Smoker Questions

[Nader_uggghhh]

Hey Grill Hey. Salt, honey powder, sugar, paprika, chili powder, garlic black pepper, and ground pecans.

Consider me intrigued, that sounds fantastic. The John Henry's one I asked about is just your typical bbq rub, nothing special about it.

 

[cy4state]

Smoked a deer roast tonight. Turned out so tender and moist, better then when I’ve cooked in the crock pot.

 

[Colorado]

https://gridironmetal.com/product-category/iowa-state/?type=grate

 

[Acylum]

 

[zarnold56]

Did some St Louis cut ribs on the Camp Chef Woodwind today. Turned out really well. Just under 5 hours total. Finished with a honey bbq glaze. Juicy and not quite fall off the bone which is how I like them.

 

[I@ST1]

Did some St Louis cut ribs on the Camp Chef Woodwind today. Turned out really well. Just under 5 hours total. Finished with a honey bbq glaze. Juicy and not quite fall off the bone which is how I like them.

You aren’t from Ottumwa are you?

 

[Cyclones_R_GR8]

Did some St Louis cut ribs on the Camp Chef Woodwind today. Turned out really well. Just under 5 hours total. Finished with a honey bbq glaze. Juicy and not quite fall off the bone which is how I like them.

 

[BCClone]

 

[ScottyP]

I'm wondering if these would be good if you stuff them with a little bit of cheese (pepperjack) before you wrap them in bacon. Almost like making a mini chicken griller.

 

[cycloner29]

Have two meat loaf’s using Meat Church’s recipe in the freezer. Put a layer of bacon on the bottom, added some of my BBQ rub, added some Frank’s hot sauce, and a little of Jimmies Sweet Sauce. I ran just a little short of Worcestershire sauce. Plan on putting them on the smoker around 1 today Will put in the fridge overnight. Plan on slicing and reheating on the Blackstone tomorrow.

 

[cycloner29]

Was in our front yard and could smell this permeating from the backyard. OMG!!! Temp got to around 167 so a tad higher than I wanted. I have to cut into one of these!!

 

[JM4CY]

You guys convinced me to try smoked meatloaf. I didn’t want to use a pan because I was thinking I wanted to maximize the smoke flavor

 

[Jeremy]

You guys convinced me to try smoked meatloaf. I didn’t want to use a pan because I was thinking I wanted to maximize the smoke flavor
View attachment 102510

Made a batch today as well. My recipe is pretty close to the one posted a few pages back.

The secret for me is I use butcher paper under it so it gets some smoke penetration and doesn’t dry out.

 

[clone4life82]

Was in our front yard and could smell this permeating from the backyard. OMG!!! Temp got to around 167 so a tad higher than I wanted. I have to cut into one of these!! View attachment 102378

View attachment 102379

Is that a bacon wrapped meatloaf?

 

[JM4CY]

Made a batch today as well. My recipe is pretty close to the one posted a few pages back.

The secret for me is I use butcher paper under it so it gets some smoke penetration and doesn’t dry out.

Will be trying that next time. Good idea.

 

[BCClone]

Is that a bacon wrapped meatloaf?

I’m going to try some bacon wrapped bacon soon.

 

[mkadl]

BBQ dip

8 oz cream cheese
2.5 tblespoons of jalepeno jelly
1 tsp favorite brisket rub
3/4 cup of chopped brisket (I use the fatty end smoky pieces nothing burnt or hard)

soften cream cheese
blend in the jelly and spice
dump in the brisket and lift and fold it in, dont stir or it will shred the brisket into tiny pieces.

If you like cream cheese dips your welcome.

 

[cycloner29]

Is that a bacon wrapped meatloaf?

Yep. I had some leftovers last night. Tastes even better now!!

 

[clone4life82]

Yep. I had some leftovers last night. Tastes even better now!!

What’s the recipe for that glorious loaf of meat you have?

 

[cycloner29]

What’s the recipe for that glorious loaf of meat you have?

Just Google Meat Church Meatloaf. After I put the Saran Wrap and in the loaf pans and sprayed with cooking spray, I lined it with bacon. I would probably use a smaller amount of onion next time and use a sweet onion. It calls for ground pork, I will use pork sausage next time. I used honey wheat bread, not white bread in the house.