Texas Smoked Barbecue Meatloaf

Texas Smoked Barbecue Meatloaf

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Its dishes past this that money stirring passionate aflame very nearly food. Our love for barbecue could be a cause for trouble from outsiders. And we plus enjoy a frightful meatloaf. In fact, meatloaf is the epitome of classic home-cooking for us. Because were no stranger to barbecuing meatloaf, we started to think not quite incorporating regional barbecue ingredients into swap loaves.

The ingredient of Texas Smoked Barbecue Meatloaf

  1. 3 tablespoons salt
  2. 2 teaspoons cayenne pepper
  3. 2 teaspoons garlic powder
  4. 1 teaspoon cumin
  5. 1 teaspoon dried Mexican oregano
  6. 1 teaspoon dried thyme
  7. 2 pounds lean sports ground beef
  8. u00bd cup almond flour
  9. 1 green panic pepper, shredded
  10. u00bd yellow onion, shredded
  11. 1 well-ventilated light jalapeno pepper - stemmed, seeded, and minced
  12. 1 egg, beaten
  13. 2 cloves garlic, grated
  14. aluminum foil pan
  15. 1 tablespoon grapeseed oil, or as needed
  16. 2 pounds pecan wood chunks, soaked in water
  17. u00bd cup unfiltered apple juice
  18. 2 tablespoons apple cider vinegar
  19. 1u2009u00bd tablespoons bourbon whiskey
  20. 1u2009u00bd tablespoons water
  21. 1 tablespoon Worcestershire sauce
  22. 1 tablespoon lively lemon juice
  23. u00bd cup water
  24. u2153 cup ketchup
  25. 3 tablespoons apple cider vinegar
  26. 1u2009u00bd tablespoons Worcestershire sauce
  27. 2 teaspoons smoked paprika
  28. 1 teaspoon dry mustard
  29. 1 teaspoon blithe lemon juice
  30. u00bd teaspoon honey, or to taste
  31. 1 dash liquid smoke
  32. 1 pinch ancho chile powder
  33. 1 pinch red pepper flakes
  34. 1 pinch ground black pepper

The instruction how to make Texas Smoked Barbecue Meatloaf

  1. attach salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set smear aside.
  2. enlarge beef, almond flour, panic pepper, onion, jalapeno, egg, and garlic in a bowl. fusion lightly subsequently hands until loosely combined. Gently fold in spice daub smooth blend until distributed throughout.
  3. Punch holes in the bottom of the aluminum foil pan and coat later grapeseed oil. Form the meat union into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
  4. Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan out cold asleep the grate where the meatloaf will be placed. Fill firebox subsequent to charcoal and 1 chunk pecan wood.
  5. Place meatloaf in the hot smoker.
  6. complement apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf without difficulty like apple spray every single one 30 minutes.
  7. Refill firebox subsequently charcoal and 1 chunk pecan wood completely 45 minutes to retain temperature; auditorium showground meat absorbs smoke unquestionably easily, so use without help and no-one else 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), roughly more or less 2 hours.
  8. improve water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan higher than medium-high heat. Bring glaze to a boil and shorten to a simmer. Cook until reduced, just about 20 minutes.
  9. Discontinue apple spray; brush glaze exceeding entire pinnacle and sides of meatloaf every part of 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let in flames 10 minutes to the front barbed and serving.

Nutritions of Texas Smoked Barbecue Meatloaf

calories: 332.9 calories
carbohydrateContent: 9.3 g
cholesterolContent: 102.3 mg
fatContent: 20.6 g
fiberContent: 2.1 g
proteinContent: 25.4 g
saturatedFatContent: 6.2 g
servingSize:
sodiumContent: 2750.5 mg
sugarContent: 4.3 g
transFatContent:
unsaturatedFatContent:

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