I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Except I was following some BBQ professional and he said to drain all the juices. Which I did. I should’ve known doing that was a mistake. I was thinking about pouring apple juice in it. Decent idea?
And the dude didn't say, "into a bowl to use later"? [Reply]
Originally Posted by Dunit35:
Had to recheck his instructions. It doesn’t say to save the juice.
I poured some apple juice in the pork. See if that helps it any.
Meh, apple juice is fine. The awesome Duluth dude down the street mixed AJ with bacon grease as his brisket mop. It's amazing... He even puts apple sliced on his thick-sliced bacon on the electric griddle.
He says for Christmas he's going to make some patsies for us. I'm sure it will have apple... I'm not scuuurd.. [Reply]
Sorry it's so late, guys. Got super busy on my weekend. Here's the deal, my Bradley smoker is on the fritz, my masterbuilt won't go above 275, and I'm too lazy to use anything other than electric smokers right now. So, I couldn't make the mac and cheese because it needed 350 degrees in the smoker.
Still, I finally put the meatloaf on the smoker tonight, and it turned out great. Below is the recipe that I used.
I followed the recipe exactly, except I used a mix of hickory and peach wood. This thing really turned out great. The pics below don't do it justice. It looks try in the pics, but it was super good. My wife even mentioned, "I thought it would be dry, but this is amazing."
We did use lean beef (93/7), so maybe more fatty beef would make it even better. Either way, I'm never making meatloaf anywhere other than the smoker after this.
Yeah, onion and red bell pepper. It's supposed to be minced, but I suck at mincing vegetables, so the chunks are a little bigger than they should be. [Reply]
If you like smoked meatloaf, don't sleep on smoked meatballs. Not so much for a pasta dish, but for meatball sandwiches. For those times when you craving eyetalian but you from the midwest. Didn't get a pic of the final sandwich, but churned these out a couple weekends ago.
Originally Posted by Buehler445:
Ok. Damn it. I need a meatloaf recipe. All the ones I’ve used suck.
Going from memory Buehler but if you try it let me know what you think.
3 lbs 85/15 ground beef
1 onion
1 green pepper
1 cup Italian panko bread crumbs
2 eggs
3/4 cup milk
1/4 cup ketchup
4 good splashes of Worstishire
Mrs. Dash
Garlic powder
Several shakes of Slap Yo Momma seasoning
