Have you ever heard the old saying ... "This ain't your Mama's Meatloaf". I've seen it over the years on cooking Forums and I'm still trying to figure out a recipe for my Mama's Meatloaf. I do know that I've developed a descent meatloaf recipe which was good baked in the oven but is great when smoked in my Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill.
- 1 lb 80/20% Hamburger
- 1 lb Jimmy Dean Pork Sausage
- Medium red onion, diced
- ½ red bell pepper, diced
- 2 eggs
- 1 cup Italian breadcrumbs
- 1 tsp granulated garlic
- 1 tsp garlic salt
- 2 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 180ºF using CookinPellets.com Premium Perfect Mix hard wood pellets
- Smoke the meatloaves at 180ºF 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
For planning purposes only: It took about 2¾ hours from start to finish. Always cook to internal temperatures. Served with a side of peas & pearl onions and steamed potatoes topped with brown gravy. After I took the picture, I smothered my meatloaf with brown gravy ... can't have meatloaf without gravy - Right!!
Smoked Pulled Pork Butt
For my Smoked Pulled Pork Butt I have always trim off the fat cap. Like many other Pitmasters, I used to trim the fat cap down to a ¼ inch, barbecue low-and-slow for countless hours, and Foil Towel Cooler (FTC) the smoked pork butt for 3 to 5 hours before pulling it. Then there's the question of fat cap up or fat cap down! The fat cap up camp swear that during cooking, the fat cap bastes the pork butt while the fat cap down camp swear that the fat cap protects the pork butt from burning on the bottom. All I know is keeping even a ¼ inch of fat cap prevents half of the pork butt from forming that beautiful and tasty bark cause fat does not form a bark. Also, all that fat cap melting makes one big mess in your wood pellet grill pit. Even with the fat cap removed, there will still be plenty of grease on the grease tray.
Over the years, I have tweaked my smoke pulled pork butt recipe down to 8 - 9 hours rather than 14 - 18+ hours. No more loosing sleep for me when it comes to enjoying some great pulled pork.
Rub the trimmed boneless pork butt on all sides with roasted garlic extra virgin olive oil and season all around with an ample amount of Jan's Original Dry Rub - page 168 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. I like to use Silicone Hot Cooking Bands to hold the boneless butt in place and promote even cooking. Wrap the small seasoned pork butt in plastic and refrigerate overnight.
- Preheat your wood pellet smoker grill to 225ºF using CookinPellets.com Premium Perfect Mix hard wood pellets
- Smoke the pork butt for 3 hours at 225ºF
- Increase the pit temperature to 350ºF and cook for an hour
- Remove the pork butt and double wrap in heavy duty foil
- Make sure to keep meat probe in place when wrapping in foil
- Return the foil wrapped pork butt to the 350ºF pit
- Finish cooking the pork butt until the internal temperature reaches 205ºF
- Wrap the foiled pork butt in a towel and place in a cooler for 2 - 3 hours
- Pull the smoked pork butt and enjoy
- Took about 8½ to 9 hours from start to finish ... Times are for planning purposes only
Served with a side of Cole Slaw and Instant Pot Great Northern Beans
Smoked Chicken Quarters
Why is it so hard sometimes to find Chicken Quarters? It's easy to find Chicken breasts, thighs, wings, drumsticks, even liver but not quarters. Sautéed chicken liver and a sliced chicken heart is to die for but that's for another day! Found some nice fresh Foster Farms whole chickens at Costco for 99¢ a pound that was too good to pass up - especially in these days of shortages due to Covid-19 - so I picked up two double packs. Lately I've been lazy and just grab a few rotisserie chickens from Costco rather than cook them myself. Less than $5 for a plump rotisserie chicken is a great buy.
I chose to cut the chickens into different sections for future use. I cut my own quarters, breasts, and spatchcocks - make sure to always ensure that the chicken pieces are bone-in and skin on. This is very important when smoking chicken quarters or any other parts because it's keeps the meat from drying out and tasting like shoe leather.
To maximize your chicken flavor profiles, I always peel back the skin in order to gain access to the meat itself (See the photos above). I recommend that you start by carefully peeling back the skin of your chicken quarters and trimming any excess skin along with any large pieces of fat. Since fat often equates to flavor, you don't need to trim every little bit of fat from your chicken quarters.
Once you've prepped your chicken quarters, rub under and on the skin with roasted garlic extra virgin olive oil. Season the under and on the skin using my Poultry Seasoning - page 170 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. Wrap the season chicken quarters in plastic wrap and refrigerate for 4-5 hours.
- Preheat your Green Mountain Grills WiFi controlled Davy Crockett Grill or your wood pellet smoker grill of choice to 180ºF using CookinPellets.com Premium Perfect Mix hard wood pellets.
- Smoke the chicken quarters for an hour
- Bump your Pit temperature to 375ºF and continue cooking for approximately 45 minutes until the internal temperature at the thickest part of the chicken quarter reaches 180ºF
- Rest the Smoked Chicken Quarters loosely under a foil tent for 10 minutes before serving
Cod and Shrimp Recipe
This Cod and Shrimp Recipe is a decadent seafood main dish that will more than please any fish and shrimp lover. If you're watching your carbs, then this quick and easy rich creamy recipe is ideal for you. What could be better than a nice portion of Pacific Cod topped with an ample amount of shrimp, covered with a creamy mushroom & onion sauce, and topped with shredded sharp cheddar cheese. Everyone knows that cheese makes everything taste better.
- 2 Kirkland Wild Alaskan Pacific Cod, 4 ounce servings, thawed
- 20 Kirkland Cooked Tail-Off Shrimp 50-70 count/lb, thawed
- 1 cup chopped Red Onion
- 1¼ cups Heavy Whipping Cream
- 2 TBSP Salted Butter
- 1½ cups fresh sliced Baby Bella Mushrooms
- 2 TBSP Dijon Mustard
- ¼ tsp granulated garlic
- ¼ tsp black pepper
- Seafood Seasoning - page 170 of my cookbook - The Wood Pellet Smoker and Grill
- 2 cups shredded Sharp Cheddar Cheese
- Preheat oven to 375ºF
- spray 7" x 11" baking dish with nonstick spray
- Saute the onion & mushrooms in 2 TBSP of butter until they're al dente using a medium frying pan
- Season with garlic & black pepper
- Add heavy cream and mustard
- Simmer 5-10 minutes until sauce is reduced
- Season the Cod with Seafood Seasoning and place the Cod in the baking dish
- Place half the Shrimp onto each Cod (build 1 above)
- Spoon half the creamy mushroom & onion sauce on each Cod and Shrimp (build 2 above)
- Top each Cod & Shrimp with half the shredded cheese (build 3 above)
- Bake for approximately 25 minutes until the internal temperature of the Cod is 145ºF and/or flakes easily with a fork
Smoked Sirloin Tip Pork Roast
For years, I've enjoyed the convenience of smoking small 3 pound Sirloin Tip Pork Roasts. Historically, I have purchased my Sirloin Tip Pork Roasts at Costco. Costco used to always carry Swift Premium Pork Sirloin Tip Roasts (package of 4 roasts) but lately, at my local Costco, they are carrying their own packaged roasts. I don't think they call it the same but to the best of my knowledge, it's the same cut of pork.
For the most part, these roasts are void of any excess fat and/or silver skin to trim off because these cuts of pork are naturally lean. The general method for cooking is ... "The leaner the meat, the higher the heat". Cooking a Sirloin Tip Pork Roast at 350ºF to 375ºF until the internal temperature reaches 145ºF produces great results but I prefer to often just smoke the roast with delicious results. You can also combine the two methods, smoke for a length of time before bumping the pit temperature to 350ºF until your roast reaches your desired internal temperature.
USDA guidelines and the National Pork Board recommends cooking pork to an internal temperature between 145ºF (medium rare) and 160ºF (medium) followed by a 3 minute rest. That temperature should be measured with a food thermometer placed in the thickest part of the meat.
Rub the Sirloin Tip Pork Roast with roasted garlic extra virgin olive oil and then season the roast liberally with my Pork Dry Rub. Page 169 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. Wrap the seasoned roast in plastic and refrigerate overnight.
Preheat your Green Mountain Grills WiFi controlled Davy Crockett grill or your wood pellet smoker grill of choice to 250ºF using CookinPellets.com Premium Perfect Mix hard wood pellets. I like to use a Teflon grill mat to keep the meat from sticking to the grates. Smoke the Sirloin Tip Pork Roast at 250ºF for approximately 3 hours until the internal temperature of the roast reaches 145ºF. Rest the roast for 3 minutes before carving and serving.
Gotta love that beautiful smoke ring on those delicious medium rare slices of pork roast. Remember that you don't need to take pork to 160ºF like the old days which pretty much dried out the meat. The new guidelines are perfectly safe to use and enjoy. A nice green salad is great accompaniment.