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-   -   MeatLoaf Fatty On A WSM 18.5" (Pics / First Time) (https://www.bbq-brethren.com/forum/showthread.php?t=176041)

the_doc 11-25-2013 01:13 PM

MeatLoaf Fatty On A WSM 18.5" (Pics / First Time)
 
Thought I would share with you guys my weekend BBQ. Pulled out my new WSM 18.5" and Thermoworks TW8060 for a learning smoke on a Meatloaf Fatty.

The Prep
Laid out a first layer of Beef
http://i13.photobucket.com/albums/a2...ps24543208.jpg

Followed by Bacon
http://i13.photobucket.com/albums/a2...ps5b23f3ce.jpg

Followed by Breakfast Sausage
http://i13.photobucket.com/albums/a2...psb13a9c4f.jpg

Then Some Cheese
http://i13.photobucket.com/albums/a2...pse1cf9e08.jpg

Rolled it all up
http://i13.photobucket.com/albums/a2...ps06254656.jpg

For the Log
http://i13.photobucket.com/albums/a2...ps9bb12a85.jpg

The Smoke
First things first. I lit the charcoal with a Weber chimney and Benzo torch. It was about 75% Full, and I dumped it on top of a heathly full Chimney of Unlit charcoal with Weber Mesquite Chips through-out. I completely spaced out on foiling AND filling the pan with water and continued to let it settle into a 230ish temp. I didn't actually realize my mistake until I started hearing the grease drippings onto the hot pan. :shock: (I poked a bunch of holes in the foil wrap to begin with)

http://i13.photobucket.com/albums/a2...psa951d1bb.jpg

Upon first opening I put a small amount of water in just to battle the mess the grease was going to make in the pan - and continued the smoke.

http://i13.photobucket.com/albums/a2...ps0266790a.jpg

I had trouble holding temps in the first hour or so, but it eventually settled into a low 230 range. (it started pretty high). Outside temp was about 20 deg...

When I figured I'd have an hour remaining, I sauced it up with some BBQ sauce I put together the night before.
http://i13.photobucket.com/albums/a2...psb0588a7c.jpg

I pulled it off after about 4 hours and 160 deg internal temp. I was planning on a faster smoke but after I tried to get the initial high temps under control, I ended up at a much lower cooking temp than intended. Turned out ok for a first go round, except the taste was overly salty - probably due to the bacon and the rub. (commercial rub) Here she was when I ate it:

http://i13.photobucket.com/albums/a2...ps2ef27708.jpg

http://i13.photobucket.com/albums/a2...psdba201aa.jpg

PatAttack 11-25-2013 01:33 PM

Keep working at it! Don't get frustrated.

You'll find what your taste buds like, eventually.

grillinguy247 11-25-2013 01:37 PM

Food looks great. Fyi bacon and sausage provides enough salt. Sometimes just using a few of your own seasonings is the best. :thumb:

Big George's BBQ 11-25-2013 01:54 PM

Definately sounds interesting

the_doc 11-25-2013 02:02 PM

Yup didn't think about the high sodium of Breakfast Sausage + Bacon + Rub, got a little out of control there for sure.

Another thought is that the bacon on the inside didn't really add anything, in fact since it wasn't crispy it prolly DE-tracted. I prolly wouldn't put bacon on the inside again.

PatAttack 11-25-2013 02:08 PM

Yep, wrap the outside with bacon next time!

sliding_billy 11-25-2013 02:20 PM

I'd eat that.

lantern 11-25-2013 02:27 PM

I'd put the bacon on the outside, but if ya really want it inside, IMO it works much better to pre cook the bacon before you roll it inside.


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