Speaking of meatloaf....Jack, Tom? Anyone have a really good meatloaf recipe they would post? Jack, Peg's mustard sauce is GREAT!!!!
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This either came from UFU BBQ,or Juggy D Beerman-graciously posted to Ray basso's forum,a few years back.
Be aware that ground meats will absorb smoke easily.
If you chill the outside of the meatloaf, awhile in the freezer, it helps holding the shape.
Ole Man Jim's Meat Loaf
Yield: 2 large loafs
5 lb Ground chuck roast
2-1/2 lb Ground Pork
2 lg Onions, minced
2 Bell peppers, minced
16 oz Italian seasoned bread crumbs
2 oz Cajun Bbq rub
2 ts Thyme
2 ts Sage
6 lg Eggs, beaten
1/4 c Danny's glaze*
1/4 c Sesame Oil
1/3 c Danny's glaze for topping
GLAZE (Danny's Glaze)
1 c Brown sugar
1/4 c Apple cider vinegar
1/4 c Yellow prepared mustard
DANNY'S GLAZE
Place brown sugar, vinegar and yellow mustard in a small pot and bring to a
simmer (Do not boil.)
MEATLOAF
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal
loaves. Place each loaf into a foil loaf pan and place both into a 275�F
pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and
return to pit for 15 more minutes.
Drain fat from loafs, slice and serve
When I've cooked this I've actually not used a pan at all. I formed into loafs and wrapped tightly with cheesecloth and then into the pit on top of one of those non-stick grill pans. Once the loafs have firmed up I remove the cheesecloth.
You get real good smoke penetration this way and the loaf is not sitting in grease.
You could use either 1/2 hotel pan or a 1.5# loaf pan.
If your pit won't reach 275�,run as hot as it will run.
Be aware that ground meats will absorb smoke easily.
If you chill the outside of the meatloaf, awhile in the freezer, it helps holding the shape.
Ole Man Jim's Meat Loaf
Yield: 2 large loafs
5 lb Ground chuck roast
2-1/2 lb Ground Pork
2 lg Onions, minced
2 Bell peppers, minced
16 oz Italian seasoned bread crumbs
2 oz Cajun Bbq rub
2 ts Thyme
2 ts Sage
6 lg Eggs, beaten
1/4 c Danny's glaze*
1/4 c Sesame Oil
1/3 c Danny's glaze for topping
GLAZE (Danny's Glaze)
1 c Brown sugar
1/4 c Apple cider vinegar
1/4 c Yellow prepared mustard
DANNY'S GLAZE
Place brown sugar, vinegar and yellow mustard in a small pot and bring to a
simmer (Do not boil.)
MEATLOAF
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal
loaves. Place each loaf into a foil loaf pan and place both into a 275�F
pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and
return to pit for 15 more minutes.
Drain fat from loafs, slice and serve
When I've cooked this I've actually not used a pan at all. I formed into loafs and wrapped tightly with cheesecloth and then into the pit on top of one of those non-stick grill pans. Once the loafs have firmed up I remove the cheesecloth.
You get real good smoke penetration this way and the loaf is not sitting in grease.
You could use either 1/2 hotel pan or a 1.5# loaf pan.
If your pit won't reach 275�,run as hot as it will run.
How much wood would you recommend?
Don't make the recipe from the Cookshack book that accompanies the unit - the one with the oatmeal. I made it and was very disappointed with the result.
david,
here is what we do when it is hot and this sells pretty good at the farmers market as we serve them cold.
1 pound ground beef
1 egg
1-8ounce package of kraft bistro italian mix cheese
1/2 bunch flat leaf parsly chopped fine
mix that all up
we put it in the mini loaf pans as i remember they are about an inch and a half wide.
cook in the 225 range and we use 2/3rds oak and 1/3rd pecan until you hit 165f internal (by the way i do these like a pate in that i use a water bath with the water 3/4rds of the way up the mini pans.)
take out, chill, slice
and now you know what i am eatting sunday while peggy eats her wings and tries to figure out why the remote will only pull in speed tv
jack
ps. forgot salt and pepper to taste
pps. dave ya made my day on the mustard sauce!!!! thanks for the kind words!!!! and peg just let the cat out of the bag so i gave the recipe for OUR (SEE HOW LONG I HAVE BEEN MARRIED??) sauce lol
here is what we do when it is hot and this sells pretty good at the farmers market as we serve them cold.
1 pound ground beef
1 egg
1-8ounce package of kraft bistro italian mix cheese
1/2 bunch flat leaf parsly chopped fine
mix that all up
we put it in the mini loaf pans as i remember they are about an inch and a half wide.
cook in the 225 range and we use 2/3rds oak and 1/3rd pecan until you hit 165f internal (by the way i do these like a pate in that i use a water bath with the water 3/4rds of the way up the mini pans.)
take out, chill, slice
and now you know what i am eatting sunday while peggy eats her wings and tries to figure out why the remote will only pull in speed tv
jack
ps. forgot salt and pepper to taste
pps. dave ya made my day on the mustard sauce!!!! thanks for the kind words!!!! and peg just let the cat out of the bag so i gave the recipe for OUR (SEE HOW LONG I HAVE BEEN MARRIED??) sauce lol
In the smokette,2 to 4 oz of wood gives you plenty of smoke.
I like nut woods,pecan/hickory with meatloaf.
I like nut woods,pecan/hickory with meatloaf.
Thanks to all! I like meatloaf and I am ready to try. I use to make a great meatloaf using buffalo, pork, and beef. it was GREAT. I cant get the stuff here, so I am going to try yours.
THANK YOU!!!
David
THANK YOU!!!
David