I played with a new recipe this weekend...it was AWESOME!....moist, smokey, and just bursting with flavor...
3# lean ground chuck (80/20 or less)
1 yellow onion diced
1 red bell pepper diced
2 jalapeno diced
1 1/2 tube ritz crackers crushed
6 eggs whipped
1/4 cup worchestershire
1/3 cup favorite BBQ rub mix
1/2 cup grated parmesan
mix in a big bowl by hand.
form into a loaf on a low sided foil "boat" (lay down two sheets and crimp/roll up edges about 1/2")
Place in pit @ 225 for 2 1/2 hours. Later you can poke some holes in the foil to let the fat drain off if you like...
After smoking for 2 1/2 hours baste with favorite BBQ sauce (I use Austins Own medium), smoke for another hour till internal temp of 175. Should be firm and slice easily without falling apart.
The family loved it!
I served it with pit onions (sweet white onions peeled, cross diced, a scoop out of the top, filled with beef bullion and a pat of butter, wrapped in foil and thrown on the pit while other stuff cooks) mixed with green peas, garlic mashed potatos, and a wedge salad with blue cheese dressing and crumbled pit smoked bacon.
3# lean ground chuck (80/20 or less)
1 yellow onion diced
1 red bell pepper diced
2 jalapeno diced
1 1/2 tube ritz crackers crushed
6 eggs whipped
1/4 cup worchestershire
1/3 cup favorite BBQ rub mix
1/2 cup grated parmesan
mix in a big bowl by hand.
form into a loaf on a low sided foil "boat" (lay down two sheets and crimp/roll up edges about 1/2")
Place in pit @ 225 for 2 1/2 hours. Later you can poke some holes in the foil to let the fat drain off if you like...
After smoking for 2 1/2 hours baste with favorite BBQ sauce (I use Austins Own medium), smoke for another hour till internal temp of 175. Should be firm and slice easily without falling apart.
The family loved it!
I served it with pit onions (sweet white onions peeled, cross diced, a scoop out of the top, filled with beef bullion and a pat of butter, wrapped in foil and thrown on the pit while other stuff cooks) mixed with green peas, garlic mashed potatos, and a wedge salad with blue cheese dressing and crumbled pit smoked bacon.
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