Lucille’s Smoked Meatloaf
No, this ain't your Mama's Meatloaf ... it's better!! Once you've enjoyed a few slices of Lucille's Smoked Meatloaf I guarantee you'll never go back to cooking your meatloaf like your Mom did in the oven. Any and all meatloaf recipes lend themselves well to being smoked. Start by using your favorite meatloaf recipe but substitute Lucille's San Francisco Mild dry spice blend for your normal seasonings, add a little extra crushed garlic, and top if off with tomato sauce.
Doesn't get any better than an few slices of Lucille's Smoked Meatloaf, steamed red potatoes, mushroom brown gravy, a nice green salad, and half an avocado.
*Note* ... Always rely on Internal Temperatures rather than recipe times. Use recipe times for a planning purposes.
- 30 Minutes - Preheat the MAK 2 Star
- 60 Minutes - Hickory smoke the meatloaves at 180ºF
- 75 Minutes - Cook meatloaves at 375ºF until Internal Temperature reaches 170ºF
- 15 Minutes - Rest under foil tent before serving
- Total time: 3 hours from start to finish not counting meatloaf prep time
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Lucille’s Smoked Pulled Pork
Next time you're looking to serve succulent pulled Pork I recommend using this Lucille's Apple Smoked Pulled Pork Butt recipe. It just doesn't get any better than this!!
Start by trimming the fat cap, excess fat, and silver skin from a 7 pound Costco Swift Premium Boneless Pork Butt. Rub the Pork well with Extra Virgin Olive Oil and a generous amount of Lucille's San Francisco Mild dry spice blend. Double wrap the seasoned Pork Butt in plastic wrap and refrigerate overnight.
When smoking a Pork Butt I prefer to use my MAK 2 Star Wood Pellet BBQ Smoker-Grill but you can use your favorite smoker making sure to maintain the proper temperatures. Preheat your smoker to 225ºF using Pacific Pellet Gourmet Apple wood pellets and smoke your Pork Butt for 3 hours. Proceed by increasing the pit temperature to 325ºF until the Internal Temperature of the Pork Butt reaches 160ºF. Double wrap the Lucille's Apple Smoked Pork Butts with heavy duty foil and return to the 325ºF MAK 2 Star until the Internal Temperature of the Pork reaches 205ºF.
Wrap the double wrapped foil Pork Butt with a heavy towel and place in a cooler for 3 to 4 hours before pulling the Pork ... This method is better known as FTC ( Foil, Towel, Cooler )
When pulling the smoked Pork Butt use food grade Silicone Barbecue Gloves as a precaution. You'll discover that after the FTC process the Pork Butt will still be too hot to handle with bare hands.
My recipe takes approximately 11 ½ hours from start to finish where as a traditional smoked pulled pork recipe can take 18 to 24 hours. Trust me, based on reviews from satisfied family members and friends, no one will know what process you used!
For planning purposes only:
- ½ hour for preheat
- 7 hours smoking/cooking
- 4 hours FTC
* Always rely on meat Internal Temperature and not recipe times
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Lucille’s Roasted Pork Tip Roast
If you shop at Costco you've probably noticed their great selections of Pork. One particular option that we enjoy frequently is their Kirkland Signature Swift Premium Pork Sirloin Tip Roast. They come in a bundle of four individually packaged 2½ to 3 pound roasts. Each Pork Sirloing Tip Roast is perfect for a small family and/or feeds two people with ample leftovers for scrumptious pork sandwiches. Although Pork as a whole lends itself well to absorbing Apple or Hickory smoke the general consensus due to being a lean cut of Pork is that it's best roasted at 350ºF until it reaches an Internal Temperature of 145º to 150ºF. From the above photo, notice just how moist and succulent a Lucille's Roasted Pork Tip Roast is when roasted to the new USDA temperature standards ... unless you prefer dry pork, there is no need to take the Pork Tip Roast to the old standard of 160ºF.
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Lucille’s Smoked Chicken
The flavor profiles from an Apple Smoked Lucille's San Francisco Mild Rotisserie Chicken on a MAK 2 Star Wood Pellet BBQ Smoker-Grill will assault your palette beyond your wildest expectations! Yes, I said "rotisserie" ... It's hard to overshadow an apple smoked chicken seasoned to perfection with Lucille's Bloody Mary Mix dry spice blend but when you couple it with a fresh Foster Farms injected rotisserie chicken, it's pure nirvana. I was fortunate enough yesterday to be the recipient of a chicken that was processed that morning at the plant and I didn't want to wait too long before tickling that yardbird with delicate Apple smoke. I want to give a special thanks to my neighbor for sharing his bounty with us - Thanks Tom, I really appreciate it.
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Roasted Cornish Hens
When is the last time you enjoyed golden brown crispy Roasted Cornish Hens? Finding and sorting through thousands of delicious recipes can keep you busy for days ... you'll find the majority of recipes recommend oven roasting the Cornish Hens at 350º - 400ºF for 45 to 90 minutes until you reach an Internal Temperature of 165ºF at the thickest part of the breast. I recommend seasoning your next Cornish Hens with Lucille's Bloody Mary Mix spices - I guarantee you won't be sorry!!
Pat Cornish Hens dry and rub Extra Virgin Olive Oil inside the cavity, on and under the skin.
Season the Cornish Hen cavities, on and under the skin with San Francisco Mild.
Cover the Cornish Hens with plastic and refrigerate for 3 hours.
