What's cooking today? 🔥 Pics are necessary!

[MarkC18]

Whipped up some Cowboy stir fry on the Blackstone yesterday!

 

[RustyJake]

Teriyaki meatloaf for tonight

 

[RayClem]

Teriyaki meatloaf for tonight
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Is there any chance that you would share your recipe?

I like the way we do meatloaf, but I am open to try another method.

 

[RustyJake]

Is there any chance that you would share your recipe?

I like the way we do meatloaf, but I am open to try another method.

Not a problem. Meatloaf is basically an unwrapped sausage, in a broad sense, so i interchange different sausage recipes for my meatloafs. This recipe is using a sausage stick recipe and omitting the cure and accelerator.
I used the honey garlic recipe below and just subbed in teriyaki sauce. For the binder below, you can use breadcrumbs if you want. I used a high heat skim milk powder that I have for sausage making. Skim milk powder would work in this as well. It adds protein and helps hold everything together. I was able to slice 1/8" thick without crumbling. Egg is also a good binder, adding the protein required to get a good bind. You could sub in egg instead.


For the ice, just use cold water.
Recipe is listed in grams per kilogram of meat
Sorry it's not in volume measurements.

For 4 lbs my list was
25.4 gms salt
3.6 gms pepper
18.1 gms garlic powder
1.8 gms ginger
36.3 gms brown sugar
18.1 gms binder
117.9 gms ice cold water
63.5 gms teriyaki sauce (bottle of prepared sauce, store brand)
1 small cooking onion diced
3 small sweet peppers (yellow, orange, red) diced

Mixed until I saw protein exteaction, stickiness.

I put some teriyaki sauce on the top of the finished meatloaf with some sesame seeds sprinkled on top

 

[Shedd]

Not a problem. Meatloaf is basically an unwrapped sausage, in a broad sense, so i interchange different sausage recipes for my meatloafs. This recipe is using a sausage stick recipe and omitting the cure and accelerator.
I used the honey garlic recipe below and just subbed in teriyaki sauce. For the binder below, you can use breadcrumbs if you want. I used a high heat skim milk powder that I have for sausage making. Skim milk powder would work in this as well. It adds protein and helps hold everything together. I was able to slice 1/8" thick without crumbling. Egg is also a good binder, adding the protein required to get a good bind. You could sub in egg instead.
View attachment 23615

For the ice, just use cold water.
Recipe is listed in grams per kilogram of meat
Sorry it's not in volume measurements.

For 4 lbs my list was
25.4 gms salt
3.6 gms pepper
18.1 gms garlic powder
1.8 gms ginger
36.3 gms brown sugar
18.1 gms binder
117.9 gms ice cold water
63.5 gms teriyaki sauce (bottle of prepared sauce, store brand)
1 small cooking onion diced
3 small sweet peppers (yellow, orange, red) diced

Mixed until I saw protein exteaction, stickiness.

I put some teriyaki sauce on the top of the finished meatloaf with some sesame seeds sprinkled on top

Very delicious looking! How long did it take to cook, what temperature if you don’t mind me asking.

 

[RustyJake]

Very delicious looking! How long did it take to cook, what temperature if you don’t mind me asking.

Thanks, it tasted really good. Would do it again, but with the honey garlic sauce. I prefer that to the teriyaki

Sun May 5 Meatloaf (4lbs)

Teriyaki meatloaf. used honey garlic snack stick recipe with Teriyaki sauce replacing HG sauce<br /> No cure used

share.fireboard.io

About 4.5 hours total
Started at 250°F for the first 2 hours to get some smoke to it, then bumped to 350°F and then 375°F for the last half hour to tack up the glaze

 

[Slimpicker]

Not a problem. Meatloaf is basically an unwrapped sausage, in a broad sense, so i interchange different sausage recipes for my meatloafs. This recipe is using a sausage stick recipe and omitting the cure and accelerator.
I used the honey garlic recipe below and just subbed in teriyaki sauce. For the binder below, you can use breadcrumbs if you want. I used a high heat skim milk powder that I have for sausage making. Skim milk powder would work in this as well. It adds protein and helps hold everything together. I was able to slice 1/8" thick without crumbling. Egg is also a good binder, adding the protein required to get a good bind. You could sub in egg instead.
View attachment 23615

For the ice, just use cold water.
Recipe is listed in grams per kilogram of meat
Sorry it's not in volume measurements.

For 4 lbs my list was
25.4 gms salt
3.6 gms pepper
18.1 gms garlic powder
1.8 gms ginger
36.3 gms brown sugar
18.1 gms binder
117.9 gms ice cold water
63.5 gms teriyaki sauce (bottle of prepared sauce, store brand)
1 small cooking onion diced
3 small sweet peppers (yellow, orange, red) diced

Mixed until I saw protein exteaction, stickiness.

I put some teriyaki sauce on the top of the finished meatloaf with some sesame seeds sprinkled on top

Damn RJ, you startin to sound like a scientist!!!

 

[Retinla53]

Finished up nicely.

View attachment 21114

View attachment 21115
View attachment 21116

15 bags at 1lb each in vacuum bags for the freezer

Looks great. And tortillas, what a way to roll over !! 1 lb packs individually Vacuumed sealed that will last a long long time in the freezer. You will enjoy that a year from now or longer. Great job!!

 

[RustyJake]

Looks great. And tortillas, what a way to roll over !! 1 lb packs individually Vacuumed sealed that will last a long long time in the freezer. You will enjoy that a year from now or longer. Great job!!

Thanks. Nice to have some quick BBQ ready to reheat when you can't get outside to cook

 

[RayClem]

Not a problem. Meatloaf is basically an unwrapped sausage, in a broad sense, so i interchange different sausage recipes for my meatloafs. This recipe is using a sausage stick recipe and omitting the cure and accelerator.
I used the honey garlic recipe below and just subbed in teriyaki sauce. For the binder below, you can use breadcrumbs if you want. I used a high heat skim milk powder that I have for sausage making. Skim milk powder would work in this as well. It adds protein and helps hold everything together. I was able to slice 1/8" thick without crumbling. Egg is also a good binder, adding the protein required to get a good bind. You could sub in egg instead.
View attachment 23615

For the ice, just use cold water.
Recipe is listed in grams per kilogram of meat
Sorry it's not in volume measurements.

For 4 lbs my list was
25.4 gms salt
3.6 gms pepper
18.1 gms garlic powder
1.8 gms ginger
36.3 gms brown sugar
18.1 gms binder
117.9 gms ice cold water
63.5 gms teriyaki sauce (bottle of prepared sauce, store brand)
1 small cooking onion diced
3 small sweet peppers (yellow, orange, red) diced

Mixed until I saw protein exteaction, stickiness.

I put some teriyaki sauce on the top of the finished meatloaf with some sesame seeds sprinkled on top

Thanks, I printed the recipe and will try it. I have no issue with the grams measurements.

I have the necessary ingredients, but what did you use for your binder? Normally, we will use bread crumbs or oatmeal, but 18 grams seems like too small an amount for either of those.

I have never used ice water in making meatloaf. What is the purpose?

 

[RustyJake]

Thanks, I printed the recipe and will try it. I have no issue with the grams measurements.

I have the necessary ingredients, but what did you use for your binder? Normally, we will use bread crumbs or oatmeal, but 18 grams seems like too small an amount for either of those.

I have never used ice water in making meatloaf. What is the purpose?

For a binder, I used high heat skim milk powder. But for this reg skim milk powder would suffice too. I used regular skim milk powder when I started with sausage making.
You can use breadcrumbs or oatmeal if you want, measure out the grams required for whatever weight loaf you are doing and see what it looks like, you can add more if you feel it needs it
The ice water is to add moisture and help bind the meatloaf. You could sub in milk if you choose to use breadcrumbs. Whatever you use is absorbed quickly into the ground meat.

 

[FireTechMike]

Mother’s Day Brisket
Trimmed a 17 lb down to 15 lbs. Cut off 5 lbs of the flat to make MSM. Then I split the rest down the centre. Left me with about a 6 lb roast. Mustard binder, salt, pepper and garlic powder in the fridge overnight. Slept in a bit so I cooked it at 250’F the whole time. About 8 hours later it was ready. I wrapped in butcher paper when it hit 165’F. Turned out pretty good, the round was perfect, but the flat was a little dry at the end.

 

[RustyJake]

Mother’s Day Brisket
Trimmed a 17 lb down to 15 lbs. Cut off 5 lbs of the flat to make MSM. Then I split the rest down the centre. Left me with about a 6 lb roast. Mustard binder, salt, pepper and garlic powder in the fridge overnight. Slept in a bit so I cooked it at 250’F the whole time. About 8 hours later it was ready. I wrapped in butcher paper when it hit 165’F. Turned out pretty good, the round was perfect, but the flat was a little dry at the end.

Nice, too bad about the flat being dry. That was a nice and short cool time though.
I grabbed two from Save-On while they are on for $3.99/lb. Maybe I should grab another for MSM, I don't have any of that left. I have pastrami still.
I am planning on making snack sticks Friday night to smoke Saturday and then smoke the two briskets Saturday night and finish up Sunday.

 

[Hogan]

Another Mother’s Day Brisket
Every cook is a learning experience as well as a reward for one’s efforts. This packer brisket was definitely both. The target was a Mother’s Day meal at 5 for the family.
Started with a Costco AAA 6.57 kg (14.45 lb) in the cryovac. I left it in the fridge for 40 days, pulling it out on Friday May 10. The flat was fairly thin to begin with, so the trim around the point had to be aggressive, but still ended up twice as thick as the flat. Weight now 5.4 kg (11.9 lb). Injected the flat with Wagyu tallow, also using it as the binder. Then applied SPG paprika rub all over (extra pepper on the fat cap), then into the meat tub and back in the fridge for 36 hr. You’ll notice I go light on the rub compared to others; it’s a personal choice.
Pulled it from the fridge Saturday night @ 11:30 to bring up to room temp. Filled the hopper with whiskey barrel oak pellets, and a smoke tube with 50/50 oak/hickory pellets. (The tube gave up the ghost after 30’, so scrambled to replace it with Apple/Hickory chips in a second tube.) Put the brisket on (fat cap down) at 2:30 AM. Ran the Traeger at Smoke setting for 30’, then to 225ºF and left it there for 6 hr. No spritzing or water bowl. Inserted dual temperature probes, one in flat, one in point to monitor progress. Noted the flat was always 5-10º ahead of the point.
Both temps flatlined after 5 hrs around the 150º mark, so decided the stall had arrived. Pulled the brisket to wrap in butcher paper, adding a bit more tallow, then back in the Traeger now at 250º. It’s now 8:30 Sunday morning; beautiful day unfolding. Left the wrapped brisket on until 1:15. The temperatures were now 203º in the flat, 197º in the point. Moved it into the cooler to rest for another 4 hrs. (I cut off ends around 3:30 for my first attempt at burnt ends.)
By 5 o’clock when the crowds started braying “Feed me!” I pulled it to slice and serve. Meat temps had now settled around 155º. The smoke ring was amazing and the bark was spot on - not overwhelming. The flat was still moist and tender, but I had cut it at a diagonal to the grain, not perpendicular, so it got the low score of 9 out of 10 from the judges. The point, however, was spectacular. Fork tender, moist and flavourful - a definite 10.
My burnt ends were “Meh” at best, so more work needed there. Might try Matt’s “Poor Man's Burnt Ends made from chuck roast” as a trial run.
The Bacon-wrapped stuffed Jalapenos were a big hit as an hors d’oeuvres, but the Corn Casserole was forgettable.
Lessons learned:

• When purchasing, find a thicker flat. (Costco wins the price war, but for next party will go to a specialty butcher for Black Angus. Not ready to splurge on Wagyu just yet.)
• Pay closer attention to direction of grain on the flat for slicing.
• Punch up the SPG paprika rub with celery seed and coriander. Also consider a second rub.
• Look into different salts for the rub. Diamond Kosher tends to settle in the shaker as it is a denser spic than the pepper and granulated garlic..
• Use Apple/Hickory mix of wood chips (not pellets!) in the smoke tube.
• Prepare a dipping sauce to accompany the meal.

 

[RustyJake]

Another Mother’s Day Brisket
Every cook is a learning experience as well as a reward for one’s efforts. This packer brisket was definitely both. The target was a Mother’s Day meal at 5 for the family.
Started with a Costco AAA 6.57 kg (14.45 lb) in the cryovac. I left it in the fridge for 40 days, pulling it out on Friday May 10. The flat was fairly thin to begin with, so the trim around the point had to be aggressive, but still ended up twice as thick as the flat. Weight now 5.4 kg (11.9 lb). Injected the flat with Wagyu tallow, also using it as the binder. Then applied SPG paprika rub all over (extra pepper on the fat cap), then into the meat tub and back in the fridge for 36 hr. You’ll notice I go light on the rub compared to others; it’s a personal choice.
Pulled it from the fridge Saturday night @ 11:30 to bring up to room temp. Filled the hopper with whiskey barrel oak pellets, and a smoke tube with 50/50 oak/hickory pellets. (The tube gave up the ghost after 30’, so scrambled to replace it with Apple/Hickory chips in a second tube.) Put the brisket on (fat cap down) at 2:30 AM. Ran the Traeger at Smoke setting for 30’, then to 225ºF and left it there for 6 hr. No spritzing or water bowl. Inserted dual temperature probes, one in flat, one in point to monitor progress. Noted the flat was always 5-10º ahead of the point.
Both temps flatlined after 5 hrs around the 150º mark, so decided the stall had arrived. Pulled the brisket to wrap in butcher paper, adding a bit more tallow, then back in the Traeger now at 250º. It’s now 8:30 Sunday morning; beautiful day unfolding. Left the wrapped brisket on until 1:15. The temperatures were now 203º in the flat, 197º in the point. Moved it into the cooler to rest for another 4 hrs. (I cut off ends around 3:30 for my first attempt at burnt ends.)
By 5 o’clock when the crowds started braying “Feed me!” I pulled it to slice and serve. Meat temps had now settled around 155º. The smoke ring was amazing and the bark was spot on - not overwhelming. The flat was still moist and tender, but I had cut it at a diagonal to the grain, not perpendicular, so it got the low score of 9 out of 10 from the judges. The point, however, was spectacular. Fork tender, moist and flavourful - a definite 10.
My burnt ends were “Meh” at best, so more work needed there. Might try Matt’s “Poor Man's Burnt Ends made from chuck roast” as a trial run.
The Bacon-wrapped stuffed Jalapenos were a big hit as an hors d’oeuvres, but the Corn Casserole was forgettable.
Lessons learned:

• When purchasing, find a thicker flat. (Costco wins the price war, but for next party will go to a specialty butcher for Black Angus. Not ready to splurge on Wagyu just yet.)
• Pay closer attention to direction of grain on the flat for slicing.
• Punch up the SPG paprika rub with celery seed and coriander. Also consider a second rub.
• Look into different salts for the rub. Diamond Kosher tends to settle in the shaker as it is a denser spic than the pepper and granulated garlic..
• Use Apple/Hickory mix of wood chips (not pellets!) in the smoke tube.
• Prepare a dipping sauce to accompany the meal.

Thanks for the breakdown on what you did. Definitely helps all of us on future cooks to learn along with what you experienced