Island Style Tri Tip

By Jeff Egenias

Votes: 973

VS

Cajun Chicken Bombs

By Robert Senk

Votes: 708

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About Jeff Egenias

Howdy folks! My name is Jeff. I am a traveling, camping, adventure seeking kind of guy. I also love craft beer, the Anaheim Ducks, and creating different recipes for my vegan wife and unborn baby boy Kai on my Traeger grill.

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About Robert Senk

I am a software engineer by day and and a foodie every other moment of the day. I love improving recipes by changing them up and adding a little smoke . I have owned my Traeger for a few years now and I still cook on it 5 times a week.

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Island Style Tri Tip

By Jeff Egenias

This Tri Tip recipe is packed with sweet flavor and is tender with every bite. Contains a variety of ingredients, including an IPA from Rogue Ale's in Oregon.

Serves: 6

Recipe Ingredients

  • 6 lbs Tri Tip Roast
  • 1 cup IPA or beer of choice
  • 2 cup Pineapple Juice
  • 3 tbsp Worcestershire Sauce
  • 2 cup Choice of rub
  • 1/2 cup Apple Cider Vinegar
  • 1 cup Ketchup
  • 1/2 cup Soy Sauce
  • 1 cup Brown Sugar

Recipe Instructions

  1. Season the tri tip roast with choice of dry rub 1 day prior to cooking.
  2. Mix beer, Worcestershire sauce and 1 cup pineapple juice into a spray bottle.
  3. Preheat Traeger. Set to smoke and place roast on grill.
  4. Smoke for 5 hours. Spray the mop sauce every hour.
  5. On a pan, combine ketchup, soy sauce, brown sugar and apple cider vinegar. Bring to boil. Sauce will start thickening. Once sauce is thickened add rest of pineapple juice to the mix.
  6. At the 5th hour of smoking, increase temperature to 225 for 1 hour and apply the sauce using basting brush. Sauce will glaze over the outside of the roast.
  7. Serve and eat. Enjoy!
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Cajun Chicken Bombs

By Robert Senk

As a main dish or a side at the big game or next barbeque, these thighs are truly the "bomb."

Serves: 4

Recipe Ingredients

  • 8 piece Chicken thighs (boneless, skinless)
  • 1 piece Andouille Sausage Link
  • 1 handful Traeger Cajin Shake
  • 8 oz Monterey Jack Cheese (block)
  • 24 piece Thin Sliced Bacon

Recipe Instructions

  1. Preheat the Traeger to 250 degrees.
  2. Place the thighs on a cutting board and remove any excess fat. Season each side with the Cajun Shake.
  3. Slice the sausage in half, then slice each half into 4 quarters lengthwise. (We are looking for 8 equal slices that will go into the center of the thighs).
  4. Cut 8 pieces of cheese that measure approximately 1/2” x 1/2” x 2” (or the height of the block of cheese).
  5. In the center of each thigh place 1 piece of sausage and 1 piece of cheese then wrap the thigh around them.
  6. Take 1 piece of bacon and wrap it around the thigh going in the direction of the seam. (The idea is that we want to try to stop the cheese from melting out when cooking). Then take an additional piece of bacon (or two) and wrap the thigh.
  7. Season the thighs again with the Cajun Shake (to your liking).
  8. Place on the smoker until they reach an internal temperature of 165 degrees. (1-2 hours).
  9. Let them sit for 5-10 minutes then enjoy!
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