Smoked Ground beef loaf style...

Discussion in 'Beef' started by webowabo, Sep 25, 2013.

  1. webowabo

    webowabo Master of the Pit

    In trying to plan my dinners and lunches in advance a few days ahead I had 2lbs ground beef I was splitting up for different menus... so I decided to smoke it all and hope what ever I make recipe wise the smoke wont effect it....
    Smoked Beef Stroganoff is on for tomorrow... yum!
    Anyways

    I used a basic meatloaf recipe.. I just didnt add ketchup like some call for..
    1/2 cup italian bread crumbs
    1 egg
    2lbs ground beef 80/20
    I lg grated onion with its juices added to bowl(if you can catch the juice.. its greatness)
    Some dashes of garlic powder
    S/P to taste (me.. extra extra cracked black)

    Ingredients in the high $ mixer
    All rolled into a loaf or log of blob.. little extra SPOG on top
    On the rack.. with some sliced onions for what ever i might need some smoked onions for later.... and some garlic salt to smoke as well..
    decided to bust out the propane smoker... gotta get back to where it began every once in a while. . Its sad shes cleaner inside than out..hehe
    Smoked with a few oak and mesquite chunks.. around 240* for about 2 hours. .maybe 2.5 until IT was 145..
    Split for easy wrap up. ..
    Little close up.. had a little ring.


    Anyways. Another bored night thought I would post what I did tonight...
    Thanks

    Happy night!
     
  2. Looks good Mikey  [​IMG]    & smoked onions are good snacks all on their own once in a while  [​IMG]    How did the salt turn out? I usually smoke mine a LOT longer to get it the way I want it...
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Meatloaf is a meal for all week.
     
  4. webowabo

    webowabo Master of the Pit

    Thanks Jermey...its not a large hunk of brined and smoked gooodness like you've been busy with... but ...
    And the Garlic salt I had a little left over after transferring all my spices to self magnetic containers for easier organization (trying to follow your lead.. :biggrin:) so just threw it on to see what I get. It took on color and smelled smokie.. but.. it tasted like the beef smelled! Greatness! Ill let it sit for a few and then taste. ...

    And c... yes it! I already love it. Crumbled a small 1/2 slice up in with some eggs and cheese today.. smokie breakfast taquito!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking meatloaf, or as I like to call it Lazy mans fatty! I like to do two at a time and then freeze one. I usually slice it and package two slices to a pack for easy lunch meals. I freeze the slices then vac pac them. Works great.
     
  6. webowabo

    webowabo Master of the Pit

    Thanks Case. I wont need to freeze any of this this go round. But I have been cooking extras just for the vacpac ready meals. I like the tip to freeze first.. sounds like the slices will stay intact rather than be squished when all the air is sucked out.... thanks!Thumbs Up
     
  7. webowabo

    webowabo Master of the Pit

    Ok.. even know its instant taters... and instant mushroom gravy... alittle extra shrooms and some of those smoked onions...greatness!

    Love the smoked beef slices... YUM!
     
    Last edited: Sep 26, 2013

  8. Extra shrooms are always good & those smoked onions top off the beef slices nicely - good combo there Mikey  [​IMG]   I bet you're gonna like your new spice setup - easy access & you can tell at a glance if you're getting low on anything.
     
  9. webowabo

    webowabo Master of the Pit

    thanks Jeremy. .. I had a second helping. ;) . Those onions made the meal really.. sweeet..smokie... I was shocked..
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I pre-freeze most everything prior to vac packing. A trick I learned when I was fishing. All the commercial processors blast freeze then vac pac, if they are vac packing. Last night I made up two dozen 1/3 pound hamburger patties, loaded them onto a baking sheet  ( use wax paper to separate) into the freezer for a few hours then packed, two per pack. Did the same with grated zucchini. For that I measure out per cup, put it in the vac bag and then into the freezer overnight. Pull it out and then seal. We put up a bunch of zucchini and zucchini bread this year.
     
  11. webowabo

    webowabo Master of the Pit

    good to know. Thanks. And that reminds me I tried your zucchini crust for pizza.. ill use this as a reminder to ask some questions on your thread after work today.. it didnt come out to well..
    Happy Friday!
     
  12. looks awesome! i was close to making this last night..wife decided she wanted burgers instead...i think im gunna do it tonight..haha.
     
  13. webowabo

    webowabo Master of the Pit

    Thanks TB! beef loaf or burgers... not much difference... :):) just a bigger ars "burger"
     
  14. i actually made this last night, but unfortunately for me all i have is pics on my dumb windows phone that i cant do anything with..lol. i made a nekkid cheeseburger fatty for the wife and baby...and a "loaf" for me, which included fresh chopped jalapenos, mushrooms, onions, and monterey and colby jack cheese. came out awesome. smoked it with pecan pellets. will be definitely be doing this again....made for one helluva sandwich. or burger or whatever have you. lol.
     
  15. webowabo

    webowabo Master of the Pit

    Hell yeah!. For something as simple as it is.. its a wonder we do do it more. I have all that you listed above... think I might throw one in tonight!
     

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