BBQ Revolution by Mitch Benjamin

Author:Mitch Benjamin
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2021-01-15T00:00:00+00:00

◁ SMOKED AND BBQ-GLAZED MEATLOAF

Meatloaf reminds me of my Dad—he loved it and so I grew up on it. For me, the best way to enjoy meatloaf is having a leftover slice sandwiched between white bread with mayonnaise the next day . . . still today one of my favorite sandwiches of all time. Okay, let me tell you about my meatloaf: I combine beef and pork sausage and my Meat Mitch Steer Season Rub as the base, and it’s glazed with my Meat Mitch Competition WHOMP! BBQ Sauce. Since it’s smoked as well, it takes your traditional meatloaf to another level. If only my Dad could have tried this on a sandwich.

Serves 6 hungry friends

1 yellow onion, minced

3 cloves garlic, minced

3 tablespoons (45 g) leftover bacon drippings, unsalted butter, or (45 ml) any vegetable oil

1 cup (115 g) dried breadcrumbs

¾ cup (175 ml) whole milk

3 large eggs, lightly beaten

1 tablespoon (15 g) kosher salt

2 teaspoons freshly ground black pepper

¼ cup (15 g) finely chopped flat-leaf parsley

2 pounds (900 g) ground beef (preferably 80 percent lean)

1 pound (455 g) raw pork sausage or ground pork

2 cups (225 g) shredded sharp cheddar cheese

½ cup (96 g) Meat Mitch Steer Season Rub, store-bought or homemade (see here)

1 cup (280 g) Meat Mitch Competition WHOMP! BBQ Sauce, store-bought or homemade (see here), plus extra to serve

Set your smoker to 260°F (127°C) and get a good smoke rolling. We want to hit this with a lot of smoke, so get smaller pieces or chips ready once the fire is ready. Line a cookie sheet with parchment paper.

In a sauté pan over medium-high heat, melt the bacon drippings. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 more minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the breadcrumbs and milk. Let the breadcrumbs soak for 15 minutes until a soggy mess forms in the bottom of the bowl. Whisk in the eggs, salt, and pepper. Add the parsley, beef, pork, and cheddar and mix by hand, just enough to bring all of the ingredients together. Mound the meat mix on the prepared baking sheet. Form into a log shape. Season the loaf with the Meat Mitch Steer Season Rub and place in the smoker. A probe thermometer makes cooking a meatloaf super easy, so if you have one, insert the probe into the middle of the loaf and set the alarm to go off when the internal temperature hits 160°F (71°C), which will take about 2 hours. Close the lid and grab a beer. After 1½ hours, generously apply the Meat Mitch Competition WHOMP! BBQ Sauce on top and spread all over with a pastry brush or a spoon. Let the sauce glaze over for the last 30 minutes of cooking.

Remove the meatloaf from the smoker and let rest for about 20 minutes. Slice and serve with extra sauce on the side.

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