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Meatloaf Yesterday w/ Q-View - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by bagbeard View Post
 

ive been reading on this forum about food safety and noticed you put in your probe while meat was still cold.

 

I have been doing this also ,

but now I am wondering.

 

 

anybody have comments?

 

The 4/140 rule still applies. You have to have the internal temp of the meat up to 140° within 4 hours.

In this case however, I was not smoking at a low temperature, and the IT was at 160° in 2 hours.

 

I know a lot of people have had good success with their smokinators, but I have just never felt the need for one.

post #22 of 30

so doesnt matter when you put probe in?  before putting it in smoker is ok?

post #23 of 30
Thread Starter 

Depends on what you're doing. What you don't want to do is push bacteria that may be on the outside of the meat, down into the inside where it could have a chance to grow before the surrounding tissue hits 140°. Somebody here figured out that 4 hours was the magic number for bacteria to become a problem.

As a general rule of thumb, if you're smoking at a lower temperature, say 200° to 230°, you want to wait until the meat has been in the smoker an hour before you insert the temp probe. Or, alternately, before you smoke you can cauterize a small spot on the outside with a gas torch, and insert the probe in that spot.

As I said, the rule wasn't applicable in the meat loaf situation.

post #24 of 30

Since this is ground meat already, the probe issue is a non-factor. The outside is already on the inside.

 

Looking good with the meatloaf. I want to smoke one soon. I actually came to the site looking for a recipe and boom I saw your picture on the ticker. I'm thinking elevated with some mushrooms underneath would work.


Edited by REDWOOD CARLOS - 11/5/13 at 8:58am
post #25 of 30
Quote:
Originally Posted by mneeley490 View Post
 

Dropped by my local  butcher on Saturday, and she had about 100 lbs. of her special meatloaf mixture (pork, beef, veal, & spices) in the glass display, going for about the same as the grocery charges for ground beef! So, no brainer. Picked up 3 lbs., and added some chopped onion and shitake mushrooms. Layered a few strips of bacon over the top and doodled with some ketchup. Sometimes the simplest meals are the best.

 

 

 

 

 

 

 

 

 

 

 

Kethup on top, yuck, I would use a Medium Salsa, tastes improve greatly when you do it that way.

post #26 of 30
Thread Starter 
Quote:
Originally Posted by Palladini View Post
 

 

Kethup on top, yuck, I would use a Medium Salsa, tastes improve greatly when you do it that way.

 

I would probably go for that, but I doubt the family would. Sounds good, though.

post #27 of 30
Quote:
Originally Posted by ScooterMagoo View Post
 

This just got placed on the "to do" list.:drool


^ + 1

:beercheer:

post #28 of 30

Looks great, may I ask which butcher?  Double DD Meats?

post #29 of 30
Thread Starter 
Quote:
Originally Posted by Aneura View Post
 

Looks great, may I ask which butcher?  Double DD Meats?

 

Yep. They're the best! They remodeled the store recently, and it looks great!

post #30 of 30

The best indeed, it'd been a couple months since I've been there - guess its time to visit :)  thanks!!

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