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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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05-22-2013, 09:05 AM | #1 |
Knows what a fatty is.
Join Date: 08-03-12
Location: Sterling, VA
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FIRST PRON!!! Smoked Meatloaf and St. Louis cut Ribs
Got motivated recently to make some smoked meatloaf after reading a bunch on here. Picked up a pound of 80/20 dry aged ground beef from chuck, brisket, and short ribs from a local bucher! Then to make it a bit leaner I used another pound of regular 90/10 chuck from Wegmans.
Added some Money rub seasoned bread crumbs, two eggs, bbq sauce and the seasonings pictured below. I mixed it all up, added a little milk to get the right consistency, and transferred it to a loaf pan and then into the fridge to firm up. In the meantime, I got the kettle up to temp with some natural charcoal briqs via Minion Method in the Smokenator. I went with 4 chunks of cherry for smoke (wanted to go with oak and cherry but my order hasn't come in yet). The kettle settled in around 250* - 260* and the white smoke cleared out so on goes the loaf! Sweet Blue rolling out. Very faint but it's there! About an hour and 40 minutes later I took a peek and slathered the top with Sweet Baby Rays. Twenty minutes later, the IT was 165* and I pulled it. Sliced and served. Flavor was spot on. Really nice smokiness and the meat was seasoned nicely. Oh, and the wife was very happy! Definitely smoking meatloaf again! ************************************************** ******** A couple weeks ago I made 2 racks of St. Louis cut ribs. Very similar cook as far as fuel/temps/wood. Did a 3-2-1 on them and they came out great! Went with a little brown sugar and apple juice in the foil. The only thing I would change is that I went a little heavy on the homemade rub. Ended up a little too salty. Cut and plated with baked mac and cheese and broccoli casserole. Thanks for looking!
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- Frank - KCBS CBJ - 22" WSM - 22" OTS with Smokenator - Maverick ET-732 |
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Thanks from: ---> |
05-22-2013, 09:10 AM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Man you are ROCKIN' that Weber.
Is that a Smokinator I see?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-22-2013, 09:14 AM | #3 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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It's all money!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-22-2013, 09:17 AM | #4 |
is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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Nice work...
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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05-22-2013, 09:19 AM | #5 |
Knows what a fatty is.
Join Date: 08-03-12
Location: Sterling, VA
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Thanks! Sure is. Picked it up last summer and it works pretty well. Decided to ditch the water pan, though. I'm able to keep the temps relatively under control without it.
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- Frank - KCBS CBJ - 22" WSM - 22" OTS with Smokenator - Maverick ET-732 |
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Thanks from:---> |
05-22-2013, 09:22 AM | #6 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Nice pron! I have been really wanting to try the smoked meatloaf.
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Chris- Midwest BBQ Outreach |
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05-22-2013, 09:25 AM | #7 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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That's 2 fine plates of food.
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05-22-2013, 09:25 AM | #8 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Damn that looks good.
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05-22-2013, 09:28 AM | #9 |
Knows what a fatty is.
Join Date: 04-16-13
Location: Clearwater, Fl
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Dang.. That Meatloaf looks Awesome!!!!
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05-22-2013, 09:32 AM | #10 |
is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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That all looks great. Can I have more meatloaf and tatters if I don't eat me peas ?
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Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
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05-22-2013, 09:36 AM | #11 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Meatloaf looks delicious!!!
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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05-22-2013, 09:40 AM | #12 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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That meatloaf looks good! Ribs do too.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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05-22-2013, 10:36 AM | #13 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Good lookin' food all the way there! Great work.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-22-2013, 10:53 AM | #14 |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
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Looks fantastic. Smoked meatloaf is a favorite around our place
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