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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-25-2013, 01:13 PM   #1
the_doc
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Arrow 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


Followed by Bacon


Followed by Breakfast Sausage


Then Some Cheese


Rolled it all up


For the Log


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. (I poked a bunch of holes in the foil wrap to begin with)



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.



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.


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:



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Unread 11-25-2013, 01:33 PM   #2
PatAttack
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Keep working at it! Don't get frustrated.

You'll find what your taste buds like, eventually.
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Unread 11-25-2013, 01:37 PM   #3
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Food looks great. Fyi bacon and sausage provides enough salt. Sometimes just using a few of your own seasonings is the best.
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Unread 11-25-2013, 01:54 PM   #4
Big George's BBQ
somebody shut me the fark up.


 
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Definately sounds interesting
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Unread 11-25-2013, 02:02 PM   #5
the_doc
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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.
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Unread 11-25-2013, 02:08 PM   #6
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Yep, wrap the outside with bacon next time!
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Unread 11-25-2013, 02:20 PM   #7
sliding_billy
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I'd eat that.
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Unread 11-25-2013, 02:27 PM   #8
lantern
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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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