Eric Ryan

By Eric Ryan

Votes: 11

VS

Cajun Casserole

By Andrew Bailey

Votes: 45

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About Eric Ryan

I've run car dealerships for the last 25 years and I have 2 hobbies. First is BarBQ..My Smoker and my Grill. Secondly Golf. I have had my Traeger for 3 years and ready for a second. I'm way better at cooking..

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About Andrew Bailey

I'm a programmer by day, and sometimes I throw cookouts for friends. Why not hang with the guys and get better at grilling at the same time? Everyone seems to love my cooking. My secret? I've never met anyone who doesn't like spicy things or Italian tasting things.

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Eric Ryan

By Eric Ryan

Beef Butter! Smoked 8-12 lb Prime brisket.

Serves: 1

Recipe Ingredients

  • 1/2 cup Fresh Cracked Pepper
  • 1/2 cup Toasted coriander seeds
  • 1/4 cup Kosher Salt
  • 1/4 cup Garlic power
  • 2 tbsp Olive oil
  • 2 pint Guinness Stout
  • 1 cup Black Molasses
  • 2 tbsp Fresh Rosemary
  • 3 tbsp Fresh garlic

Recipe Instructions

  1. Crush the coriander seeds and combine with the cracked pepper, kosher salt and garlic power than set aside
  2. Chop up rosemary and mince the fresh garlic, combine and set aside.
  3. With paper towel dry off the brisket than apply the olive oil and garlic/rosemary mixture all over the entire roast.
  4. Now liberally coat the brisket with the coriander, pepper, salt and garlic power mixture.
  5. When done place on the lower shelve of your fridge un-coverd over night.
  6. Day 2 Fire up your traeger and use a mixture of Oak and hickory and bring the brisket up to room temp.
  7. While the smoker is coming up to temp. Combine the beer, molasses and put in to a spray bottle.
  8. When the smoker is to 210-220 place brisket in with the fat cap up and begin to smoke. This will take 12 hours.
  9. Every hour spray the brisket with the beer mixture. At the 10 hour mark place the brisket into a foil pan and cover with foil and return to the smoker for 1 hour.
  10. After the last hour covered remove roast from the smoker , leave it covered in the pan and let rest for 45 minutes.
  11. Slice and enjoy! I figure 2 lab's per person.. There will be nothing left.
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Cajun Casserole

By Andrew Bailey

This casserole is a spicy thing. It's creamy, smokey, and punches just right. It's technically vegetarian, and I've always served casserole as side dish to meat, but this is always the star of the show! I make so much that I encourage my guests take some home, and I still have enough leftover for a week.

Serves: 15

Recipe Ingredients

  • 5 lbs tater tots
  • 32 oz sharp cheddar cheese
  • 24 oz sour cream
  • 50 oz condensed cream of celery soup
  • 2 cup milk
  • 4 tbsp cajun spice
  • 4 tbsp dried crushed chili peppers

Recipe Instructions

  1. Mix all ingredients in casserole dish(es), except for about 6 oz of cheese.
  2. Grill at 300 for 1 hour.
  3. Add remaining cheese on top.
  4. Grill at 300 for an additional 30-45 minutes.
  5. Serve.
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