Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: pmillen on July 16, 2021, 03:55:39 PM
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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.
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thanks for the detailed recipe. That sure looks good.
How you liking that Masterbuilt?
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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.