Island Style Tri Tip

By Jeff Egenias

Votes: 66

VS

Jamaican Jerk Pulled Pork w/ Pineapple Salad

By Eric Cearley

Votes: 46

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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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About Eric Cearley

Comic Book Artist. Rescuer of Animals. Coughlin's Law advocate. Shareholder in the Mos Eisley Cantina and most importantly a Traeger Enthusiast! Lover of all things smoked, cured and bacon!

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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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Jamaican Jerk Pulled Pork w/ Pineapple Salad

By Eric Cearley

Low and slow smoked Pork Shoulder served pulled and mixed with a spicy Jamaican Jerk sauce, grilled Pineapple salad and a quick pickled Red Onion. Perfect for sliders, sandwiches or even just by itself.

Serves: 4

Recipe Ingredients

Jerk Pulled Pork & Pickled Red Onion

  • 4 lbs Pork Shoulder
  • 1/4 cup Light Brown Sugar
  • 3 dash Salt and Pepper
  • 1/2 handful Red Onion Sliced
  • 1 tbsp Sugar
  • 1/4 cup Apple Juice
  • 3/4 cup Apple Cider Vinegar

Jerk Rub Recipe & Pineapple Salad

  • 4 handful Garlic Cloves Minced
  • 1/3 cup Sugar
  • 1/2 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Clove
  • 1/2 tsp Ginger
  • 2 dash Salt and Pepper
  • 1/3 cup Chopped Green Onion
  • 1 1/2 tbsp Chopped Fresh Thyme
  • 1 bunch Scotch Bonnet Pepper Minced
  • 1/2 handful Red Onion Chopped
  • 1 tbsp Canola Oil
  • 1 tbsp Honey
  • 3/4 handful Grilled Pineapple
  • 1/2 bunch Cilantro
  • 1/2 bunch Mint
  • 1 handful Cucumber Sliced
  • 2 handful Red Bell Pepper Julianned
  • 1/2 cup Red Wine Vinegar
  • 2 oz Juice of Limes
  • 2 tbsp Honey

Recipe Instructions

  1. Season the Pork Shoulder with the Brown Sugar and Salt Pepper...
  2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)...Place the Pork Shoulder on the grill grate and smoke 1 1/2 hours per pound - for this recipe 6 hours
  3. While the Pork is smoking prepare the Pickled Red Onion...thinly slice the Red Onion
  4. Whisk together the Sugar, Apple Cider Vinegar, and Apple Juice and then place the sliced Red Onion in the mixture. Set aside for at least 1 hour.
  5. For the Jerk Sauce...mix the dry ingredients together...Sugar, Allspice, Cinnamon, Clove, Ginger and Salt and Pepper together and set aside
  6. Next mix the chopped ingredients together...Green Onion, Red Onion, Scotch Bonnet and Garlic and set aside
  7. Add the Dry and Chopped ingredients to the Wet mixture of Orange Juice, Canola Oil and Honey and whisk until well mixed...once well mixed set aside to combine for at least 2 hours
  8. For the Grilled Pineapple Salad...cut Pineapple into quarters and grill - while grilling slice up the Cucumber and Julianne the Red Pepper combining into bowl with the Cilantro and Mint
  9. Once the Pineapple comes off the grill and is cooling - mix the Red Wine Vinegar, Lime Juice and Honey and fold into salad...once cooled fold in the Pineapple slices...
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