Smoked rack of pork with port wine reduction

By Chris Starr

Votes: 270

VS

Trout Bacon

By Scott Christensen

Votes: 57

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About Chris Starr

Montana native with a Traeger passion. I live and breathe the Brand and love to cook. My wife and I use our Traeger(s) on a daily basis, sometimes multiple times a day! Being part of a brand that is disrupting the market like this is epic. Brand ambassador through and through, brand above all!!

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About Scott Christensen

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

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Smoked rack of pork with port wine reduction

By Chris Starr

This rack of pork is a win for any special occasion. The port wine reduction adds a sweetness that pair perfectly with the smokiness of the pork. Accompany this meal will creamy polenta and grilled asparagus for a complete success. You will have everyone gnawing on the bones the flavor is sooo good!

Serves: 8

Recipe Ingredients

Rockstarr Pork rub

  • 4 tbsp Smoked paprika
  • 3 tbsp Light brown sugar
  • 2 tbsp Chili Powder
  • 2 tbsp Black pepper
  • 1 tbsp Jacobson smoked cherrywood salt
  • 2 tbsp Fresh rosemary
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Ground chipotle

Port wine reduction

  • 1 1/2 cup Port
  • 1 cup Sweet vermouth
  • 1/4 cup Sugar
  • 1/4 cup Blood orange freshly squeezed
  • 2 sprig Fresh rosemary

Recipe Instructions

  1. Combine all ingredients for the rub in a bowl. Generously coat the rack of pork. When ready start your Traeger on smoke and place the pork on the grill. Smoke for 2 hours. Then increase the temperature to 350° and cook until internal temp has reached 140° F.
  2. Prepare the port wine reduction by adding all ingredients into a pan on medium high heat. Once a boil has been reached lower temperature to medium. Allow to reduce for 30-45 minutes. Until the reduction coats the spoon. Remove rosemary sprigs before serving.
  3. Grill asparagus for 15 minutes on grill at 350° while allowing the rack of pork to rest for 15 minutes before serving.
  4. A creamy asiago and roasted garlic polenta is a guaranteed win with this dish! Enjoy!
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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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