Smoked Chicken White Chili

By David Hungerford

Votes: 22

VS

Stuffed TriTip with Red Wine Reduction

By Randy Fletcher

Votes: 62

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About David Hungerford

I have been pellet smoking for over 7 years. I enjoy creating tasty dishes for my friends and family and consider it a hobby and a passion. I began my journey on a Traeger Jr and haven't looked back. I love to follow all of the innovations in the industry and look forward to the future of pellet bbq.

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About Randy Fletcher

I like smoking meat, making homebrew, and playing golf.

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Smoked Chicken White Chili

By David Hungerford

Mouth watering white chili with chunks of cherry smoked chicken, sliced jalapenos, beans, green chili's, corn, and orange bell pepper. Spiced with smoked salt, cayenne pepper, smoked paprika, and of course ground cumin. Garnished with cornbread battered deep fried jalapeno slices.

Serves: 10

Recipe Ingredients

Chili

  • 3 cup 1 Smoked whole Chicken, Cut Up
  • 1 cup 1 whole Medium Onion, Diced
  • 1/4 cup 4 cloves Garlic, Minced
  • 1 cup 2 Cans Green Chilies, Chopped
  • 1 lbs Dried Great Northern Beans, Rinsed
  • 8 cup Chicken Broth
  • 1 cup 1 whole Jalapeno, Sliced
  • 1.5 tbsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 pinch Smoked salt to taste
  • 1 pinch White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 tbsp Masa (corn Flour) OR Cornmeal

Cornbread Battered Deep Fried Jalepeno Slices

  • 2 cup Jalepenos sliced
  • 2 cup Corn bread batter (your favorite)

Recipe Instructions

  1. Soak your great northern beans overnight so they can re-hydrate.
  2. You need to smoke your chicken using your favorite method. I prefer a quick easy brine overnight and then spatchcock on the Traeger. I like to do it on smoke mode for at least a half hour to an hour. Then finish it at 225. Let it cool (i usually smoke the chicken the night before so the smoke really penetrates and mellows.) now separate from the bone. try to keep the breasts whole so you can chop them into cubes. You can chop or pull the dark meat whatever you prefer.
  3. In a dutch oven over medium-high heat, saute onions and garlic for a couple minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with smoked salt, white pepper, and cumin. Place lid on pot and reduce heat to low.
  4. Cook for a few hours. Halfway through, add the smoked chicken.
  5. When beans are tender, mix milk with masa (or cornmeal) and add to chili. Cook for an additional fifteen minutes to thicken. Check seasoning and adjust, adding cayenne pepper and smoked paprika.
  6. Start a pan or deep fryer with oil.
  7. While the oil comes up to temp, make your favorite corn bread batter and set aside.
  8. Slice the Jalepenos, remove white veins and seeds or leave them in for a spicier kick.
  9. when your oil is ready dredge the slices in the batter and place in pan. Flip quickly as it does not take long to brown each side.
  10. Remove from oil and place on paper towels to drain excess oil.
  11. Top your chili with your favorite fixings along with the deep fried Jalapenos.
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Stuffed TriTip with Red Wine Reduction

By Randy Fletcher

Caramelized Mushroom and Onions stuffed in Smoked Tri Tip with Red Wine Reduction

Serves: 4

Recipe Ingredients

  • 2.5 lbs Tri Tip Steak
  • 4 tbsp Salt
  • 3 tbsp Pepper
  • 4 tbsp Garlic Powder
  • 1 tbsp White Sugar
  • 1 lbs White Button Mushrooms
  • 1 piece Red Onion
  • 5 tbsp Minced Garlic
  • 1 cup Beef Stock
  • 750 milliliter Red Wine
  • 2 tbsp Cornstarch
  • 2 tbsp Butter
  • 2 tbsp Dijon Mustard
  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar

Recipe Instructions

  1. Cut pocket into Tri Tip steak to maximize stuffing cavity.
  2. Combine Salt, pepper, garlic powder, white sugar to make rub or use favorite steak rub. Rub all over and inside Tri Tip Steak. Cover and refridgerate 4-12 hrs.
  3. Slice mushrooms and onions. Add to hot pan with butter or olive oil. Cook for 10 min, add 3 tablespoons of minced garlic. When mixture is carmelized, add 1/4 bottle of red wine to mixture. Cook until absorbed and remove from heat
  4. Preheat Traeger to high (500F). Stuff cavity with mushroom/onion/garlic mixture. Use butcher's twine to seal tri trip cavity and prevent mixture from escaping. Save any of the mixture for the sauce (about half mixture inside tritip). Mix Olive oil, red wine vinegar, mustard, remaining minced garlic, and 1/4 of red wine bottle to jar and shake. This mixture will baste tri tip while smoking.
  5. Once grill is hot, carefully add tri tip. Cook tri tip to internal temperature of 130-135F for medium rare. Every 10 min baste with basting sauce also flip tri tip halfway through cook.
  6. Add beef stock and remaining red wine to saucepan. Reduce beef stock and red wine by half. Mix cornstarch with 2 tablespoons water mix. Add cornstarch mixture, butter, and remaining mushroom/onion/garlic mixture to wine reduction. Stir until combined, turn off heat
  7. After tri tip has rested 20 min, slice against grain to 1/3inch slices. Cover with Red Wine Reduction and ENJOY!
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