Found a nice sale on a Boneless Beef Chuck Cross Rib Roast – 4 lb @ $1.99/lb – so I decided to try Braising the Roast in the MAK. Elevated the Roast in a pan and used some Coors Light. Used some Roasted Garlic EVOO for the glue, seasoned the Roast with a liberal amount of Fagundes Seasoning, cut some slits and inserted some chunks of garlic.
Set the MAK on SMOKE for 45 minutes using Apple wood BBQ pellets.
Setpoint to 325ºF after the SMOKE till Internal Temperature reached 150ºF.
Rested the Cross Rib Roast under a tent foil for 20 minutes. Granted 150º might seem high to some but it works for SWMBO and I. All in all, nice way to take a cheap cut of beef and turn it into a enjoyable meal.
Nailed it!!!! I love this pellet pooper … It’s sweeter than home made ice cream
Preheated the MAK to 350ºF for 30 minutes. Inserted the Spatchcock chickens skin side down and set the MAK to SMOKE for 45 minutes. Using Apple wood BBQ pellets. I was pleasantly surprised at the amount of smoke generated by the MAK. After 45 minutes, set temp to 350ºF.
Pulled the chickens when the Internal Temperature reached 170ºF. Took just shy of 2 hours to go from an IT of 54º to 170º in the breast
The MAK is now broken in …
Placing the Spatchcocked Chickens skin side down on a 350º grill created some nice grill marks
The money $shot … ½ a breast, a thigh, and a wing accompanied by some steamed asparagus and a nice salad
Turned out so good that SWMBO wanted to know if I could do 4 chickens next time instead of 2 cause I gave one to my Son for helping me put the MAK together. He’s going to take out a frozen turkey early next week for me to smoke next weekend
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 …