Dub Shack BBQ Presents Smoked Meatloaf

Dub Shack BBQ Presents Smoked Meatloaf

Because every day really is a great day for barbecue.

Ingredients

·         Ground beef, at least 2 lbs.

·         2 eggs, beaten

·         Bread crumbs

·         Table salt

·         Black pepper

·         Basil

·         Oregano

·         Sage

·         Big 6 dry rub

·         ½ cup of milk

·         Diced tomatoes

·         Diced onions

·         Chopped green peppers

·         Shredded cheese (I prefer Mexican but make it your own)

·         Brown sugar

·         Ketchup or barbecue sauce of your choice

The stuff you need

Step One: Find the largest mixing bowl in your kitchen cabinet and mix all the ingredients except for brown sugar and ketchup/barbecue sauce together. Don’t be afraid to get your hands dirty playing in the bowl, and if you are, the sink should be nearby. Wearing gloves may help alleviate the fear of icky fingers if that is your prerogative.

Makin' Meatloaf Look Like 'Murica.

Step Two: Pick up the mixture, form it, and set it in a meatloaf pan. I have a metal pan at home that my wife bought somewhere that does the job well enough, but if you lack that, the aluminum meatloaf pans found in most housewares/cookware aisles in the average retail outfit will suffice. If you haven’t lit your grill to 350℉, go outside and do so:  While you’re lighting it, make sure you set it for indirect cooking – and if you don’t know what that is, position all your coals to one side of the grill, and put the cooked item on the opposite side. I used charcoal briquettes and a few chunks of Cherrywood to get through the cook. It’s fast, but not so swift that you would have to worry about being away for too long.

Chillin' out 

Step Three: Once the grill hits 350 ℉ place the meatloaf pan on the indirect side of your grill and close it. I cannot stress it enough that “lookin’ ain’t cookin’”; just let the protein and coals do their work. At one hour in, it is always a good idea to check the internal temperature to know how your cook is coming along with a thermometer. Ground beef requires a temperature of at least 160℉ before it is fully cooked, and this is no exception; no one wants an undercooked comfort headliner.

Working it out on the PK #ShopLocal

Step Four:  Two hours later and an internal temperature of at least 160 (I took mine up to 180 to be safe), the meatloaf is done. Carefully bring it inside wearing heatproof gloves, and if you don’t have any, use Mama’s pan holders to transport the featured protein. In a separate bowl, mix brown sugar, Big 6 dry rub, and ketchup/barbecue sauce together until the sugar is fully blended; pour mixture over the meatloaf and let it rest five to ten minutes before serving.

Food Porn

It’s worth a try and gives the oven a break from having to work so hard through those chilly months. Even if you’ve put your grills and smokers away for the winter, smoked meatloaf is an easy meal with a barbecue twist – again, every day is a great day for barbecue. Bring them out and be the star of your family dinner tonight!