Smoked Ground Beef - Mind Blown

[Henrik]

Well, I just have to mention fish. Fatty fish like mackerel, eel and herring are fantastic (if you can get it). The fat goes oh so well with smoke. Salmon is of course also a great fat fish, but I assume most people have tried that one on the smoker already.

I typically buy a whole mackerel (gutted only) and put it on with skin, fins and all. It will turn a golden yellow which makes for a nice presentation.

[EdF]

Mackerel - my kind of fish!

[FireMan]

Holy mackerel Andy!

[Mr. Bones]

Now, Amos, I done tolt choo; Th' Kingfish, he know how t' smoke him some fish!
Das why he th' Kingfish!!!

[customtrim]

I do smoked mac and cheese all the time only way wife wants it now. She prefers hickory over apple
This friday i am trying a different amped up mac and cheese on the grill

[customtrim]

Mr. Bones want to do a roasted red pepper and roast garlic mac and cheese for her.

[JPGators17]

After having such success with smoked lasagna, this idea sounds awesome. Cheese and smoke make the best of friends.

[customtrim]

@Mr.Bones 1 lb of pasta
3 Tbs butter
3Tbs flour
1Tbs ground mustard
3 cups of milk
1/2 cup onion finely diced
1 bay leaf
1/2teaspoon paprika
12 to 16 onces of cheese i use 16 either sharp cheddar or aged white
1 teaspoon of kosher salt fresh black pepper

[LA Pork Butt]

I am intrigued. So, what I said a ballpark time for smoking hamburgers? I have done hot dogs and they turn out great.

[BBQbot]

Ground beef picks up smoke flavor very fast (I'd go lighter on the smoke the first time) - here's what I do - smoke at 240 to internal temp of 115, finish on grill to 135.

[LA Pork Butt]

Thanks BBQbot

[rip1877]

If I just threw a log of hamburger in the smoker am i just looking for IT of 135? I am looking to just smoke the meat for recipes for now, later I will go for the patties.

[SMOG MAN]

I have used this recipe, the cooking times are about 10 min. for an 8oz. patty per side before searing but internal temperature as your guide.

http://amazingribs.com/recipes/hamburgers/steakhouse_burgers.html

[BBQbot]

Yes, loved smoked meatloaf and burgers, totally agree that the flavor gets kicked up a big notch!

Also smoke my pot roasts, throwing one on tomorrow morning - well marbled chuck, smoke it before throwing it in the slow cooker. Needs a good amount of smoke to really bring out the flavor after it's slow cooked.

This isn't unusual, but you have to smoke your prime ribs. I'll never go back to oven roasted prime ribs.

Another one that's worth doing (and not unusual,but I think a must), is reverse sear your steaks, start a thick ribeye in the smoker, reverse sear on the grill or cast iron.

[Oakgrovebacon]

Another good smoked food that you would not expect, crumble some breakfast sausage into a foil pan,smoke for 30 minutes, take it to a skillet and fry, add milk, flour, black pepper and make sausage gravy. A wonderful twist on reg biscuits and gravy.

[EdF]

I'm sorry, I'm spacing out a bit. For those of you doing meatloafs, how long on the smoke, to what IT?

[JPGators17]

Time depends on the size of the loaf. 160 IT is the target. I'd estimate a 2-3 pound loaf to take somewhere around 1.5 - 2 hours at 225.

[JPGators17]

But I haven't really been watching the clock on mine, just IT.

[EdF]

Great. Thanks man!

[RonB]

FAJITAS! Sear the chicken on the GrillGrates and then cook indirect to 160* F. Slice into strips to add to your fajitas. You can stir fry the veges in a perforated wok to add some smoke to them too.

And slice some red onions very thin, put in a ziploc bag, and add the juice of one lime to the bag. Let that stand for at least 15 min, and up to several hours. Add some to your fajita just before you fold it. WOW!