Hickory Smoked Meatloaf on the Davy Crockett
Unlike some recipes, I do not use ketchup in my meatloaf recipe. Instead, I have always used tomato sauce in order to give it that extra little touch. I always smoke/cook my meatloaf to an internal temperature of 160°F before topping it with an ample amount of tomato sauce and cooking it for another 10 minutes. Who wouldn't dive into some of the meatloaf pictured above!!
In order to help keep your Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill clean, I highly recommend using a foil pan with a small grate to keep the meatloaves out of the grease and keep the grease out of the pellet grill. In my old age, I use all the tricks needed to make my job easier.
- 1 lb 80/20% Hamburger
- 1 lb Jimmy Dean Pork Sausage
- Medium red onion, diced
- ½ red bell pepper, diced (Optional)
- 2 eggs
- 1 cup Italian breadcrumbs
- 1 tsp granulated garlic
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 cups tomato sauce
- Mix all ingredients in a large bowl, separate evenly and shape into two meatloaves (reserve 1 cup tomato sauce)
- Preheat your wood pellet smoker grill or Green Mountain Grills WiFi Controlled Davy Crockett to 200ºF using CookinPellets.com Hickory hard wood pellets
- Smoke the meatloaves at 200ºF for an hour
- Bump the Davy Crockett pit temperature to 350ºF to finish the cook until the internal temperature reached 160ºF
- Near the end of the cook top the meatloaves with the remaining tomato sauce
- Rest the meatloaves loosely under a foil tent for 10 minutes before serving
Note the captured grease in the foil pan ... Just think, would you prefer it in the foil pan or in the bottom of your Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill? I know what my answer is ...
For planning purposes only: It took about 2¾ hours from start to finish. Always cook to an internal temperature of 160°F.
Smoked Pork Tenderloin
When it comes to pork tenderloins you just can't beat what Costco carries. Their packaging contains two packs and each pack contains 2 tenderloins. In the past I've always smoked one pack but we wind up only eating about a half of one of the tenderloins. I then vacuum seal the rest and freeze it for future meals. So now I only smoke half a pack which is one tenderloin. After eating, we graze on the leftovers the next day or so. Much more efficient. Nothing wrong with munching on smoked pork tenderloin that you can cut with a fork. So moist and tender!
Here's my time proven recipe for smoked pork tenderloin:
Trim excess fat and silver skin from the Pork Tenderloin. Rub all sides of the Tenderloins with roasted garlic extra virgin olive oil and season liberally using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the Pork Tenderloins in plastic and refrigerate for at least 4 hours or overnight.
Preheat your wood pellet smoker grill or a Green Mountain Grills WiFi Controlled Davy Crockett to 225ºF using CookinPellets.com Hickory hard wood pellets. Use a teflon grill mat to prevent the Pork Tenderloin from sticking to the grill grates. Smoke the Pork Tenderloin for 2 hours at 225ºF until the internal temperature of the Pork Tenderloins, at the thickest part, reaches 145ºF. Rest the Smoked Pork Tenderloin loosely under a foil tent for 10 minutes before slicing against the grain and serving.
Smoked Chicken Half
Defrosted, in the refrigerator, a chicken half and rubbed roasted garlic extra virgin olive oil on and under the skin. Seasoned on and under the skin using Poultry Seasoning found on page 170 of my cookbook. The Wood Pellet Smoker & Grill Cookbook. Wrapped the the seasoned half chicken in plastic wrap and refrigerated for 4 hours.
Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grills to 200°F using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets. Used a foil pan with a small wire rack for the smoking/cooking of the half chicken.
Smoked the chicken half for an hour at 200°F before increasing the Davy Crockett pit temperature to 350°F. Roasted the chicken half at 350°F until the thickest part of the breast reached an internal temperature of 170°F. Rested the smoked chicken half for 10 minutes loosely under a foil tent before serving ... for planning purposes ... About 2½ hours from start to finish (preheat, smoke, roast, rest)
Time flies when you're having fun!! Just realized that it's been about a year since I smoked a 7 pound Bone-In Turkey Breast. Got this one around Christmas from my local grocery store. They had a special on frozen Turkey Breasts - Buy One Get One (BOGO) free. Around the holidays, most grocery stores will have similar BOGO deals which really help in these times of growing inflation. This allows us to have turkey more than just around the holidays. There are so many things to do with turkey leftovers ... Graze on the sides with turkey, turkey noodle soup, turkey tetrazzini, turkey a la king, and more ...
By planning ahead, you can safely defrost the turkey breast in the refrigerator. It only takes a couple of days. I rubbed roasted garlic extra virgin olive oil on and under the skin and seasoned on and under the skin using a combination of Pete's Western Rub and McCormick Grill Mates Montreal Chicken Seasoning. You can find the recipe for Pete's Western Rub rub on page 169 of my cookbook. The Wood Pellet Smoker & Grill Cookbook. Wrapped the bone-in turkey breast in plastic wrap and refrigerated for 4 hours.
Needed to clean my wood pellet smoker grills which took longer than anticipated. The Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill was easy and quick to reassemble. But when I checked the MAK 2 Star I learned that it needed a thorough cleaning which took more time than I had planned. Therefore, instead of smoking the turkey breast for 2 hours at 180°F and then finishing the turkey at 235°F I had to change the method I used which is detailed below. Not to worry cause it's all good and there are so many ways to cook an item with wonderful results.
Preheated my MAK 2 Star wood pellet smoker grill to 225ºF using CookinPellets.com Premium Perfect Mix wood pellets. Smoked the bone-in turkey breast at 225ºF for one hour before bumping the pit temperature to 350ºF. Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. Rested the turkey breast under a loose foil tent for 20 minutes before carving against the grain. The bone-in and the skin of the breast helps greatly in keeping the breast moist. Served the moist turkey breast with sides of corn, chicken stove top stuffing, mash potatoes, and some chicken gravy.
I have recently found that the Ninja Foodi is a great appliance for cooking a large variety of items. But, there are certain cuts of meat that lend themselves perfectly to a wood pellet smoker & Grill. Pork Baby Back Ribs is one of those cuts of meat. It would be sacrilegious to fix ribs any other way.
Seasoned the ribs by rubbing all sides with extra virgin olive oil and my Pork Dry Rub - See page 169 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. Wrapped the seasoned ribs with plastic wrap and refrigerated overnight. Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill to 250ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets. Smoked the pork baby back ribs for approximately 5½ hours until the internal temperature of the ribs reached 200°F. Rested the ribs loosely under a foil tent for 10 minutes before serving ... Note the scrumptious looking smoke ring!