Smoking Meat Questions and Discussion

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Colorado

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Aug 29, 2008
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https://gridironmetal.com/product-category/iowa-state/?type=grate

iowa-state-pellet-mockup.png
 
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zarnold56

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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.
 

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I@ST1

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Dec 15, 2020
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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?
 

cycloner29

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Dec 17, 2008
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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.
 
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JM4CY

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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
B43E869D-22C6-47E4-B730-43CC7992AFC5.jpeg
 

Jer

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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.
 

JM4CY

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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.
 

mkadl

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Mar 17, 2006
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Cornfield
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.
 
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cycloner29

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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.