Hickory smoke flavored beef ribs

By Apolonio Fidel Santos

Votes: 15

VS

Trout Bacon

By Scott Christensen

Votes: 21

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About Apolonio Fidel Santos

I am a weekend cook smoker generator. Weather has never been a factor in my cooking plans.

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About Scott Christensen

A Wyoming kid thats loves to smoke food for friends and family.

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Hickory smoke flavored beef ribs

By Apolonio Fidel Santos

Start with a double set of ribs that short cuts. Trim off the fat and remove the thin membrane found on the bone side. Cut slits down the length of each rib in both sides between the bone taking care not cut through. Take season salt and apply to the slits. Refrigerate for two hour minimum to aquire the first layer of flavor.

Serves: 2

Recipe Ingredients

  • 2 tbsp Season salt

Recipe Instructions

  1. Trim off fat and the thin membrane found on the bone side of the rib rack.
  2. Cut slits down the length of the bone between each rib bone. Cut slits on both sides of the rib rack with out cutting through.
  3. Apply season salt to both side of the rib rack in the slits. Allow a minimum of two hours to flavor the meat.
  4. Cook and enjoy. The final product picture is short due to the sampling.
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Trout Bacon

By Scott Christensen

Smoked Trout that tastes like bacon...sort of.

Serves: 1

Recipe Ingredients

  • 1/4 cup Morton Tender Quick
  • 1/2 cup Brown sugar

Recipe Instructions

  1. Mix ingredients with a gallon of water until totally dissolved, soak trout fillets in this brine solution for 24 hours.
  2. Rinse and pat dry. Lay flat on grill with skin side down. Smoke at 180 degrees for a couple hours or until dry.
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