Here's How I.... > Cook Everything Else (Pizza, Appetizers, Desserts, etc)
Meatloaf in the Pit
pmillen:
This meatloaf is a mix of beef and (pork) Italian sausage. I didn't think it fit in either category, so I posted it here, in <Everything Else>.
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.
*
Form the two meat mixtures into two loaves.
*
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.
Ready to serve.
Plated.
Bar-B-Lew:
I had been eyeing up recipes for meatloaf this past week and planned to make one soon.
Bentley:
I bet it is quite tasty!
pmillen:
It's a favorite, but I often test changes. I have another, quite different, that I will post the next time I make it. There's a possibility that it'll replace this as the favorite.
Any favorite meat loaf recipe will be better when cooked in the pit.
Bentley:
Yes!
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