- Dec 13, 2007
- 23
- 10
I decided to do a meatloaf. WOW, was like nothing I have ever eaten. The texture is what really got me. It was like eating cake made out of meat.
Rough recipe:
3 lbs 80/20 Ground meat
4 cloves fresh garlic minced
1 sweet onion chopped
3 eggs
1/2c milk
2c saltines crushed
1/4c Lee and Pierens - could have gone 1/2c
Smoked over hickory (becouse that is ALL I can find here.) to 170°. Kept smoker at around 230° the whole time. Was about 4 hours if I remember correctly.
All the fixins ready to go.
Mixed up and ready to go on.
Ready to go get started. The wire rack is one of the $1 ones from WM. I decided to do some garlic, onions, and corn also.
The garlic after about 90 minutes. Turned out really well. I used VOO and sea salt. I about bit my fingers off after I turned them over after about 45 minutes.
Ready for glaze...Sweet baby rays original. Should have just used ketchup though.
Ready to serve. Great smoke ring.
Things I will do differently next time:
Chop the onions finer.
Crush the crackers less and use a few more - to add a little more texture.
Find some damn apple wood.
Add a few whole cloves of garlic.
Use Ketchup instead of bbq sauce.
Rub in my standard cayenne/garlic rub.
All in all...Was a good smoke and the meat turned out GREAT. The corn was ok also, though it is REALLY out of season and the stuff I got had to have been shipped in from south of the equator. The onions, well there was just not much too them. Maybe if I do them again I will do them a day before another smoke and use them in a fatty.
Rough recipe:
3 lbs 80/20 Ground meat
4 cloves fresh garlic minced
1 sweet onion chopped
3 eggs
1/2c milk
2c saltines crushed
1/4c Lee and Pierens - could have gone 1/2c
Smoked over hickory (becouse that is ALL I can find here.) to 170°. Kept smoker at around 230° the whole time. Was about 4 hours if I remember correctly.
All the fixins ready to go.
Mixed up and ready to go on.
Ready to go get started. The wire rack is one of the $1 ones from WM. I decided to do some garlic, onions, and corn also.
The garlic after about 90 minutes. Turned out really well. I used VOO and sea salt. I about bit my fingers off after I turned them over after about 45 minutes.
Ready for glaze...Sweet baby rays original. Should have just used ketchup though.
Ready to serve. Great smoke ring.
Things I will do differently next time:
Chop the onions finer.
Crush the crackers less and use a few more - to add a little more texture.
Find some damn apple wood.
Add a few whole cloves of garlic.
Use Ketchup instead of bbq sauce.
Rub in my standard cayenne/garlic rub.
All in all...Was a good smoke and the meat turned out GREAT. The corn was ok also, though it is REALLY out of season and the stuff I got had to have been shipped in from south of the equator. The onions, well there was just not much too them. Maybe if I do them again I will do them a day before another smoke and use them in a fatty.