Venison, Pork & Cauliflower Bacon Basketball

By Brian Martin

Votes: 235

VS

SMOKED PRIME RIB

By Sean Martin & Mary Cressler

Votes: 333

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 Brian Martin

A humble husband with an ever growing love of BBQ, enhanced in recent years by Traeger wood pellet grills. As a child growing up I can recall the excitement of knowing when it was "BBQ night" and how special the food was going to be no matter how simple or complex the meal. Since discovering Traeger wood pellet grills, that excitement is once again relived time and time again, every time the Traeger starts. Family is where BBQ love began and Traeger has revived it for me.

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About Sean Martin & Mary Cressler

Sean and Mary are a BBQ and wine duo who love cooking outdoors in the Pacific Northwest with their twin pitmasters in training. Sean is an insurance exec by day and pitmaster by night. Coupled with Mary's wine ninja skills they combine forces to make creative dishes from wood smoke.

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Venison, Pork & Cauliflower Bacon Basketball

By Brian Martin

This basketball shaped meal is great for entertaining during March Madness or for any basketball fans in the family. It is a unique balance of meat with savory, smokey flavours while subtly incorporating vegetables and the fresh garlic aioli gives your tastebuds a tangy twist.

Serves: 6

Recipe Ingredients

Bacon Basketball

  • 350 gram Venison (ground)
  • 350 gram Pork (ground)
  • 1 tbsp Yellow mustard
  • 0.5 tbsp Sea salt
  • 300 gram Bell peppers (mixed, sliced)
  • 1 tsp Cumin
  • 0.5 tsp Chili flakes
  • 1 tsp Smoked paprika
  • 1 tsp Oregano
  • 100 gram Yogurt (Greek, plain)
  • 0.5 cup Onion (1 yellow, medium)
  • 0.5 cup Eggs (2 large)
  • 10 gram Parsley
  • 400 gram Bacon (sliced)
  • 1 bunch Cauliflower (1 whole)
  • 0.5 handful Bread crumbs

Smokey Garlic Aioli

  • 0.75 cup Mayonnaise
  • 3 bunch Garlic (3 cloves, minced)
  • 2.5 tbsp Lemon juice (fresh)
  • 0.75 tsp Sea salt
  • 0.5 tsp Ground black pepper
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Chili flakes

Recipe Instructions

Bacon Basketball Instructions:

  1. Place cauliflower in a pot of water with some sea salt and set to medium high on stovetop. After about 10 minutes (or when rapid boil is reached) remove cauliflower and set aside.
  2. Combine venison, pork, wet and dry ingredients all together in a large bowl and mix well.
  3. Place the cauliflower in the centre of a 9x9 baking pan, take the ground meat mixture and form a layer all around the cauliflower making a half ball shape.
  4. Starting at the furtherest point away from you on the meat covered cauliflower, take a slice of bacon and wrap it around the base of the ball. Take the remaining bacon slices and, one at a time, layer bacon slices in the same direction as the first slice until entire meat surface is covered.
  5. Perform your Traeger startup as directed in the manual.
  6. Set the Traeger to 180F and cook the bacon basketball for 1 hour at this temperature. After 1 hour, set the Traeger to the High setting for about another 45 minutes to 1 hour or when appropriate internal temperature of meat is reached.
  7. Remove and let rest 5-10 minutes before slicing. Serve sliced on a bed of greens with a sppon of fresh smokey garlic aioli spread on top.

Smokey Garlic Aioli Instructions:

  1. Mince 3 cloves of fresh garlic, add to a bowl.
  2. Squeeze the juice of 1-2 lemons (watching for seeds) to obtain 2.5 tablespoons then add to bowl with garlic.
  3. Combine all other ingredients into the bowl with the garlic and lemon juice and whisk it together. Serve with fresh ground parsley on top.
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SMOKED PRIME RIB

By Sean Martin & Mary Cressler

Prime rib is a big holiday favorite. It’s dramatic. It’s big. It’s delicious. Let’s be honest, it’s also incredibly expensive! So when I talked to Sean, aka the pitmaster, about posting our recipe and technique for smoking prime rib we had to be detailed. If someone is going to commit to cooking this epic dish for family or friends this holiday season they need to be confident they can pull it off, right?

Serves: 6

Recipe Ingredients

For the Prime Rib:

  • 5 lbs Prime Rib or rib roast
  • 1/4 cup extra virgin olive oil
  • 2 tsp coarse ground pepper
  • 2 tbsp kosher salt

For the Herb Paste:

  • 3 piece cloves of garlic
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage
  • 1/4 cup extra virgin olive oil

Recipe Instructions

For the Prime Rib: Instructions:

  1. Preheat Smoker to 225 degrees.
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast on the smoker bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125 degrees. (This should take roughly 3-4 hours for a 5 lb prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 - 30 minutes.
  7. Slice and serve.

For the Herb Paste: Instructions:

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.
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