So I did this monster a few months back after people raving about wagyu. Reverse Seared and seasoned how I do my ribeyes. It was tender and an ok flavor profile, but the mouth feel was different and no way near the bold flavor I get with ribeye.
So did I mess it up, or is wagyu just a bougie ad campaign for a crappy meat profile?
Do you like Wagyu?
Another recipe for the books. Smoked meatloaf from Grillin with Dad on a Recteq DualFire 1200.
https://grillinwithdad.com/2025/01/easy-smoked-meatloaf/#wprm-recipe-container-15693
This might be my favorite cook to date. The depth of flavor, had the most smoke flavor, the glaze is on point. Through and through from bite to swallow is just savory mix of melt in your mouth deliciousness.
He calls for 250 and felt like the meat was going to be done before I got many glaze cycles, so I dropped to 220 after the 1st 30 mins. Then back up to 250 after 3 hours. The full cook was close to 4 hrs.
I did roast the garlic per the recipe, but it a small one and plenty. I added 1/4 cup of beer and 1-2 tablespoons of honey to add a glaze to the onions after they had cooked. I used Frank's Redhot sweet chili hot sauce and Recteq Heffer Dust for the seasoning. Bear & Burton's Fireshire for the worcestershire sauce. I added a tablespoon of the sweet chili and a tablespoon of the heffer dust to the meat mix as well.
I brought the meat out of fridge about 20 mins before mixing the meat mix, then 30 min rest after shaping the meatloaf for it to absorb the spices. Recommend multiple wifi probes, i had 2 one higher one lower, 30 degree difference the whole cook. Went off the lowest temp to hit 160 and is was perfectly cooked. I felt like too much sauce/grease was building up around the edges so I poked holes in the butcher paper to allow excess to drain and used the basting brush the pull excess away as well so the glaze could dry properly in between. Added about 6oz sharp cheddar/mozzarella cheese at it finished and immediately broiled until melted and the slight crisp started under constant observation since it can burn quick. Rested 10 mins covered with tented foil as to not disturb the cheese.
My son doesn't like too much spice, but next time I may do a separate one adding 1-2 diced Jalepeno.
It was supposed to last several days as with meatloaf I expected leftovers, it did not! HIGHLY RECOMMEND!!!!
DualFire 1200 1.75lb Pork Butt, injected apple/pineapple mango juice, mustard binder seasoned with Meat Church Honey Hog and honey, for 12 hours overnight. (It was pretty lean so I doubt it would have stayed as moist without injecting)
On the smoker with cherry wood at 220 increasing 5 degrees as needed to 240 near the end, on middle rack for 12 hrs to hit 200. I prefer heavy bark so no wrap, spritz (apple/pineapple mango juice/butter/honey/kinders honey bbq) every 60-90 mins after 3hr and it was just right, 4 hr rest turned out moist, tender but great texture. Bark is so like a candied bacon brown sugar shell delicious! You can see how the cherry wood smokes the meat up red/pink making it more appealing than with hickory that leans towards a brown/washed out tone.
Serving tomorrow as ciabotaa bread sliders. To cheese or not to cheese, that is the question?
I have experimented with my feed rate and currently have my feed rate at 2.0 on my smoker side. The few exaggerated drops in temp are when spritzing. While it looks like its not holding temp, my adjusted feed rate gives a more consistent smoke production then the 3.5 feed rate. The zoomed in screenshot shows the close consistentancy in its pattern, and every up swing is smoke. Before adjusting the feed rate it would hit temp and hold but I wouldn't get the smoke i get now.
Another day of loving Recteq results! I've had the 1200 for 2 years now, but I can't tell you how many times I've had the RT 2500 BFG in my cart. But the Smokestone 600 griddle will be next so I can do easy breakfast and add Hibachi stir-fry meals.
My best Recteq compliment was several weeks after last year 4th of July where I had cooked reverse seared ribeyes (my personal favorite) along with smoked side dishes for family. Weeks later while my niece was out at Texas Roadhouse, she called to tell me I had ruined steak for her since she can't get the same flavor at a restaurant now!!!
PS I'm an old man Pappy so yeah, I can rant and make lame dad style jokes...