This weekend's drum smoking adventure including a tri-tip and meatloaf.
I prepared the smoker and got it to 250 and made a foil bag with mesquite chips and poked a few holes and threw it on the coals. Didn't make as much smoke as I was hoping.
First off, the tri-tip:
Sprinkled BPS Little Louie's seasoning salt and stabbed it in with a fork. A co-worker gave me the idea so I thought I'd give it a try. Then I covered the tri-tip in Sriracha, BPS Money rub, and some maple syrup. Wrapped it up and left it in the fridge for 2 nights since it was raining most of the weekend here in SLO.
Pulled at 135 internal temp. Came out great!
The meatloaf came from a hodgepodge of recipes I found online:
I mixed a pound of 80% ground beef with a pound of mild italian sausage meat. Mixed in a cut up yellow pepper, red pepper, and jalapeño. Threw in half a red onion, cubes of sharp cheddar, and BPS Little Louie's seasoning salt. Added in 3 eggs and a sleeve of saltines crushed up. Mixed it all up and formed two "loafs"
Formed the loafs on foil and threw them on the smoker.
At 140 internal, I covered the tops with BBQ sauce and smoking until 160 internal temperature.
This picture doesn't do the meatloaf justice. It was amazing. Now I have lunch for the workweek!
I prepared the smoker and got it to 250 and made a foil bag with mesquite chips and poked a few holes and threw it on the coals. Didn't make as much smoke as I was hoping.
First off, the tri-tip:
Sprinkled BPS Little Louie's seasoning salt and stabbed it in with a fork. A co-worker gave me the idea so I thought I'd give it a try. Then I covered the tri-tip in Sriracha, BPS Money rub, and some maple syrup. Wrapped it up and left it in the fridge for 2 nights since it was raining most of the weekend here in SLO.
Pulled at 135 internal temp. Came out great!
The meatloaf came from a hodgepodge of recipes I found online:
I mixed a pound of 80% ground beef with a pound of mild italian sausage meat. Mixed in a cut up yellow pepper, red pepper, and jalapeño. Threw in half a red onion, cubes of sharp cheddar, and BPS Little Louie's seasoning salt. Added in 3 eggs and a sleeve of saltines crushed up. Mixed it all up and formed two "loafs"
Formed the loafs on foil and threw them on the smoker.
At 140 internal, I covered the tops with BBQ sauce and smoking until 160 internal temperature.
This picture doesn't do the meatloaf justice. It was amazing. Now I have lunch for the workweek!