Did a Cajun meatloaf yesterday. Turned out great, tried to use locally sourced ingredients, never done that before and thought I’d see what the hub-bub is about. We have a local Cajun butcher shop and the owner makes the best sausages. His andouille is the best I’ve had. Boudin is dang good too, but I digress.
The cook: I started on Performer with my smoke tube going, used some left over pecan and cherry pellets, temp was around 180. Did for an hour. Moved to my Summit for another hour. Cooked on 350, it held temp like a boss. With about 20 mins left in cook, I began to apply glaze. I was in a time crunch so I used store bought sauce, used Stubbs’ Sweet/Heat sauce as I think it complimented the Cajun spices.
Lessons learned: skip the smoke tube part, smoke gave a bit acrid/bitter taste. Use 2 eggs rather than 1. Get fattier grind of beef, used 85/15.
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Topic: Cajun meatloaf (Read 699 times)
