ground beef fatty

Discussion in 'Beef' started by cajunsmoker, Sep 12, 2006.

  1. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Has anyone ever tried smoking a chub of ground beef?

    I have a lot of chili/tex mex recipes that all start out with "brown 1# ground beef" :roll: Seems like a crumbled up ground beef fattie would make butt kickin enchilada's :D (or tacos, or burritos.....)
     
  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Hey, Rodger,

    Seems to me that if you double ground the beef and used a binder you would still end up with meatloaf. But if that "Meatloaf Fattie" were to be spiced and enhanced then we might have something to work with for ABTs and such. Not to mention breakfast sandwiches and so on and so forth. Interesting experiment!

    Might try it when I get to run some sausage in a few weeks.

    Cheers!
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I've already decided to give it a shot this weekend. I picked up a turkey breast to throw on the grates Saturday and I might as well put on something else, it will take the same amount of gas anyway. I plan to simply make a roll of ground beef without spices or binder and smoke it untill done. We'll see what happens. Nothing ventured, nothing gained. :D
     
  4. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    I'm with ya, Brother! We'll all be watching for the food porn which you are so good at!

    Cheers!
     
  5. tommy c

    tommy c Meat Mopper OTBS Member

    Maybe some taco seasoning in the ground beef :shock: and onions and halapenos and :?:
     
  6. Roger…what about some injections while still in the tube, mmmmmm?

    Maybe garlic butter in one end and sirarchi sauce in the other? or lard it with spikes of longhorn or havarti cheese! C’mon ya big Gurl! LOL! Now I’ve went and done it! :twisted: [​IMG]
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Maybe I need to do more than one 8) . I want one that is plain. That way I can add seasoning later to go in whatever direction I am headed.

    But ground beef is pretty cheap;

    [​IMG]


    So keep giving me idea's and I will do five of them :D . (in case the pic ain't very clear, the ad says "sold in 5# chubs")
     
  8. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    I might be totally off the wall but here goes anyway.

    Mix one pound of ground beef with chili powder to your taste, add two or three ounces shredded mozzarella or pepper jack cheese, sharp cheddar would be an option, and form into a chub. Brush lightly with an egg wash and then roll into a plate of crushed Cheez-it crackers, pressing the crackers into the chub. Smoke as you would.

    Just a thought!
    Cheers!
     
  9. doug123

    doug123 Meat Mopper OTBS Member

    Sounds good Monty.

    Rodger, please post some pics.

    I think you are on to something 8)
     
  10. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Sounds fun, but isn't smoked ground beef chub just a plain meatloaf?

    Don't get me wrong I love meatloaf, and if you figure an easier way to make one let me know. Can not smoke for about 2 weeks, but when I do, this sounds like a great experiment.
     
  11. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    To me a meatloaf has onions, peppers, bread crumbs, egggs, catsup or some other type condiment, and is cooked then sliced. I just want to smoke a chub of ground beef and crumble it up to make tacos and stuff.
     
  12. buddy

    buddy StickBurners

    I'd like to know how that turns out,sounds like a good idea.I like to try
    smoking different things for enchiladas,quesadillas, etc. I wonder how
    that would be in spaghetti. I tried a recipie that I saw on rachael ray,
    she called it cowboy spaghetti. It turned out real good , called for a
    pound of ground sirloin. I used ground chuck ,but I bet the smoked beef
    would be pretty good. Just an idea.
     
  13. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo y,all,
    sometimes i smoke hamburgers.
    i will make into patties --
    enough to fill up one of my grates.

    its just me and my honey here.
    she will not eat the same dish 2 days in a row.

    so some burgers get crumbled up and used for
    tacos or spaghetti. = yumm

    today its not raining--
    when i finish this post i will start my 2 hr chicken quarter cure

    todays menu will be from--
    5 lb chicken leg quarters--
    4 brats from new butcher shop--
    a maple fatty---
    1 rak of stl. style ribs.

    that should handle us till sunday.

    i luv this place
     
  14. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sounds like you're on to something Rodger. If you do a beef fatty for tacos or enchiladas, I think that rolling the chub in a low sodium taco or enchilada seasoning would be an added plus.
     
  15. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey Dutch,

    I took your advice and rolled the fatties in taco seasoning and then smoked the little critters down to 180 degrees so they would crumble apart. I found some apple wood chips and mixed it with cherry for the flavor. I tasted some of the meat and it is killer. I have turkey for dinner tonight but tomorrow I see Taco's and nacho's for the NFL games. 8)






    Here are the fatties when I pulled them out of the smoker at 180<


    [​IMG]

    Here they are after I chunked them up to cool;
    [​IMG]

    Hope everyone has a great day 8)
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I was looking forward to some football today, but I have to work.
     

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