3-5 pound tri tip
salt, pepper, garlic blend (we like kinder or blackstone)
Smoke on 225 degrees until thermometer reaches between 150 and 155.
takes longer than 2 hours usually, today was closer to 3.
Remove from smoker into hot skillet with butter to reverse sear. Wrap for 10-15 min in tin foil to rest. Slice against the grain.
1 lemon cake mix
1 can crushed pineapple soaking in pineapple juice (do not drain)
1 lemon pudding mix (small one)
1 small cool whip
Mix cake together and back according to box directions. Once mostly cooled, poke holes with the end of a straw over the whole cake. Pour the crushed pineapple over the whole cake, letting the juices soak into the cake. Mix 1 cup of milk, pudding mix until no lumps. Add cool whip to lemon pudding, then add as the frosting.
I didn't have crushed pineapple, I had tidbits, so I used my immersion blender to mix it up.
To doctor the cake mix, if wanted:
1 cake mix
1 cup milk
1/3 c greek yogurt
1 stick butter melted, then cooled
3 eggs
1 3.4 oz instant pudding (lemon)
-Mix until smooth, May take more time to cook, cook until toothpick come out clean from middle.
1 loaf of frozen bread loaf
2 egg yolks, save the white
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/4 tsp pepper
1 tbsp parm cheese
2 tbsp oil
Filling options: pepperoni, Canadian bacon, sausage, veggies, etc
2 c mozzeralla, shredded
1 jar of pizza sauce
Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on crust. Layer the toppings and cheese.
Roll it up, starting with the long edge. So u end up with a log shape. Place seam down on cookie sheet. Brush with reserved egg whites. Bake at 350 degrees for 30 - 40 minutes.
Serve with pizza sauce.
