Don't let your meat loaf!!!
I have been asked to cook smoked meatloaf for about 80 people.
I need any and all suggestions.
I have never done a meatloaf in the oven much less on the smoker........
Any help will be appreciated!!!!
Jimmy--Karen makes the meat loaf, I just eat it. So I will leave the ingredients and all to the experts.
But, we (she) has learned to not "overwork" the meat!
She just folds the ingredients in and "kneads" it the absolute minimum needed to mix or blend.
Too much mixing and it looses texture----gets tough and ugly :twisted:
See ya at Barnesville???
Dillard will be the first I see you.
Takin a break from comp.
Jimmy, The Kapn is right about over processing the mixture. Go easy. Here is a suggestion for a simple loaf that is delicious when smoked.
Serving Size : 8 Preparation Time :2:00
Categories : Beef Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb ground beef -- lean
1 1/2 cups bread crumbs -- fine, dry
1 cup Ketchup
1 cup Applesauce
1 1/2 teaspoons salt
1 teaspoon pepper
Preheat oven to 350 degrees. Combine ingredients and place in loaf pan. Bake 90 minutes. Makes 8 servings.
NOTE: Add one or two eggs to mixture for better texture, especially when smoking.
As I said it is simple but it is very moist and flavorful when smoked. I do not have the smoking instructions written down, but in my smoker at around 250 it will take about 2.5 to 3 hours to get done.
Tear off some HD tin foil not much bigger than each meatloaf. Poke a few holes in the foil, put the meatloaf on the foil, then on your smoker shelf.
ps, I always use pecan for this if I have it.
use torn up white bread, soaked in milk works wonders for the moisture... be creative.. think Fatty ingredients, and stuffings and you'll have a blast making different ones
Hook up with a Columbia MO Brethren.
Ask them to pick up a few 5# jugs of Show Me Sauce.
Follow the recipe on the bottle for Show Me Meat Loaf.
Pretty simple. Bread crumbs and eggs (I think) are all the additional you need.
I would make it in 5# ground beef amounts (I think 3ish 1.5 loaves).
Buy couple dozen aluminum disposable bread pans (those cheap single use aluminum form pans).
Every batch is about 3 loaves.
Now the "smoke" can only get to the "top" due to the pan, so the other option is free form humongus "fatty" style loaf. I only suggested pans, for consistency. I might try an enperiment where I keep it in the pan for a while to "shape", then pop out of pan (upside down on rack) to smoke.
Then in the last half hour (temp probes on a few loaves) add the remaining Show Me per the recipe (multiplied accordingly).
As a side note, follow the recipe on a single loaf serving. That will show you what you're shooting for. Good chit. Add in the sides you're cooking, and you'll guesstimate # of loaves needed.
Let mefirst add, I never smoked meat loaf for the masses. But I do know, Show Me Meat Loaf is da Bomb!!!
Jimmy- just talked to the meatloaf Queen--Karen. :lol:
She suggests putting them on baker's racks or something to keep them from sitting in their own juices whilst cooking.
Also, she "never makes them exactly the same way twice".
That tells me you can mix and match ingredients to your hearts content :lol:
I like lots of finely chopped onions and a garlic flavor, but.....?
That should be a fun cook!
Let us know how it comes out--OK?
I've tried lots of meatloafs...homemade concotions and recipes I've found...
I've still never found anything better than the one that uses Lipton Soup Secrets Beefy Onion soup mix.... taken right off the back of the box. It's a keeper especially when smoked.... Nothing fancy - ground beef, ketchup, water, eggs, breadcrumbs.... and the soup mix which is the "secret" !!
You could definitely sub BBQ sauce for the ketchup and add some others...
I also like to melt some cheese on top at the very end.....
Just watched an episode of Good Eats / Alton Brown, he did a meat loaf using freshly ground mix of chusck roast and sirloin 50:50. We did a modded version, just ground chusck, Wasa bread crumbs, fresh garlic, fresh onion, etc . . . Check the Food TV > Good Eats page. We packed into a loaf pan, then plopped it out on a parchment paper lined sheet pan and baked it in a 350 oven. Turned out one of the best meatloaf's we've ever had. I'm gonna have to try it in the BSKD:-D
Good luck with the big feed.
I agree with the distinguished Evil One from Illinois! Show Me meat loaf is great!
I also agree with the her royal highness, the Queen of Meat Loaf. Don't let the meat sit in its own grease. You'll end up with a braised meatloaf. You can still use foil pans for ease of serving, but poke a few holes in the bottom to let the grease out.
Also, if you can't come up with the Show Me sauce, thie recipe below, from the BBQ Porch mailing list, is also great!
Ole Man Jim's Meat Loaf
Ingredients for Meatloaf
5 lb Ground chuck roast
2-1/2 lb Owens Sausage
2 lg Onions, minced
2 Bell peppers, minced
16 oz Italian seasoned bread crumbs
2 oz Cajun Bbq rub
2 ts Thyme
2 ts Sage
6 lg Eggs, beaten
1/4 c Danny's glaze*
1/4 c Sesame Oil
1/3 c Danny's glaze for topping
GLAZE (Danny's Glaze)
1 c Brown sugar
1/4 c Apple cider vinegar
1/4 c Yellow prepared mustard
Place brown sugar, vinegar and yellow mustard in a small pot and bring
to a simmer (Do not boil.)
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal
loaves. Place each loaf into a foil loaf pan and place both into a 275°F
pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and
return to pit for 15 more minutes.
Drain fat from loafs, slice and serve
this is the best meatloaf you will ever have, even people who hate
meatloaf love this.
Prepare your favorite meatloaf recipe and place in a disposable foil loaf pan. Place the loaf in the smoker at 225 for 1 hour then remove the loaves from the pan and sit directly on the cooking grate.
They will have "set up" in the first hour to hold their shape.
Leave in for 2 more hours and in the last 30 minutes of the cook, top the loaf with your favorite sauce.
I got my recipe from "Smoke and Spice" and have prepared several. They are delicious.
I have made the one Ronnel posted and liked it a lot.
So many suggestions, so many ideas, I bet "Crackers" head is swiming.
Collectively speaking, I'd keep it simple. Too many ingredients and not enough binder and it will fall apart. I like the idea of pan first, then put it on the racks.
Did one about 2 weeks ago. Went with the procedures I remember "mom" making when I was a kid. Use the pan, then on the rack.
|All times are GMT -5. The time now is 10:59 PM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.