Smoked Beef Short Ribs

By Christie Vanover

Votes: 97

VS

Smoked Seatrout Wantons

By Jamie Hough

Votes: 20

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About Christie Vanover

I’m the editor and publisher of GirlsCanGrill.com, an online magazine dedicated to sharing grilling tips and recipes to encourage more people to get outside and grill. I have traveled the world and learned grilling techniques in Asia, Europe, Central America and throughout the United States. I'm a KCBS certified judge and BBQ competitor, and I'm always hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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About Jamie Hough

I am a professional red fisherman and inshore guide form Charleston, SC. I'm a proud redneck and a meat eater to the core. My Dad told me when I was young, he said "boy, you keep eating like this, you better learn to cook"! So I did. I use my Traeger 6 days a week and sometimes 7! i take my tailgater on the road with me and cook on it in the back of my truck while I'm doing 80 down the highway. No frills, not fancy, just down home good food with natural and organic ingredients.

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Smoked Beef Short Ribs

By Christie Vanover

These beef short ribs are as amazing as they look. The flavorful crust will dance on your tongue before the slow-smoked buttery meat melts in your mouth.

Serves: 4

Recipe Ingredients

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 1 tsp course ground black pepper
  • 2 tsp Code 3 Spices Grunt Rub
  • 8 piece beef short ribs

Recipe Instructions

  1. Combine all of the spices in a small bowl. Rub all over the meat. Let rest on the counter for 1-2 hours.
  2. Heat the smoker to 275 degrees. Smoke over indirect heat for 3 1/2 to 4 hours, until the meat is soft and reaches an internal temperature of about 205 degrees.
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Smoked Seatrout Wantons

By Jamie Hough

This is probably the most requested thing I cook. I smoke fresh speckled seatrout on my Traeger. Then I make a dip out of it and put the dip in wontons. Lastly I fry the wontons in rendered duck fat. BOOM!

Serves: 6

Recipe Ingredients

  • 4 piece Filets of smoked fresh seatrout. Any fresh, white meat fish will do.
  • 16 oz Regular or light cream cheese
  • 1 cup Chopped green chives
  • 2 piece Jalapeños (to taste)
  • 2 tbsp Dukes Mayonaise
  • 3 tbsp Sriracha
  • 3 cup Rendered duck fat (other frying oils will work fine but you'll be seeing this recipe short if you don't use the duck fat!)
  • 2 packet Wonton Wrappers

Recipe Instructions

  1. Smoke the deboned and skinned fish filets on 175 for 2 hours or until brown and semi dry.
  2. In a large mixing bowl. Mix all other ingredients into a dip.
  3. Remove the smoked fish and pick into small pieces, removing any remaining bones as you go. Add smoked fish to the dip and mix thoroughly. Probably should also drink a wine or whiskey right about now!
  4. Use instructions in the wonton wrappers to make the wontons with a small scoop of the dip in each one. The first 10 will be a pain in the butt if you've never made them, which is why you may need the wine or whiskey. It gets easier and quicker I promise. Deep fry folded wontons in the duck fat or oil until golden brown. Dip in just about any sauce but I prefer "Tiger Sauce". I hope you enjoy this unique way to use your Traeger Smoker!
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