Smoked Pork Lasagna

By Tim Weinreich

Votes: 336

VS

Smoked Beef Short Ribs

By Christie Vanover

Votes: 253

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About Tim Weinreich

Husband and Father. BBQ has been a family tradition and has continued to be a family event. From tournaments to friends and family. BBQ has been a center piece of our family. Have now moved on to doing tournaments and to catering.

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About Christie Vanover

I’m the editor and publisher of GirlsCanGrill.com, an online magazine dedicated to sharing grilling tips and recipes to encourage more people to get outside and grill. I have traveled the world and learned grilling techniques in Asia, Europe, Central America and throughout the United States. I'm a KCBS certified judge and BBQ competitor, and I'm always hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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Smoked Pork Lasagna

By Tim Weinreich

A smoked lasagna with a Mesquite kiss. Smoked mesquite pork shoulder chopped into fine pieces as the base of meat for the this family favorite dish.

Serves: 8

Recipe Ingredients

  • 9 lbs Pork Shoulder
  • 3 tbsp Chili Powder
  • 3 tbsp Seasoned Salt
  • 3 tbsp Paprika
  • 1 packet Green Onion
  • 1 pinch Parsley
  • 2 cup Ragu
  • 1 packet Lasagna Noodles
  • 1 cup Parmesan Cheese
  • 2 cup Mozzarella Cheese
  • 1 cup Sharp Cheddar
  • 1 cup Cottage Cheese

Recipe Instructions

  1. Trim the fat off of the Pork Shoulder
  2. Mix seasoned salt, paprika and chili powder ingredients together and rub on the meat
  3. Set grill at 325 and put Pork Shoulder on the grill for 6 hours
  4. Pull Pork off of grill and let rest for 1 hour in cooler. Pull meat out of cooler and chop meat up into fine small pieces
  5. Boil lasagna noodles, drain and and place a 3 noodles on bottom of 9x13 cake pan.
  6. Spread Ragu on top of noodles and place chopped meat on top of Ragu. Spread mozzarella Cheese and Cheddar cheese on top of meat. Pinch small chopped green onions and spread over cheese. Then line another layer of lasagna.
  7. Add another small amount of Mozzarella cheese and the pour the cottage cheese over top and spread out. Then layer cottage cheese with parmesan cheese and top off with mozzarella cheese. Again line with Lasagna noodles
  8. Repeat step 6 and layer lasagna noodles. Put pan back into Traeger grill set at 325 and let smoke for 45 minutes.
  9. Last 5 minutes add remainder of Mozzarella cheese on top of Lasagna. Then remove from grill and let rest for 5 minutes. Spread left over Ragu on top as well as left over parmesan and chopped green onions and chopped parsley. Cut and serve.
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Smoked Beef Short Ribs

By Christie Vanover

These beef short ribs are as amazing as they look. The flavorful crust will dance on your tongue before the slow-smoked buttery meat melts in your mouth.

Serves: 4

Recipe Ingredients

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 1 tsp course ground black pepper
  • 2 tsp Code 3 Spices Grunt Rub
  • 8 piece beef short ribs

Recipe Instructions

  1. Combine all of the spices in a small bowl. Rub all over the meat. Let rest on the counter for 1-2 hours.
  2. Heat the smoker to 275 degrees. Smoke over indirect heat for 3 1/2 to 4 hours, until the meat is soft and reaches an internal temperature of about 205 degrees.
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