Pulled Chicken Pot Pie

By Brendan Smith

Votes: 102

VS

Bacon wrapped pork-lion

By Eric Loseke

Votes: 41

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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 Eric Loseke

I'm a Journeyman Lineman. Besides work I love to hunt, fish and cook on my Treager. I live in Wyoming, so most of my smoking happens when it's cold.

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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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Bacon wrapped pork-lion

By Eric Loseke

Apple Wood Smoked Bacon Wrapped Pork-Loin

Serves: 8

Recipe Ingredients

  • 3 lbs Pork-loin
  • 1 handful Salt and pepper
  • 1 cup Maple syrup
  • 1 packet Bacon

Recipe Instructions

  1. Take pork-loin and salt/ pepper both sides to liking.
  2. Place loin on Treager and smoke for 1.1/2 hours. Apple pellets or flavor of choice.
  3. Remove loin and preheat Treager to 350 degrees F.
  4. Baste loin with maple syrup and lay bacon strips over loin, overlapping each piece.
  5. Place loin back on Treager and continue cooking until center of loin reaches 165-170 degrees F. Basting again with maple syrup about halfway through. Cook time 1.1/2-2 hours.
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