Stuffed TriTip with Red Wine Reduction

By Randy Fletcher

Votes: 79

VS

Dennis London

By Dennis London

Votes: 83

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 Randy Fletcher

I like smoking meat, making homebrew, and playing golf.

Return to Matchup

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

Stuffed TriTip with Red Wine Reduction

By Randy Fletcher

Caramelized Mushroom and Onions stuffed in Smoked Tri Tip with Red Wine Reduction

Serves: 4

Recipe Ingredients

  • 2.5 lbs Tri Tip Steak
  • 4 tbsp Salt
  • 3 tbsp Pepper
  • 4 tbsp Garlic Powder
  • 1 tbsp White Sugar
  • 1 lbs White Button Mushrooms
  • 1 piece Red Onion
  • 5 tbsp Minced Garlic
  • 1 cup Beef Stock
  • 750 milliliter Red Wine
  • 2 tbsp Cornstarch
  • 2 tbsp Butter
  • 2 tbsp Dijon Mustard
  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar

Recipe Instructions

  1. Cut pocket into Tri Tip steak to maximize stuffing cavity.
  2. Combine Salt, pepper, garlic powder, white sugar to make rub or use favorite steak rub. Rub all over and inside Tri Tip Steak. Cover and refridgerate 4-12 hrs.
  3. Slice mushrooms and onions. Add to hot pan with butter or olive oil. Cook for 10 min, add 3 tablespoons of minced garlic. When mixture is carmelized, add 1/4 bottle of red wine to mixture. Cook until absorbed and remove from heat
  4. Preheat Traeger to high (500F). Stuff cavity with mushroom/onion/garlic mixture. Use butcher's twine to seal tri trip cavity and prevent mixture from escaping. Save any of the mixture for the sauce (about half mixture inside tritip). Mix Olive oil, red wine vinegar, mustard, remaining minced garlic, and 1/4 of red wine bottle to jar and shake. This mixture will baste tri tip while smoking.
  5. Once grill is hot, carefully add tri tip. Cook tri tip to internal temperature of 130-135F for medium rare. Every 10 min baste with basting sauce also flip tri tip halfway through cook.
  6. Add beef stock and remaining red wine to saucepan. Reduce beef stock and red wine by half. Mix cornstarch with 2 tablespoons water mix. Add cornstarch mixture, butter, and remaining mushroom/onion/garlic mixture to wine reduction. Stir until combined, turn off heat
  7. After tri tip has rested 20 min, slice against grain to 1/3inch slices. Cover with Red Wine Reduction and ENJOY!
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