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Thread: Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

  1. #1081
    Site Supporter
    Join Date
    Jun 2012
    Location
    ABQ
    Quote Originally Posted by BehindBlueI's View Post
    @UNM1136

    This is the basis of my smoked meatloaf:




    I substitute BBQ sauce for the ketchup for the glaze. I also use more jalapenos then the recipe calls for.

    I leave mine in the fridge overnight in the aluminum wrap. When I put them on the smoker I make little boats with the aluminum, but leave the top open.

    I am using 2-3 chunks of cherry and 1 chunk of hickory for flavor wood.

    Alright. Cannot overstate how much I love my food science meatloaf from J. Kenji Lopez-Alt. So adapting that recipe to this process was needed. Fortunately, I got skillz...maybe not shooting skillz, but I got kitchen game. Most cops I work with will say I am better cook than a cop, anyway. Meat loafs (meat loaves? Meats loaf?) are in the smoker now. Cherry and hickory.

    Around here I can get chipotle sauce. A can of chipotle in adobo already pureed.

    I also just realized that if I slice the meatloaf along the long axis, I can make a hoagie/sub sized meatloaf sandwich...

    pat

  2. #1082
    Site Supporter
    Join Date
    Jun 2012
    Location
    ABQ
    Ok. First things first....

    OMF'ingG....

    Delicious.

    Needs some tweaking, flavor is great, but it is falling apart when slicing. On a sandwich it is more like a sloppy joe than a burger. But will definately keep playing with the idea, and once I get it sliceable...

    Wife and kids liked it, too.

    pat

    ETA: they can be frozen, sliced, then seared and served...
    Last edited by UNM1136; 09-26-2021 at 01:18 PM.

  3. #1083
    Site Supporter David S.'s Avatar
    Join Date
    Sep 2011
    Location
    DFW
    I just picked up a NIB Camp Chef Woodwind 36" Gen 2 off of FB Marketplace for a good deal.

    Assembled and doing the initial break in.

    Initial impressions are positive, tho I have nothing to compare it to. Assembly is straight forward with clear instructions and very few difficult parts. Seems solid for what it is. The sheet metal barrel and lid seems similar to the competition. I'll probably keep it covered with a heavy blanket for added insulation during long cooks.

    The app is simple. The chamber temp probe doesn't appear to provide a graphing feature. I hope the meat temp probes do. If not, I have Meater thermometers that can do that.

    ETA: It's that time to check your local big box stores. All their pellets were on 50ish% clearance. I picked up Pit Boss Oak Mix 40lb for $14.

  4. #1084
    Site Supporter
    Join Date
    Mar 2011
    Location
    New Mexico
    I’ve had good luck with the Camp Chef camping products and I recently picked up one of their large outdoor flat top/griddles. Big fan so far. Obviously a different meal than long smoking projects, but as my kids are getting bigger I find myself needing the larger output this thing can do. The other big benefit is being able to cook bacon outside without getting grease all over the kitchen. Whoever decided that home kitchens would be fine with these bullshit recirculating microwave “range hoods” was an idiot.

    So far I’ve successfully done smash burgers, club sandwiches, tacos, and pancakes/breakfast. The pancakes in particular were interesting because our go to recipe turned out crispier on the outside while still fluffy on the inside vs using an indoor electric griddle. I suspect the oil and excellent heat retention of the larger thicker top plays into that.

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  5. #1085
    Site Supporter
    Join Date
    Mar 2011
    Location
    West Virginia
    Quote Originally Posted by David S. View Post

    The app is simple. The chamber temp probe doesn't appear to provide a graphing feature. I hope the meat temp probes do.
    It's my understanding that the meat temps don't either but the app is supposedly going through a complete redesign so maybe that will change soon.

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