Mesquite Wood Fired Beef Wellington

By Calvin Schmalz

Votes: 100

VS

Porchetta, pepper greens, and whiskey.

By Valor McNeely

Votes: 124

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 Calvin Schmalz

Love being outdoors and find nearly any excuse to BBQ, smoke, or grill anything. Relatively new dad, still trying to get the hang of this parenting thing while still trying to figure out how I tricked my wife into marrying me!

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About Valor McNeely

Camera clicker, Utah lover, named after a Natty G, and I love rescue dogs.

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Mesquite Wood Fired Beef Wellington

By Calvin Schmalz

Wood fired mesquite seared beef filet wrapped in duxelles, parma ham, and puff pastry cooked together over a wood fire until filet is a perfect medium rare and the pastry is a beautiful golden brown finished with coarse sea salt

Serves: 4

Recipe Ingredients

  • 1.8 lbs Beef Tenderloin ( trimmed to filet)
  • 14 oz Mushrooms
  • 8 piece Parma Ham
  • 17 oz Puff Pastry
  • 2 handful Egg Yolks
  • 2 tbsp Mustard
  • 1 splash Olive Oil
  • 3 dash Coarse sea salt
  • 2 dash Coarse ground pepper
  • 4 sprig Thyme

Recipe Instructions

  1. Pulse mushrooms through a food processor with seasoning and 2 springs thyme leaves a paste and heat in a hot pan to dry out mushroom mixture called duxelles. Places remaining two spring of thyme whole onto of duxelles while drying. When finished remove thyme sprigs.
  2. Heat Traeger on high with mesquite, using the griddle side of GrillGrates, season and sear beef filet for 15-30 seconds on all sides, remove from grill, let cool, and coat with mustard
  3. Place a layer of cling wrap on work surface followed by 6-8 overlapping pieces of parma ham. Then, evenly spread duxelles on top of the ham and place seared filet in the middle of the duxelles. Roll everything tightly in the cling wrap and twist the ends. Chill for 30 mins or until everything keeps it shape
  4. Place another layer of cling wrap on work surface and roll out puff pastry over the top of the cling wrap. Remove filet from refrigerator and remove cling wrap and place in the center of the puff pastry. Brush egg yolk around the edges of puff pastry and wrap around filet. Brush entire pastry with remaining egg yolk and chill another 15-20 mins.
  5. Heat Traeger to 400 Degrees. Remove entire pastry unit from refrigerator and score pastry with the dull edge of a knife. Sprinkle with coarse ground sea salted place in heated grill for 25 mins. Monitor grill temperature and filet temperature closely. Remove from Traeger with internal temperature of filet reaches 120-125 degrees and let sit for 10-15 minutes. Temperature will rise to about 130-133 making the filet a perfect medium-rare.
  6. Slice and marvel at this beautiful main coarse.
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Porchetta, pepper greens, and whiskey.

By Valor McNeely

Porchetta with pork loin, pork belly, and various herbs and spices. Spicy greens with lime and smoked pecorino romano pear salad, and a fresh squeezed apple, smoked clove, and ginger simple syrup, a few dashes of angostura bitters with a lemon twist cocktail.

Serves: 2

Recipe Ingredients

  • 6 lbs pork loin
  • 4 lbs pork belly
  • 1 tbsp pepper flakes
  • 1 tbsp fennel seed
  • 1 tsp garlic
  • 1/2 cup Fresh sage
  • 1/2 cup Fresh Rosemary
  • 1 handful Orange and apple slices to top porchetta
  • 1/2 cup Fresh Oregano

Recipe Instructions

  1. Line pork loin with roasted fennel seed and roasted red chili flakes, add minced garlic, and add pieces of fresh sage, rosemary, sage, oregano, add pork belly. Roll up and tie with butcher's twine. Smoke for 1 hour, and turn up traeger to 225 for approximately 5 hours or until internal temp reaches 165.
  2. Make your sides. Salad consists of shaved smoked pecorino romano, spicy greens, pear, evoo, salt pepper, and apple cider vinegar. Cocktail consists of bourbon, ice, lemon twist, fresh squeezed honey crisp apples, smoked, grinded cloves, a few dashes of angostura bitters, and demerara fresh ginger simple syrup.
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