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View Full Version : I wish this weather would just make up it's mind...


CosmicCowboy
10-11-2009, 11:28 AM
Jeez...either rain or don't rain...enough of this drippy shit. I want to fire up the BBQ pit and smoke a couple of meat loafs and some pork butts but with this damn wet stuff I will be fighting pit temperature all afternoon...
Fpoonsie
10-11-2009, 11:55 AM
I've never had a smoked meat loaf before. How is it different from one made in an oven?

(I'm sure you hadn't intended to turn this into another one of your cooking discussions, but you can't seem to NOT mention that damn smoker of yours in unrelated threads)
CosmicCowboy
10-11-2009, 12:01 PM
Well...smoking them makes them not as greasy (the fat drips out) and of course gives them a good smokey taste but still have a firm moist texture. I do both turkey and beef.

Heres the beef recipe...

3# lean ground chuck (80/20 or less)
1 yellow onion diced
1 red bell pepper diced
2 jalapeno diced
1 1/2 tube ritz crackers crushed
6 eggs whipped
1/4 cup worchestershire
1/3 cup favorite BBQ rub mix
1/2 cup grated parmesan

mix in a big bowl by hand.

form into a loaf on a low sided foil "boat" (lay down two sheets and crimp/roll up edges about 1/2")

Place in pit @ 225 for 2 1/2 hours. Later you can poke some holes in the foil to let the fat drain off if you like...

After smoking for 2 1/2 hours baste with favorite BBQ sauce (I use Austins Own medium), smoke for another hour till internal temp of 175. Should be firm and slice easily without falling apart.

I do the turkey meatloaf essentially the same but add a lot of chopped fresh basil and diced cheddar cheese.
CosmicCowboy
10-11-2009, 02:01 PM
Whats the hell. Went ahead and built a fire and started slicin and dicin.
xellos88330
10-11-2009, 02:34 PM
Sounds tasty.
CosmicCowboy
10-11-2009, 04:34 PM
OK...how it starts..

http://img260.imageshack.us/img260/4803/1001485edited.jpg (http://img260.imageshack.us/i/1001485edited.jpg/)
CosmicCowboy
10-11-2009, 04:40 PM
Shaping the meat loafs...left is beef, right is turkey/cheddar

http://img29.imageshack.us/img29/6585/1001487i.jpg (http://img29.imageshack.us/i/1001487i.jpg/)
CosmicCowboy
10-11-2009, 04:44 PM
And then into the pit...

http://img10.imageshack.us/img10/337/1001488edited.jpg (http://img10.imageshack.us/i/1001488edited.jpg/)
CosmicCowboy
10-11-2009, 04:45 PM
And now it's drizzling here LOL
Clandestino
10-11-2009, 04:47 PM
fuck! that looks like some good stuff!
ManuTP9
10-11-2009, 04:54 PM
:hungry: looks good
mrsmaalox
10-11-2009, 05:48 PM
My friends and I have had BBQ plans rained out for 2 weekends in a row now :( But I guess it's okay cuz we need the rain.
Fpoonsie
10-11-2009, 06:01 PM
Goddamn you, CC. I don't have a fucking pit. I don't even have a Foreman grill at my tiny ass apt.

Fuckin richer.
CosmicCowboy
10-11-2009, 06:05 PM
Well...I didn't mind the drizzle but it's fucking RAINING now...good think I have a good bed of coals in the firebox...I threw on some more mesquite and opened up the stack a little and it's still holding 225 even though it's steaming like crazy from the rain...
CosmicCowboy
10-11-2009, 06:12 PM
Like I said...rain on the pit doesn't make it easy...thats steam coming off of it from the rain...

http://img98.imageshack.us/img98/9492/1011490.jpg (http://img98.imageshack.us/i/1011490.jpg/)
CosmicCowboy
10-11-2009, 06:19 PM
And this is what they look like after a couple of hours in the smoke...not ready to baste yet...

http://img62.imageshack.us/img62/6619/1011491.jpg (http://img62.imageshack.us/i/1011491.jpg/)
Fpoonsie
10-11-2009, 06:43 PM
What's that on the right?
CosmicCowboy
10-11-2009, 06:56 PM
Ok, when they hit internal of 150 I decided to baste the beef one...I used Austins Own medium which is my current favorite..it's available at HEB and Costco...I decided to just smoke the turkey/cheddar one more and not baste it...

http://img27.imageshack.us/img27/1661/1011492.jpg (http://img27.imageshack.us/i/1011492.jpg/)
CosmicCowboy
10-11-2009, 07:00 PM
What's that on the right?

Those are bone in Boston Butts...it's a relatively cheap pork cut with a lot of flavor...I smoke them for about 6 hours and then wrap them in foil and cook another 6 hours or so till internal of 195...then pull (shred) the pork with a couple of table forks and then mix tropical juices and habanero/spices with it to make CosmicCowboys Texamaican Jerked Pork.
EricB
10-11-2009, 07:01 PM
That looks awesome man.

Wish I had the time/space for a smoker and grill that size.

Insanely jealous.
CosmicCowboy
10-11-2009, 07:40 PM
That looks awesome man.

Wish I had the time/space for a smoker and grill that size.

Insanely jealous.

It only took me like 20 years to build mine. I've cooked some damn good Q over the years before I built this one on a $39 Brinkmann water smoker from Academy.
CosmicCowboy
10-11-2009, 08:07 PM
OK...at 170 they come off the pit to rest for 20-30 minutes...

http://img136.imageshack.us/img136/7817/1011493.jpg (http://img136.imageshack.us/i/1011493.jpg/)
CosmicCowboy
10-11-2009, 08:11 PM
Theres the beef one...and that pink isn't medium rare meat thats a kick ass smoke ring on a meatloaf...LOL

http://img32.imageshack.us/img32/8682/1011494edited.jpg (http://img32.imageshack.us/i/1011494edited.jpg/)
CosmicCowboy
10-11-2009, 08:15 PM
And theres your turkey/cheddar...

http://img96.imageshack.us/img96/199/1011495edited.jpg (http://img96.imageshack.us/i/1011495edited.jpg/)
PM5K
10-11-2009, 09:36 PM
How would I make two pounds instead? Also could I just use ketchup?
CosmicCowboy
10-11-2009, 11:04 PM
How would I make two pounds instead? Also could I just use ketchup?

LOL just use a little less of everything. And of course you could use ketchup. Hell, you don't even have to use ground chuck. You could just use a couple cans of Alpo.

http://www.moneysavingmom.com/money_saving_mom/images/2008/09/22/alpo.jpg
Frenzy
10-11-2009, 11:31 PM
Jeez...either rain or don't rain...enough of this drippy shit. I want to fire up the BBQ pit and smoke a couple of meat loafs and some pork butts but with this damn wet stuff I will be fighting pit temperature all afternoon...

eat a salad :lol
PM5K
10-12-2009, 12:01 AM
What the fuck, most people put ketchup on their meatloaf.
marini martini
10-12-2009, 12:24 AM
Where was the thick slices of bacon and tomato sauce, on top of the loaves???
Slomo
10-12-2009, 03:11 AM
Thanks for the explanation and for the pics. We don't do stuff like that over here and it sounds like a very exotic way of cooking meat to me.

But it does look good!!! I can't imagine what it tastes like but my mouth is watering regardless :lol :tu
katyon6th
10-12-2009, 09:12 AM
Shaping the meat loafs...left is beef, right is turkey/cheddar

http://img29.imageshack.us/img29/6585/1001487i.jpg (http://img29.imageshack.us/i/1001487i.jpg/)


That looks disgusting. No offense. I won't eat anyone elses meatloaf but my mom's for fear of having no idea WTF people put in theirs.
CosmicCowboy
10-12-2009, 09:30 AM
LOL

No offense taken. We can still be friends if you don't eat my meat. :p:
katyon6th
10-12-2009, 10:24 AM
LOL

No offense taken. We can still be friends if you don't eat my meat. :p:

Hahaha. Nice one.

Do you put pickles in your meatloaf?
CosmicCowboy
10-12-2009, 10:53 AM
Hahaha. Nice one.

Do you put pickles in your meatloaf?

no pickles...just onions, red bell pepper, and jalapenos
mrsmaalox
10-12-2009, 11:50 AM
That pork looks amazing. I'd have that just with the Austin's Own sauce. Nice and simple :toast
lebomb
10-12-2009, 01:50 PM
Damn CC, I just drooled all over my keyboard. :worthy:
PM5K
10-12-2009, 01:57 PM
that looks disgusting. No offense. I won't eat anyone elses meatloaf but my mom's for fear of having no idea wtf people put in theirs.

lame...
CosmicCowboy
10-13-2009, 01:00 AM
Oh damn.

Finished the Boston butts in the oven tonight after I smoked them yesterday and then wrapped them in foil (5 hours in the oven at 225) then let them rest and pulled the pork and added the Texamaican spices...then back in the fridge for 24 hours to marinate/meld. You just wouldn't believe how good my house smells right now...