Got me a box from Pellet Grill Outlet (PGO) !!!
Some assembly required … Took the better part of an hour or so but all in all the assembly was straight forward and the documentation was well written and easy to follow.
MAK 2 Star General taking center stage
Of course this ain’t Yo Mama’s Meatloaf … It’s Smokin’ Pete’s Meatloaf 😉 I first discovered this recipe on the Bradley Smoker Forum and added my own touches. Visit the Bradley Smoker website for great Products, Recipes, Videos, News, Support, and the best Smoking Forum on the Internet. I’ve owned their Original Smoker since 2007!
Threw together 1½ lbs of ground beef, 1 lb of pork sausage, sautéed some onion, green/red/yellow peppers, a couple of eggs, healthy amount of chopped garlic, bread crumbs, tomato sauce, and Fagundes Seasoning. Unfortunately I rarely measure anything so you’ll just have to wing it. I not only throw tomato sauce in the Meatloaf but as you’ll see I also coat the top.
Mixed everything well, you gotta use your hands, formed, and shaped ready to go in a 250ºF preheated Bradley Original Smoker (OBS). Note the small cavity on top of the loaf. That’s where the tomato sauce will be applied.
Applied a total of 2 hours and 40 minutes of Oak smoke using Bradley Bisquettes made from Oak Jim Beam Barrels. After an hour I removed the Meatloaf from the OBS and separated it from the pan. At this point the Meatloaf was firm enough to stand on it’s own. Applied tomato sauce in the cavity, inserted meat probe and back into the OBS till an Internal Temperature (IT) of 160ºF.
Pulled the Meatloaf when IT hit 160ºF.
First time smoking a Meatloaf and I was curious to see how Oak smoked tomato sauce would taste. Turns out it’s great
The money $shot … a few slices of Jim Beam Oak Smoked Meatloaf, Asparagus, and Faux rice with a creamy beef gravy … If you haven’t tried smoking a Meatloaf yet … what are you waiting for? Yum, Yum …
Just finished slicing and vacuum packing a 4lb Apple smoked Pork Loin transformed into a luscious Canadian Bacon. I used the Habanero Smoker Canadian Bacon – Dry Cure recipe which you can find at http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon
Picked up a 4lb Pork Loin at my local Butcher, Fagundes Meats & Catering. Followed the Dry-Cure recipe and rubbed the loin with the appropriate amounts of seasonings per pound. Double bagged the Pork Loin and placed in the fridge for 7 days. Rotated the loin everyday.
Rinsed the Dry Cured Pork Loin and soaked the loin in cold water for 30 minutes. Pat dry and return to the fridge overnight allowing the Pork Loin to form pellicles. Remove the Pork Loin an hour before placing it the Original Bradley Smoker (OBS), Pellet Grill, or any smoker of your choice.
Preheated the OBS to 225ºF. Placed Dry Cured Pork Loin in the smoker and applied 2 hours and 20 minutes of Apple smoke. Pull the loin when the Internal Temperature (IT) reaches 145ºF. Here is what the Pork Loin should look like after the Canadian Bacon transformation. You must take the loin to at least 140ºF. The higher the IT the dryer your Canadian Bacon will become.
Tent the Canadian Bacon under foil until the loin is cool enough to handle. Once the Canadian Bacon is cool, tightly wrap it in Plastic Food Wrap and place in the refrigerator for at least 2 days.
Slice the Canadian Bacon into 1/8″ thick slices
Vacuum seal the sliced Canadian Bacon and return to the fridge for use or place it in the freezer for future enjoyment.
Just remember that you should not divulge how easy it is to transform a Pork Loin into scrumptious Canadian Bacon. Have you seen the price of Canadian Bacon at your local grocery store? This is less expensive, fun, and anyone can do it. Just let your family and friends know that you slaved over a hot smoker for hours …
I can’t believe how time flies … Checked my Little Black Book and I haven’t smoked a Tri-Tip in 4 months!!! When I smoke a Tri-Tip I like to keep the fat cap on. Every maket/butcher sells Tri-Tips but I have to really search around to find Tri-Tips that have not been trimmed and still have their fat caps on. Scored the fat cap and rubbed the 3 lb Tri-Tip with some Fagundes Seasoning before wrapping it tightly with plastic wrap and putting it in the fridge overnight.
Removed Tri-Tip from fridge an hour before cooking. Set PID to 225ºF and preheated the Bradley Smoker. You can see the scored fat cap.
Used 7 (2 hours/20 min) Bradley Jim Beam Bisquettes which are made from recycled Jim Beam Oak Barrels. Pulled the Tri-Tip at an IT of 147ºF to keep the bride happy. She likes pink meat but draws the line at blood. FTC for 20 minutes. If it wasn’t for the bride’s preference I would have pulled it at 140ºF. At the bottom of the photo you can see the PID temperature probe and on the left is my Maverick ET-732 temp probe.
The money $$shot … A light dinner consisting of some deliciously tender Tri-tip seasoned to perfection, a small salad, and some condiments. I’m here to tell you, you can’t beat that Fagundes Seasoning. Notice how the meat is still pink even though it was pulled at 147º. NO, I did not eat that whole pile of sliced Tri-Tip. I don’t think I’m going to wait another 4 months to smoke my next Tri-Tip … after all, here on the West Coast, we can buy Tri-Tips in every market or butcher shop
Took a 4 lb Pork Loin and stuffed it with homemade breakfast sausage, mushrooms, celery, Mexican blend shredded cheese, and cabbage. I’m a big fan of cabbage and wanted to see what it would look and taste like.
Cooked the ingredients, mixed in some cheese and stuffed the Pork Loin in a pocket that my Butcher prepared for me. That baby is stuffed to the gills Rubbed the Loin with Roasted Garlic EVOO and Fagundes Seasoning.
PID set to 225ºF. Applied 3 hours of Hickory smoke and pulled it at an IT of 167ºF. I realize that’s a bit high for some but SWMBO insists that there shall be NO pink when it comes to Pork Here’s a shot before I pulled the Stuffed Pork Loin from the OBS. Took me 4 hours and 45 minutes.
Made some Dungeness Crab and Shrimp Stuffed Mushrooms for a side dish … after all, they’ll be sitting on the side of my dish
You can see how the pocket provides an ample space for stuffing. Unfortunately, all the cheese oozed out during the smoke. Not before it infused a cheesy flavor to the stuffing … but made a mess inside the OBS. Sausage and cabbage are a good combination together. Will have to post my “Bubble and Squeak” recipe with is mostly comprised of sausage and cabbage … Good stuff Homey …
The money $$hot … A couple of slices of sausage stuffed pork loin along with a scoop of Cole Slaw and a side dish of stuffed mushrooms