Boozy Breakfast Tacos

By Eric Wood

Votes: 256

VS

3 Pigs on the Ranch

By Ryan Yeager

Votes: 138

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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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About Ryan Yeager

My name is Ryan and I love smoking meats! I live in the heart of America in Kansas City, Mo, home of the world’s best BBQ! I love my Mizzou Tigers, the Kansas City Chiefs and most of all my Kansas City Royals! Baseball season is just around the corner so let the tailgating season begin!!!

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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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3 Pigs on the Ranch

By Ryan Yeager

This is the ultimate pork recipe! Piggy 1, is the country sausage, Piggy 2 is the tender pork loin, finally Piggy 3 is the amazing bacon weave that surrounds this log that both looks heavenly and holds in all of the amazing pork flavor! Your friends will stare in awe with the way this looks and you'll never need to worry about your friends showing up without beer ever again!

Serves: 6

Recipe Ingredients

  • 1 lbs Bacon
  • 1 lbs Country Sausage
  • 1.5 lbs Pork Loin
  • 8 oz Plain Cream Cheese
  • .5 packet Dry Ranch Packet
  • 1 splash Dry Pork Rub

Recipe Instructions

  1. Lay out 1 lbs of bacon into a bacon weave
  2. Roll cut your pork loin as thin as you can (you may want to pound out the loin to help keep it as thin as you can) take thinned out loin and place over bacon weave
  3. Brown 1 lbs of country sausage
  4. In a mixing bowl add dry ranch packet, browned sausage and cream cheese
  5. Place mixture onto pork loin, try and make this as evenly spread out as you can
  6. Roll bacon weave as tight as you can (imagine you are trying to create a Swiss cake roll), tie log with butchers rope
  7. lightly add your favorite dry rub to the outside of the bacon log
  8. smoke log for 1 - 2 hours
  9. increase heat to 350 degrees, cook until internal temperature reaches 160 degrees. Remove from heat and let this rest of about 5 minutes. This will allow plenty of time to snap a couple of pictures to send to your boys!
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