Sweet and Spicy Honey Glazed Chicken Wings

By Logan Cassell

Votes: 63

VS

Smoked Pork Lasagna

By Tim Weinreich

Votes: 160

Voting Disabled!

Due to suspicious voting activity in a few bracket divisions, Meat Madness voting has been disabled. Voting will be handled internally by Traeger for the remaining Meat Madness rounds. Winners will be announced at the end of each round.

About Logan Cassell

I spend my time going to school, golfing, and cooking. I love to throw parties during a good football or basketball game and wings are my personal party favorite.

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About Tim Weinreich

Husband and Father. BBQ has been a family tradition and has continued to be a family event. From tournaments to friends and family. BBQ has been a center piece of our family. Have now moved on to doing tournaments and to catering.

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Sweet and Spicy Honey Glazed Chicken Wings

By Logan Cassell

If you want wings that get lost in the sauce, then this recipe is for you.

Serves: 4

Recipe Ingredients

  • 2 lbs Bone-In Chicken Wings
  • 1 cup Stubbs Spicy BBQ Sauce
  • 1 cup Bulls Eye BBQ Sauce
  • 1/2 cup Franks BBQ Sauce
  • 1/4 cup Olive Oil
  • 1/4 cup Minced Garlic
  • 2 tbsp Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1 tsp Sriracha Sauce
  • 1/4 cup Chopped Onion
  • 1/4 cup Honey
  • 1 tbsp Salt (to taste)
  • 1 tbsp Pepper (to taste)

Recipe Instructions

  1. Combine all ingredients in a bowl and mix.
  2. Heat grill to 400 degrees F.
  3. When grill is up to temperature, dip wings in sauce mixture and lay on the grill. Turn and brush on sauce every 10 minutes for 35 minutes, or until the wings reach an internal temperature of 165 degrees F.
  4. Remove from grill and enjoy.
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Smoked Pork Lasagna

By Tim Weinreich

A smoked lasagna with a Mesquite kiss. Smoked mesquite pork shoulder chopped into fine pieces as the base of meat for the this family favorite dish.

Serves: 8

Recipe Ingredients

  • 9 lbs Pork Shoulder
  • 3 tbsp Chili Powder
  • 3 tbsp Seasoned Salt
  • 3 tbsp Paprika
  • 1 packet Green Onion
  • 1 pinch Parsley
  • 2 cup Ragu
  • 1 packet Lasagna Noodles
  • 1 cup Parmesan Cheese
  • 2 cup Mozzarella Cheese
  • 1 cup Sharp Cheddar
  • 1 cup Cottage Cheese

Recipe Instructions

  1. Trim the fat off of the Pork Shoulder
  2. Mix seasoned salt, paprika and chili powder ingredients together and rub on the meat
  3. Set grill at 325 and put Pork Shoulder on the grill for 6 hours
  4. Pull Pork off of grill and let rest for 1 hour in cooler. Pull meat out of cooler and chop meat up into fine small pieces
  5. Boil lasagna noodles, drain and and place a 3 noodles on bottom of 9x13 cake pan.
  6. Spread Ragu on top of noodles and place chopped meat on top of Ragu. Spread mozzarella Cheese and Cheddar cheese on top of meat. Pinch small chopped green onions and spread over cheese. Then line another layer of lasagna.
  7. Add another small amount of Mozzarella cheese and the pour the cottage cheese over top and spread out. Then layer cottage cheese with parmesan cheese and top off with mozzarella cheese. Again line with Lasagna noodles
  8. Repeat step 6 and layer lasagna noodles. Put pan back into Traeger grill set at 325 and let smoke for 45 minutes.
  9. Last 5 minutes add remainder of Mozzarella cheese on top of Lasagna. Then remove from grill and let rest for 5 minutes. Spread left over Ragu on top as well as left over parmesan and chopped green onions and chopped parsley. Cut and serve.
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