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Meatloaf w/Q-VIEW
Meatloaf in the Cookshack @250* with Hickory and Cherry. I'll baste after the first hour. Will smoke for about 3.5 hours to get to 165* This is an instant favorite of anyone that tastes it! Using my version of: http://www.foodnetwork.com/recipes/alton-brown/smoked-party-meatloaf-recipe.html -
Membrane Removal
I see the question of how to remove the membrane from ribs come up often. I use an oyster knife and paper towel. The oyster knife slides in easily and does not cut the membrane. Works well for me. -
Foamhart made me do it!
After reading his thread with the home baked buns I had to give it a try. They were a bit tall so I just made it into a double! -
Amazing Meatloaf
If you have not tried this recipe yet you should. I just made it today and was just thrilled at how good it is. No doubt the best meatloaf I have ever had. The only things I did different is I did not foil it, just put it on a mesh mat and into the smoker. And I cooked to 165 degrees instead of... -
First Flat
Smoked my first brisket today in a Cookshack SM025. It was a 3.5 Lb flat. Rubbed with S&P, smoker set at 250, wrapped at 170, pulled out at 200. Used 4 oz hickory. It was very moist and tender. I'll be making that again real soon! -
What a lunch...
I just ate lunch at Whole Hog Cafe in Little Rock. I have to say the beef and pork were excellent, the ribs were amazing! If I can ever duplicate theirs I'll be in hog heaven.- smokin-q
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- Replies: 4
- Forum: Blowing Smoke Around the Smoker.
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Michigan Newbie...
New to the forums. So much great information. I just made the pork Finishing sauce from the recipe here. Can't wait to use it on Saturday! My job as a pilot allows me to eat a lot of great food including BBQ around the world. I've tried BBQ in almost every state, from Big Bob Gibson's to Hard-8...
