Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: pmillen on July 16, 2021, 03:55:39 PM

Title: Meatloaf on the Masterbuilt 1050
Post by: pmillen on July 16, 2021, 03:55:39 PM

This meatloaf is a mix of beef and Italian sausage (pork).  I didn't think it fit in either category, so I posted it here, in <Charcoal Smokers>.

Makes two 2¼ lb. loaves

Ingredients

     2½ lbs. ground beef-93% lean (lean ‘cause of sausage)
     2 lbs. mild bulk Italian Sausage
     1 large onion (chopped)
     2 Tbsp. garlic powder
     2 Tbsp. Dizzy Pig Raising the Steaks Canadian-style BBQ Rub
     4 eggs
     4 oz. catsup
     4 oz. KC Masterpiece BBQ Sauce
     1 cup Italian bread crumbs

Directions

• Preheat your pit to 250°F
• There's 4½ lbs. of ground meat, making it difficult to mix in one bowl.  Spread the hamburger out on a surface and add the dry ingredients on top.
• Spread the Italian sausage out and put it on top of the hamburger.
• Mix the seasoned meat mixture by hand.
• When thoroughly mixed, divide the meat mixture in half.
• Put half in a large bowl and mix in half of the the liquid items (eggs, catsup & BBQ sauce).
• Set this completed meat mixture aside and do the same for the remaining mixture.
• (https://chi01pap001files.storage.live.com/y4mUfHZ4RuFMwdW1Lyh9nOcCIxmYppQ9aPLdbp2XQwCPy_3FLSuSzTh8gXNKmVvVekCGpGUGbFl6ZYny8nbjCjbG3145EMBY4h2fWzCWP0HGUFAopBjcsvBGb637C5b7v6eKy0IxqqEoWUCNF32BqchCHtitZzuN5Rl0092x89IueWK77-tmCR2pQ3V7NSGH_uK?width=330&height=293&cropmode=none)
  Form the two meat mixtures into two loaves.
• (https://chi01pap001files.storage.live.com/y4m4a0n8daAxQmNPOLN2jY5wxYongKkghg7CmoXfY-Ste_qNaW48uawEJ-yZQ9FmK__zu3RXjSHaVlKfcTtofyYd1eT0yBdDdp4dT0t-NyldLbPxFEWb1YIfBrzdiJzy8OTxpzYl5R2B_QAHxP7dgoYMXtj5KgAt4aN9VhZZvcHMYtuLTytfpUOAvZDbcd0Ov_X?width=330&height=293&cropmode=none)
  Smoke-roast on frogmats.
• Paint with BQ sauce or catsup when internal temperature hits 155°.
• Remove at 160°F internal temperature.

Notes:

• The loaves should take about 3¼ hours to cook.
• Any time after steps 5, 6 or 7, you can freeze the remaining mixture for roasting later.
• For this cook I experimented by painting on the catsup when the loaf first went into the pit.  Adding it per step 10 is better.

(https://chi01pap001files.storage.live.com/y4mDWrpfvg2NOuHcd6ANdzPhEAHKFIRC3eyoGeiZFexle77M25cXv62dXvBNXcSNm_uVMJy-3Yp0dqOGMqPkd61NeJzenyLG-JAOA5ECUcMRW-gbm6WE7yWpBRE0c_60V3ChJpdrKxzqe1hsmwx-6gXkY0tXZj9GLWjk5N-mLd2aZE2TcbP7q_074MuXwEdKg3C?width=330&height=293&cropmode=none)
Ready to serve.

(https://chi01pap001files.storage.live.com/y4mYl_axXvKi6cA2gCyArkPlYWfoqOxauO5_3h6iOU297S3uDM0ZKHpK3EaqCgp6AgUxGaki8_0l39zvKDr7AWdjAh6OluLQh0B0L9hxTEbjYC883_n3F7qDQCglG7paCF4tw9wbZgHlxMf6dH6_ZGo2RfqlFORrVI8huD7iJZcnQ1aT87x75jfQ8s4Obznf4q-?width=330&height=293&cropmode=none)
Plated.

Title: Re: Meatloaf on the Masterbuilt 1050
Post by: bamabob on July 17, 2021, 10:13:16 AM

thanks for the detailed recipe.  That sure looks good.
How you liking that Masterbuilt?

Title: Re: Meatloaf on the Masterbuilt 1050
Post by: pmillen on July 17, 2021, 04:19:37 PM

Quote from: bamabob on July 17, 2021, 10:13:16 AM

thanks for the detailed recipe.  That sure looks good.
How you liking that Masterbuilt?

• I think that a post should be more than "See what I cooked."  That just seems narcissistic.  I skip them.  I prefer a post with enough information for me to duplicate it.
• I love the Masterbuilt 1050.  I used it three times and sold the Cookshack Fast Eddy PG500 that I used since January, 2013.