Smoked Ground Beef Food

SMOKED MEATLOAF

Steps:

• Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
• Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
• With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
• Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
• After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees.
• Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
• When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees
• About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. This will add to the flavor profile of the loaf, and bring home a winning end result.

SMOKED CAJUN CHILI

Steps:

• Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
• Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
• Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
• In a separate pan, brown the ground beef (drain) and add it to the pot.
• Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
• Let it come together at a high simmer for about an hour, less if you can't wait.

JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY

Steps:

• In a bowl, combine the 1lb of ground beef with the other ingredients
• Mix the ground beef and seasonings thoroughly
• If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
• If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
• Slice the pan of beef into jerky strips 4-5" long and 1" thick
• Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
• Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

SMOKED BRISKET

Steps:

• Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

SMOKED GROUND BEEF/VIEL (KEEMA)

Steps:

• Marinate the meat with garlic, ginger, tenderizer, salt &red chilli powder for minimum 2 hours.
• Roast the Corriander powder by placing the powder in a non stick frying Pan and cooking it over very slow heat until u can smell a good aroma.
• Roast poppy seeds the same way and than grind them to powder.
• Heat oil in a deep pot, fry onions till golden brown take it out and spread it on a flat surface.
• Cook the marinated meat in the same oil for about 5 minute
• Add Corriander Powder and poppy seeds powder cook for about 15 minute.
• Blend yogourt, fried onion and spice powder in a blender to make a fine paste.
• Add the paste to the meat and cook on a slow heat for about 30min or until the water dries out .
• When the oil rises on the curry place a piece of bread or foil or onion peels on the centre of the curry.
• Burn a piece of coal on the stove top and place it over the piece of foil and pour 1 tsp oil, instantly smoke will start coming out of it cover the pot immedietly.
• Take it of the heat and let it smoke for 5 minute.
• garnish with onions rings, lemon and shredded ginger pieces.
• Serve hot with Pita bread or tortillas.