Ingredients: 6 slices rye bread, divided 1 pound pastrami or corned beef, thinly sliced or shaved 1 (14.5 oz.) can sauerkraut 4 cups Swiss Cheese, shredded 1 cup dill pickles, chopped 1 cup milk 1/3 cup Thousand Island dressing 1/4 cup mustard 3 large eggs Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, and 2 cups cheese. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, and 2 cups cheese. Pour wet ingredients evenly over the casserole, then top with breadcrumbs. Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set. Remove from oven and serve hot. Watch my video below to get step by step directions on how to make this delicious Reuben Sandwich Casserole.

Ingredients: Tri Tip Roast (2-4 pounds) Olive Oil Seasoning or Rub of your choice (Dry rub or Liquid marinade) Brush Tri Tip with some Olive Oil. Sprinkle seasoning of your choice all over Tri Tip. Allow the meat to sit for 10-20 minutes to absorb the seasonings, or better yet let sit overnight in the refrigerator. Heat up smoker to 220-240 degrees. Smoke the Trip Tip using Hickory wood, until temperature reaches 130 degrees, which should take 1-2 hours. Sear Tri Tip on a hot grill for a few minutes to create a nice crust on the meat. Let rest for at least 20 minutes under a foil tent. Slice and enjoy! Watch my video below to see my step by step directions.