I'm forever grateful for you pork/beef meatloaf suggestion. It takes on so much more wonderful smoke flavor with the pork added. This is now a must do and do often smoke. It was just outstanding! Thank You!!!!
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
how do you smoke a meatloaf? do you use a meatloaf pan? or just on a cookie sheet in a smoker?
Conversation starts here (https://androidforums.com/threads/any-time-is-grillin-time.555955/page-123#post-8069305)
Short story, 50/50 ground beef / ground pork, form loaf on a cookie sheet, 225 for an hour, then 375 until it reaches temp.
Expect a completely different meatloaf. My wife went from tolerating meatloaf to asking me to make smoked meatloaf.
I will go on the records as loving smoked meatloaf. I may never cook a traditional ground beef meatloaf again or bake any meatloaf in a conventional oven. It was that good!
We had high winds here yesterday and today. I elected to smoke burgers vs grilling them at the cabin. I thought that in the smoker I had a better chance of cooking them. I added finely chopped onion and mushroom to my patties and froze them before going down there not knowing how many I was cooking for. They were still partially frozen when I put them on the smoker. I smoked them at 275° for about an hour. They turned out great and I didn't have to babysit them while they were cooking.
My son bought a Blackstone griddle for his new outdoor living. He bought the four burner model with a hood. So far he's loving it.
Pork shoulder was on sale today at my local market. Priced at $0.97 a pound I couldn't say no. I still have one boneless shoulder in the freezer but a few more won't hurt anything. Especially at that price.
I have 3-4 in my deep freezer. I need to thaw out a couple and make them into sausages.
If I had a meat saw, I'd saw one of the shoulders into thick cut pork steaks. I like them smoked and pulled but I'm very fond of smoked then grilled pork steaks.
I smoked some flatiron steaks today. They weren't on sale and to be honest, they weren't that pretty. But, I had a real hunger for them so I grabbed some up and put the smoke to them. They did not disappoint.
They were far better and still considerably cheaper than I could have found if I'd gone to a restaurant. Besides, it was a beautiful day to spend some time on the patio.
They were far better and still considerably cheaper than I could have found if I'd gone to a restaurant. Besides, it was a beautiful day to spend some time on the patio.
I need this timer
Accurate. And I want it too.I need this timer
I smoked out ground beef burgers tonight. They were seasoned with just salt and pepper. Nothing fancy at all. I wanted to compare the amount of smoke flavor they acquired compared to the ground pork burgers I smoked a while back. The burgers tasted fine and did have an added smoke flavor. They did not begin to take on the smoke that the ground pork accumulated. The difference was so pronounced between the two that I don't plan to ever waste pellets on a ground beef patty again. Conversely, I plan to always smoke ground pork burgers moving forward.
The ground pork really does take in the flavor. That's what makes the meatloaf such a winner. I still do ground beef burgers on the smoker vs. the blackstone depending on my mood as it does give a different flavor profile.
I've got a couple of ribeye steaks on the smoker. Smoker is set at 200° and I anticipate a bit over an hour smoke until they reach 107° internal temp. Once my target temp is reached I'm tossing them on my hot grill to give them a quick reverse sear.
The finished product was very good but proved to be more than I could eat.
Last night I smoked some ground pork burgers. I smoked them at 225° for an hour and ten minutes. They were wonderful.
Today I smoked a chuck roast. I smoked it at 225° for four hours and 15 min and then wrapped it. It had an internal temp of 157°. I continued to bake the roast until the internal temp reached 201° then placed it in my hotbox to rest. Total cook time 5hrs and 45 min. I am going to fry some breaded okra slices to go with the Chucky.
Today I smoked a chuck roast. I smoked it at 225° for four hours and 15 min and then wrapped it. It had an internal temp of 157°. I continued to bake the roast until the internal temp reached 201° then placed it in my hotbox to rest. Total cook time 5hrs and 45 min. I am going to fry some breaded okra slices to go with the Chucky.
With some luck, I'll get to witness and enjoy fajitas prepared on my son's Blackstone. We've been invited over for an early dinner Monday the 4th. I'll be coming home from the cabin Monday and will have my Monday lawns to do. I'll definitely be in a hurry because I'm quite anxious to see and taste the results of the Blackstone.
I found some nice Angus Ribeyes for a reasonable price. I'll pair those with some bakes potatoes tonight.
Fajitas sound nice. I'm making a hibachi dinner on my Blackstone on Monday. Chicken and steak only as one of the guests has a seafood allergy, so no shrimp.
Fajitas sound nice. I'm making a hibachi dinner on my Blackstone on Monday. Chicken and steak only as one of the guests has a seafood allergy, so no shrimp.
I had no idea that one could use angus ribeye and reasonable price in the same sentence nowadays. 
Enjoy....
The hibachi cook sounds so fun. I remember the first time I had kebabs. We were at a party and the host was cooking for all of us.
True, the meats and veggies were delicious and fun to eat but the experience of watching him grill made the meal so enjoyable and memorable. My son swears that I will have to have a Blackstone once I witness his cook and enjoy the meal. Your guests are in for a treat!
Enjoy....The hibachi cook sounds so fun. I remember the first time I had kebabs. We were at a party and the host was cooking for all of us.
True, the meats and veggies were delicious and fun to eat but the experience of watching him grill made the meal so enjoyable and memorable. My son swears that I will have to have a Blackstone once I witness his cook and enjoy the meal. Your guests are in for a treat!
My son sent me a picture today of a one burner Blackstone. I have the feeling he is trying his best to tease me into a purchase.
We met two other couples at the cabin yesterday and I smoked pork burgers and hot links for dinner. One of my guests brought down a 15 pound whole packer that he wanted me to smoke. He is entertaining family the 4th and wanted to treat them to some smoked delicious. I put it on the smoker at 2AM and wrapped it at 10 this morning. It reached 202° a bit after 1PM and we bagged it up for him to take home.
Here is a pic before the wrap. I hope it is as good as it looks.
Here is a pic before the wrap. I hope it is as good as it looks.
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We camped this weekend and had zero cell service or wifi, which I have to admit, didn't suck. I did some hibachi on the 22" Blackstone, which took a little doing. I had to do it in three steps where I can cook everything at once on the 36". Oh well, the friends and family were fed and entertained. The rest of the campground neighbors paused to watch as well. @olbriar, I'd recommend at least a two burner for so you can have a hot side and a cool side, or as I often cook, I leave a burner off for a warm side.