My second foray......

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jord hawkins

Fire Starter
Original poster
May 5, 2007
34
10
Bowmanville, ON
Well after getting some ribs and a fatty behind me a couple of weeks ago I thought I'd whip up a meatloaf for sandwiches at work. I only used beef as that's all we had in the freezer and I thought of making this last night at 23:30 after looking at the porn in this thread. So I get up this morning and defrost the meat, mix in some onions, garlic, eggs, bread crumbs, some chipotle chili powder using the jalapenos I smoked during my first foray into smoking (see pork thread) along with some mustard powder, oregano and S&P. Formed it into a vaguely loaf shape and put it in the smoker at 225* with some hickory chips.

In the meantime I whipped up a batch of the beer bread in the "Breads thread" and waited for the meat to be finished.

A little over 3 hours later....VOILA! It's done. I brought it upstairs and sliced a little off only to find that there wasn't much of a smoke ring present though it does have some good flavour to it...oh well I guess I can't complain then.
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Then it donned on me.....beer bread........smoked meatloaf......hmmmmmmmmmmmmm

Well let me tell you...it was the best darn meatloaf sandwich I've ever had. The meatloaf was so moist and flavourful it didn't need any sauce of any kind. Just brilliant!

Look at this picture and tell me that doesn't look like a good lunch!
 
looks like i should make another meatloaf again....

about your smoke ring,when i was using my electric smoker, i didnt get a big smoke ring. i usually get a bigger smoke ring when i put the meat from the fridge right into the smoker... takes a little longer for it to come up to temp and gets more smoke... or you could throw on a chunk of charcoal next time...

you got me inspired again... time for some beer bread and meatloaf
 
Now if that bread was made with some of my 106 year old sourdough, then you would have a fandangtastic sammach!! The whole thing looks good no matter which way you slice it (pun intended
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).
 
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