Dennis London

By Dennis London

Votes: 71

VS

Smoke 'n Grill Flank Steak

By Christian Wallin

Votes: 70

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 Dennis London

I'm basically a self taught cook who was brought up with mom saying "if you can read, you can cook". So I took that advice and never stopped. Although my primary occupation is running an information security company I love to cook...mostly smoking on the Traeger.

Return to Matchup

About Christian Wallin

We bought our first house last summer, moved in and discovered the kitchen oven didn't work. In the interest of roasting two birds with one heat source, I went ahead and bought a Traeger smoker. With no oven in the house. My wife obviously has a good sense of humor and insatiable desire for smoked flank steak. In a past life I was a digital product designer and now I teach and run brilliantly fun storytelling events at companies. In my spare time I smoke meat. And eat it.

Return to Matchup

Dennis London

By Dennis London

Oak Smoked Spicy Prime Rib. A little twist on the traditional aspect of prime rib. Most people like to use horseradish for the spicy aspect so why not add something into the mix from the beginning. Be sure to use just a little (seriously a pinch or two) of the ghost...it can and will overpower if not used properly. And to veer from the norm with the wood we're going to use Oak instead of the traditional Hickory.

Serves: 8

Recipe Ingredients

  • 1 piece Prime Rib Roast (8-10 lbs with bone or 6-8 lbs without bones)
  • 3 tbsp Dijon Mustard
  • 2 tbsp Freshly Ground Himalayan Sea Salt
  • 2 tbsp Freshly Ground Black Pepper
  • 1 tsp Ghost Chili Pepper Powder

Recipe Instructions

  1. If the roast has a fat cap more than 1/4 inch thick, trim it with a sharp knife or ask your butcher to do it for you.
  2. In a small bowl, whisk together the mustard, salt, pepper. Start with a pinch of the ghost chili powder, add and mix then taste the mixture. If you can't taste the sweet flavor (some people don't taste it right away) and don't feel any of the heat (should be mild and not overpowering) then add a little more. Take your time when adding the ghost and be sure to taste after adding and mixing each pinch.
  3. Wearing nitrile cooking gloves for your own protection from the ghost chili powder slather the outside of the roast with the mustard paste mixture.
  4. Cook immediately, or refrigerate, uncovered, for up to 8 hours.
  5. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250F and preheat, lid closed, for 10 - 15 minutes.
  6. Put the prime rib directly on the grill grate, fat-side up. Roast for 3-1/2 to 4 hours, or until the internal temperature of the meat (the tip of the temperature probe should be in the center of the meat) reaches 125 to 130F for rare, or for medium-rare, 135F. Do not overcook. I use an iGrill probe to monitor the internal temp and alert me to when the meat is done.
  7. Transfer the meat to a cutting board - preferably one with a deep well so you don't lose the juices - and loosely tent the meat with foil. Allow it to rest for 20 minutes.
  8. To carve, use a sharp knife or an electric knife to remove the rack of bone following the curvature of the meat. Then carve the meat across the grain into 1/2-inch-thick slices and arrange on a platter or plates.
  9. If desired serve with horseradish although you may not need it with the ghost chili powder.
Return to Matchup

Smoke 'n Grill Flank Steak

By Christian Wallin

Get the smoky goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peeking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.

Serves: 4

Recipe Ingredients

FLANK STEAK

  • 2 lbs Flank Steak
  • 1/4 cup Red Wine
  • 1/4 cup Vegetable Oil
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1/8 cup Soy Sauce
  • 1/8 cup Worcestershire Sauce
  • 5 piece Garlic Cloves, crushed
  • 2 piece Lime, fresh squeezed

CHIMICHURRI SAUCE

  • 1 bunch Cilantro, well-washed & chopped
  • 6 piece Garlic Cloves, crushed
  • 3/4 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 piece Lime, fresh squeezed
  • 1 tbsp Red Onion, diced
  • 1 tsp Black Pepper
  • 1/2 tsp Kosher Salt

Recipe Instructions

FLANK STEAK Instructions:

  1. Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than 1/8 cup).
  2. Put it in a bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
  3. Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2 1/2 hours.
  4. In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
  5. Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
  6. Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow your gut. If you're unfamiliar with steak done-ness, Google "using palm to test steak." It's remarkably accurate.
  7. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
  8. Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smoky grace of BBQ.

CHIMICHURRI SAUCE Instructions:

  1. Put all ingredient in a food processor or blender and ZOOT! ZOOT
  2. You're done. Easy. Be a hero and offer it to your guests for their steak.
Return to Matchup