Normally I wouldnt slice all at once but that was a 4.5 lb flat so most was eaten in a day and half.

What drys it out most is the fridge. Loosely wrapped in a dehumidifier like the fridge really does a number on it.

Pro tip slice servings for a day in food saver cold cut storage or vacuum seal and slicing problem solved.

The rest is important and do not rest on tray in open like steak. Tightly wrap in foil with towel around and into cooler just big enough to hold. Also rest it 2 to 4 hours in cooler. I always shoot for 4 hours it will stay a perfect eating temp.

These work pretty good.
https://www.foodsaver.com/food-stora...eli-containers

https://www.foodsaver.com/on/demandw...0224-P00-4.jpg

I will finish with this. If its dry and tough its the cut of meat or the method.

I'm going to do meatloaf, anybody done that? What was your experience and how did it turn out?

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will it be in a bread pan-ish tray or left on grill like a brisket?

i've done in a pan before, but would imagine if not packed tight enough and cooked closer to the coals, a loose loaf would work?

downside to putting in pan, you only smoke the top of the meatloaf.

:thumb:

Put it in a pan until it’s set, then put it directly on the grates?

Smoked meatloaf is really the only way I like it. I do mine in a foil pan and it gets plenty of smoke with a nice crust on top.

I'm doing one tomorrow as well. My plan is to smoke it like I normally do but let it sit in the fridge overnight and on Sunday cut it into smaller pieces and pan sear all sides then place on top of my newfound love of cheese grits. I make a non-sauced, more savory meatloaf, so I'm hoping it pairs well.

For the 4th smoked Brisket as the main piece, as well as some less expensive Ribs and Sausage. Brisket turned out decent, a bit tough but good flavor, Ribs and Sausage did OK too. Not bad for my first time smoking in over 5 years. Plenty to grow on too. Next up Smoked Beer Can Chicken.

Beef short ribs today.

This sounds pretty damn delicious.

https://imgur.com/a/Vhb7lNW

Grate remover

https://m.imgur.com/a/ftcO3Nx

Counter weight for the lid. And if you look closely you can see the upper flue's pull rod the runs down for short people to adjust it lol

https://imgur.com/IVM3LQK

Latch mechanism.

I built that for my father in law almost 20 years ago. It doesn't get used enough any more. But I'm going to start.


Not bad, huh?

And ftr i didn't do the brick.

I should have gotten a better pic of the fire box door. The flue screws in and out at the bottom to control air flow. Stuck a couple tabs on it so go can use the grate puller to adjust it if you are a pussy.

:clap::clap::clap::clap:

:wayne:

I had no idea smoked meatloaf was a thing. Gotta do it now.

will do smoked meatloaf this week. damn you chiefs planet!!!!

I find it to be a dish many like to think they're above, but when they see it, their dick gets hard.

So walk me through this thing. How do I do it justice?

I've never smoked a meatloaf, but this looks fun:

<iframe src='//players.brightcove.net/1033249144001/HyUr5pA17_default/index.html?videoId=3133287215001' allowfullscreen frameborder=0></iframe>

From:

https://www.allrecipes.com/recipe/74...ive-ever-made/

Prime rib caps tonight.

You might want to hit us with a great meatloaf recipe, it's nothing I have any secrets about.

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never smoked a meatloaf before. Maybe smoke some Mac&Cheese at the same time?:hmmm:

Ya know what, you might be onto something. If you're hosting an outing with many young kids, that might make more sense than people might give it at first..

:thumb:

Google is your friend here. I have smoked a few but hey i liked Rudy's in Texas so might need find someone who isnt clueless about BBQ.

Meatloaf is next on my list of things to get around to (new wise) this summer, so the combo sounds real good.

Picked this up today, an early birthday present from my wife.

I said I'd never own a gas grill but I've found myself using our portable gas grill that we use when camping when I want to quickly grill some steaks or brats. I also needed to replace my Brinkman upright smoker that has seen better days.

Academy Sports had these on sale for $299. That's a great price, I've seen them for as much as $429. I've been reading up on mods for this smoker and already have a few things I plan to do to it.

https://assets.academy.com/mgen/65/20103065.jpg

https://www.academy.com/shop/pdp/okl...ill-and-smoker

:clap::clap::clap::clap:

I was watching some unique Festival food show on one of the cable channels. The guy was doing smoked Mac and cheese and couldn’t keep up with the demand.

Basically he was using standard elbow macaroni. He melted several different cheeses in a big pan. Cooked the macaroni 3/4ths the way. Put them together in big pans. Put in the smoker for 2-3 hours.

His looked too runny for my tastes. I’d use different macaroni. I’d melted the cheese from the start in the smoker. Mixed it up as needed during the smoke.

Nice!!!

How did you like horseing that beat into and out of the truck.:D

Going to grill my own specialty of “Saloon Burgers” with corn on the cob and grilled potatoes tomorrow.

I had 3 employees at the store help me load it. My wife and her brother helped unload it. The hardest part was getting it up the stairs and onto the deck. But really it wasn't too bad.

205 lbs. It's pretty sturdy for what I paid for it.

Give this one a try.

https://www.youtube.com/watch?v=jado2za9g8c

Pretty busy, but good result.

I got a OK Joe Highland on closeout last year. I caught it on sale and was in the wifes sedan. lol it had to be unboxed and load part in trunk rest in back seat. They are nice the smoker needed gaps filled and door lined with heat tape. Then you can get her holding steady temps. I love the gas feather for grilling wish I had that. Thats a hell of a price.

Meatloaf and ribs.


https://uploads.tapatalk-cdn.com/201...1dcbf9cc70.jpg

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[IMG]http://i67.tinypic.com/8zl1xt.jpg[/IMG]

Easily he best pork I’ve ever made. It was so tender, juicy, and had great flavor. Both my little girls went to town on it and they never eat.

Any ideas as to how to keep it tender for leftovers?

:clap::clap::clap::clap::clap:

Here was my haul from Sunday. Did a lil' Texas-style brisket and it turned out incredibly well.

https://scontent-sea1-1.cdninstagram...MDEzMg%3D%3D.2

Did you pull it? If so, pour the drippings over the top and stick it in the fridge. Just warm it up all at once.

Yeah.

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?

Never tried it.

And the dude didn't say, "into a bowl to use later"?

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..

I'm making a mother****ing smoked meatloaf and smoked mac n cheese on my weekend (Wednesday/Thursday).

Will update with pics up in this bitch.

:clap::clap::clap:

someone needs to take the leap into the breech. Good luck!

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.

https://www.theblackpeppercorn.com/2...oked-meatloaf/

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.

https://uploads.tapatalk-cdn.com/201...de6a31245a.jpghttps://uploads.tapatalk-cdn.com/201...dd7788e17f.jpg

https://uploads.tapatalk-cdn.com/201...8d79bf0b3e.jpg

Looks good Timbone but linky no worky. Is that onion and red bell pepper in there?

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Sorry, link fixed.

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.

I've found out recently that I'm a terrible mincer too.ROFL

Ok. Damn it. I need a meatloaf recipe. All the ones I’ve used suck.

I've had much better luck since I got a food processor.

https://s-i.huffpost.com/gen/2131074...L-facebook.jpg
VEG O Matic
https://images-na.ssl-images-amazon....VL._SY355_.jpg

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.

https://i.imgur.com/xm8ni8s.jpg?1

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



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Sounds like a winner Buzz. I also have found a mix of pork and beef burger helps in the moisture.

I know you can always improve but that was the best damn meatloaf I have ever made. It was perfect, after I wrapped in foil and put it in the fridge overnight, it sliced beautifully. The first time I reheated it, I put it in a glass bakeing dish with a tlb spoon of water and baked at 350 for about 20 to 25 minutes, even in the microwave it didn't dry out.

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Pick I put up in the what's for dinner thread.

https://uploads.tapatalk-cdn.com/201...5fe6b14d5d.jpg

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You got a winner I wouldnt change a thing. Job well done!

Now that Inmem is gone my top 3 CP houses I want to have dinner at.

1. FMB
2. Buzz
3. KCUnited

??

I would share a meal with anyone of you, you buy the beer.

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He doesn't post here anymore.

WTF?

So its a self banning?

**** if I know or care.

Back off!

**** you guys and your defensive posts!!’

That's very sweet. You're towards the top in the CP houses I'd like to have a drink and act super awkward in the presence of a child at.

:grouphug:

Any time you’re in the Montgomery area, man. Any time.

ROFL

I’m still pretty awkward. Wife always making comments about how I’m holding him funny. #notanatural

First annual street party for our building today. I did some smoked bacon wrapped, chorizo, cream cheese, and gouda stuffed jalapeno poppers. The chorizo was a bit spicy so I went with some Boar's Head maple and brown sugar bacon to wrap. KC sauced for the last 10 minutes.

Did these in the rain so these mofos better preciate.

https://i.imgur.com/3lgk4YG.jpg?1

https://i.imgur.com/tOh4Rkg.jpg?1

https://i.imgur.com/JQzY8Sy.jpg?1

https://i.imgur.com/T2g7gmS.jpg?2

https://i.imgur.com/tCsuYMi.jpg?1

https://i.imgur.com/5PgCAyo.jpg?1

Also, I had some extra of the chorizo, cream cheese and gouda mixture and spread it over a plain toasted bagel for breakfast. Gat damn! Will be doing that again for sure.

Chicago street party?

Hope you're packing heat.

/Frazod

ROFLROFLROFLROFLROFLROFLROFL

Our block is fully gentrified at this point. The biggest threat to my safety is staring too long at cumming and goings from the yoga studio around the corner.

Unpossible.

Chicago is gun violence and death everywherez.

/DC forum