I also sprinkled some Rosemary onto the mixture.
All rolled up and tied and into the refrigerator for the next few hours. Well this was done yesterday and my wife wanted
to make a “quick” trip to Savannah to pick up a few things. Needless to say the “quick” trip lasted most of the day so we
ate out last night. A lot of that was my doing as I took a lot of time on selecting a new cell phone. I ended up staying
with Motorola and getting the Motorola Droid Maxx which is an upgrade to my Droid 3.
I decided to cook this on my WSM. Loaded it with about a chimney or so of Kingsford and topped with some small chunks
of mesquite wood.
I figured we would have some smoked potatoes with dinner so got 4 medium size potatoes and after hitting them with
some EVOO I seasoned them with Way Out West.
I heated up the WSM to 230 and put the tri tip and potatoes on.
2 hours later and the tri tip was at 138 internal temp. I pulled it and wrapped in foil to rest for about 45 minutes. I opened
all the vents on the WSM to raise the temperature to finish the potatoes.
Potatoes are done! I raised the temperature of the WSM up to 325 degrees to get them done.
Tri Tip sliced!
Here’s your plate!
One of the most flavorful tri tips I have ever cooked. I am not sure what took it over the top but I have a good idea it
was the Tatonka Dust. Simply a delicious Sunday meal!
Thanks for looking!
