Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I'm a fan of meatloaf, wife usually resists this time of year because she thinks it's a "cold weather" dinner. So this might be my solution to that. Look forward to trying this. He's a little heavy handed with the sauce at the end IMO, but that's just personal preference.
If you've got more pics of the pit handy I'm sure I'm not the only one who'd love to see them. Looks like a hell of a rig.
I mix these two for babyback ribs. Simply add Tonys to taste. A tablespoon on one rack may
be over doing it.
And a teaspoon of this, no sauce, on my pulled pork. It isnt as hot as it sounds.
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I haven't had Cookies in years. My parents exclusively ate that brand and I really started to dislike it. I bet adding the Tonys helps (from my point of view).
I agree as well. I served it without adding the sauce & let everyone decide which type of (& how much) sauce they wanted to add. BTW, it was really good w/o any sauce.
Looks amazing. When I make our regular meatloaf I saute the chopped onions before adding them to the mix, just to avoid the raw(ish) onion crunch once it's done. Wondering if that'd be the right move with smoked meatloaf.
I didn’t do this & didn’t notice any crunch. However, my onions were finely chopped. If your onions aren’t finely chopped you could sauté them to be on the safe side. However, I think that 4 hrs of cooking at 250 would make even the larger-chopped onions tender. Wish you smoking success!
I've got a good one, but ****, they're hella expensive for most things (they deal primarily in prime cuts, which I can only rarely afford). But they're the only place around here that sells pork belly.
Definitely nothing wrong with going with SBR, but I will say you should do yourself a favor and order that whomp sauce. I bought a bottle to use for some pork belly burnt ends, and it might be the best bottled BBQ sauce I've ever tried. Lots of smokey flavor with a little kick on the back end, and it mixed really well with the honey and rib candy I also used for those burnt ends.
That is good to know. My 18 month old is on a really restrictive diet due to eczema issues. I ended up using GF bread slices when I made mine.
Did a from scratch meatloaf concoction this past weekend only to find it was incredibly similar to Meat Church’s (almost to the letter). Turned out ******* amazing. Was a little dry on its own, but when topped with more sauce, it was incredible. I set both loaves on a small sheet of butcher paper on the Traeger to keep the bottoms from getting too dry and think that really helped.
How much of a kick is there? I have one daughter who doesn't do spice very well. SBR has worked great, would like to try the whomp sauce but if it's too spicey she'd be out.
It's been a long time since I was like your daughter when it came to spicy food, so my scale might be off a bit. But I think it maybe clocks in at 3-4 on a 1-10 scale; it just doesn't taste as rich as most KC-style sauces. You can also cut it with a bit of honey to make the heat even a little more subtle if you're using it to sauce the meat before serving. Or even just make sure one of your side dishes has a fair amount of cheese in it; if she can chase a bite of the sauce with a little dairy, she probably won't even notice it. Otherwise, it's great to serve on the side, as well.
Smoked meatloaf is one of my favorite things to make. So easy and always great even reheated the next day.
No problem.
This is my smoker. It’s a Meat Monster Offset Firebox made by Peoria Cooker, made in Peoria, Illinois. This wasn’t my first cooker from them as I had their 24x48 backyard model and I loved it. I used that backyard model to make a lot of food for my community’s farmers market, and all of my profits went to buying the Meat Monster which was about $10,000. I bought this one for two reasons:
1. Mobility since it’s on a trailer
2. More cooking surfaces in a compact space (it has two 30”x60” cooking levels which the crank and the right lowers/raises the levels. Currently I haven’t used both levels during cooking).
The whole thing is insulated with ceramic placed between quarter inch steel. This includes the firebox, which is huge. A bigger firebox allows for better oxygen flow for combustion that gives off clean smoke. Last weekend during the competition my smoke was so clean, a gentleman walked by and asked, “Where’s the smoke?” I told him, trust me, it’s there.
The door on the Meat Monster is heavy, and can be latched to further make it air tight. This smoker uses two smoke stack which is a Peoria Cooker design as my backyard model had it as well, and as they say it creates different temperature zones. But truthfully, I am not skilled enough to utilize that feature so I can’t speak to it validity.
I only had this smoker for less than a year, and so far so good. I haven’t done many food vending events this year due to having a first born so I decided to a couple of competitions instead. Next year, I am hoping to get back into selling since I prefer being a vendor than a competitor.
