Paella from the Pacific

By Chris Cruit

Votes: 404

VS

Smoked Pork Lasagna

By Tim Weinreich

Votes: 421

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About Chris Cruit

Husband, dad and purveyor the flame. I remember how happy I was as a kid when I heard we were going to grill dinner. That typically consisted of burgers, hot dogs, steaks and BBQ chicken. It also meant we'd be spending some quality time outside. Those fond memories has turned into an outright passion for grilling/smoking everything from ribs to brie. I'm self taught and have probably learned more from my failures than my successes. The joy of success however, far outweighs any disappointments.

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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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Paella from the Pacific

By Chris Cruit

This is paella with an Asian influence. This paella uses a traditional methods for preparing paella but uses ingredients found in Asian cuisine.

Serves: 4

Recipe Ingredients

Planked Salmon in a Sake Brine

  • 1 cup Soy Sauce
  • 1/4 cup Sake
  • 1/4 cup Brown Sugar
  • 1/3 cup Honey
  • 1 tbsp Minced Garlic
  • 2 tsp Salt
  • 2 sprig Sage Leaves
  • 2 sprig Thai Chili Peppers
  • 2 lbs Salmon

Constructing the Paella

  • 3 tbsp Butter
  • 1 tbsp Chili Garlic Sauce
  • 10.5 oz 2 Chicken Breasts (cubed)
  • 1 tbsp Asian Five Spice
  • 1/3 cup Peanut Oil
  • 1 cup Onion (medium)
  • 1 cup Carrot Chips
  • 1 cup 1 Bell Pepper (chopped)
  • 4 sprig Thai Chili Peppers
  • 1 sprig Lemon Grass Stalk
  • 2 cup Rice
  • 1/4 cup Sake
  • 1 1/2 cup Chicken Stock
  • 1/4 cup Soy Sauce
  • 1/4 cup Lobster Juice
  • 2 piece 2 Lemons (quartered)
  • 1 cup Snap Peas
  • 1 lbs Shrimp

Recipe Instructions

Planked Salmon in a Sake Brine Instructions:

  1. Combine Soy, Sake, Brown Sugar, Honey, Salt, Garlic, Sage leaves, and Thai chilies and put in a resalable plastic bag. Remove the skin from the salmon and cut into 4-5 equal portions. Put the salmon in the brine and refrigerate overnight.
  2. Soak cedar planks for at least 1 hour.
  3. Preheat your grill for medium direct heat and put your planks on the grate. Add the salmon fillets to the planks and grill for about 15 minutes and set aside. Fish is done when you can flake it with a fork. This will be added to the Paella Later

Constructing the Paella Instructions:

  1. Soften the butter, mix in the chili garlic sauce and put in the refrigerator to set.
  2. Season the chicken with salt, pepper, Asian Five Spice and set to the side.
  3. Preheat your grill for high direct heat.
  4. Place your Paella pan (or cast iron skillet) on the grates and add Peanut Oil. Once hot, add the chicken and cook until it starts to brown. About six minutes stirring often. Set aside.
  5. Place your Paella pan (or cast iron skillet) on the grates and add Peanut Oil. Once hot, add the chicken and cook until it starts to brown. About six minutes stirring often. Set aside.
  6. Add onions, carrots, bell pepper, Thai chilies, garlic and lemon grass. Cook until soft and onions are translucent. Add rice and stir until well mixed and rice is coated with oil.
  7. Add rice and stir until well mixed and rice is coated with oil and begins to toast.
  8. Place the chicken in the Paella pan and add the liquids (combine sake, oyster juice, chicken stock, soy sauce, and 2 cups water - if using paella pan fill the pan just below the rivets to give room for the rice to expand and not overflow).
  9. Lower the heat to medium high heat and close the lid on your gill. Cook for 20 minutes.
  10. Add the lemon, shrimp (seasoned with salt and pepper) and snap peas and cook for another 15 minutes.
  11. Add the smoked salmon, top with the chili butter and cook for another 5 minutes.
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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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