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Been bitten by the smoker bug!!!

Being in Derby I usually just go "up and back" for Lawrence trips (or stay with friends in O.P.), but I have stayed at the Eldrige Hotel several times.  It is a little pricey  :eek:, but it is a very nice Hotel.  Sorry I do not have better experience here....

You can read about the Eldrige here (look under history):

http://www.eldridgehotel.com/
 
Tdybr27 said:
They had trailer tire problems, we ended up not meeting.

:E:
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yea, knew about the tire problems, but figured you guys would still meet.  Mr Murman never called me back since I was going to meet him in KC to give him his brew.  OH well.

Yndio
 
I think they may have stopped short of KC.  They didn't have any hotel reservations and I told them that the news was saying with the NASCAR races in town that the hotels were all booked up.  Lawrence is close enough to the track that they were probably booked too and they didn't want to take the chance to not be able to find a place.  I'm not sure where they stopped for the night.
 
Tdybr was right about the hotel situation.  We stopped at eight places with no luck and did not make it to KC until the next day.  We ended up staying at Betty's truck stop in Sweet Springs.  Due to the possibility of traffic in KC, we changed our route to take I-80 West.

Indio, sorry for not returning a call, as I thought you and Tdybr were communicating.  He told me you were going to MN in the morning and that you were getting an early start and needed a good nights rest.

Murman and Co. :cool:
 
yndio said:
never tried it, know a good meatloaf recipe?? Never tried to make it at all.

Yndio
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Yep got it from a BBQ site

Ole Man Jim's Meat Loaf
Yield: 2 large loafs

5 lb Ground chuck roast
2-1/2 lb Ground Pork
2 lg Onions, minced
2 Bell peppers, minced
16 oz Italian seasoned bread crumbs
2 oz Cajun Bbq rub
2 ts Thyme
2 ts Sage
6 lg Eggs, beaten
1/4 c Danny's glaze*
1/4 c Sesame Oil
1/3 c Danny's glaze for topping

GLAZE (Danny's Glaze)
1 c Brown sugar
1/4 c Apple cider vinegar
1/4 c Yellow prepared mustard

PREPARING DANNY'S GLAZE
Place brown sugar, vinegar and yellow mustard in a small pot and bring to a simmer (Do not boil.)

PREPARING MEATLOAF
Thoroughly hand mix first eleven (11)ingredients and form into 2 equal loaves. Place each loaf into a foil loaf pan and place both into a 275*F pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and return to pit for 15 more minutes.

Drain fat from loafs, slice and serve.
 
When you smoke a meatloaf I want to be there Yndio.  I love meatloaf and that looks great.  Talk about making me hungry!
:help:

I guess I will eat a blueberry muffin with my eyes closed and pretend.  :needhug:
 
Fouse said:
When you smoke a meatloaf I want to be there Yndio.? I love meatloaf and that looks great.? Talk about making me hungry!
:help:

I guess I will eat a blueberry muffin with my eyes closed and pretend.? :needhug:
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Haven't tried it yet bro.  Might try it for Turkey day with a smoked turkey.  Haven't tried smoking in my Weber  since I always use the New Braunfels so this might be the perfect experiment!!!

Yndio
 
yndio said:
Haven't tried it yet bro.? Might try it for Turkey day with a smoked turkey.? Haven't tried smoking in my Weber? since I always use the New Braunfels so this might be the perfect experiment!!!

Yndio
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I want some left-overs  :laugh:
 
stingray502 said:
Smoked Meat loaf....No I would have never thought of that....but I will try it now!!
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I stumbled across another recipe the other day from Weber me thinks the other recipe sounds better though:

smoked meat loaf Member Rating: 
Recipe from kajatowers Read member reviews of this recipe
 

  Prep time:  10 minutes
Grilling time: 1 hour 30 minutes
Main Ingredient: hamburger 


3 pound(s) hamburger 

3 Whole eggs(1 egg per pound) 

pinch/dash salt to taste 

pinch/dash pepper to taste 

pinch/dash garlic powder to taste 

1/2 cup(s) Loosely packed oatmeal or cracker crumbs 



 

MIX ALL INGREDIENTS WELL IN LARGE BOWL.


WRAP BOWL IN PLASTIC WRAP. PLACE IN REFIRGDERATOR AT LEAST TWO HOURS.


SET GRILL UP FOR INDIRECT HEAT. PUT WOOD CHIPS OR SMOKING PELLETS ON CHARCOAL.


SPRAY PAN WITH NONSTICK SPRAY.


SHAPE MEATLOAF INTO 9X13 PAN.


WHEN WOOD OR SMOKING PELLETS START SMOKING PLACE LAN IN INDIRECT SPOT. COOK 1-1 1/2 HOURS UNTIL DONE.LET IT REST FOR 10 MINTUES. SHOULD BE PINK RING AROUND INSIDE EDGE OF MEATLOAF.


 
You guys all seem like real pros at this smokin game.  I am a little lazy and like my sleep too much to have to get up all the time to smoke something for a long period.  I have seen these gas smokers with the wood feeders that produce the smoke.  Any thoughts as to how well they do.  I know if you are a purist it is almost sacrilegious to think electric or gas. 
Thanks
John
 
yellownfe said:
You guys all seem like real pros at this smokin game.? I am a little lazy and like my sleep too much to have to get up all the time to smoke something for a long period.? I have seen these gas smokers with the wood feeders that produce the smoke.? Any thoughts as to how well they do.? I know if you are a purist it is almost sacrilegious to think electric or gas.?
Thanks
John
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Naww, I'm still a newb in all sense of the word but am hard headed so smoking something for hours on end fits.  Never tried a gas unit but know there are plenty out there even some big professional ones that use those pellets.  Maybe see if you can find someone that has one and try smoking something small in it to see how the taste is?? You're right, it would take out the fun in smoking but diffrent strokes my friend. 

On a side note my sis in law bought one of them fancy gas grills and bought all sorts of goodies to grill and grilled them........... they're used to me cooking on coals and wood and let's just say lots of shrimp, chicken, beef was left over.  Nice grill marks but that's about it.  No flavor whatsoever.  Then again, they also didn't marinade the meat very well or long which is another topic altogether. 

Yndio
 
Time to revive this thread.  Here's a pic of where the magic happens and 5 14-17lb briskets.  Early in December, I had to cook for 81 varsity football players.  The briskets were cooked the day before, then I cooked about 50 links of sausage on the day of the team dinner.
 

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Here they are on the pit, as well as one that was done. 
 

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Of course size matters.  Notice the shrinkage factor?  These are sitting on the same countertop that they were prepared on.
 

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