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Two Chuckies and my first Meatloaf w/ Qview

post #1 of 13
Thread Starter 

Its been a few weekends since I've smoked and even longer since I've contributed some Qview.  We've been very hungry for ribs but still have way too much beef in the freezer.  So we "settled" on two chuckies and my first meatloaf.


The last chuckies we did came out kind of tough.  I'm planning on foiling them a little longer this time.  I hope that helps.  We intend on pulling them.



This one I used my hot and spicy home made rub.





This one I want to keep a little more mild for the wife.  I used Adobo and injected with apple juice.





And here is the Meatloaf.  It is 2.5 pounds of 90/10.  1.5 cups of cracker crumbs, one egg and some garlic and onion powder.  I also threw in about 1/2 cup milk and 1/2 cup worchestershire.





Wish me luck!

post #2 of 13

Looks like a good start!!

post #3 of 13

I agree with Jerry and your off to a great start.

post #4 of 13
Thread Starter 

Well the rain might be over for a while.  It just might turn into a good day for smoking after all.



post #5 of 13

Looks like some great eating in your future.

post #6 of 13

Looks Great, What time is Dinner...

post #7 of 13
Thread Starter 

Two hours in.  Smoker is running hot today.  I actually pulled out 3 pieces of lump to try to get it down.



post #8 of 13

Looks like a great start!!!!

post #9 of 13
Thread Starter 

These things are going slow.  That is good I guess.  They are now foiled and at 169 and 164.  They've been on for almost 5 hours.  On the "mild" one I put Rum soaked pineapple in the foil a little of the Rum too.


Dam cooker is still too hot.  Weird smoke that is for sure. 


I tried a slice of the meatloaf as it was cooling.  UNREAL.  Wow, I won't eat them baked anymore.




post #10 of 13
Thread Starter 

Almost 7 hours in.  Whew.  One is at 185 the other is slightly less.  I wanted to cooler these things for a few hours.  I think I still will and just eat a late dinner.


What temp should I pull them?

post #11 of 13
Thread Starter 

8 hours and they are both resting in the cooler with towels.  I'm going in for a look at 8ish.


One more round of Qview to come.

post #12 of 13

looks a chuckie on right now.

post #13 of 13

Try these on the Smoker


Stuffed Meatloaf
This is my lovley brides recipe and is really good stuff

2 Lbs Ground Chuck
2 Tbsn minced onion
2 Tbsn minced garlic
1 egg
Bread crumbs the fine ones
Mix everything together , put the bread crumbs in a little at a time. Add just enough catsup for flavor.
Take 2/3rds of the mixture and put it in a 9 x 13 baking dish and form  your regular sized meatloaf but make a nice bowl in the center. You want to make sure you have enough left to make a cap or cover out of the remaining mixture. Now add whatever you like into the bowl. I like fried crumbled bacon, shredded cheddar , caramelized onion and sliced crimini mushrooms.  Now put on your cap and blend into the rest of the meatloaf cover with catsup and pour in about 1/4 inch of water around the meatloaf and bake 350 for 30 -35 miniutes. Here are some other things you may add to  the bowl for a different taste. I have made them with Sun dried tomatoes, fresh spinach leaves, feta cheese, sliced black olives and slivered shrimp for a Mediterranean taste. Or some pepperoni, mozerella cheese, pizza sauce and a dash of sweet basil. For the Italian taste. The possibilties are endless and only stop when you do. I'm here if you need me. Wa-Do and enjoy. This was a 1st place winner up here.

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