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smoked meatloaf first run
Posted on 3/6/12 at 2:26 pm
Posted on 3/6/12 at 2:26 pm
I never liked meatloaf growing up, so I have decided to create a version I like, so I smoked this meatloaf for 3 hours and topped it with a ketchup, homemade habanero bbq sauce, and a tad of dijon mustard. I used my own rub and that worked out well. Even though I took it out @ 160 degrees internal and let it rest, it was a little dry, so next time I might add some brisket flat ground or pork ground into the mixture. Has anyone else tried this?
I tried to attach an image but i don't think it went through. Here is a link of a picture taken about 2 hours into the process.
LINK
I tried to attach an image but i don't think it went through. Here is a link of a picture taken about 2 hours into the process.
LINK
This post was edited on 3/6/12 at 2:28 pm
7
Posted on 3/6/12 at 2:35 pm to boucanierejohnsons
Sounds good. I may have to give that a try.
Posted on 3/6/12 at 2:35 pm to boucanierejohnsons
Can't access the link. Permission denied on Facebook.
Nice theory on this, though. I don't like plain old ketchup on top of meatloaf, but maybe if it smokes a bit, it might be tasty. I make a gravy from the meatloaf drippings and top it with that.
Nice theory on this, though. I don't like plain old ketchup on top of meatloaf, but maybe if it smokes a bit, it might be tasty. I make a gravy from the meatloaf drippings and top it with that.
Posted on 3/6/12 at 2:38 pm to Gris Gris
I put the sauce on after 2 hours in, it melded really nice to the meat. how do I post the picture?
Posted on 3/6/12 at 2:41 pm to boucanierejohnsons
quote:
Even though I took it out @ 160 degrees internal and let it rest, it was a little dry, so next time I might add some brisket flat ground or pork ground into the mixture.
You either add more Worchestershire sauce, lay bacon on top in the smoker, or set a tuna can full of water on the grill to keep moisture in. Personally, I'd do the worch. and water.
Posted on 3/6/12 at 2:41 pm to boucanierejohnsons
You have to put it on shutterfly or one of those and then post the link using the "img" option on the right of the reply box. That's how I've done it.
Posted on 3/6/12 at 2:46 pm to Gris Gris
oh, o.k. thanks. i'll work on that tonight.
Posted on 3/6/12 at 2:48 pm to boucanierejohnsons
I pulled up a facebook page, but maybe your picture is on private. I couldn't access it. Only FB users can see those, I believe.
Posted on 3/6/12 at 2:51 pm to boucanierejohnsons
old south.
My rotisserie has a 4' water tray, so moisture from the smoker wad not the issue. Next run i will try adding worch sauce on one batch, and using 1/3 pork just to try different approaches. Thanks for the advice
My rotisserie has a 4' water tray, so moisture from the smoker wad not the issue. Next run i will try adding worch sauce on one batch, and using 1/3 pork just to try different approaches. Thanks for the advice
Posted on 3/6/12 at 3:01 pm to boucanierejohnsons
I ate some of your boudin for breakfast. Goodluck perfecting this.
Posted on 3/6/12 at 3:05 pm to boucanierejohnsons
did you put the meat straight on the grates or did you use a glass dish or tray?
Posted on 3/6/12 at 3:16 pm to rutiger
I put it on a S.S tray the entire time. It wasn't real dry, but the juices did not run all over the place like i had hoped. ha
Posted on 3/6/12 at 3:16 pm to boucanierejohnsons
what meat did you use?
I'm a fan of pork breakfast sausage as a component of meatloaf
I'm a fan of pork breakfast sausage as a component of meatloaf
This post was edited on 3/6/12 at 3:18 pm
Posted on 3/6/12 at 3:17 pm to boucanierejohnsons
quote:
Next run i will try adding worch sauce on one batch, and using 1/3 pork just to try different approaches. Thanks for the advice
No problem. I put what I think should be enough worch. then keep adding until I start freaking out. Comes out very moist.
Posted on 3/6/12 at 3:24 pm to boucanierejohnsons
quote:
I put it on a S.S tray the entire time
Maybe it would work better in a loaf pan where it cooks in the juices as it does in the oven?
I used a recipe from the web this past year with sour cream in it. Very moist end product.
Posted on 3/6/12 at 3:26 pm to OldSouth
You can also put the meatloaf on a piece of parchment paper. The parchment paper will not block any of the smoke. Also, you could probably pull the meatloaf at like 155 or so and let it carry over to 160.
Posted on 3/6/12 at 3:58 pm to RedHawk
Use one part ground sausage to 3 parts ground beef. Add 2 eggs, chopped onion, garlic and celery, add shot of catsup, some grated cheese and bread crumbs, season and cook in oven. Pour off fat. Save some to make gravy with. Use some tomato sauce in gravy.
Posted on 3/6/12 at 6:12 pm to boucanierejohnsons
I love meatloaf. I smoke mine on my Egg all the time. Fantastic.
Posted on 3/6/12 at 6:16 pm to Aubie Spr96
In a loaf pan or free standing on a tray or something?
Posted on 3/6/12 at 6:20 pm to boucanierejohnsons
I haven't tried this method but have had good luck with this site using other recipes. It comes from the Smoking-Meat.com newsletter:
Smoked Meatloaf
Smoked Meatloaf
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