Meat loaf
- Thread starter Spence
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UWFSAE
New member
I haven't made one myself but I've eaten one at a local diner/smokehouse down in Baytown, TX. It was quite good; it was the standard size/shape (like a short, thick baguette) of an oven meatloaf, was bacon wrapped (not a weave, just strips) and they actually finished the glaze on it with a little cooking torch when they pulled them from the smoker.
I'll try to drop by tomorrow when I'm in the office and ask them for their smoking temps.
I'll try to drop by tomorrow when I'm in the office and ask them for their smoking temps.
DivotMaker
New member
Here's several recipes on smoking-meat.com:
http://www.smoking-meat.com/tag/meatloaf
See what you think. I, personally, can't stand meatloaf - but my wife loves it! Maybe I just haven't had the right kind! Some of these recipes look pretty tasty!
http://www.smoking-meat.com/tag/meatloaf
See what you think. I, personally, can't stand meatloaf - but my wife loves it! Maybe I just haven't had the right kind! Some of these recipes look pretty tasty!
puddle jumper
New member
Hope you dont mind me jumping right in here,,
Its not exactly the same thing but do a google search for a 'BBQ Fatty',,, lots of cool things to do along the lines of meatloaf...Oh and they are great!!
8)
PJ
Its not exactly the same thing but do a google search for a 'BBQ Fatty',,, lots of cool things to do along the lines of meatloaf...Oh and they are great!!
8)
PJ
UWFSAE
New member
OK, I checked with the little BBQ joint here near my office. They won't reveal the recipe but I was able to get some info:
- Smoke at 250 until you hit 150-155 internal temp.
- Use a good ground chuck in the 80/20 range.
- He told me they ground up par cooked bacon in their house grind for the hamburger meat.
- He also recommended par cooking the onions in beef suet or butter before you build your loaf.
As best I can tell, they don't sauce (and they uses a spicy ketchup for the glaze) until they pull the meat loaf and then caramelize the glaze with a sprinkle of brown sugar and a blowtorch.
Hope this helps, Spence.
Oh, and Puddle ... jump in whenever you feel the spirit move you. And if you're a fan of BBQ Fatties, you need to give the Bacon Explosion a chance ...
- Smoke at 250 until you hit 150-155 internal temp.
- Use a good ground chuck in the 80/20 range.
- He told me they ground up par cooked bacon in their house grind for the hamburger meat.
- He also recommended par cooking the onions in beef suet or butter before you build your loaf.
As best I can tell, they don't sauce (and they uses a spicy ketchup for the glaze) until they pull the meat loaf and then caramelize the glaze with a sprinkle of brown sugar and a blowtorch.
Hope this helps, Spence.
Oh, and Puddle ... jump in whenever you feel the spirit move you. And if you're a fan of BBQ Fatties, you need to give the Bacon Explosion a chance ...
DivotMaker
New member
No problem, Puddle Jumper! Welcome to the party. Lots of great stuff on fattys out there, for sure, but I think they're mostly sausage (correct me if I'm wrong - never made one, just read of them). Please be sure to share your good recipes!
puddle jumper
New member
[
Oh, and Puddle ... jump in whenever you feel the spirit move you. And if you're a fan of BBQ Fatties, you need to give the Bacon Explosion a chance ...
[/quote]
Thanks you,, I will,,,
I guess mine arent fattys, I do them with hamburger and a bacon wrap,, and all sorts of goodies inside..
PJ
Oh and I will do a proper intro when I get my smoker on order, I feel kind of funny
not having my smoker yet and being on here.. but i have been doing a ton of reading on here and other places and in stoked about getting one....
Oh, and Puddle ... jump in whenever you feel the spirit move you. And if you're a fan of BBQ Fatties, you need to give the Bacon Explosion a chance ...
[/quote]
Thanks you,, I will,,,
I guess mine arent fattys, I do them with hamburger and a bacon wrap,, and all sorts of goodies inside..
PJ
Oh and I will do a proper intro when I get my smoker on order, I feel kind of funny
not having my smoker yet and being on here.. but i have been doing a ton of reading on here and other places and in stoked about getting one....
DivotMaker
New member
OK, Puddle, you definitely have to post that recipe. The thing that's turned me off of most fatty recipes I've seen is too much sausage (a little goes a long way with me).
Don't feel funny - a lot of people check us out before taking the plunge! Good way to do research. Yes, we're probably a little biased, but our bias is based on experience. You simply can't beat Smokin-It for value, quality and customer service!
Hang out here whenever you can, chime-in, and let us know when you pull the trigger! BTW, if you can afford the #3 instead of a 2, go for it. You can always cook a little in a big cooker, but are limited by depth and height with the smaller ones. I have a #1 - great unit, but I'm pretty limited. Just my opinion, though!
Don't feel funny - a lot of people check us out before taking the plunge! Good way to do research. Yes, we're probably a little biased, but our bias is based on experience. You simply can't beat Smokin-It for value, quality and customer service!
Hang out here whenever you can, chime-in, and let us know when you pull the trigger! BTW, if you can afford the #3 instead of a 2, go for it. You can always cook a little in a big cooker, but are limited by depth and height with the smaller ones. I have a #1 - great unit, but I'm pretty limited. Just my opinion, though!
Welcome, Puddle! I agree with Divot, but I purchased a #2 that is working fine for my family of 4, with occasional cooks for more. The babybacks, though, do need to be cut in half to fit in the #2, but even then I can easily smoke 3 to 4 racks in one session. I have also done two 5# chickens side by side on one rack. A batch of 25-30 wings is also possible.
Let's us know when you make a decision! Happy smok'in!
Let's us know when you make a decision! Happy smok'in!
puddle jumper
New member
Thanks guys,,,
I usually cook for me my wife and daughter,, so there are only the three of us 95% of the time and for everything else I have the war wagon,,, "more on that later" so I think the #2 will do me for most of my needs,,,
PJ
Spence , Sorry about the hijack,,, all the sausage in the fatty and the bacon wrap was to much for me also so switched it up to hamburger and sometimes ground deer... then added cheese, shrooms and other things inside..
I usually cook for me my wife and daughter,, so there are only the three of us 95% of the time and for everything else I have the war wagon,,, "more on that later" so I think the #2 will do me for most of my needs,,,
PJ
Spence , Sorry about the hijack,,, all the sausage in the fatty and the bacon wrap was to much for me also so switched it up to hamburger and sometimes ground deer... then added cheese, shrooms and other things inside..
Rob Babcock
New member
Hahaha! Not only do I never use the oven for 'loaf any longer, I actually have a couple meatloafs in my #3 right now! IMO meatloaf always comes out great when I use my Smokin-It #3.
DivotMaker
New member
I bet a loaf with a mix of ground chuck and deer would be pretty tasty! Good combo, in my book!
Rob Babcock
New member
My recipe is pretty simple. I start with 5 lbs of meat (3 lbs of burger & 2 lbs of ground pork is ideal). I dice 1 onion, 1 red pepper and 1 green pepper and sautee them. Then I mix the meat and the pepper/onion mixture and add salt, pepper, onion powder, granulated garlic, a little cumin, a good blast of Sriracha sauce and some ketchup. Form it into a single long loaf and place it on a strip of greased foil. Usually takes about 2.25 hours at 250-ish.
I usually smear the top with Sriracha & ketchup before I smoke it but that's optional.
I usually smear the top with Sriracha & ketchup before I smoke it but that's optional.
Rob Babcock
New member
Here's a little more detail on how I make it. I keep it pretty simple. The first thing I always start with is 5 lbs of ground meat. My preference is 1 lb lamb, 1 lb of pork and 3 lbs of beef. This can be adjusted to whatever you prefer and have on hand. Next I'll dice 1 red & 1 green pepper along with 1 med onion (Vidalia is my favorite for loaf). I then sautee the veggies til they start to carmelize.
Dump the meat in a big bowl and combine. Next add about 1/2 cup ketchup or tomato sauce. Add about 1 tsp salt, 1 TBSP ground black pepper, 1 TBSP granulated garlic, 1 TBSP granulated onion, 1 TBSP chili powder and 1 tsp cumin. I like to add a little cayenne pepper and about 2 TBSP of Srirracha but you can back off if you don't like heat. Lastly add 1.5 cups instant oatmeal (or bread crumbs if you prefer) along with 2 eggs + 1 extra yolk.
Combine all the ingredients well and dump it out on a bit of greased tinfoil. I form it by hand into one long loaf that will go into my #3. I suppose it's a loaf about 5" wide by 4" tall and maybe 15" long. The exact dimensions don't matter but keep it uniform so it will cook evenly.
Lately I've been using about 2oz of hickory dowls (from Smokin-It) along with a puck of Cherry. I like to top the loaf with a bit of ketchup and Srirracha right before it goes in.
In my #3 it takes about 2 hours 15 minutes give or take @ 250. I go until the internal temp is around 160-ish or so.
To me meatloaf is a procedure more than a recipe. You need meat + eggs to help bind it + some kind of filler to make it meatloaf as opposed to a really big hamburger. Anything else is subject to substitution and tinkering as you like.
Dump the meat in a big bowl and combine. Next add about 1/2 cup ketchup or tomato sauce. Add about 1 tsp salt, 1 TBSP ground black pepper, 1 TBSP granulated garlic, 1 TBSP granulated onion, 1 TBSP chili powder and 1 tsp cumin. I like to add a little cayenne pepper and about 2 TBSP of Srirracha but you can back off if you don't like heat. Lastly add 1.5 cups instant oatmeal (or bread crumbs if you prefer) along with 2 eggs + 1 extra yolk.
Combine all the ingredients well and dump it out on a bit of greased tinfoil. I form it by hand into one long loaf that will go into my #3. I suppose it's a loaf about 5" wide by 4" tall and maybe 15" long. The exact dimensions don't matter but keep it uniform so it will cook evenly.
Lately I've been using about 2oz of hickory dowls (from Smokin-It) along with a puck of Cherry. I like to top the loaf with a bit of ketchup and Srirracha right before it goes in.
In my #3 it takes about 2 hours 15 minutes give or take @ 250. I go until the internal temp is around 160-ish or so.
To me meatloaf is a procedure more than a recipe. You need meat + eggs to help bind it + some kind of filler to make it meatloaf as opposed to a really big hamburger. Anything else is subject to substitution and tinkering as you like.
