Sea to grill has never tasted better thanks to Traeger Pro Doug Sheiding’s Smoked Chilean Sea Bass recipe. A lemon, garlic and herb marinade infuses the fish with a fresh and unbeatable taste that sets the tone for a smoky, buttery finish.
ROCKET SCIENTIST & WORLD CHAMPION PITMASTER
Hometown BULVERDE, TX|
Grill TIMBERLINE 850|
Favorite Hardwood TEXAS BEEF BLEND
What do you get when you give someone with a degree in aerospace engineering a Traeger? Damn good barbecue. Doug Scheiding’s analytical background, Texas roots, and competitive nature were a winning combo when he decided to get into BBQ. He started back in 2009 when a neighbor asked him to participate in a fundraiser where they placed 3rd overall in brisket and 2nd in ribs. This event turned competition BBQ from a one-time bucket list event into a passion. Since then Doug formed a competition team, “Rogue Cookers,” whose name comes from his desire to push the limits with his recipes in pursuit of winning combinations.
Doug has earned top awards at major contests like Grand Champion at the Houston Livestock Show and Rodeo in 2015, and Finalist in 2016 and 2017, American Royal 2015, Traeger Royal Battle Champion in Pork, and Jack Daniels Invitational 1st Place in Cook’s Choice. He was able to win these titles, and more, with the help of his Traegers-- a Pro 34 and Timberline 850. Doug has made a name for himself in cooking chicken in the competition scene, but if you ask him what his favorite thing to cook is, he’ll tell you full packer Texas Brisket.
Stay tuned on @TraegerBBQ for more Doug Scheiding content
“ Cooking isn’t Rocket Science. But being a Rocket Scientist with a secret weapon doesn’t hurt. ”
DOUG'S FAVORITE RECIPES
This is the best way to smoke a brisket. One worthy of any true Texan. This full packer is injected with Butcher’s prime, sprayed down with apple juice, rubbed with a prime rib and coffee rub mix, topped with black pepper and smoked over oak wood.
Don’t let these big ol’ beef ribs intimidate you. This easy to make dry brine takes 20 minutes to prep and does most of the heavy lifting for you. Simply smoke for 4-5 hours and wrap the ribs in foil after that, similar to a brisket. Smoke til 203 degrees F, and enjoy!
WHAT ARE OUR TRAEGER PRO TEAM MEMBERS DOING? @TRAEGERGRILLS
Besides BBQ what other passions do you have?
Baseball and Wine. I love watching the Chicago Cubs and go to a different baseball stadium every year. My wife and I travel to different wine regions every year and I formerly served on Wine Society of Texas BOD.
What is your favorite thing to cook?
Although I am known for cooking chicken, I love to cook a low and slow, full packer Texas Brisket and save the trimmings for Carne Guisada.
What BBQ award that you have won are you most proud?
Although winning the Houston Livestock and Rodeo BBQ Competition was a BBQ life changing event, when my wife and I jointly cooked and turned in steak with smoked hasselback potatoes to win 1st place at the Jack in Chef’s choice that is my most special award.