Pulled Chicken Pot Pie

By Brendan Smith

Votes: 361

VS

Island Style Tri Tip

By Jeff Egenias

Votes: 378

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About Brendan Smith

I am a student of the BBQ Arts. I have had many different smokers and grills over the years, but my Traeger Texas Pro has been my main rig for a few years now.

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About Jeff Egenias

Howdy folks! My name is Jeff. I am a traveling, camping, adventure seeking kind of guy. I also love craft beer, the Anaheim Ducks, and creating different recipes for my vegan wife and unborn baby boy Kai on my Traeger grill.

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Pulled Chicken Pot Pie

By Brendan Smith

This is my favorite way to use up leftovers. Pre-made pie crusts fit perfectly into a 10" cast iron skillet, making this really easy. I am using pulled chicken in this recipe, but you can use pulled pork, brisket, or anything else you left over from a cook. The vegetables are also completely up to you. I like to throw in whatever need to be used from my fridge. The key is to make a basic gravy that holds everything together inside.

Serves: 6

Recipe Ingredients

  • 3 tbsp Butter
  • 3 tbsp All purpose flour
  • 1 cup Heavy Cream
  • 1 cup Chicken Stock
  • 1/2 piece diced onion
  • 3 piece diced carrots
  • 3 piece diced celery
  • 4 cup pulled chicken
  • 1/2 tsp minced garlic
  • 1 pinch salt and pepper
  • 1 packet 2 pack of pie crusts

Recipe Instructions

  1. Make the gravy: Start by melting the butter, then whisk in the flour to make a roux. Once the roux starts to brown, whisk in the cream and stock. Slowly heat and whisk until the gravy starts to thicken. Do not let it boil. Add salt and pepper to taste.
  2. Sweat the vegetables: Heat a small amount of olive oil or butter in a skillet and add the garlic. Once your kitchen starts to smell amazing, add the diced onion, celery, carrots, and whatever other veggies you want. Salt and pepper to taste, and saute them until soft and they start to lose some of their moisture.
  3. Build the pie: Unroll one of the pie crusts, and lay in the bottom of a cast iron skillet. Make sure you leave the crust up the sides so it holds everything inside. Build the inside of the pie starting with the chicken, then half the gravy, then the veggies, then the rest of the grazy. Unroll the 2nd pie crust and lay it across the top of the pie. Move around the edge, pressing the top crust into the bottom crust. Slice a few slits in the center if the top crust to allow venting.
  4. Preheat your Traeger to 350 degrees. Put the cast iron skillet on the Traeger and cook for 30 minutes, or until the crust is golden brown. Spin the pie once half way through so it cooks evenly.
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Island Style Tri Tip

By Jeff Egenias

This Tri Tip recipe is packed with sweet flavor and is tender with every bite. Contains a variety of ingredients, including an IPA from Rogue Ale's in Oregon.

Serves: 6

Recipe Ingredients

  • 6 lbs Tri Tip Roast
  • 1 cup IPA or beer of choice
  • 2 cup Pineapple Juice
  • 3 tbsp Worcestershire Sauce
  • 2 cup Choice of rub
  • 1/2 cup Apple Cider Vinegar
  • 1 cup Ketchup
  • 1/2 cup Soy Sauce
  • 1 cup Brown Sugar

Recipe Instructions

  1. Season the tri tip roast with choice of dry rub 1 day prior to cooking.
  2. Mix beer, Worcestershire sauce and 1 cup pineapple juice into a spray bottle.
  3. Preheat Traeger. Set to smoke and place roast on grill.
  4. Smoke for 5 hours. Spray the mop sauce every hour.
  5. On a pan, combine ketchup, soy sauce, brown sugar and apple cider vinegar. Bring to boil. Sauce will start thickening. Once sauce is thickened add rest of pineapple juice to the mix.
  6. At the 5th hour of smoking, increase temperature to 225 for 1 hour and apply the sauce using basting brush. Sauce will glaze over the outside of the roast.
  7. Serve and eat. Enjoy!
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