Savory Hickory Smoked Tri Tip

By Noah Mitchell

Votes: 376

VS

Smoky Graham's Pie

By Jeff Graham

Votes: 404

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About Noah Mitchell

35 year old Tree Climber from the Pacific Northwest. Living outdoors is part of my families life. So when we are hunting, fishing, camping, hiking, kayaking or surfing, we get quite an appetite. I have really enjoyed the diversity my Traeger's offer, and so has my wife and kids. No matter if our food came from the forest, the sea, or the butcher; whether its a snack or dessert or of course our main dish, My Traegers can tackle it all. Gotta go, pork butt just hit 205 * Carnitas Anyone?

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About Jeff Graham

Proud father of one (very soon to be two) living in Pittsburgh. I enjoy being outdoors and telling bad dad jokes.

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Savory Hickory Smoked Tri Tip

By Noah Mitchell

It may be my Southern Californian roots, but this is one of my favorite cuts of meat to grill. Some classic spices with a sweet crust, makes for a great addition to any summer bbq. This went great with some roasted garlic baby potatoes and some grilled corn with roasted garlic Aioli.

Serves: 6

Recipe Ingredients

  • 3 lbs Beef Tri Tip Roast
  • 1 tbsp Smoked Coarse Salt
  • 1 tbsp Coarse Ground Pepper
  • 1 tbsp Granulated Garlic
  • 1/2 tbsp Paprika
  • 3 tbsp Golden Brown Sugar

Recipe Instructions

  1. Take roast out of fridge atleast 30 minutes before cooking.
  2. 30 minutes before cooking rub seasonings evenly on roast start with coarse salt and finish with brown sugar.
  3. When ready to cook, start your Traeger on Smoke with the lid open until fire is established (4-5 minutes)
  4. Place Tri Tip on grill and smoke for 1 1/2 to 2 hours.
  5. Increase temperature to High and finish until internal temperature reaches your desired doneness. I suggest 125-130 degrees.
  6. Remove from grill and wrap in aluminum foil.Let rest for 15 minutes.
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Smoky Graham's Pie

By Jeff Graham

My take on the classic hearty dish, Shepherd's Pie. This delicious recipe includes meat and potatoes, a few different veggies, mixed with varied seasonings and topped off with cheese... lots of cheese.

Serves: 4

Recipe Ingredients

  • 4 bunch Potatoes
  • 3 bunch Carrots
  • 1 bunch Onion
  • 1 cup Peas
  • 1 cup Corn
  • 1 lbs Ground Beef
  • 1 cup Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Flour
  • 1 tbsp Parsley
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 cup Shredded Cheddar Cheese
  • 8 tbsp Butter
  • 1 splash Milk

Recipe Instructions

  1. Fill medium to large pot of water and bring to boil. Peel and quarter potatoes and add to boiling water. Boil until tender about 20-25 minutes. In the meantime, peel and chop carrots and onion.
  2. While the potatoes are boiling melt 4 tablespoons of butter in large skillet and add carrots and onion. Cook until tender about 10 minutes. Add meat and cook until browned for about 5 minutes and drain.
  3. Add remaining vegetables, seasonings, flour, Worcestershire sauce, and beef broth and bring to a boil about 5 minutes. Stirring occasionally.
  4. When potatoes are ready, drain water and mash while mixing in butter, milk, salt, pepper, and 1/2 cup of shredded cheese.
  5. Put the meat mixture in a cast iron skillet or casserole dish, then layer with 1/2 cup of shredded cheese spread evenly. Next, layer the mashed potatoes evenly on top. Using a fork, lightly break up the surface to create an uneven surface to allowing browning of the top layer of potatoes. Cook at 400 degrees until top layer is golden brown or as desired.
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