Christmas Boat Parade Smoked Turkey

By Bob Parent

Votes: 119

VS

Chicken & Jalapeno Stuffed Poblano Pepper

By Jake Fordham

Votes: 89

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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 Jake Fordham

I'm just an average guy who loves to cook on the Traeger for my family and friends. I love the outdoors, spending time with my girls, and hunting every chance I get.

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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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Chicken & Jalapeno Stuffed Poblano Pepper

By Jake Fordham

Roasted Poblano peppers; stuffed with chicken, cream cheese, roasted jalapenos and cheese; wrapped in bacon.

Serves: 2

Recipe Ingredients

  • 2 piece Poblano Peppers
  • 2 piece Boneless, Skinless Chicken Breasts
  • 6 oz Cream Cheese at Room Temperature
  • 2 piece Jalapeno Peppers, Seeded
  • 1 cup Shredded Cheddar Cheese
  • 6 piece Tender Belly Signature Blend Bacon
  • 1 tbsp Oak Ridge BBQ Dominator Sweet Rub
  • 1 tbsp Olive Oil

Recipe Instructions

  1. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat, lid closed for 10-15 minutes.
  2. When the grill is hot, arrange the poblanos and jalapenos on the grate and grill until they are blistered and blackened in spots; 15-20 mins, turning with tongs as needed. Put the poblanos into a Ziploc bag and let them sweat for 10-15 minutes. Remove from bag and carefully peel the blistered skin off; leave the stems intact, and try not to tear the flesh. Dice jalapenos and set aside. (Remove seeds from jalapenos for less heat). With a small paring knife, slit each poblano lengthwise from the shoulder (just below the stem) to the tip. Pull out the seeds and set aside.
  3. Coat the chicken with olive oil and season liberally with Oak ridge bbq dominator sweet rub. Cook the chicken for 20-25 minutes until internal temperature is 165F. Remove the chicken from the grill, let rest for 5 minutes. Lower temperature to 375F to prepare for the next step. Dice the chicken into ½” cubes, and put into large mixing bowl. Add the cream cheese, shredded cheese, diced jalapenos, and Oak ridge bbq dominator sweet rub to taste. Mix together, and fill the poblano peppers with the mixture. Wrap the poblanos with bacon and secure with toothpicks for the duration of the cook. Place the poblanos directly on the grate and grill until the bacon is crisp, (40-50 minutes). Remove from grill and let rest for 5 minutes, then remove toothpicks and serve.
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