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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 09-03-2007, 04:52 PM   #1
Brauma
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Default Labor Day Smoke

Anybody smokin today? Ive got a meatloaf in the Bandera and a fatty of the top shelf.

Sorry no pics but here's my hodge podge recipe for the loaf:

2 lb's ground beef
1 Tennessee Pride Sage fatty
1 egg
Italian Bread Crumbs
Tomato sauce
Worcestershire

First I sautéed 1 large onion, 1 large green pepper, 3 cloves garlic and a can of mushrooms in olive oil. I combined these hot ingredients with the raw meat, egg, 1 Tbsp Worcestershire and bread crumbs and 1/2 cup of the tomato sauce to form a loaf.

For a topping, I combined the rest of the tomato sauce, approx 2 Tbsp brown sugar, 1 Tbsp Worcestershire until the sugar was dissolved. Then poured this over the loaf in the pan.

Ive got this in my Dera at 300* right now. I'm having a real hard time getting my Dera up to 350*. Any thoughts? Ive got it stoked.

I'll take it to internal 160 or so.
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Unread 09-03-2007, 04:57 PM   #2
keale
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Not cooking today, you're killing me,need pics! Well, at least you posted a recipe!
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Unread 09-03-2007, 05:02 PM   #3
Solidkick
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I had to work today, but that didn't keep the wife from putting 9 slabs of babybacks in the Spicewine.......ribs for supper.....I can't wait!
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Unread 09-03-2007, 06:45 PM   #4
jsimonson0
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Here's what I've been doing with my afternoon:
IMGP0065.jpg

Been a while since I've done country-style ribs, and almost as long since I've used the SKD. I'm reminded why I acquired Mr Vader in the first place.

Just a simple rub and some KC Masterpiece and voila! I've never tried to make my own sauce, one of these days I'll get that adventurous. I'd like a mustard-based sauce, rather than ketchup. I think there are a few recipes running around here that I may give a shot...
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Unread 09-03-2007, 07:36 PM   #5
Brauma
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Concerning my meatloaf recipe above, one thing that wouldve made it better is a little BBQ sauce in the mix. Next time I'll add maybe 1/3 cup of my favorite sauce in the recipe and work it up in the raw mixture. Maybe I'll replace the tomato sauce with BBQ sauce.

Besides that it was great. Very moist, great smoky falvor.
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Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
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Unread 09-03-2007, 08:06 PM   #6
motley que
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8 slabs bb's yesterday. took it easy today/ 10lbs rib tips
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