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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-30-2011, 03:15 PM
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#1 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Today it's Smoked Meatloaf
I took 2pounds of Ground Beef, Sauteed some Onion Garlic and Bell Peppers, got me 2 eggs, 1-1/2 cups of bread crumbs, 1/2 cup of Milk, Chef Paul Prudhomme's BBQ Seasoning, Chili Powder, Cumin, Allspice, Ground Celery Seed, Oregano, Thyme, and Sage...And 1/4 cup Brown Sugar to make her not need no sauce LOL!!! She is damned good boys all I can say!!!! Ugly but goooood!!! P
 eppa.......
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08-30-2011, 03:20 PM
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#2 |
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On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA
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How long do you cook one of those and at what Temp?
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08-30-2011, 03:25 PM
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#3 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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I usually cook mine for 1 hour give or take...And my UDS kept a temperature of 265 degrees...I have been cooking on mine for such a long time that I almost know when food is ready!!! Peppasawce!!
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Getting A smoke Ring is were it's at Yall |
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08-30-2011, 03:29 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I'd love to sample some!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-30-2011, 03:41 PM
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#5 |
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On the road to being a farker
Join Date: 05-18-08
Location: tn
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bet it taste good
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08-30-2011, 04:27 PM
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#6 | ||
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Quote:
 Quote:
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08-30-2011, 04:37 PM
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#7 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Def lookin' meat loaf!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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08-30-2011, 06:00 PM
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#8 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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thanks bluetang
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08-30-2011, 07:53 PM
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#9 |
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is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I usually do at least a three pounder, last time my son wanted cheeseburgers, the wife wanted meatloaf...voila. Cheeseburger meatloaf. Just added a half pound of cheese and a pound of cooked bacon to the meat, smoked it in a veggie basket for a couple hours at 225 and tossed fried onion on top the last half hour. Heaven.
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08-30-2011, 08:34 PM
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#10 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Looking great Brother I usually add Cheese also, but I had none... Yours look awesome
GD thanks for looking in!!! Peppa...
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