I was rummaging around in the freezer last week, making room before I headed out hunting this year. I came across a pound of elk hamburger and the gears in my head started turning. Since I got my Pit Barrel Cooker, I have been putting everything I can find on it. I decided to try some smoked meatloaf. I have the local pizza place on speed dial if something goes south and a cook turns out bad. Fingers crossed, I was hopeful I wouldn't need them to bail me out (again).
Game meats are tricky to cook with - some people like the taste, most don't. My family falls into the later category. I found that by defrosting the meat in brewed black coffee the acidity that causes the gamey taste is neutralized. You can use buttermilk but I prefer coffee (plus I don't keep buttermilk around my house). I unwrapped the frozen meat, washed it off (probably didn't need to), put the frozen block of meat in a bowl and poured about 4 cups of coffee over the top. I covered the bowl and stuck it back in the fridge for about 24 hours. When I went to make the loaf, I took the meat out, rinsed off the coffee and was ready to go.
The other tough part about game meats is that there isn't a lot of fat in them. My elk last year was no exception - he was an older bull - they aren't as desirable for eating as younger cows. Adding some fatty beef hamburger helps to improve the eating experience. I used 2 lbs of the fattiest hamburger I could find at my local store. It turned out the be the cheapest too - win! Below is the recipe I used:
Smoked Elk Meatloaf
1 lbs of Elk Hamburger - thawed in coffee
2 lbs of Beef Hamburger
1 tbs garlic powder
1 tbs of onion powder
1 tbs of Worcestershire sauce
Two good splashes of A-1 steak sauce(maybe 3 tbs)
Two eggs
1 piece of bread after it went through the food processor and became bread crumbs
Mix all together really good in a bowl. You want the elk to mix well with the beef. When mixed, put onto foil and shape into loaf. Put back in the fridge - I left mine overnight.
On Sunday, I started the PBC, and used the grill insert with both rods. I put the loaf on a veggie roaster (upside down) with foil underneath to catch the drippings. I didn't want the drippings (there were lots), to make a mess of the Pit Barrel or send ash flying everywhere when they hit the coals. I cooked the loaf until it got to an internal temp of 130, then coated the top with BBQ sauce; at the same time I added 8 small (tiny) potatoes coated in olive oil and seasoning. I have never tried potatoes on the Pit Barrel but my wife asked and it saved her from cooking them in the oven - so why not? The loaf and potatoes cooked for another hour until the loaf temp got to 165 internally. Total cook time was around 4 hours.
I pulled it off and sliced it immediately - I would have waited but I was running late for a concert and wanted to eat before I left. Giving it an hour of rest would have been perfect. Meat had a great smoke ring and tasted delicious; it was exceptionally juicy and the BBQ sauce was just right - not caramelized totally. The “crust” of the outside provided a great texture and the smoke taste was just right - not too much. There was no gamey taste to it - my family loved it.
Pics below (I only had my cellphone which wasn't the best - for future cooks I will make sure my camera is charged!)
(http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-Lrkbkfb/0/M/IMG_20141012_120737116-M.jpg) (http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-Lrkbkfb/A)
Just put it on - note the pan upside down to catch the dripppings. The foil between the pan and loaf peeled easily when I removed the loaf from the pan.
(http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-HQ4W74G/0/M/IMG_20141012_141029511-M.jpg) (http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-HQ4W74G/A)
Getting Sauced - The loaf, not me.
(http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-GLndKmP/0/M/IMG_20141012_162102918-M.jpg) (http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-GLndKmP/A)
Removed - and it rested for about 3 minutes - should have been longer as it crumbled slightly when cutting it.
(http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-2RVcBfS/0/M/IMG_20141012_162341973-M.jpg) (http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-2RVcBfS/A)
Good smoke ring and great flavor - cooked nicely all the way through
(http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-6GnZL2z/0/M/IMG_20141012_180244-M.jpg) (http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-6GnZL2z/A)
Excellent taste!
(http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-fmcM7JM/0/M/IMG_20141012_162345073-M.jpg) (http://nathanwinger.smugmug.com/Food/Grilled-Smoked/i-fmcM7JM/A)
Quick pic with the small potatoes before I attacked the plate on my way out the door - its a shame because it would have been nice to enjoy it a bit longer.
Overall this was a success. Pizza was not required and it made enough for excellent leftovers (which I am about to eat). I will be making this one again - thinking about my next one with some venison or oryx. Thanks for looking!