First time using mes- meatloaf!

mvincent42

Meat Mopper

Original poster

Nov 3, 2012

273

14

aurora, co

• Nov 7, 2012

• #1

Thanks to everyone for advice on what to smoke in my mes for my first time. I ground about 2 lb of top round and 1 lb of chuck and added it to some fresh italian sausage I just made from some pork shoulder. Added worchestershire sauce, eggs, onions, garlic, and italian breadcrumbs. Then added some shredded cheese (extra sharp white cheddar, extra sharp yellow cheddar, and jack.)

2012-11-07_14-30-05_348.jpg

• mvincent42
• Nov 7, 2012

Then I put the rest of the meat on top, and slathered my homemade bbq sauce of top of one, since the wife likes it like that.

2012-11-07_14-35-51_734.jpg

• mvincent42
• Nov 7, 2012

Am going along at 250 degrees! Very excited! Hope the pics come out.

 

jarjarchef

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• Nov 7, 2012

• #2

Lookin good...

 

mvincent42

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Nov 3, 2012

273

14

aurora, co

• Nov 7, 2012

• #3

Been 45 minutes and smelling amazing. Internal temp was rising fairly quickly (already 135) so decided to cut temp down to 225. Dinners not until 630. Expected 4 hours or so. I guess if it gets to 165 I can always just bump the temp down to hold it warm and keep the smoke going?

 

jarjarchef

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• Nov 7, 2012

• #4

Sounds like a plan. Make sure you give time to rest before cutting.

 

mvincent42

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Nov 3, 2012

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aurora, co

• Nov 7, 2012

• #5

How long do you think for resting? 15 minutes or so? When I make it in the oven that's what I do... not sure if its different when smoking.

 

jarjarchef

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• Nov 7, 2012

• #6

15-30 min should be good. I let mine sit on the counter covered losly with foil to rest. The outside cools a bit and it is easier to handle for cutting.

 

mvincent42

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Nov 3, 2012

273

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aurora, co

• Nov 7, 2012

• #7

Groovy. Will do. Thanks for the info. I like to think I know what I'm doing but its awesome to have someone to talk it out with since I am totally new at this. Makes me breathe a little easier fur sure!

 

vegassmokeout

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Jul 18, 2011

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Las Vegas

• Nov 7, 2012

• #8

Remember if

 

mvincent42

Meat Mopper

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Nov 3, 2012

273

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aurora, co

• Nov 7, 2012

• #9

Oh yeah, will definitely take pics while resting and after slicing. Hope you liked the before pics.

 

jarjarchef

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• Nov 7, 2012

• #10

No worries. Any time.....

 

mvincent42

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Nov 3, 2012

273

14

aurora, co

• Nov 7, 2012

• #11

Been going for about 3 hours and is at temp. kicked my mes down to 200 and am trying to hold it for about 25 minutes before i rest it Looking good to me!

2012-11-07_17-51-46_286.jpg

• mvincent42
• Nov 7, 2012

Can't wait!

 

mvincent42

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Nov 3, 2012

273

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aurora, co

• Nov 7, 2012

• #12

Finished! Turned out awesome. Most of the cheese melted away but definitely turned out awesome. Will try cheese and jerky tomorrow.

2012-11-07_18-26-00_828.jpg

• mvincent42
• Nov 7, 2012

2012-11-07_18-33-11_203.jpg

• mvincent42
• Nov 7, 2012

Thanks everyone who helped!

 

mossymo

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• Nov 7, 2012

• #13

Glad to hear the meatloaf idea was a success, grat looking pics of the cook... congrats!

 

jarjarchef

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• Nov 8, 2012

• #14

Loos great...

If your wanting the cheese to stay in try same meat recipe, but use a fattie process. There is a sticky on how to roll them that is amazing... The iPad sucks for links or I would link it for you.

 

mvincent42

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Nov 3, 2012

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aurora, co

• Nov 8, 2012

• #15

Yeah I hate my wifes I pad. I have been wanting to check out the fatty section but haven't yet. I am currently in my second hour of smoking some extra sharp white cheddar cheese if you want to check out my thread over there. Its coming along well! I also have some jerky marinading if you want to check out my jerky thread. Im kinda digging this whole forum thing. Everybody has been giving me tons of helpful feedback!

 

jarjarchef

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• Nov 8, 2012

• #16

I will deffinatly check them out when I get time. Just got to work and wanted to give you the link. Not my thread, but I do basically the same way when i do Fatties. My youngest loves the whole fattie thing and she can make them this way with no issues.

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

 

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Reactions: mvincent42

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Nov 8, 2012

• #17

Holy wow and stuff! Gotta try that next....im thinking of all sorts of different varieties....wow!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Nov 8, 2012

• #18

 

mike johnson

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Mar 9, 2012

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Lacey, WA.

• Nov 8, 2012

• #19

looks great and i bet it tasted even better.