snowbound
Found some matches.
After going through most of the "usual suspects" on my new smoker this summer as a fledgling "smoker guy" - salmon, chicken quarters, pork shoulder, brisket - I decided it was time to experiment with one of my absolute favorite foods in the world. A old-fashioned, all-American, granny would be proud... Meatloaf!!!*
I'm convinced that the dour-faced members of the "Yuck. I hate meatloaf." crowd were subjected to an inferior product during their formative years (Yup. I'm blamin' your Mama) and subsequently have never experienced true meatloaf bliss. Moist yet firm, a collage of flavors, the tender crust... Yes, it's truly a meat symphony for the palate!!! Ok, maybe I've strayed a bit or become a little excited, you get my point.**
Anyway, there's a place in town that serves a tasty smoked meatloaf - it's even been featured on "Diners, Drive-Ins & Dives". Great stuff, but it made me want to experience Chris's meatloaf recipe in a smoker. Hers starts out with a mixture of lean ground beef, spicy Italian sausage (cases removed), finely minced onions, minced Cremini mushrooms and a couple of peeled, seeded and diced Anaheim or Pasilla green chiles.
Then "everyone in the pool!" with fresh bread crumbs, fresh basil, grated parmigiano reggiano, a couple of eggs, a small can of tomato paste, garlic, oregano, a pinch of salt and a healthy grind of black pepper.*
After some serious "hand-to-hand combat" to properly mix all the ingredients, the meat-monster is transferred to a oiled pan (for obvious reasons, I prefer a disposable foil pan) and shaped into a proper loaf.*
Into the smoker, which has been pre-heated to 250 degrees. This is a higher temp than I've commonly used when smoking meats, but we are dealing with ground meats. All my resources pointed to 250, so who am I to argue with other's successes?*
Close the barn door and let the chips - I went with apple wood - fall where they may. I added wood chips every 30 minutes for the 1st 1 1/2 hours. At two hours I opened the smoker and QUICKLY basted the meatloaf with the pan juices with a turkey baster and then removed most all the drippings with the baster. Mushrooms generate a lot of liquid and we prefer a firmer, crustier meatloaf rather than stewing it in its own juices.*
Sam guarding the smoker. He knows that it means he'll be getting a bite or five. Chris spoils him...*
3 hours in the smoker and the internal temperature is at 160-165. Time for a grand entrance!!! A 15-20 minute rest and it's time to slice & serve.
The final plated product. Seriously, is there anything that spells COMFORT FOOD better than meatloaf, real mashed potatoes & gravy and home-grown green beans?*
All the effort was totally worth it as I heard those two words that every cook loves to hear...*
"Best Ever!!!"*
Snow
I'm convinced that the dour-faced members of the "Yuck. I hate meatloaf." crowd were subjected to an inferior product during their formative years (Yup. I'm blamin' your Mama) and subsequently have never experienced true meatloaf bliss. Moist yet firm, a collage of flavors, the tender crust... Yes, it's truly a meat symphony for the palate!!! Ok, maybe I've strayed a bit or become a little excited, you get my point.**
Anyway, there's a place in town that serves a tasty smoked meatloaf - it's even been featured on "Diners, Drive-Ins & Dives". Great stuff, but it made me want to experience Chris's meatloaf recipe in a smoker. Hers starts out with a mixture of lean ground beef, spicy Italian sausage (cases removed), finely minced onions, minced Cremini mushrooms and a couple of peeled, seeded and diced Anaheim or Pasilla green chiles.
Then "everyone in the pool!" with fresh bread crumbs, fresh basil, grated parmigiano reggiano, a couple of eggs, a small can of tomato paste, garlic, oregano, a pinch of salt and a healthy grind of black pepper.*
After some serious "hand-to-hand combat" to properly mix all the ingredients, the meat-monster is transferred to a oiled pan (for obvious reasons, I prefer a disposable foil pan) and shaped into a proper loaf.*
Into the smoker, which has been pre-heated to 250 degrees. This is a higher temp than I've commonly used when smoking meats, but we are dealing with ground meats. All my resources pointed to 250, so who am I to argue with other's successes?*
Close the barn door and let the chips - I went with apple wood - fall where they may. I added wood chips every 30 minutes for the 1st 1 1/2 hours. At two hours I opened the smoker and QUICKLY basted the meatloaf with the pan juices with a turkey baster and then removed most all the drippings with the baster. Mushrooms generate a lot of liquid and we prefer a firmer, crustier meatloaf rather than stewing it in its own juices.*
Sam guarding the smoker. He knows that it means he'll be getting a bite or five. Chris spoils him...*
3 hours in the smoker and the internal temperature is at 160-165. Time for a grand entrance!!! A 15-20 minute rest and it's time to slice & serve.
The final plated product. Seriously, is there anything that spells COMFORT FOOD better than meatloaf, real mashed potatoes & gravy and home-grown green beans?*
All the effort was totally worth it as I heard those two words that every cook loves to hear...*
"Best Ever!!!"*
Snow
I typically run 275 for about 2.5 hours. I have to go cook some now!
