Ok so they didn't walk into a bar, but they did walk into my mouth. But now that I've got your attention. All three of these are firsts for me. I've been wanting to do the meatloaf and chuck roast for a loooong time. Today I was only planning on doing a meatloaf but when I went to the store I saw a 3lb Chuck Tender Roast on sale for $2.89lb from $3.99. So I decided to go for it. I also decided to make extra meatloaf mix and try my hand at some Moinks since I was already half way there.
Here we go...
Here's my haul from the store. 3lbs of 85/15 ground beef (too lean I'm thinking for a long cook) so I decided I'd add 1 lb of ground pork sausage to the loaf
here's the chuckie...
in addition to the ground beef and the pork I added in 5 pieces of chopped bacon, two cloves of freshly chopped garlic and a quarter of large vidallia onion which I precooked then cooled before I made the rest of the loaf.
meanwhile I rubbed the roast with EVOO and some Grill Mates Montreal Steak Seasoning. I let this sit for an hour while I got the WSM ready to roll.
I'm using the Minion Method using Kingsford Charwood Lump and a combo of Cherry and Hickory chunks.
back to the loaf prep. 3lbs of ground beef, 1lb of ground pork sausage, 2 eggs, 1 sleeve of crushed Toasteds Onion crackers, 2Tbs of soy sauce, 2 Tbs of Worchestshire sauce, 4 Tbs Gates Origional BBQ sauce, and the bacon/onion mixture I made earlier.
Put about 2.5 pounds of the loaf into a pan to sit and form
meanwhile the chuckie goes down on the bottom grate of the smoker.
next in line is the meatloaf. For some strange reason I decided to sprinkle on a little rub and add some bacon to cover the top.
so with the remainder of the meatloaf mixture I started rolling up the Moink Balls. I cut up some mozzerella string cheese into chunks to put into the middle of the balls. I was hoping I'd get more of these but ended up with 10. Size wise they were about halfway between a golf ball and a baseball.
chuckie about 2 hours in I added the probe and snapped a quick picture.
after the loaf was on about an hour I added the cheesy balls of goodness.
165* and the chuck roast hits the foil
170* and the meatloaf is ready for dinner.
had a nice little ring.
the camera shy wife thought the moink balls were delicious My oldest, who despises meatloaf ate about half the damned thing. So I guess it was a success.
I foiled the chuckie with no liquid and took it up to 202 and put into a cooler for a couple of hours to rest.
It pulled really easy and there was a ton of juices in the foil. Also there was a huge ring. Probably pretty close to an inch all the way around.
I can't wait for tomorrow to make some sammies with this stuff. The wife and I both nibbled a bit a while I was pulling and agreed it was really juicy and tasty.
Thanks FireItUp for the inspiration found here...
http://www.smokingmeatforums.com/for...hlight=chuckie
and the help via PM earlier today when I thought it was coming up to fast.
Overall, felt this was a pretty sucessful smoke. I think I may do a little more spice-wise with the meatloaf. But the family thought it was a homerun, so maybe two next time. One for them and one for me. The moink balls were great but needed a little something to punch them up too. But the chuck roast was delicious. I'll let you know how the sandwiches go tomorrow.
Thanks for looking.
Here we go...
Here's my haul from the store. 3lbs of 85/15 ground beef (too lean I'm thinking for a long cook) so I decided I'd add 1 lb of ground pork sausage to the loaf
here's the chuckie...
in addition to the ground beef and the pork I added in 5 pieces of chopped bacon, two cloves of freshly chopped garlic and a quarter of large vidallia onion which I precooked then cooled before I made the rest of the loaf.
meanwhile I rubbed the roast with EVOO and some Grill Mates Montreal Steak Seasoning. I let this sit for an hour while I got the WSM ready to roll.
I'm using the Minion Method using Kingsford Charwood Lump and a combo of Cherry and Hickory chunks.
back to the loaf prep. 3lbs of ground beef, 1lb of ground pork sausage, 2 eggs, 1 sleeve of crushed Toasteds Onion crackers, 2Tbs of soy sauce, 2 Tbs of Worchestshire sauce, 4 Tbs Gates Origional BBQ sauce, and the bacon/onion mixture I made earlier.
Put about 2.5 pounds of the loaf into a pan to sit and form
meanwhile the chuckie goes down on the bottom grate of the smoker.
next in line is the meatloaf. For some strange reason I decided to sprinkle on a little rub and add some bacon to cover the top.
so with the remainder of the meatloaf mixture I started rolling up the Moink Balls. I cut up some mozzerella string cheese into chunks to put into the middle of the balls. I was hoping I'd get more of these but ended up with 10. Size wise they were about halfway between a golf ball and a baseball.
chuckie about 2 hours in I added the probe and snapped a quick picture.
after the loaf was on about an hour I added the cheesy balls of goodness.
165* and the chuck roast hits the foil
170* and the meatloaf is ready for dinner.
had a nice little ring.
the camera shy wife thought the moink balls were delicious My oldest, who despises meatloaf ate about half the damned thing. So I guess it was a success.
I foiled the chuckie with no liquid and took it up to 202 and put into a cooler for a couple of hours to rest.
It pulled really easy and there was a ton of juices in the foil. Also there was a huge ring. Probably pretty close to an inch all the way around.
I can't wait for tomorrow to make some sammies with this stuff. The wife and I both nibbled a bit a while I was pulling and agreed it was really juicy and tasty.
Thanks FireItUp for the inspiration found here...
http://www.smokingmeatforums.com/for...hlight=chuckie
and the help via PM earlier today when I thought it was coming up to fast.
Overall, felt this was a pretty sucessful smoke. I think I may do a little more spice-wise with the meatloaf. But the family thought it was a homerun, so maybe two next time. One for them and one for me. The moink balls were great but needed a little something to punch them up too. But the chuck roast was delicious. I'll let you know how the sandwiches go tomorrow.
Thanks for looking.
