"itschrome" (itschrome)
08/10/2015 at 10:54 • Filed to: None
3
16|
"itschrome" (itschrome)
08/10/2015 at 10:54 • Filed to: None | 3
| 16 |
I haven’t done this in a while but thought I’d share my weekend smoking goodies since every one usually seems to enjoy them.
This weekend I fired up the smoker for the first time in a while. Been having some serious GI issues that finally passed.
So to celebrate I made up a BBQ smoked meatloaf with a candied bacon weave and my signature smoked mac n cheese.
Meatloaf:
4 pounds of 70/30 beef
1.5 sweet onions minced
1 yellow bell pepper minced
4 tbs minced garlic
Salt pepper not messed
1/2 cup of your favorite bbq sauce
1 cup bread crumbs
3 eggs
Additional needs:
Extra bbq sauce
Pound bacon
1/4 cup brown sugar
Mix beef and seasoning, for into loaf. Cover with more bbq sauce. Place weaved bacon over top and cover that bacon with brown sugar. Smoke for about 3 hour at 280ish.
Party-vi
> itschrome
08/10/2015 at 10:57 |
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“4 pounds of 70/30 beef ”
Wheelerguy
> itschrome
08/10/2015 at 10:59 |
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for into loaf
At least Polan can into loaf.
SnapUndersteer, Italian Spiderman
> itschrome
08/10/2015 at 11:00 |
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This is good meatcam/oppo
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itschrome
> Party-vi
08/10/2015 at 11:00 |
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Simple. To ensure moist meat. 80/20 or higher would dry out very quickly under smoking conditions. and since I run the smoker with a catch pan all that grease just renders off and collects in the pan. So you don’t have to deal with it making a greasy soggy mess of your dinner but it helps keep it moist since it will continue to render off all the way up to 170 degrees when i pulled it. the end result is a lean moist but not greasy meatloaf. If you ate it you’d sear I used a 90/10
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itschrome
> Wheelerguy
08/10/2015 at 11:01 |
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haha whoops, but Now i’ll leave it.. for polan!
Sam
> itschrome
08/10/2015 at 11:09 |
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You should try the Bacon Explosion some time. It’s bacon wrapped in Italian sausage wrapped in bacon.
It makes for a great breakfast the next morning, too.
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itschrome
> Sam
08/10/2015 at 11:12 |
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oh my!! I’ll have to look into this!
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Sam
> itschrome
08/10/2015 at 11:15 |
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Here’s the recipe. It’s pretty simple, to be honest.
http://blog.bbqaddicts.com/recipes/bacon-…
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itschrome
> Sam
08/10/2015 at 11:17 |
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saved. thank you! I think my next venture is a whole bird of some kind. maybe just a cheap fryer to start.
DarrenMR
> itschrome
08/10/2015 at 11:58 |
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Smoked... meatloaf....and mac&cheese..... Stealing these ideas from you.
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itschrome
> DarrenMR
08/10/2015 at 12:14 |
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dude, warning.. once you smoke mac n cheese you can never go back! it changed my life for ever! this is is my recipie, it ain’t fancy but by god is it good.
Basic Mac N cheese:
2 pounds of cheese (I like extra sharp cheddar but what ever you like)
1 pound macaroni (I like elbows or even pin wheels)
1 stick butter
4 cups milk
1/2 cup of flour
smoked paprika
over medium melt butter in pan then add flour, whisk till smooth. add milk one cup at a time, whisking till smooth. allow milk to warm up and start to thick, do not simmer. add cheese, reduce heat and whisk till smooth. Do not allow to simmer or get too hot. just enough to melt and thick. mix in with macaroni in casserole dish, sprinkle top with paprika at 350 till golden brown and bubbling.
Now with this recipe you can make all kinds of variations and modifications. For smoking I like round it out by going a bit robust with flavor so the smoke wont over power it but rather complement it.
Smoked variation:
2 pounds of cheese: I use 1.5 pounds extra sharp cheddar and half pound of pepper jack
1 pound macaroni (I like elbows or even pin wheels)
1 stick butter
4 cups milk
about 2 to 3 tbs spicy brown mustard
1/2 cup of flour.
paprika, for this I do not use a smoked paprika as it’s going to be smoked any ways.
smoke at 280ish for 2 hours away from your heat source. If you have it too close to the heat source you can scald or burn it.
Oh also for fun
Buffalo chicken mac n cheese
2 pounds of cheese (I like extra sharp cheddar but what ever you like)
1 pound macaroni (I like wheels best for this)
2 pounds chick breast
1 bottle franks chicken wing sauce
1 pound of blue cheese
1 stick butter
4 cups milk
1/2 cup of flour
In a sauce pan place chicken breast cut into cube or strips or what how ever you’d like. Simmer in half a bottle of sing sauce this the chicken will pull clean apart (usually about 45 min over medium high). set a side till cool enough to pull the chicken should have absorbed most of the liquid so no reason to drain.
over medium melt butter in pan then add flour, whisk till smooth. add milk one cup at a time, whisking till smooth. allow milk to warm up and start to thick, do not simmer. add your cheese as well as a extra 8oz of crumble blue cheese. reduce heat and whisk till smooth.
Mix pulled chicken and macaroni in casserole dish, pour cheese over chick macaroni. top with another 8 oz of crumble blue and drizzle top with chicken wing sauce. bake at 350 till golden brown and bubbling.
Side not some times I like to add broccoli florets to this and pretend it’s healthy for me.
StingrayJake
> itschrome
08/10/2015 at 12:15 |
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Sir, I am attempting to diet. You are not helping.
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itschrome
> StingrayJake
08/10/2015 at 12:19 |
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Hahaha. Me too, I have no self control. Luckily I barely ate any and the savages I call friends devoured 90% of this for me. Haha
Jake Huitt - Two Alfas And A Nissan, Not A Single Running Car
> itschrome
08/10/2015 at 12:33 |
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I’m really hungry now. It’s only 10:30
WesBarton89 - The Way to Santa Fe
> itschrome
09/03/2015 at 11:27 |
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Almost a month late, but are you this guy?
Are you the Sawss Bawss?
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itschrome
> WesBarton89 - The Way to Santa Fe
09/03/2015 at 11:40 |
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haha, no my beard is no where as good.