Tips & Recipes

For a printable copy of the recipes in this section, click here.


This is a simple version of the classic comfort food that very well lends itself to slow cooking on the Smoke E Z. (Will feed 6 people)
1 Tbs. Worchestershire sauce
1 tsp. hot sauce
1 tsp. soy sauce
1 Tbs. minced garlic
1 Bell pepper finely chopped
1 yellow onion finely chopped
2 eggs beaten
1 lb. ground veal
1 lb. ground pork (or sausage)
2 lbs. ground beef (or venison)
Salt and Garlic Pepper

In a large mixing bowl combine all ingredients thoroughly. Dump out onto a sheet of aluminum foil and shape into a loaf approximately 6”x 10’x 4”h. Paint the top of the loaf with olive oil to prevent it from drying out. Place the meatloaf and the foil onto the Smoke E Z, with the grill rack in the lower position for 4-5 hours.

Blend 1 cup ketchup with ¼ cup Chipotle peppers and spoon over top of meatloaf during last hour of cooking time. Good stuff!

Pork Ribs ( 7-8 bones per person)

While many would say it’s a sacrilege, I suggest that you boil your ribs before putting them on to smoke. It makes them tender and at the same time renders off some of the fat.

In the water that is used for boiling, pour a dark beer, salt, garlic pepper, and a Tbs. of Worchestershire sauce.

Make sure the water level is sufficient to cover the ribs. Bring to a boil and simmer for one hour. Sprinkle liberally with the All-Purpose Rub (see previous entry) and place on the top position of the Smoke E Z, bone side down. Smoke for 6 hours at 200-250 degrees, turning occasionally. Baste toward the end of the cooking period with your favorite barbeque sauce.

Page 5 of 8 pages ‹ First  < 3 4 5 6 7 >  Last ›

© Copyright 2019. All Rights Reserved.