Chicken & Jalapeno Stuffed Poblano Pepper

By Jake Fordham

Votes: 216

VS

Vaughn's Sriracha/Horseradish Tri-Tip

By Vaughn Richter

Votes: 179

Voting Disabled!

Due to suspicious voting activity in a few bracket divisions, Meat Madness voting has been disabled. Voting will be handled internally by Traeger for the remaining Meat Madness rounds. Winners will be announced at the end of each round.

About Jake Fordham

I'm just an average guy who loves to cook on the Traeger for my family and friends. I love the outdoors, spending time with my girls, and hunting every chance I get.

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About Vaughn Richter

33 year old father of two beautiful girls. Married to the love of my life for almost 7 years. I am a Police Officer who loves the outdoors, camping, 4 wheeling and anytime spent around the grill. Recently won my first BBQ competition with this recipe. Quite an honor having the judge, Guy Fieri pick my tri-tip as the winner. Love cooking for friends and trying new recipes.

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Chicken & Jalapeno Stuffed Poblano Pepper

By Jake Fordham

Roasted Poblano peppers; stuffed with chicken, cream cheese, roasted jalapenos and cheese; wrapped in bacon.

Serves: 2

Recipe Ingredients

  • 2 piece Poblano Peppers
  • 2 piece Boneless, Skinless Chicken Breasts
  • 6 oz Cream Cheese at Room Temperature
  • 2 piece Jalapeno Peppers, Seeded
  • 1 cup Shredded Cheddar Cheese
  • 6 piece Tender Belly Signature Blend Bacon
  • 1 tbsp Oak Ridge BBQ Dominator Sweet Rub
  • 1 tbsp Olive Oil

Recipe Instructions

  1. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat, lid closed for 10-15 minutes.
  2. When the grill is hot, arrange the poblanos and jalapenos on the grate and grill until they are blistered and blackened in spots; 15-20 mins, turning with tongs as needed. Put the poblanos into a Ziploc bag and let them sweat for 10-15 minutes. Remove from bag and carefully peel the blistered skin off; leave the stems intact, and try not to tear the flesh. Dice jalapenos and set aside. (Remove seeds from jalapenos for less heat). With a small paring knife, slit each poblano lengthwise from the shoulder (just below the stem) to the tip. Pull out the seeds and set aside.
  3. Coat the chicken with olive oil and season liberally with Oak ridge bbq dominator sweet rub. Cook the chicken for 20-25 minutes until internal temperature is 165F. Remove the chicken from the grill, let rest for 5 minutes. Lower temperature to 375F to prepare for the next step. Dice the chicken into ½” cubes, and put into large mixing bowl. Add the cream cheese, shredded cheese, diced jalapenos, and Oak ridge bbq dominator sweet rub to taste. Mix together, and fill the poblano peppers with the mixture. Wrap the poblanos with bacon and secure with toothpicks for the duration of the cook. Place the poblanos directly on the grate and grill until the bacon is crisp, (40-50 minutes). Remove from grill and let rest for 5 minutes, then remove toothpicks and serve.
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Vaughn's Sriracha/Horseradish Tri-Tip

By Vaughn Richter

True transfomation here. Raw ingredients are all individually unique but come together to create the best tri-tip you'll ever put in your mouth. Flavors start as spicy, bitter/hot (Horseradish), garlicy, and slighty vinegary, but a masterful changea takes place to create an even better flavor! Over time, the heat cooks down, the garlic softens yet stays delicious, but the true star is the horseradish. The bitterness gone, you are left with sweet/savory meat that'll make you smile every bite!

Serves: 4

Recipe Ingredients

  • 2 cup Red Wine Vingear
  • 1 1/2 cup Prepared Horseradish
  • 1/4 cup Sriracha
  • 1/4 cup Dried Minced Onion
  • 1 tbsp Soy Sauce
  • 1 1/2 tbsp Worchestershire Sauce
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup Minced Garlic
  • 1 tsp Fresh Ground Pepper
  • 2 1/2 lbs Tri- Tip Roast

Recipe Instructions

  1. Mix all ingredients together in a bowl
  2. Put meat in gallon Ziploc bag and pour marinade over meat
  3. Marinate in the fridge for minimum 4 hours up to overnight
  4. Preheat grill and bring meat/marinade mixture to room temperature
  5. Put meat on grill, and pour leftover marinade in a bowl to use throughout grilling process
  6. Allow crust to form on meat before flipping. Flip meat and spoon marinade over top of crust
  7. Continue cooking, flipping every 12-15 minutes. Reapply marinade each time meat is flipped.
  8. Cook until desired internal temperature is reached. Let rest before serving.
  9. Have security present during slicing, as guests will hover and eat faster than you can slice. Pour any juices/marinade from slicing onto servicing tray over meat
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