Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: veryolddog on June 01, 2013, 12:42:30 PM
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Hello Everyone,
Well, this morning got up and started preparing food for the weekend. The wife prepared her 3 meat meat loaf consisting of 2 lbs. ground chuck, 1 lb. Italian sausage, and 1 lb. ground chicken. She adds onions, celery, poblano peppers, Italian bread crumbs and about 6 eggs to bind. The inside is stuffed with 1 lb. mozzarella cheese, 1/2 lb. provolone cheese and 1 lb. fresh spinach. She also throws in Homemade BBQ sauce, my rub for spices and Italian seasoning. We have this inside an aluminum foil baking pan in which I have punched about 30 wholes the size of a dime so that the fat will drip into a pan below. This is our Sunday dinner which I have with my son across town. We will be bringing it over there tomorrow.
I also picked up a nice 5.5 lb. whole chicken at the HEB market yesterday for $0.88 per lb. and prepared that by injecting with Ken's honey mustard dressing and my home made rub.
So, I have both of these inside the smoker. The A-MAZE-N tube smoker is fired up this morning and it is also doing its job.
As things progress, I will update.
With kind regards,
Ed
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Here's a few pictures of this morning's process.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_105005_305.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_105005_305.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_105016_403.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_105016_403.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_105212_977.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_105212_977.jpg.html)
If anyone wants to know, that's my Spitjack injector with the 3/8's inch needle. That never gets clogged.
Regards,
Ed
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Very interested to see how this turns out :D
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Sure looks like a great meal coming!!! I like the ingredients in the meat loaf! Don
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Watching this one
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg.html)
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Lookin good!
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Hello Everyone,
Here we are half way through the cook. Got some nice smoke coming from the Yoder and chicken and meat loaf are doing well
(http://i1120.photobucket.com/albums/l494/edsigman/2013-06-01130441.jpg) (http://s1120.photobucket.com/user/edsigman/media/2013-06-01130441.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/2013-06-01130455.jpg) (http://s1120.photobucket.com/user/edsigman/media/2013-06-01130455.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/2013-06-01130500.jpg) (http://s1120.photobucket.com/user/edsigman/media/2013-06-01130500.jpg.html)
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Looking real good....why in the Sam Hill would you even consider an offset with that Yoder ya got there ;) ;)
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Smoke,
It's mastering the technology. Or, the process of smoking with wood. I like the challenge. But, I may just be a foolish old man.
Ed
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Looking good, what did you punch the holes in the foil pan with?
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Keymaster,
I used a nail punch from the tool chest. I just pressed it against the bottom of the pan and then forced it through bottom of the aluminum pan and widened to the width of the punch which is about the size of a dime.
As I said, I punched about 30 holes. If you notice the other aluminum pan below the meat loaf, that pan is actually a little larger than the top one and I use that one to collect the drippings from the meat loaf which is alot.
Hope that answers your question.
Regards,
Ed
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Keymaster,
I used a nail punch from the tool chest. I just pressed it against the bottom of the pan and then forced it through bottom of the aluminum pan and widened to the width of the punch which is about the size of a dime.
As I said, I punched about 30 holes. If you notice the other aluminum pan below the meat loaf, that pan is actually a little larger than the top one and I use that one to collect the drippings from the meat loaf which is alot.
Hope that answers your question.
Regards,
Ed
Hey Ed!
Would you please post this trick in the Tips and Tricks Section? It is a GREAT one that a lot of folks will appreciate!
Thanks
T
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Great way to make the holes, Thanks for the explanation :)
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The finished product. The meatloaf baked for 5 1/2 hours and the chicken was in for 5 hours. The meatloaf was removed at 165 degrees because it had 2 lbs. of ground chuck, 1 lb. of ground chicken and 1 lb. of ground pork. We wanted to make sure that the chicken and port were really done.
The chicken was nice and juicy. Its funny. I used the honey mustard dressing for an injected marinade and I really could not taste any honey mustard flavor. What it did was keep the chicken moist.
And, Sunday dinner is now ready for tomorrow.
Have a great day everyone.
Ed
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_161415_527.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_161415_527.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_161524_953.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_161524_953.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_163452_325.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_163452_325.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130601_163509_586.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130601_163509_586.jpg.html)
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Ed, could I please come by for Sunday dinner? (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/1987_food.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/1987_food.gif.html)
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Can't wait to see what you will put out on a stick burner. ;D