rocketjohn
Top Fuel
Well, at least up North we can ride year round. It's never too hot to ride.
Let's see, that pic musta been snapped about July 13, last year...right!?
Things I love about “The South”
- Thread starter EasTexRIII
- Start date
Let's see, that pic musta been snapped about July 13, last year...right!?
EasTexRIII
Living Legend
EasTexRIII
Living Legend
EasTexRIII
Living Legend
EasTexRIII
Living Legend
EasTexRIII
Living Legend
sijtwin
.060 Over
sijtwin
.060 Over
Laughed and dribbled at those pics. I’ll let you decide which ...
I realise it’s some way from you, but I found St Louis warm in September a few years back. Friendly , good food , relaxed. Enjoyed the downtime.
I realise it’s some way from you, but I found St Louis warm in September a few years back. Friendly , good food , relaxed. Enjoyed the downtime.
EasTexRIII
Living Legend
Jack'd Up Smoked Meatloaf
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Course: Main Dish
Cuisine: Barbecue, Comfort Food
Servings: 6 people
Ingredients
- 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
- 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
- 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.
EasTexRIII
Living Legend
Cherry-Smoked Duck with Chipotle-Cherry Barbecue Sauce
Recipe by Steven Raichlen
Step 1: Rinse the duck inside and out under cold running water and blot dry with paper towels. Pull out and discard any excess lumps of fat from the cavities. Trim off the neck skin, leaving a 1-1/2 inch flap; fold and pin it to the back of the duck with a toothpick or small skewer. Fold the wingtips back and under the duck. Prick the duck skin all over with a needle or a fork with sharp tines, piercing the skin, but not the meat under it (this helps release the fat).
Step 2: Time permitting, place the duck on a wire rack in the refrigerator and let air dry for 24 hours. Or blow-dry with a hair dryer set on the lowest temperature. This will give you crispier skin.
Step 3: Make the rub: Combine the sugar, salt, pepper, cinnamon, and cumin in a small bowl and stir to mix. Season the front (neck) and main cavities of the duck with half of the rub. Place the cinnamon stick and shallot in the cavity.
Step 4: Brush the outside of the duck all over with 1 tablespoon of olive oil. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin. I don’t bother trussing the duck. Though it won’t look as professional, it will get more exposure to the smoke if the cavity is left open.
Step 5: Set up your smoker following the manufacturer’s instructions and preheat to 250ºF. Add the wood as specified by the manufacturer.
Step 6: Place the duck on the grate with a drip pan underneath it. Smoke the duck until it reaches an internal temperature of 145ºF on an instant-read thermometer inserted into the thickest part of the thigh, but not touching bone, 2 to 2 1/2 hours.
Step 7: Increase the smoker temperature to 350ºF (if possible with your smoker). Brush the duck all over with fat from the drip pan or more olive oil. Continue smoking until the skin is dark and crisp and the duck is cooked through, another 1 to 1 1/2 hours. (The Chinese eat their duck well done.) There are two ways to test for doneness. Wiggle one of the drumsticks: the leg should move freely. Or check the internal temperature of the thigh meat with an instant-read thermometer; it should register 175ºF. (Make sure the probe doesn’t touch bone, or you’ll get a false reading.)
Step 8: Transfer the duck to a cutting board and let rest for 5 minutes, then carve and serve with the Chipotle-Cherry Barbecue Sauce on the side, if desired.
Recipe by Steven Raichlen
- Yield: Serves 2 or 3
- Method: Hot-smoking
Step 1: Rinse the duck inside and out under cold running water and blot dry with paper towels. Pull out and discard any excess lumps of fat from the cavities. Trim off the neck skin, leaving a 1-1/2 inch flap; fold and pin it to the back of the duck with a toothpick or small skewer. Fold the wingtips back and under the duck. Prick the duck skin all over with a needle or a fork with sharp tines, piercing the skin, but not the meat under it (this helps release the fat).
Step 2: Time permitting, place the duck on a wire rack in the refrigerator and let air dry for 24 hours. Or blow-dry with a hair dryer set on the lowest temperature. This will give you crispier skin.
Step 3: Make the rub: Combine the sugar, salt, pepper, cinnamon, and cumin in a small bowl and stir to mix. Season the front (neck) and main cavities of the duck with half of the rub. Place the cinnamon stick and shallot in the cavity.
Step 4: Brush the outside of the duck all over with 1 tablespoon of olive oil. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin. I don’t bother trussing the duck. Though it won’t look as professional, it will get more exposure to the smoke if the cavity is left open.
Step 5: Set up your smoker following the manufacturer’s instructions and preheat to 250ºF. Add the wood as specified by the manufacturer.
Step 6: Place the duck on the grate with a drip pan underneath it. Smoke the duck until it reaches an internal temperature of 145ºF on an instant-read thermometer inserted into the thickest part of the thigh, but not touching bone, 2 to 2 1/2 hours.
Step 7: Increase the smoker temperature to 350ºF (if possible with your smoker). Brush the duck all over with fat from the drip pan or more olive oil. Continue smoking until the skin is dark and crisp and the duck is cooked through, another 1 to 1 1/2 hours. (The Chinese eat their duck well done.) There are two ways to test for doneness. Wiggle one of the drumsticks: the leg should move freely. Or check the internal temperature of the thigh meat with an instant-read thermometer; it should register 175ºF. (Make sure the probe doesn’t touch bone, or you’ll get a false reading.)
Step 8: Transfer the duck to a cutting board and let rest for 5 minutes, then carve and serve with the Chipotle-Cherry Barbecue Sauce on the side, if desired.
