Dennis London

By Dennis London

Votes: 46

VS

Bacon wrapped Asparagus

By Paul Glenn

Votes: 11

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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.

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About Paul Glenn

Silicon Valley BBQ'in Extraordinaire

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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.
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Bacon wrapped Asparagus

By Paul Glenn

Tasty Smoky Crispy Bacon wrapped Asparagus

Serves: 10

Recipe Ingredients

  • 2 lbs Sliced Bacon
  • 5 lbs Fresh Asparagus

Recipe Instructions

  1. Select 2 bigger Asparagus spears or 3 thinner ones.
  2. Wrap from top to bottom with a slice of bacon. Tucking in at the top and using a toothpick to secure at the bottom. Trim off remaining Asparagus bottom.
  3. Set Traeger to smoke and place on the grill for one hour.
  4. After 1 hour turn Traeger up to 325 degrees and cook for 45 minutes to 1 hour more until bacon is crispy.
  5. Remove form grill and enjoy.
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