Mudcat Café message #871720 The Mudcat Café TM
Thread #43283   Message #871720
Posted By: DougR
21-Jan-03 - 04:51 PM
Thread Name: BS: Help! A SIMPLE Cornbread recipe please.
Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
I guess we should have started a smoke food thread but I just didn't think about it.

Smoked meatloaf is delicious. I ordered a meatloaf basket weave holder from Brinkman. It looks like a loaf pan but is made of woven chrome plated steel wire so that it is pourous to allow smoke to all portions of the meatloaf. I also converted the smoker from burning charcoal to a electric one. Brinkman sells a converter kit that allows you to do that. My smoker 42" high and 16" in diameter. It is fitted with a very good thermoter so that you can see the oven temperature at all times. Here is my meatloaf recipe:

1 T oil preferably canola or corn
1/2 cup minced onion
1/2 green or red bell pepper chopped fine
3 cloves garlic, minced
1 t fresh ground black pepper
1 t Kosher salt
1.2 t ground cumin
1-1/4 lb. ground beef
3/4 lb. ground pork
1-1/2 dry bread crumbs
3 T sour cream
2 T Worcestershire sauce
1 egg
1 t Tabasco or to taste

Prepare the smoker and bring to 200-220 degrees.

In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt, and cumin, and saute until the veggies are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meatloaf ingredients and mix well with your hands. Mound the meat into a smoker loaf basket and smoke until done (or finish in kitchen oven).

The Jamisons in their book titled, "Smoke and Spice," sugget the following if you don't have a basket as described above.

"Mound the meat into a smoke-proof loaf pan. Transfer the loaf to the smoker and cook for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently east the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat loaf for an additional 1.5 hours, dabbing it every 30 minutes with the mop in a wood-burnin pit, or as appropriate for your style smoker. When 30 minutes of cooking time remain, apply barbecue (or Catsup or Chili Sauce or whatever) to the top of the meat."

I don't usually mop the meat I am smoking, but do sometime.

DougR