- Jun 28, 2015
- 483
- 296
Requirements for this smoke were no pork, no weave. Second smoke in new smoker.
I asked a question about binders a couple days ago, no strong consensus, so I decided to use my base meatloaf recipe for both.
Used 80/20 Ground Chuck
They felt a little loose, think I got heavy handed with the milk making the double batch, so I wrapped them tight in plastic wrap and let them firm up in the fridge overnight.
Used my Qmatz to smoke them on, no pans, foil, etc.
Regular meatloaf, smoked @225 until 150, then glazed with ketchup and taking to 160. Philly went to 160, no glazing.
For the Philly cheese steak, I sauteed onions and bell peppers, then added the cream cheese to the pan to make a spreadable mix that wouldn't tear my ground meat sheet.
I flatten the meat into a square (aka the meat sheet) on Peach Kraft paper.
Covered in provolone slices leaving about an inch around the edge.
Then spread my cream cheese mix on top of the provolone.
Said a little prayer, then used the Kraft paper to lift the meat sheet and roll it. It went surprisingly well, except everything slid a bit from me lifting to high and I lose my inch of border on the end. Quick work with the edge of a knife to push it back in and I had a decent stuffed loaf.
I seriously under estimated how long it was going to take for these huge hunks of ground beef, smoker ran 225-240 whole time, not sure exactly when I got them on, was later than planned, probably around 4 pm, normal meatloaf came off around 9 pm, and stuffed was close to 11 pm!
Mrs likes "oven" meatloaf better (of course my answer was if you let me make the smoked one the way I want it would be better <G>). But Mrs "I don't want to eat smoked meat all the time" took a bite of my Philly Stuffed one, and promptly went in the kitchen to make her a sandwich! I will definitely be doing the Philly one again.
On to the Q-view, can you tell I was a little tired when the Philly came off, those crappy pics (including my fat finder in one of them) don't do it justice. Enough playing ready for some real beef in the new smoker!
I asked a question about binders a couple days ago, no strong consensus, so I decided to use my base meatloaf recipe for both.
Used 80/20 Ground Chuck
They felt a little loose, think I got heavy handed with the milk making the double batch, so I wrapped them tight in plastic wrap and let them firm up in the fridge overnight.
Used my Qmatz to smoke them on, no pans, foil, etc.
Regular meatloaf, smoked @225 until 150, then glazed with ketchup and taking to 160. Philly went to 160, no glazing.
For the Philly cheese steak, I sauteed onions and bell peppers, then added the cream cheese to the pan to make a spreadable mix that wouldn't tear my ground meat sheet.
I flatten the meat into a square (aka the meat sheet) on Peach Kraft paper.
Covered in provolone slices leaving about an inch around the edge.
Then spread my cream cheese mix on top of the provolone.
Said a little prayer, then used the Kraft paper to lift the meat sheet and roll it. It went surprisingly well, except everything slid a bit from me lifting to high and I lose my inch of border on the end. Quick work with the edge of a knife to push it back in and I had a decent stuffed loaf.
I seriously under estimated how long it was going to take for these huge hunks of ground beef, smoker ran 225-240 whole time, not sure exactly when I got them on, was later than planned, probably around 4 pm, normal meatloaf came off around 9 pm, and stuffed was close to 11 pm!
Mrs likes "oven" meatloaf better (of course my answer was if you let me make the smoked one the way I want it would be better <G>). But Mrs "I don't want to eat smoked meat all the time" took a bite of my Philly Stuffed one, and promptly went in the kitchen to make her a sandwich! I will definitely be doing the Philly one again.
On to the Q-view, can you tell I was a little tired when the Philly came off, those crappy pics (including my fat finder in one of them) don't do it justice. Enough playing ready for some real beef in the new smoker!
