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hamburger helpless

post #1 of 6
Thread Starter 
take your basic smoked(untopped sauce meatloaf) or
make a meatloaf(2lb)w/ lipton onion soup mix,fiesta fajita spice,& 1 can chix broth
mix w/ a box of shells & cheese or rotini pasta & 1/2 whole of velveeta(melted down w/ milk to thin) cheese
1/4 smoked onion
2 cloves(not whole bulbs) mashed smoked garlic cloves
( put garlic & onion in w/an evoo shake to boiling the pasta
mix it all up together & maybe layer(oven method)
oven or smoker until cheese is bubbly
stir it all up & quick fast meal.
post #2 of 6
I have never smoked an onion..... do tell more. Am I to assume do nothing special for pre-smoke prep and just smoke it?

Also, if I smoke up a few onions, how long will they keep in the fridge for future use?
post #3 of 6
Will have to try that, got asked by my dots tonite, "can you cook any thing on the stove thats not bbq sauce or tea" " every thing we eat comes of the smoker or grill", i really need to learn how to cook in the kitchen some time and the smoker won't fit where the stove is.
post #4 of 6
Thread Starter 
throw it on -when it's soft to the touch-more than the shell -about 3 hrs on300 & i soak in dark beer & evoo over night & a day... done. same w/garlic( the whole bulb)
post #5 of 6
Thread Starter 


3 hrs @ 225-250 same w/ a whole bulb or 2 of garlic- 250 or 225... soft to squeeze & "wilty". and asfer as "what to do on a stove" ... i was doing cooks long ,before, & besides, bbq. just name a meat or dish & i may have it or can find it...i ain't bragging. but i did restaurants & c ooking for a living & couldn't bbq everyday.... i do italian,mexican,southern,seafood(all kinds), thai... la ti da....
post #6 of 6
Thread Starter 
sorry- i smoke them 200-225 soaked w/ evoo,basil evoo or just spritz. theytake3-5 hrs...squeeze fer softness( 3 hrs @ 225- yellows) minimum
tjey last for a couple months w/ my smoked garlic in a ziploc for a couple months or until they're used- that usually comes first.
add that & the smoked garlic to seared brisket fat & smoked ham hocks & rotels to the pintos........
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