Maple bacon moonshine pulled pork

By Greg Mckoy

Votes: 506

VS

Smoked rack of pork with port wine reduction

By Chris Starr

Votes: 541

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About Greg Mckoy

30 year electric utility lineman and safety man that loves to roll smoke. I am a husband to a wonderful wife, father of 4 and grandfather of a wonderful 5 yr old little boy. Serious backyard BBQ enthusiast trying to create the perfect BBQ. Always looking for that special taste that knocks your socks off. I think I have found it with the recipe that I am entering.

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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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Maple bacon moonshine pulled pork

By Greg Mckoy

8 pound Boston Butt injected with Maple Bacon Moonshine. Apply thin coating of mustard all over the butt to create a binder for the rub. I use The BBQ Rub and apply a generous coating to the butt after the rub is applied I inject with the shine. Using a typical injector insert it in different locations in the butt. Let sit at room temperature while the smoker comes up to temperature. I prefer low and slow at 250. Cook until internal temp is 195 -200 degrees. Let rest for 45 minutes then pull.

Serves: 4

Recipe Ingredients

  • 3 oz Maple Bacon Moonshine
  • 4 oz Yellow mustard

Recipe Instructions

  1. Trim fat cap on Butt. Then apply coating of yellow mustard. Apply The BBQ Rub. Inject with Mapple Bacon Moonshine. Get smoker up to 250 degrees and then place Butt on smoker. When internal temp is 195-200 degrees remove and let rest for 45 minutes. Then pull the pork.
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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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