Dessurnt Ends

By Brian Schmidt

Votes: 194

VS

Boozy Breakfast Tacos

By Eric Wood

Votes: 226

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About Brian Schmidt

I am a Chicago native who recently found a love for outdoor cooking. Yet to discover something that you can't cook on a grill or smoker if you're being creative enough. I also enjoy photographing my cooks and my Australian Shepherd puppy - Franklin Delano Roosevelt.

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About Eric Wood

I grew up as a military brat (my father was a C-130 Navigator in the Air Force) and lived all around the United States, as well as Germany and Japan. Experiencing so many different cultures has greatly influenced my culinary curiosity and now that I have settled down in KC, I have enjoyed learning the art of grilling/smoking. Grilling is a passion of mine and I have had a blast creating this recipe for everyone to enjoy!

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Dessurnt Ends

By Brian Schmidt

In barbecue I've learned that sides and sauce are optional. I myself am a fan of dessert and when it comes to barbecue, the best dessert is often more meat. In this recipe which I lovingly call "Dessurnt Ends," I've taken a classic in Burnt Ends and added a sweet, chocolaty rub and sauce to create the perfect meat dessert. This can be done with brisket, chuck roast or other low and slow beef.

Serves: 4

Recipe Ingredients

Meat and Rub

  • 1 piece 4-6 lb Chuck Roast/Flat Cut Brisket
  • 1/2 cup Kosher Salt (Opt: Smoked)
  • 2 tbsp Brown Sugar
  • 2 tbsp Black Onyx Chocolate Powder
  • 2 tbsp Black Powder
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Chili Powder

Chocolate BBQ Sauce

  • 3/4 cup White Sugar
  • 1/2 cup Rice Vinegar
  • 1/4 cup Water
  • 1/4 cup Apple Juice
  • 1/2 cup Tomato Paste
  • 2 tbsp Black Onyx Chocolate Sugar
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Chili Powder
  • 1/2 tsp Kosher Salt

Recipe Instructions

Meat and Rub Instructions:

  1. Mix together your rub ingredients and apply liberally.
  2. Refrigerate for 1 hour.
  3. Set your smoker to 225F. (Recommended Wood: Cherry)
  4. Set your meat and let it be for 6 hours or until it hits 180F.
  5. Remove from the grill and cut into 1" cubes.

Chocolate BBQ Sauce Instructions:

  1. Combine all ingredients in a sauce pot and simmer for 30 min stirring occasionally.
  2. Apply sauce to cubed meat and return to the grill for 1 hour.
  3. Enjoy!
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Boozy Breakfast Tacos

By Eric Wood

These boozy breakfast tacos start with two white corn tortillas topped with skillet potatoes, red and orange bell peppers, a hearty portion of scrambled eggs, and a smoked tomatillo salsa. An imperial ale marinade gives the skirt steak just the kick you need to start your day.

Serves: 4

Recipe Ingredients

Imperial Ale Marinated Skirt Steak and Skillet Potatoes

  • 2.5 lbs Skirt Steak
  • 12 oz Imperial Ale (Recommended: Boulevard Scotch on Scotch)
  • 6 piece Garlic Cloves
  • 1 piece White Onion
  • 9 oz Chipotle Peppers with Adobo Sauce
  • 2 tbsp Kosher Salt
  • 1/4 cup Lime
  • 1/2 cup Brown Sugar
  • 2 piece Large Potatoes
  • 1 piece 1 Red and 1 Orange Bell Pepper
  • 3 piece Garlic Cloves
  • 1 tbsp Traeger Prime Rib Rub (to taste)
  • 1 tbsp Salt and Pepper (to taste)
  • 3 tbsp Olive Oil
  • 6 piece Eggs

Smoked Tomatillo Salsa

  • 2 lbs Tomatillos (skinned and husked)
  • 1 piece White Onion
  • 1 piece Serrano Pepper (seeded)
  • 1 tbsp Kosher Salt (to taste)
  • 1/2 piece Lime (juiced)

Recipe Instructions

Imperial Ale Marinated Skirt Steak and Skillet Potatoes Instructions:

  1. Pat dry the the skirt steak and place in a 1 gallon plastic bag. For the marinade: Reduce the Imperial Ale by two-thirds, once ready and cooled, put into the food processor with the garlic, white onion, pepper sauce, salt, lime, and brown sugar and blend together. For best results, marinade the skirt steak for at least 1 hour.
  2. For the skillet potatoes and bell peppers: wash and cut the 2 large potatoes into 1/2 inch cubes. Prepare minced garlic and bell peppers. Heat olive oil on medium-high heat and cook the potatoes, bell peppers and garlic until the potatoes are golden brown. Season the potatoes to taste with salt, pepper, and Traeger Prime Rib rub.
  3. When ready to cook, start your Traeger grill on smoke with lid open until fire is established. Smoke the skirt steak for 1 hour, remove from grill and set aside. Set your Traeger grill to high and pre-heat for 15 minutes. Continue grilling the skirt steak for about 3 minutes per side until the steak is medium-rare. Let the steak rest for at least 10 minutes before slicing thin, against the grain.
  4. Scramble your eggs and prepare a white onion and cilantro garnish (set aside).
  5. To prepare the tacos: heat your desired number of white corn tortillas on a hot skillet. Fill your tacos with the potatoes, eggs, steak and top with the smoked tomatillo salsa and onion/cilantro.

Smoked Tomatillo Salsa Instructions:

  1. When ready to cook, start your Traeger grill on smoke with lid open until fire is established. Smoke the tomatillos and serrano pepper for 4 hours. Bring heat to 250 degrees F and cook for 1 hour. Let cool and add the tomatillos, serrano pepper, kosher salt, and lime together in a food processor and blend.
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