Jamaican Jerk Pulled Pork w/ Pineapple Salad

By Eric Cearley

Votes: 137

VS

Cajun Casserole

By Andrew Bailey

Votes: 87

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About Eric Cearley

Comic Book Artist. Rescuer of Animals. Coughlin's Law advocate. Shareholder in the Mos Eisley Cantina and most importantly a Traeger Enthusiast! Lover of all things smoked, cured and bacon!

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About Andrew Bailey

I'm a programmer by day, and sometimes I throw cookouts for friends. Why not hang with the guys and get better at grilling at the same time? Everyone seems to love my cooking. My secret? I've never met anyone who doesn't like spicy things or Italian tasting things.

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Jamaican Jerk Pulled Pork w/ Pineapple Salad

By Eric Cearley

Low and slow smoked Pork Shoulder served pulled and mixed with a spicy Jamaican Jerk sauce, grilled Pineapple salad and a quick pickled Red Onion. Perfect for sliders, sandwiches or even just by itself.

Serves: 4

Recipe Ingredients

Jerk Pulled Pork & Pickled Red Onion

  • 4 lbs Pork Shoulder
  • 1/4 cup Light Brown Sugar
  • 3 dash Salt and Pepper
  • 1/2 handful Red Onion Sliced
  • 1 tbsp Sugar
  • 1/4 cup Apple Juice
  • 3/4 cup Apple Cider Vinegar

Jerk Rub Recipe & Pineapple Salad

  • 4 handful Garlic Cloves Minced
  • 1/3 cup Sugar
  • 1/2 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Clove
  • 1/2 tsp Ginger
  • 2 dash Salt and Pepper
  • 1/3 cup Chopped Green Onion
  • 1 1/2 tbsp Chopped Fresh Thyme
  • 1 bunch Scotch Bonnet Pepper Minced
  • 1/2 handful Red Onion Chopped
  • 1 tbsp Canola Oil
  • 1 tbsp Honey
  • 3/4 handful Grilled Pineapple
  • 1/2 bunch Cilantro
  • 1/2 bunch Mint
  • 1 handful Cucumber Sliced
  • 2 handful Red Bell Pepper Julianned
  • 1/2 cup Red Wine Vinegar
  • 2 oz Juice of Limes
  • 2 tbsp Honey

Recipe Instructions

  1. Season the Pork Shoulder with the Brown Sugar and Salt Pepper...
  2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)...Place the Pork Shoulder on the grill grate and smoke 1 1/2 hours per pound - for this recipe 6 hours
  3. While the Pork is smoking prepare the Pickled Red Onion...thinly slice the Red Onion
  4. Whisk together the Sugar, Apple Cider Vinegar, and Apple Juice and then place the sliced Red Onion in the mixture. Set aside for at least 1 hour.
  5. For the Jerk Sauce...mix the dry ingredients together...Sugar, Allspice, Cinnamon, Clove, Ginger and Salt and Pepper together and set aside
  6. Next mix the chopped ingredients together...Green Onion, Red Onion, Scotch Bonnet and Garlic and set aside
  7. Add the Dry and Chopped ingredients to the Wet mixture of Orange Juice, Canola Oil and Honey and whisk until well mixed...once well mixed set aside to combine for at least 2 hours
  8. For the Grilled Pineapple Salad...cut Pineapple into quarters and grill - while grilling slice up the Cucumber and Julianne the Red Pepper combining into bowl with the Cilantro and Mint
  9. Once the Pineapple comes off the grill and is cooling - mix the Red Wine Vinegar, Lime Juice and Honey and fold into salad...once cooled fold in the Pineapple slices...
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Cajun Casserole

By Andrew Bailey

This casserole is a spicy thing. It's creamy, smokey, and punches just right. It's technically vegetarian, and I've always served casserole as side dish to meat, but this is always the star of the show! I make so much that I encourage my guests take some home, and I still have enough leftover for a week.

Serves: 15

Recipe Ingredients

  • 5 lbs tater tots
  • 32 oz sharp cheddar cheese
  • 24 oz sour cream
  • 50 oz condensed cream of celery soup
  • 2 cup milk
  • 4 tbsp cajun spice
  • 4 tbsp dried crushed chili peppers

Recipe Instructions

  1. Mix all ingredients in casserole dish(es), except for about 6 oz of cheese.
  2. Grill at 300 for 1 hour.
  3. Add remaining cheese on top.
  4. Grill at 300 for an additional 30-45 minutes.
  5. Serve.
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