(upbeat music)
♪ Gonna smoke me a fatty brisket ♪
♪ I got my BBQ shoes on ♪
♪ Gonna smoke me a fatty brisket ♪
♪ I got my BBQ shoes on ♪
♪ Got my natural casing, got the hogs on the run ♪
(saxophone music)
- [Bobby] Welcome to BBQPitBoys.com.
Today we're cooking up some KC Venison Bourbon Meatloaf
at the pit.
And it's easy to do,
and as a side, we're gonna be serving up some
fresh harvested turnips and greens
with some ham hocks.
All right, let's put all this together.
Now, here is the venison.
We've got some back strap,
we've got some tenderloin,
we've got some roast.
We have some venison sausage.
And why are we grinding up some back strap and tenderloin?
Well it's because we can,
we have a freezer full.
And we've got a hankering for some meatloaf. Whoa.
All right,
now,
for this recipe,
we're using six or seven pounds of venison.
Maybe a little bit more, more or less.
You'll see the exact recipe on our website,
BBQPitBoys.com.
And as most of you may know,
venison is extremely lean,
there's basically no fat.
This is heart healthy stuff right here.
So we need to add some sausage,
and the sausage to this venison has some pork in it,
so this will add some of the fat we need,
make it nice and juicy.
All right, now if you've never tried our
KC Venison Bourbon Meatloaf before,
you definitely gotta check this out.
This is some good eating at the Pit.
All right, now we're cooking a pound of bacon down
with a good sized onion,
and some green peppers.
They're a long pepper and they do have some heat.
(pan sizzling)
And you just cook it down a bit.
Oh, that smells good!
Whoo!
Man.
(pan sizzling)
Oh yeah.
Now let's put all this together into this meatloaf,
and here again is the ground venison.
And we'll add the cooked down bacon,
and onions and peppers.
Kind of standard so far, all right?
And here we've got a few tablespoons of mustard,
using good mustard to Stone Ground, or brown mustard,
use a good mustard.
And here we have some garlic powder,
couple teaspoons of garlic powder.
And here we have some bread crumb,
and maybe a quarter cup, more or less.
And here we have some paprika,
this is a smoked paprika.
We got a few teaspoons in there.
And of course you want to season it up
with some salt and pepper,
we're using some SPG.
Whoa, it's gonna be good.
And to help bind it all,
we gonna add a few eggs.
And I can see that here all the rooster
is saying "it's gonna be good!"
All right, those eggs are in there，
and give it a good mix!
You can see how lean and rich this venison is,
this is whitetail,
and,
very, very mild tasting,
in fact most who believe they're eating
beef meatloaf, right?
That's how good this venison stock is from this region.
Now, on a pizza peel,
because this meatloaf is gonna be huge.
We've oiled it up a little bit,
and we'll form a big loaf.
Don't use a meatloaf pan,
because we want to keep it out of any grease
of the bottom the baking paper.
So we'll use our old Hickory 14-inch,
and slide it onto a grill rack.
Ohohoho...
(upbeat music)
Now here's the magic of this recipe,
we have some KC Masterpiece BBQ Sauce,
this is old-school BBQ sauce, whoo.
This is good!
And we're gonna take a full bowl,
and throw it in the bottom of this baking pan
because we're making up some gravy.
All right, now to that, we're gonna add some beef broth,
couple of cups,
yeah.
And, here's some bourbon, bought a couple bourbon.
Oh yeah.
KC and bourbon, sauce, it's gonna be good,
I'm telling you.
Mix it up,
and it's good.
Now, we'll place that meatloaf rack right in the baking pan.
Mmm.
Looks good enough already.
And we'll throw it in our wood-fired oven,
and if you don't have a wood-fired oven,
you can use your kitchen oven. No problem.
Oh, yeah.
(upbeat music)
All right, the turnips have been washed and cut up,
and are simmering to tenderize.
Yeah, whoa this is gonna be good.
Now, up to half hours gone-by,
this meatloaf is setting up a little bit.
The oven temperature is about 325ºF or so,
we're in no rush, right?
That's a good temperature for many kind of meatloaf.
And, what we're gonna do here is,
poke some holes in it, all right?
And we're doing that, because we're putting on some of that
KC masterpiece gravy.
And this will get down inside,
giving it plenty more flavor.
OK, here we use a wooden skewer and poke it up.
Based on some of that gravy.
Now, we have to thank KC Masterpiece for sponsoring
the BBQ Pit Boys in this video,
we appreciate your support.
Throw back in the oven.
Right.
Good.
All right, now, back to these turnips.
We're now pan sautéing, lightly,
pull some of the moisture out of that simmer we did,
and of course, we gotta keep base in that meatloaf.
Look at that, whoa,
are you kidding me?
Hoo hoo.
(upbeat country music)
Oh man, those turnips are coming good.
Now, what we're doing here is
transferring the cooked turnips into a baking pan.
And we're gonna cook down those turnip greens.
Yeah, are you kidding?
It won't take long at all.
All right,
and in the miracle of time, or editing,
these greens have been cooked,
we're just placing them in a baking pan here.
Yeah, oh man.
If you never had turnip greens before,
you're missing some light in your life.
Now we've got some smoked ham hocks
that we've heated up in the boil.
(upbeat music)
Yeah...
Oh yeah.
We're gonna be eating good tonight, Martha.
Look at that.
(upbeat music)
This is gonna be the perfect side
with that venison meatloaf.
Now we take those cooked turnips,
place them in this pan.
I think you know where we're going with this.
(upbeat music)
Oh man,
are you kidding me?
It's ready to finish off in the oven.
Now it's time to check the internal temperature
of this meatloaf, it's about 140ºF,
we want it to about 160ºF internal.
Oh, it will be perfect.
Whoa, okay look at that.
It's coming along good!
About an hour and half into this,
(slurps) Oh...
Glazing it with that KC bourbon sauce right there,
you want it to taste like candy.
Oh, yeah.
(upbeat country music)
All right, let's say it's time to pull it out of the oven.
This one is done.
Take a look at that.
Ohohoho...
Whoa.
Are you kidding me?
Man,
dare you look at that.
Aww...
Are you getting hungry or what?
And again, thanks to KC Masterpiece
for sponsoring to Pit Boys.
Makes this video possible.
Now, I say it's time to eat,
so let's slice this up.
(upbeat saxophone music)
Whoa...
Ooo wee!
(upbeat saxophone music)
Rinse it back in the pan for serving.
Aww...
You got it baby.
♪ Got mesquite in my hair, baby I don't care ♪
♪ Gonna butter up some biscuit, grab me a pair ♪
Man, good living don't get any better than this, right?
(upbeat music)
No more words to say.
Now, hopefully you got somebody in the family or friend
who's a hunter, you can source some of this venison from.
If not, well,
such is life huh.
Throw some more of that casey gravy all over the top.
(upbeat music)
Now, we throw those turnips, greens, and hocks in the oven,
and set them up just a little bit,
only take a few minutes.
And I say, it's time to eat!
(upbeat music)
♪ Gonna throw up some legs，it's BBQ action ♪
Yum...
(upbeat music)
So the next time you looking for a recipe for your pick,
check out BBQPitBoys.com.
(music)
It's good!
(bird cries)
(fire roars)