Jeffr Hode
TVWBB Fan
Don't let your Meat Loaf /infopop/emoticons/icon_smile.gif
This weekend I didn't have much time but still wanted the taste of a smoke, so after coming across a recipe in Smoke & Spice for "Aint Moma's Meatloaf" I decided to give it a shot. It turned out great.
1 TBSP. veg. oil
1/2 cup minced onion, saute until soft
1/2 bell pepper (I didn't add this)
3 cloves garlic minced
1 tsp black pepper
1 teaspoon coarse sea salt (a little too much salt for me)
1/2 teaspoon cumin
1 1/4 ground beef
3/4 ground pork
1 1/2 cups dried bread crumbs
3 tbsp sour cream
2 tbsp worcestershire sauce
1 large egg
1/4 cup beef broth
1 tsp tobasco ( I didn't add this)
I mopped with the following every 30-45 minutes :
12 ounces beer (Sam Adams baby !)
1/2 cup cider vinegar
1/4 cup vegetable oil
2 cloves garlic minced
1 tbsp worcestershire sauce
1 tbsp rub ( I used Armadillo Willies)
After cooking at 200-225 fro about an hour in a dish the meat was firm enough to "flip out" onto the grate. There it sat for approx 3 more hours until the temp was 160*. The recipe called for only 2 1/4 hours, but the temp wasn't even 140* at that point. When the temp hit about 155 I glazed with a light brush of Kraft Honey Brown BBQ sauce straight from the bottle.
I hope someone else gives this a shot......It is a nice change on an old favorite. In the past I have also added a couple of tbsp of salsa in the mix to add some moisture and flavor, and have used dry stuffing instead of bread crumbs, but didn't do it this time. Booth of those work out well too.
See if this works... http://www.ofoto.com/PhotoView.jsp?Uc=y7kwbtz.9zlzvjz3&Uy=-q6dc4g&Ux=0&collid=782794907103&photoid=682794907103
Jeff
This weekend I didn't have much time but still wanted the taste of a smoke, so after coming across a recipe in Smoke & Spice for "Aint Moma's Meatloaf" I decided to give it a shot. It turned out great.
1 TBSP. veg. oil
1/2 cup minced onion, saute until soft
1/2 bell pepper (I didn't add this)
3 cloves garlic minced
1 tsp black pepper
1 teaspoon coarse sea salt (a little too much salt for me)
1/2 teaspoon cumin
1 1/4 ground beef
3/4 ground pork
1 1/2 cups dried bread crumbs
3 tbsp sour cream
2 tbsp worcestershire sauce
1 large egg
1/4 cup beef broth
1 tsp tobasco ( I didn't add this)
I mopped with the following every 30-45 minutes :
12 ounces beer (Sam Adams baby !)
1/2 cup cider vinegar
1/4 cup vegetable oil
2 cloves garlic minced
1 tbsp worcestershire sauce
1 tbsp rub ( I used Armadillo Willies)
After cooking at 200-225 fro about an hour in a dish the meat was firm enough to "flip out" onto the grate. There it sat for approx 3 more hours until the temp was 160*. The recipe called for only 2 1/4 hours, but the temp wasn't even 140* at that point. When the temp hit about 155 I glazed with a light brush of Kraft Honey Brown BBQ sauce straight from the bottle.
I hope someone else gives this a shot......It is a nice change on an old favorite. In the past I have also added a couple of tbsp of salsa in the mix to add some moisture and flavor, and have used dry stuffing instead of bread crumbs, but didn't do it this time. Booth of those work out well too.
See if this works... http://www.ofoto.com/PhotoView.jsp?Uc=y7kwbtz.9zlzvjz3&Uy=-q6dc4g&Ux=0&collid=782794907103&photoid=682794907103
Jeff