Jeez...either rain or don't rain...enough of this drippy . 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...
Last edited by CosmicCowboy; 10-11-2009 at 11:37 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)
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.
Whats the . Went ahead and built a fire and started slicin and dicin.
Sounds tasty.
OK...how it starts..
Shaping the meat loafs...left is beef, right is turkey/cheddar
And then into the pit...
And now it's drizzling here LOL
! that looks like some good stuff!
looks good
My friends and I have had BBQ plans rained out for 2 weekends in a row nowBut I guess it's okay cuz we need the rain.
Goddamn you, CC. I don't have a ing pit. I don't even have a Foreman grill at my tiny ass apt.
in richer.
Well...I didn't mind the drizzle but it's ing 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...
Like I said...rain on the pit doesn't make it easy...thats steam coming off of it from the rain...
And this is what they look like after a couple of hours in the smoke...not ready to baste yet...
What's that on the right?
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...
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/ es with it to make CosmicCowboys Texamaican Jerked Pork.
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.
OK...at 170 they come off the pit to rest for 20-30 minutes...
Theres the beef one...and that pink isn't medium rare meat thats a kick ass smoke ring on a meatloaf...LOL
And theres your turkey/cheddar...
How would I make two pounds instead? Also could I just use ketchup?
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