I had time for tossing a few smaller items in today on my day off work, so I went digging in the freezers lastnight for something to thaw.
I found armloads of single to multiple serving items which were frozen after taking what was needed for a meal...lots of stuff to cook, just in smaller batches, so were having a smoked buffet for dinner tonight. BTW, I still have lots more freezer space to free-up, so I can do another smoke like this anytime I want...gotta love it!
Anyway, I'm doing this all on the fly today...no real plan of attack just yet.
The meatloaf is pretty basic...4lbr with yellow and green onion, seasoned with leftover rub from the rest of the goodies, as it went into the smoke last...it'll probably be a dinner item for this evening.
The dry rub is a toss together as well. I figured I may as well stick to the theme...no plan, no recipe, no special treatment or fuss with anything in particular...minced garlic, CBP, kosher salt, paprika, ground Jalepeno, chili powder, freshly ground dried onion...I think that's it...oh, I tossed in just a pinch of cumin...no measures either...hah-hah!
The two chuckies weighed approx. 4# total...the small one looked like it was about a 1.5 pound, and I'll probably go for sliced with it for lunch, and the larger one for pulled beef for dinner.
The chix pieces are various sizes of boneless/skinless breast and two med/large leg quarters.
Today also marks the recommisioning of my SV24 after it's return voyage from our family reunion more than 2 weeks ago...I needed an excuse to get it out of moth balls anyway, so today's the day.
About 15 minutes in with the Smoke Vault @ 225* with hickory and a wet pan...meat loaf just hit the jerky grate:
I'll likely pan/tent the chicken to let it steam to finish for pulled chicken...that should be a nice change, as pulled chicken is great for sammies, just like beef or pork. The leg quarters I'll leave intact for a straight smoke, I think...we love 'em that way.
See ya with more as this develops...