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Meatloaf w/Q-VIEW
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Meatloaf w/Q-VIEW
Meatloaf in the Cookshack @250* with Hickory and Cherry. I'll baste after the first hour. Will smoke for about 3.5 hours to get to 165* This is an instant favorite of anyone that tastes it! Using my version of: http://www.foodnetwork.com/recipes/alton-brown/smoked-party-meatloaf-recipe.html -
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- Album: Meatloaf w/Q-VIEW
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Franklin and Mueller discuss brisket
I've never injected a brisket. I have had such good flavor with only S&P that I don't think I'd ever try a rub either. I just love the smokey beef flavor. You can call me a Franklin fan! Great video: -
Company Coming - Pulled Pork, Ribs and a Bunch of Other Stuff
It all looks great! -
Grilled, Smoked Cheese Burgers
Looks good! I always add wood chips when I grill. A nice touch. -
Meatloaf, to smoke or not to smoke? That is the question.
This one is very tasty: http://www.foodnetwork.com/recipes/alton-brown/smoked-party-meatloaf-recipe.html: -
Pulling membrane off ribs?
Try this: http://www.smokingmeatforums.com/t/177098/membrane-removal -
Membrane Removal
I see the question of how to remove the membrane from ribs come up often. I use an oyster knife and paper towel. The oyster knife slides in easily and does not cut the membrane. Works well for me. -
1st time smoking Brisket - advice welcome
Be sure to watch this: Good luck and enjoy! -
Mule's tri-tip reverse seared
Looks great. I have only grilled them. I'll have to try the reverse sear. -
Planning First Smoke--Three Questions Please
Really good tips from themule. Seems to be one absolute in smoking - It will take longer than you think! Ge the butt finished early, wrap in foil then wrap in towels and place in cooler until it's time to eat. Happy smokin! -
tender boston butt
The fastest smoke I've done has been a 3.5# butt, it took 15 hours @225*. Check your probe as tropics suggested. -
Failed meatloaf
I cannot get enough of this meatloaf: http://www.foodnetwork.com/videos/altons-smoked-party-meatloaf-0200330.html -
Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-
Most of us here wrap in foil, then in towels and hold in a cooler. It will stay warm for hours. -
Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-
I don't do pulled pork anymore without the finishing sauce in the sticky above. It really enhances the flavor! -
Second Brisket - First was dry, is this a flat
FYI, I smoked a 3.5# flat @250*, rubbed with S&P, foiled at 160, cooked til tender at 205*. It came out great, you should have no trouble! -
Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-
Better to put it on early rather than late like most newbies do.
