The Grill and BBQ thread

#5,901
#5,901
UT_VOLS13 said:
Here is one to try.

Jack'd Up Smoked Meatloaf
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Dish
Cuisine: Barbecue, Comfort Food

Servings: 6 peopleIngredients
  • 2 pounds ground beef
  • 1/2 cup panko bread crumbs
  • 1/2 medium red onion grated
  • 2 cloves garlic minced
  • 2 eggs lightly beaten
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Jack Daniels whiskey
  • 1 Tablespooon homemade steak rub (recipe linked in post) or your favorite steak rub
  • 1/4 cup milk
  • 6 oz pepper jack cheese cut into strips
For the sauce
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup Jack Daniels whiskey
  • 1 Tablespoon homemade steak rub
  • 2 teaspoons crushed red pepper flakes
Instructions
  • Preheat your smoker to 225 degrees F for indirect smoking. This meatloaf is awesome with hickory or oak wood.
  • In a large mixing bowl, combine the ground beef, bread crumbs, red onion, garlic, eggs, Worcestershire sauce, Jack Daniels, and milk. Mix gently with your hands until just combined. Don't overwork the meat or your meatloaf will be tough and chewy, just gently mix.
  • Spread half of your meatloaf mixture on the bottom of a grill basket. Layer on the pepper jack cheese, leaving about an inch of meatloaf on all sides. Top with the remaining meatloaf mixture and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.
  • In a small bowl. combine the ingredients for the sauce and then pour over the top of the meatloaf, letting it run down the sides a little bit.
  • Place the meatloaf on the smoker, close the lid, and smoke for 4 hours or until the internal temperature reads 165 degrees F. Let the meatloaf rest for a few minutes before slicing and serving.
Click to expand...
I'll give it a shot. Sounds tasty!
 
  • Like
Reactions: n_huffhines
#5,904
#5,904
Yesterday I took a 3.5 lb. Picanha from Snake River Farms to my brothers house. All I did was trim away a little of the fat cap. I seasoned with a light sprinkle of kosher salt.

We cooked it on his Silverback set at 225 until the internal temp was 128. I pulled it and let it set up for about 15 minutes and cranked up the Silverback to 500 with GrillGrates on. I then sliced it with the grain into about 3/4 inch slices. Lightly seasoned each piece with kosher salt and seared each piece. MAN! It is the tenderness of a filet but the taste of a NY Strip. Didn't get pics of the cook but here is the cut:

srf-picanha-sfw.jpg
 
Last edited:
  • Like
Reactions: volmanbill, NorthDallas40, HoptownVol and 6 others
#5,905
#5,905
Boca Vol said:
Yesterday I took a 3.5 lb. Picanha from Snake River Farms to my brothers house. All I did was trim away a little of the fat cap. I seasoned with a light sprinkle of kosher salt.

We cooked it on his Silverback set at 225 until the internal temp was 128. I pulled it and let it set up for about 15 minutes and cranked up the Silverback to 500 with GrillGrates on. I then sliced it with the grain into about 3/4 inch slices. Lightly seasoned each piece with kosher salt and seared each piece. MAN! It is the tenderness of a filet but the taste of a NY Strip. Didn't get pics of the cook but here is the cut:

srf-picanha-sfw.jpg
Click to expand...

Costco's Prime Sirloin has a similar profile - tender as a Choice filet but flavor more like a strip. It's a great deal
 
  • Like
Reactions: Boca Vol, JCHateSteve and VolNExile
#5,906
#5,906
volinbham said:
Costco's Prime Sirloin has a similar profile - tender as a Choice filet but flavor more like a strip. It's a great deal
Click to expand...

I'd say they're about the same thing if not "cousins". The Picanha is a sirloin cap...so I'd say it's pretty close. I'll have to check that out. Thanks.
 
  • Like
Reactions: volinbham
#5,908
#5,908
My wife is addicted to the hot smoked salmon my son has been doing. Served over pasta with capers, onion, garlic, basil, and spinach. It is becoming a Sunday staple. Salt and pepper dry brine a whole filet for about an hour. Whisks up a simple baste of sorghum and soy sauce, and smokes with maple chips.
 
  • Like
Reactions: kiddiedoc and VolNExile
#5,909
#5,909
GVF said:
My wife is addicted to the hot smoked salmon my son has been doing. Served over pasta with capers, onion, garlic, basil, and spinach. It is becoming a Sunday staple. Salt and pepper dry brine a whole filet for about an hour. Whisks up a simple baste of sorghum and soy sauce, and smokes with maple chips.
Click to expand...
Your son is remarkable!
 
#5,910
#5,910
VolNExile said:
Your son is remarkable!
Click to expand...

Yep. Of the things a 17 year old could be doing, him putting something into a smoker is my favorite. Last spring he decided he wanted to smoke some ribs on his own in my smoker. And it took off from there. Then he bought his own electric smoker in November, much to our doubt to how he spent all his birthday money. We didn't bring it up anymore after his first cook in it.

At this point, his salmon, though not difficult, is amazing. Two weeks ago, I could not pick up a baby back rib, and the meat not fall off the bone. His St. Louis cut ribs are just as excellent. He smoked one of the best briskets I've had, period. And when were bachelors last week, he dialed up some full wings, then crisped them off in the air fryer with a good dusting of curry powder. I still do the Boston Butt in my smoker, but he knows what I do. I seriously would challenge him to any local BBQ joint in a smoke off on Ribs (pork or beef), Brisket, and Salmon. I do advise him, and help monitor cooks, as I was very accomplished in the kitchen and on the grill anyway, but I let him create his smokes and run with it.

Oddly, I have done fantastic slap yo mama beer can chickens on charcoal and gas grills, and whole non-beer can chickens on gas grills. But, that is the one thing we do not excel at on either smoker. Other than his wings. I do have a leg rack for my smoker and they did pretty good. But air fryer chicken legs has trumped all others. Better than the grill.

For the record, I do the pasta for the Salmon. He doesn't do much at the stove yet. Except the pic he sent me of the frog legs he fried up at a friends house. That ruffled my feathers.
 
Last edited:
  • Like
Reactions: quadlee21 and VolNExile
#5,912
#5,912
kiddiedoc said:
Do you reverse-sear this cut, as well? Just a dry rub, or marinade?
Click to expand...

reverse sear generally or cook like a regular steak. It's a high quality sirloin but tender like a filet. If it's over an inch thick I reverse sear.

They come in large (14 oz approx) pieces and I generally cut them in half to make to filet shaped steaks or butterfly them to make thinner large steaks.

They never disappoint and are something like 8.99/lb if I recall correctly.

Pretty typical of a package

large_1f998174-90df-459b-8636-1fd8b2622f09.jpg
 
  • Like
Reactions: franklinpence, kiddiedoc, GVF and 1 other person
#5,913
#5,913
volinbham said:
reverse sear generally or cook like a regular steak. It's a high quality sirloin but tender like a filet. If it's over an inch thick I reverse sear.

They come in large (14 oz approx) pieces and I generally cut them in half to make to filet shaped steaks or butterfly them to make thinner large steaks.

They never disappoint and are something like 8.99/lb if I recall correctly.

Pretty typical of a package

large_1f998174-90df-459b-8636-1fd8b2622f09.jpg
Click to expand...

A good sirloin cut is one of the best tasting. You gotta know which sirloin cut you are getting though. I've messed up and had some tough ones. those look perfect.
 
#5,914
#5,914
I agree. I love these because they have a robust flavor without the toughness. I usually turn a pack like that into 10 steaks and freeze them.
 
  • Like
Reactions: kiddiedoc
#5,917
#5,917
Hope some one sees this in time for tonight!

I screwed up my courage and bought a whole, dressed snapper (presumably red, but...) It weighs 1.36 pounds. Hubs is going to grill it on the charcoal Weber, where it will gaze reproachfully at him, instead of at me. We will cut the deep diagonals in the sides, oil and herb it, and put lemon slices in the belly cut.

Question: how long should he grill the fool thing? So far, online recipes vary from 3-4 minutes per side to 10 minutes per side. Also, does he start it out over the glowing coals then move to the side or what? I don’t think we have a grilling basket, but we do have a good-sized circular grilling pan with holes that we use for shrimp and vegetables.

Any answers to ^^^ plus additional tips will be gratefully received. 1583957102576.gif
 
#5,918
#5,918
VolNExile said:
Hope some one sees this in time for tonight!

I screwed up my courage and bought a whole, dressed snapper (presumably red, but...) It weighs 1.36 pounds. Hubs is going to grill it on the charcoal Weber, where it will gaze reproachfully at him, instead of at me. We will cut the deep diagonals in the sides, oil and herb it, and put lemon slices in the belly cut.

Question: how long should he grill the fool thing? So far, online recipes vary from 3-4 minutes per side to 10 minutes per side. Also, does he start it out over the glowing coals then move to the side or what? I don’t think we have a grilling basket, but we do have a good-sized circular grilling pan with holes that we use for shrimp and vegetables.

Any answers to ^^^ plus additional tips will be gratefully received. View attachment 265701
Click to expand...
I've never tried a whole fish myself. So I don't know how much help this will be.

The bbq site I normally reference doesn't seem to have one either. If I was doing it low and slow, I'd probably just smoke it at 225 until it was at temp and forgo sear for a first attempt.

This is the best hot and fast recipe I could track down.
Grilled Whole Fish
 
Last edited:
  • Like
Reactions: VolNExile
#5,920
#5,920
JCHateSteve said:
I've never tried a while fish myself. So I don't know how much help this will be.

The bbq site I normally reference doesn't seem to have one either. If I was doing it low and slow, I'd probably just smoke it at 225 until it was at temp and forgo sear for a first attempt.

This is the best hot and fast recipe I could track down.
Grilled Whole Fish
Click to expand...
@volfanbill suggested 7-8 minutes in the Zone thread, so we’ll shoot for somewhere in the 8 minute range. Thanks!
 
  • Like
Reactions: JCHateSteve
#5,923
#5,923
Went to Costco today to pick up some stuff and decided to go look at the meat selection since I was there. I was looking at their Prime Beef Strip Loin Roasts with most prices being around $90-$100 total and that’s when I saw it. One of the roasts had the wrong label on it and instead said, Pork Loin for $22. There were multiple like this and all in the $22-26 range. I will probably have some bad karma heading my way but damn if I didn’t buy a nice Prime Strip Loin Roast for $22 tonight.
 
  • Like
Reactions: NorthDallas40, goldenvol, JCHateSteve and 4 others
#5,924
#5,924
Boca Vol said:
Yesterday I took a 3.5 lb. Picanha from Snake River Farms to my brothers house. All I did was trim away a little of the fat cap. I seasoned with a light sprinkle of kosher salt.

We cooked it on his Silverback set at 225 until the internal temp was 128. I pulled it and let it set up for about 15 minutes and cranked up the Silverback to 500 with GrillGrates on. I then sliced it with the grain into about 3/4 inch slices. Lightly seasoned each piece with kosher salt and seared each piece. MAN! It is the tenderness of a filet but the taste of a NY Strip. Didn't get pics of the cook but here is the cut:

srf-picanha-sfw.jpg
Click to expand...

Wow, thats an investment right there.
 
  • Like
Reactions: Boca Vol
New posts
You must log in or register to reply here.

VN Store



Back
Top