Christmas Boat Parade Smoked Turkey

By Bob Parent

Votes: 36

VS

D's Famous Ribs

By Derek Michel

Votes: 21

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About Bob Parent

Many years ago in a distant land (Austin), a neighbor gave me his smoker. From that day, I smoked a variety fish and meats, until I moved from a Texas house to a Florida condo. Desperately searching for an electric smoker, we fell for a pink pig, affectionately named Prunella. My spirits soared along with my reputation as Bobby George, smoke master of Cocoa Beach. Folks come from far and wide to breathe the aroma & tantalize their taste buds as I experiment with rubs, meats, and fish.

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About Derek Michel

I'm a 31 year old Electrician with 2 amazing kids. My favorite things include spending time with my family, traveling, house projects and food. Mostly running my trag which works about as hard as I do. She is working about 6 days a week. We do almost everything on the Traeger. I run and organize a Smokefest every summer for friends and family. Favorite thing to smoke is ribs.

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Christmas Boat Parade Smoked Turkey

By Bob Parent

Christmas Boat Parade Smoked Turkey for 50 of our closest friends. The aroma hits your nose before you ever take a bite!

Serves: 50

Recipe Ingredients

Turkey

  • 25 lbs Turkey
  • 5 tbsp Olive Oil

Dry Rub

  • 1/4 cup Sea Salt
  • 1/4 cup Onion Powder
  • 1/8 cup Coconut Sugar
  • 2 tbsp Garlic Powder
  • 2 tbsp Red Pepper Flakes
  • 2 tbsp Course Ground Pepper
  • 2 tbsp Paprika
  • 2 tbsp Cumin (adjust to taste)
  • 1 tbsp Ground Oregano

Recipe Instructions

  1. Mix dry rub ingredients together in a container with a shaker top. Rub olive oil over the entire outer surface of the turkey. Shake the rub generously over the entire surface of the turkey, inside and out. Do your best to work the rub in under the skin, using all the mixture. Let sit overnight in the refrigerator.
  2. If making the rub ahead of time, store in an airtight container in cupboard for up to 6 months.
  3. Load smoker hopper with apple pellets. Set to smoke.
  4. While smoker is heating, place temperature probe into the thickest part of the turkey breast.
  5. Turn smoker up to 250 degrees. Place turkey on the grate.
  6. Smoke for two hours.
  7. Raise temperature to 325 degrees. Continue to cook until the internal temperature reaches 150-155 degrees.
  8. Raise temperature to 450 degrees. Remove turkey from the grate once the internal temperature reaches 165 degrees. This step crisps the skin.
  9. Transfer turkey to a platter. Let sit for 15 minutes to distribute juices before carving.
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D's Famous Ribs

By Derek Michel

Mouth watering fall off the bone ribs.

Serves: 6

Recipe Ingredients

  • 2 lbs Pork Back Ribs (Extra Meaty)
  • 2 lbs Pork Back Ribs (Extra Meaty)

Recipe Instructions

  1. Apply paste
  2. Apply Rub
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