After 2 hours, brush enough glaze all over the meatloaf and return it to the smoker for approximately 1 more hour. Check the wood chips and water every 60 minutes, or when you don’t see enough smoke coming through the vent. Make the glaze by whisking all of the ingredients together in a bowl.Ĩ. If you are smoking sides to go with your loaf, place the meat on the lower rack to avoid any raw juices dripping into your sides.ħ. Place it inside your preheated smoker directly on the rack. Shape the meat into a large rectangular loaf or 2 smaller loaves. If it feels too dry add some more broth or milk.Ħ. It can be rustic so it isn’t dense after smoking. Gently combine all of this using your hands. Add the onion mixture, eggs, and bread crumbs to the ground meat. Reserve a little broth or milk for mixing in later if needed.ĥ. Then, stir in the Worcestershire sauce, tomato paste, and broth or milk. Turn off the heat and allow the onion mixture to cool for a few minutes. Cook this mixture for approximately 6 minutes over medium-low heat, stirring occasionally, until the onions just start to wilt.Ĥ. Add the onions, bell pepper, herbs, salt, and pepper. In a large sauté pan, heat the olive oil. Preheat the smoker to between 225☏ and 250☏ with the top vent cracked open.ģ. Fill the water bowl 1/2 way with plain water. Prepare your smoker by filling the tray with wood chips of your choice. Allow the eggs to also come to room temperature.Ģ. Place your eggs in a separate bowl and beat them lightly. In a large bowl, place the ground meat and allow it to rest so it comes to room temperature. Total time: 3 hour 20 min – Prep time: 20 min – Smoke time: 3 hour – Serves: 4 peopleġ. The key is that the main ingredient is a good quality, basic ketchup. Taste your glaze and decide if you want to add more mustard or more sugar for the specific likes of your family or guests. When she made the glaze she tasted it and tweaked it for the right balance of acid and sweetness. Feel free to mix up your ground meats, such as beef, lamb, pork, veal, or offal.Ī side note about this glaze: Mom never measured anything. * I have made this recipe with 1-1/2 pounds of beef + 1/2 pound of ground pork to impart more fat and flavor.
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