Hickory Smoked Mini Meatloaves

posted in: Beef, Pork | 2
Hickory Smoked Mini Meatloaves
Hickory Smoked Mini Meatloaves

Hickory Smoked Mini Meatloaves - Ever since my first meatloaf in a wood pellet smoker-grill I've smoked too many of them to count. I've done two pounders, 1 pounders, and now I've added mini meatloaves to that list. Right now I'm stocking up my freezer with smoked goodies for an upcoming RV trip. Since meatloaf is my all time favorite comfort food I wanted to make sure to add it to our menu options.

Meatloaf Smoke Ring
Meatloaf Smoke Ring
Smoked Meatloaves Resting
Smoked Meatloaves Resting

You can use your favorite meatloaf recipe or better yet use mine. I guarantee you'll enjoy it.

Ingredients:

  • 1 lb of Jimmy Dean Regular Pork Sausage
  • 1 lb of Hamburger (80/20 is a good mix)
  • 1 small finely diced red onion
  • 2 eggs
  • 1 cup Italian bread crumbs
  • 1 tsp granulated garlic
  • 1 tsp salt & 1 tsp pepper
  • 3/4 cup of tomato sauce
  • Mix all ingredients and separate meatloaf mixture into 3 equal portions. Form each portion into a loaf shape

Instructions:

  • Preheat your wood pellet smoker-grill to 180ºF using cookinpellets.com Premium Perfect Mix wood pellets
  • After smoking the meatloaves for an hour bump the pit temperature to 350ºF
  • Finish cooking the meatloaves until the internal temperature of the loaves reach 165ºF
  • Rest the loaves for 15 minutes loosely under a foil tent ... Enjoy!!
Seasoned Meatloaves
Seasoned Meatloaves
Meatloaves after 1 hour of Smoke
Meatloaves after 1 hour of Hickory

Pulled Smoked St Louis Ribs

posted in: Pork | 0
Pulled Smoked St Louis Ribs
Pulled Smoked St Louis Ribs

Pulled Smoked St Louis Ribs - These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for! I topped the ribs off with a side of Cole Slaw and fried shredded Brussels Sprout in order to make it a scrumptious low-carb meal.

Seasoned St Louis Spare Ribs
Seasoned St Louis Spare Ribs
Hickory Smoked Spare Ribs
Hickory Smoked Spare Ribs
  • Peel off the membrane from the back of the St Louis rib racks
  • Rub the ribs on both sides with roasted garlic extra virgin olive oil
  • Moderately dust the ribs with "Pete's Western Rub" (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook)
    • Preheat your wood pellet smoker-grill to 180ºF using cookinpellets.com Premium Perfect Mix wood pellets
    • Smoke the ribs for an hour at 180ºF
    • Bump the pit temperature to 250ºF and cook/smoke the ribs for an additional 4 1/2 hours
    • Rest the ribs for 15 minutes
Hickory Smoked Spare Ribs
Hickory Smoked Spare Ribs

Smoked Dry Rubbed Tri Tip Steak

posted in: Beef | 8
Smoked Dry Rubbed Tri Tip Steak
Smoked Dry Rubbed Tri Tip Steak
QB Club Tri Tips

Smoked Dry Rubbed Tri Tip Steak - Over the last few decades I've cooked and been part of cooking hundreds if not thousands of Tri Tips either at home, on the road with my RV, and as a member of the Ripon Quarterback Club serving Tri Tip sandwiches at the local high school home football games. The club still grills 200 to 400 lbs of Tri Tips a game depending on the expected size of the crowd. We grilled the Tri Tip according to classic Santa Maria methods. Either way, the results are simply delicious!

Oddly enough I have never known a Tri Tip Roast to be called a Tri Tip Steak! But who knows why Costco has chosen to calling it a steak instead of a roast. No matter what Costco chooses to call these roasts I have smoked/cooked them in a multitude of ways but no method is easier than just a straight smoking recipe. When picking my Tri Tips I never buy anything below choice grade. That's why I always purchase the majority of my meat Costco. It's hard to beat their quality and price.

Beef Loin Tri Tip Steak
Beef Loin Tri Tip Steak
Dry Rubbed Tri Tip Steaks
Dry Rubbed Tri Tip Steaks
Smoked Trisket

While checking out the label I noticed that Costco is being quoting USDA guidelines for Tri Tip internal temperatures ... They recommend grilling the product to a minimum internal temperature of 160ºF ... yes, you read correctly - 160ºF! What a waste of good meat that would be. Most people cook their Tri Tips to a temp of 130º - 145ºF. I prefer 145ºF which is perfect for our family as the photo below shows.

But if you choose to go beyond an internal temperature of 145ºF then I highly recommend you cook your Tri Tip as a "Trisket" ... a Trisket is basically a Tri Tip cooked like a Brisket and is taken to an internal temperature of 200ºF. Try it sometime and you'll be surprised just how delicious it is!

Smoked Tri Tip Steaks
Smoked Tri Tip Steaks
Sliced Tri Tip
Sliced Tri Tip

When it comes to smoking a Tri Tip my smoked Dry Rubbed Tri Tip Steak recipe is as simple as it comes.

  • Start by using Choice Tri Tip Steaks (Roasts) - about 2.5 lbs each
    • If you don't purchase peeled Tri Tips then trim the fat cap off and any silver skin
  • Rub the Tri Tips with roasted garlic extra virgin olive oil (glue for dry rub)
  • Season the Tri Tips moderately with my Pete's Western Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook)
  • Wrap the seasoned Tri Tips in plastic and refrigerate for 4 hours
  • Preheat your wood pellet smoker grill to 235ºF using cookinpellets.com Premium Perfect Mix wood pellets
  • Smoke the Tri Tips at 235ºF for approximately 2 1/4 hours till the internal temperature reaches 145ºF
  • Rest the Tri Tips loosely under a foil tent for 15 minutes before slicing against the grains
    • Be aware that Tri Tips have multiple grain directions

Like I said ... "Easy Peasy"

Maple Smoked Pork Butt Roast

posted in: Pork | 0
Maple Smoked Pork Butt Roast
Maple Smoked Pork Butt Roast

Maple Smoked Pork Butt Roast

Maple Smoked Pork Butt Roast - Try using cookinpellets.com Premium 100% Sweet Maple wood pellets when smoking your next Pork Butt Roast. Yes, you can take a Pork Butt to 205ºF, Foil - Towel - Cooler for 3 -4 hours, and pull the butt for succulent pulled pork sandwiches and/or a multitude of delicious recipes. However, every once in a while you should try smoking/roasting a Pork Butt to an internal temperature of 187ºF.

Why 187ºF you ask? Because it's the magical internal temperature for carving a Pork Butt. At 205ºF it does not lend itself anymore to being sliced - But at 187ºF the fat has started to render and it's not only perfect for slicing against the grain but the juicy results are exquisite and the roast is past the dreaded stall which occurs around 150º to 160ºF. At around 160ºF the roast isn't yet tender.

Seasoned Pork Butt Roast
Seasoned Pork Butt Roast
Pork Butt Roast smoked for 2 hours
Pork Butt Roast smoked for 2 hours

As you can tell from the image below, the results are not only visually stunning but the roast is extremely moist. You also don't need to spend 14 plus hours smoking/cooking this roast. Instead, my recipe takes approximately 5 hours.

Pork Butt Roast Prep:

  • Use a 4 to 5 lb Pork Butt Roast
  • Trim off the fat cap and any excess fat/silver skin
  • Rub the Butt Roast with roasted garlic extra virgin olive oil
  • Season the Butt Roast liberally with my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook) or your favorite pork rub/seasoning
  • Wrap the seasoned Butt Roast in plastic and refrigerate overnight

Pork Butt Roast Instructions:

  • Preheat your wood pellet smoker grill to 225ºF using cookinpellets.com Premium 100% Sweet Maple wood pellets
  • Smoke the Pork Butt Roast for 2 hours at 225ºF using a foil pan with a screen on the bottom to keep the melted grease away from the roast and to keep your grill clean
  • Bump the grill pit temperature to 350ºF until the internal temperature of the roast reaches 160ºF
  • Cover the roast inside the foil pan with heavy duty foil making sure to keep your food temperature probe inserted in the roast
  • Your Pork Butt Roast is ready when the internal Temperature reaches the magical temperature of 187º
  • Rest the roast for 15 minutes before slicing against the grain
Carved Smoked Pork Butt Roast
Carved Smoked Pork Butt Roast

Apple Mash Smoked Turkey

posted in: Poultry, Turkey | 0
Apple Mash Smoked Turkey
Apple Mash Smoked Turkey

Apple Mash Smoked Turkey - Enjoyed a wonderful delicious Thanksgiving dinner consisting of turkey, ham, with all the trimmings yesterday with our youngest Son's family and our Daughter-in-law's family. It's an annual tradition that works out for everyone since our Son only lives about 2 miles away from us. It can get plain too crazy on the road these days on holiday weekends!

14 lb Turkey Smokin
14 lb Turkey Smokin

I always take advantage of the turkey sales around the holidays in order to stock my freezer with a half dozen turkeys in the 14 lb range. We enjoy a smoked turkey every couple of months with all the trimmings but the best part is the variety of delicious leftovers and casserole recipes that we feast and graze on for days - Turkey recipes such as Tetrazzini, Pot Pies, Enchiladas, a la King, Shepherd's Pie, and a slew of different soups.

Turkeys, like all poultry, are virtual sponges when it comes to absorbing different flavors of smoke such as CookinPellets.com 100% Hickory, Premium Perfect Mix (100% Hickory, Cherry, Hard Maple, Apple), Apple Mash, Black Cherry, and/or Sweet Maple Pellets.

Safely defrost your turkey in the refrigerator for 3 to 5 days depending on the size of the gobbler. Remove giblet bag(s), neck bones, and trim all access skin & fat. Pat down the turkey with paper towels. Loosen the breast skin and thigh skin in order to rub roasted garlic under and on the skin. Season the turkey on and under the skin with Jan's Dry Rub ( page 168 of my cookbook, The Wood Pellet Smoker and Grill Cookbook ).

Preheat your wood pellet smoker-grill to 230ºF with your favorite poultry wood pellets. For this cook I wisely chose CookinPellets Apple Mash Pellets and my MAK 2 Star. Smoked the 14 lb seasoned turkey for 3 hours at 230ºF before bumping the pit temperature to 330ºF. Finish cooking the turkey until the internal temperature of the turkey at the thickest portion of the breast reaches 170ºF. Rest the turkey under a foil tent for 20 minutes before carving.

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