6/23 - 6/24 Weekend Cooks

Bill-Chicago · Jun 23, 2007

I am trying the meatloaf recipe in the Roadmap thread posted by qman

http://www.bbq-brethren.com/forum/showpost.php?p=242747&postcount=4

I cut this back with 1# beef, 1#pork, 1cup crumbs, 1/2cup applesauce, and used Spicewine Blue Collar sauce and Ketchupino instead of just ketchup

Its on the kettle now, offset at 290* with hickory chunks for flavor.

Ho

Norcoredneck · Jun 23, 2007

We need pics!

MilitantSquatter · Jun 23, 2007

I've got two boneless butts (RD did not have any bone-in available...fark me)... about 17lbs total plus a 14lb angus brisket going into the WSM around 10 PM... Bringing them to my boss' house tomorrow for a party he's having with a some co-workers..

I injected the butts/briskets late this afternoon and will begin rubbing them in about 20 minutes.. Not sure what rubs I'm gonna use yet. Will probably use whatever is open that I need to use while they're still fresh so they don't go bad...

I'm probably gonna put on two fatties in the AM as well... May try using some diced up Italian frying peppers with some cheese stuffed in.

MilitantSquatter · Jun 23, 2007

Just finished rubbing them down... chimney is lit... just waiting for WSM to get up to temp and these should be going on in 10 minutes or so...

FatDad · Jun 23, 2007

Just finished chopping up a 10 lb brisqet for sammmmiches
tomorrow.
Feeding a few of my wife's friends coming over for a visit.

I sure do love my WSM.....'s

keale · Jun 24, 2007

willkat98 said:
it was meat loaf.

recipe needs work

good, but needs something

I make a pretty good meatload in the oven... try this, sautee onion, carrots, and celery, than add to meat mixture...add 1 bunch parsley...

Do you use a pan to catch the juices? I never smoked one and want to...

ultramag · Jun 24, 2007

I smoked a 24 lb. Chuck Roll and a couple fatties Sat. on the BDS. It made for a long day, but was alot of fun. Total time on the CR was 14 hrs. and 35 min. I took it to 180° then foiled to 200° and rested for 1 ½ hrs. then pulled. Here are the results:

chinesebob · Jun 24, 2007

yesterday - smoked 1 brisket, 2 butts - friends daughter bday party
1 Brisket, 1 tray of non-seafood jambalaya, 1 tray of seafood only jambalaya - Evening party at local company
2 leg of lamb, 3 brisket, 4 butts, 50 ear of corn, 2 trays of cornbread, 2 watermelon - this morning at 10AM for same company bruncheon

I'm tired as Chit and if it wasn't for the fact that it was my name I would say fark it I'm sleeping but what's 3 days with no sleep for good food for the masses right?

Bill-Chicago · Jun 24, 2007

keale said:
Do you use a pan to catch the juices? I never smoked one and want to...

I did it offset in the kettle

I need to get some sort of drip pan thingy, cuz it was mush in its own juices

Kirk · Jun 24, 2007

willkat98 said:
I am trying the meatloaf recipe in the Roadmap thread posted by qman

Great minds must think alike. I did a meatloaf last night, along with a mess of ABT's. Mine was a Sriracha meatloaf though and I have to say it was dayum good. There's still enough left so that I might be able to get a pic of the bright red smoke ring the cherry wood left on it. I'll try to post that later, right now I'm off to Maryland for a car show. Adios.

vr6Cop · Jun 24, 2007

willkat98 said:
I need to get some sort of drip pan thingy, cuz it was mush in its own juices

You need a meat loaf basket. It allows the fat to drip and the smoke to penetrate from all sides. Hawgeyes has them (about 2/3 way down the page on the right).

CajunSmoker · Jun 24, 2007

Did a brisket on the pitmaster deluxe for dinner last night and sandwiches for today.

Did 2 boneless turkey breasts and an eye of round roast beef on the BSKD to slice up for work lunches next week.

Kevin · Jun 24, 2007

willkat98 said:
I did it offset in the kettle

I need to get some sort of drip pan thingy, cuz it was mush in its own juices

I took one of those 99 cent grill topper thingys and bent it into the shape of a loaf pan. Got a 3 pound meatloaf going in the kettle now.

Ron_L · Jun 24, 2007

willkat98 said:
I did it offset in the kettle

I need to get some sort of drip pan thingy, cuz it was mush in its own juices

I use disposable loaf pans from the grocery store and poke some holes in the bottom to drain off the fat. You don't get the smoke penetration that you would with a basket like the one from Hawgeyes, but they are cheap and the clean up is easy.

chinesebob · Jun 24, 2007

Finished my cooking for this weekend. Completely exhausted but a lot of happy people.

What I'm happiest about is my spicewine didn't miss a beat. Had an extra brisket and pork shoulder left on at 9:00 this morning - came back at 2 - temp had dropped from 230 to 150 on the spice and the meat was still tender and moist, fell apart in my fingers.

My wife is so bbq'd out she asked if we could give it to our neighbors who have to endure me cooking at all hours of the night and day.

Our neighbors didn't mind at all.

Kirk · Jun 24, 2007

willkat98 said:
I need to get some sort of drip pan thingy, cuz it was mush in its own juices

I just cut a piece of parchment to go under the meatloaf. It works great. Smoke ring all the way around.

NCGrimbo · Jun 24, 2007

To celebrate this post making me a Full Fledged Farker, I cooked a brisket so I could post a picture of it.

I eased back on the hickory compared to my last brisket, but the smoke ring seems to be about the same. I guess it's getting more smoke than I realize.

The brats and fatties got eaten before I was able to get a picture of them since they were finished for lunch and the brisket was done for dinner.

Bill-Chicago · Jun 24, 2007

Kirk said:
I just cut a piece of parchment to go under the meatloaf. It works great. Smoke ring all the way around.

Parchment won't burn in the kettle?

Interesting

Got 4 bone in pork chops in Pork Powder going on in a few minutes

Kirk · Jun 25, 2007

willkat98 said:
Parchment won't burn in the kettle?

I did mine in my WSM at 350 to 375 degrees. I gets crispy on the edges but never burns. It was still strong enough to lift out a 3 lb meatloaf by grabbing the edges.

NCGrimbo · Jun 25, 2007

willkat98 said:
Parchment won't burn in the kettle?

Interesting

Most of the parchment paper I know of can go to a range of 400 degrees F without problems. It just gets brown. If it gets black, your oven temp is to high for it. :-D

6/23 - 6/24 Weekend Cooks

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