Christmas Boat Parade Smoked Turkey

By Bob Parent

Votes: 86

VS

Taco's in Clay pots

By Victor Blanco

Votes: 67

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About Bob Parent

Many years ago in a distant land (Austin), a neighbor gave me his smoker. From that day, I smoked a variety fish and meats, until I moved from a Texas house to a Florida condo. Desperately searching for an electric smoker, we fell for a pink pig, affectionately named Prunella. My spirits soared along with my reputation as Bobby George, smoke master of Cocoa Beach. Folks come from far and wide to breathe the aroma & tantalize their taste buds as I experiment with rubs, meats, and fish.

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About Victor Blanco

I own a flooring business and teach leadership seminars around the world. I love cooking for my family and just recently bought a Traeger. I have a Big Green Egg that I used for the past year and a half, but have since retired it because my Traeger is much better and easier to cook on.

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Christmas Boat Parade Smoked Turkey

By Bob Parent

Christmas Boat Parade Smoked Turkey for 50 of our closest friends. The aroma hits your nose before you ever take a bite!

Serves: 50

Recipe Ingredients

Turkey

  • 25 lbs Turkey
  • 5 tbsp Olive Oil

Dry Rub

  • 1/4 cup Sea Salt
  • 1/4 cup Onion Powder
  • 1/8 cup Coconut Sugar
  • 2 tbsp Garlic Powder
  • 2 tbsp Red Pepper Flakes
  • 2 tbsp Course Ground Pepper
  • 2 tbsp Paprika
  • 2 tbsp Cumin (adjust to taste)
  • 1 tbsp Ground Oregano

Recipe Instructions

  1. Mix dry rub ingredients together in a container with a shaker top. Rub olive oil over the entire outer surface of the turkey. Shake the rub generously over the entire surface of the turkey, inside and out. Do your best to work the rub in under the skin, using all the mixture. Let sit overnight in the refrigerator.
  2. If making the rub ahead of time, store in an airtight container in cupboard for up to 6 months.
  3. Load smoker hopper with apple pellets. Set to smoke.
  4. While smoker is heating, place temperature probe into the thickest part of the turkey breast.
  5. Turn smoker up to 250 degrees. Place turkey on the grate.
  6. Smoke for two hours.
  7. Raise temperature to 325 degrees. Continue to cook until the internal temperature reaches 150-155 degrees.
  8. Raise temperature to 450 degrees. Remove turkey from the grate once the internal temperature reaches 165 degrees. This step crisps the skin.
  9. Transfer turkey to a platter. Let sit for 15 minutes to distribute juices before carving.
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Taco's in Clay pots

By Victor Blanco

Taco's in Clay pots

Serves: 2

Recipe Ingredients

  • 1 lbs Mexican Chorizo
  • 1 bunch Roasted Hatch Green Chilies - we like it HOT!
  • 1 lbs Mozzarella Cheese or Chihuahua Cheese (Can be found a Mexican grocery store)
  • 4 piece Jalapeño Peppers
  • 4 piece Serrano Peppers
  • 1 piece Tomato Medium size
  • 1 piece Roasted Garlic (1 Clove)

Recipe Instructions

  1. To Make Salsa: Roast Jalapeño peppers, Serrano peppers, tomato and garlic once roasted mix all together in blender or mash if you like it chunky to make salsa
  2. To Make Taco's: 2 Teaspoon of Chorizo 2 teaspoon of hatch green chilies Fill remainder of clay pots with Cheese When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Then raise temperate to 450 Degrees Place clay pot or medium sauce pan onto grill until total melted. Place corn tortilla’s on grill Put cheese onto tortilla and spread some salsa. Enjoy
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