Archive for August 28, 2011

BBQ Meatloaf

A Quick And Easy Meal You Can Cook On Your Pit

When it’s too hot to cook inside…Get out on the porch! We cooked this quick and
crowd pleasing dish in on our Treager Grill/Smoker. Some good ground meat
(turkey, venison/pork, or beef) will make a great meatloaf. Garden fresh veggies
only add to this dish. No big clean-up mess either. Simple recipe, all ingredients
can go in a foil pan, mix well, throw on your pit. Smoke to get that wonderful
flavor in it or cover with foil if no smoke is desired. This can also be cooked
inside in your oven if you can’t get outside. A small amount of liquid smoke
can be added for the smoke flavor.

A great tailgate food or even when you’re camping. Use a small foil pan or
larger, depending on the size of your crowd. Don’t worry about leftovers. If
there is any they will be even better the next day. Trust me, this is not like
any meatloaf you had before.

 

Don’t Throw Nothing Away….BBQ It!

Ok, for those of us that have the problem of buying a whole brisket and it turns out to be to big to fit on our pit………..”Decapitate it!”

Yesterday I picked up two 14 pound packers and they turned out to be about 4-5 inches to long for my pit.  I just simply cut that much off the point end.  Perfect fit.

Don’t throw trimmings away.  With very little effort they can turn into some really good eating.

I took the two chunks of point that I cut off my briskets, moistened them up with Worcestershire Sauce and rubbed them down real good with “Texas Wild” from Texas bbq rub.  Throwed them on pit and cooked at 250* until internal temp reached 200*-205*.  No foil, cooked open the entire 4-5 hours.  Great tasting bark on the outside, fat remdered, with tender, flavorful, and juicy meat inside.

I sliced them, laid a few slices on a big ole wheat bun then spread a nice layer of Dijon Mustard over the slices.  Man, that was a great sammie for sure.  Next time I’ll be sure to have a big Red Onion to slice up.

Save all your trimmings from whatever your cooking.  You can make something out of them.  “Dijon Burnt End Sammies” hit the spot while the briskets were still cooking.