Ain't your Momma's meatloaf from S&S

MallardWacker · March 16, 2005, 05:42:36 PM

Thanks soo much MOE!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · March 17, 2005, 12:34:21 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by BigRed
 Chez!

For your meat loaf - What smoking brisquettes do you use and how many ? How long do you smoke/cook it? What internal temp do you want to get to? Sorry for all the questions but meat loaf is one of my favorites!

BigRED
<hr height="1" noshade id="quote"></blockquote id="quote">I've used hickory, maple & pecan, sometimes adding a puck or two of mesquite in the mix. I'll usually cook it 3-4 hrs @ 200, depending on the season here with about 3 hours of smoke. What's most important to me is IT, which I pull at 155. It'll come up to 160-165 during the resting period.

Moe's S&S recipe & cooking advice is sound. Unfortunately, I never make meatloaf the same. Hmmm, a little bit of this, some of that, oh look what was in the back of the fridge!

My standards are (kinda):
70%-- 85% (meat/fat) beef
25%-- Ground pork
5% -- Mystery meat (lamb, chorizo, andouille, whatever I feel like)
Onion
Green pepper
Egg
Worcestershire
Salt & pepper
Hot sauce
Panko

To that base, I'll add a myriad of things depending on my fancy-of-the-day. Spices, sauces, veggies, meats all change a bit as I'm perusing the available options.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Chez Bubba · March 17, 2005, 12:37:38 AM

Oh, and I forgot. String cheese is a neat little surprise in the middle, you just have to be careful when you form the loaf to make sure it's sealed in and you don't insert your temp probe into it.

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Crazy Canuck · March 27, 2005, 03:05:55 AM

MMMM Meatloaf!!
Isn't that another word for skinless sausage[?][?][?]
MMMM Sausage!![:D][:D]

Addicted to Smokin'[:p][:p][:p]
DanR
Fort St. John BC

ChefBill · March 27, 2005, 02:31:25 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">My standards are (kinda):
70%-- 85% (meat/fat) beef
25%-- Ground pork
5% -- Mystery meat (lamb, chorizo, andouille, whatever I feel like)
Onion
Green pepper
Egg
Worcestershire
Salt & pepper
Hot sauce
Panko

To that base, I'll add a myriad of things depending on my fancy-of-the-day. Spices, sauces, veggies, meats all change a bit as I'm perusing the available options.

Kirk<hr height="1" noshade id="quote"></blockquote id="quote">
Kirk,
Another left over throw in is 1/2 cup of cooked "Wild Rice". It gives a kinda "Nutty" taste to a meat loaf. Adds a unique taste and consistancy too. I always seem to have wild rice in the fridge when I make a meatloaf. Never figured out why. [?] Bill

Edited to ADD: It's April 8th, 2006, made meatloaf for smoker and there in the fridge was the "WILD RICE", never fails to be some left over everytime I make a meatloaf.

ChefBill
If you can eat it, you can smoke it.

SMOKEHOUSE ROB · March 27, 2005, 03:21:49 PM

you all, wheres the bacon? always add bacon to your meatloaf . chopped up for the inside and then small slices on top so when you cut it each slice has a piece of bacon!![:D]

ChefBill · March 27, 2005, 03:38:01 PM

Rob,
I've done that too. In fact a meatloaf is the "Catch-All" for what ever is left over. Good smoked bacon on the inside adds that smoked flavor thru out the whole thing. I've started out with 2# of meat and end up with a 4# meatloaf. Looks like a huge "Cow-Patty" [:D]. Bill

ChefBill
If you can eat it, you can smoke it.

MallardWacker · March 29, 2005, 01:44:48 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by SMOKEHOUSE ROB
 you all, wheres the bacon? always add bacon to your meatloaf . <hr height="1" noshade id="quote"></blockquote id="quote">
Rob, you are a great American.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · March 29, 2005, 02:17:54 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Rob, you are a great American.<hr height="1" noshade id="quote"></blockquote id="quote">He's not an American, he's a Californian![;)][}:)][:D][:D]

OK, don't trash me, it was just a joke![:D][8D][:)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

SMOKEHOUSE ROB · March 29, 2005, 03:17:31 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Rob, you are a great American.<hr height="1" noshade id="quote"></blockquote id="quote">He's not an American, he's a Californian![;)][}:)][:D][:D]

OK, don't trash me, it was just a joke![:D][8D][:)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
easy now buddy [:D] LOL

simmy · March 29, 2005, 02:29:33 PM

adding the bacon has just made me really want to try this recipe.

Steve

MallardWacker · March 29, 2005, 11:43:53 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by simmy
 adding the bacon has just made me really want to try this recipe.
<hr height="1" noshade id="quote"></blockquote id="quote">Adding BACON[:p] makes me want to try alot of things......

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · March 30, 2005, 01:21:21 AM

Rob,

I was thinking about this earlier today. Is the bacon you use the left-over, previously smoked via the drip-on-something-else method stuff or "raw"? How fine do you chop it?

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

nsxbill · March 30, 2005, 02:45:53 AM

Chez,

I am going to try this tomorrow, and have about 1/2 lb of bacon that was used to flavor my last shoulder smoke. I am just going to do a medium chop and mix it in the pork and beef the meatloaf recipe requires. The moisture of the meat will certainly "rehydrate" the bacon a little, and I don't think will even be noticeable other than extending a nice smoky flavor to the inside of the loaf. I am actually going to tumble everything in the marivac to mix it all together and then just dump it out and form into loaf directly. Might put a few slices of bacon on top of the meatloaf just because porkfat rules!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

SMOKEHOUSE ROB · March 30, 2005, 02:58:34 AM

chez i use raw bacon and chop it in about 1/2 pieces. then throw on paper plate and microwave it for about 2 min it will mix up beter when you make your meatloaf. then raw half slices on top and then lots of ketchup on top then bake or smoke it,[;)]