Are you ready to cook a tasty homestyle meal that will linger in your memories for weeks to come?
In this story, I'll show you how to prepare smoked meatloaf, corn on the cob, and red-skinned potatoes on a Yoder Pellet Smoker that will make you the hero of the party!
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Here is a list of the ingredients you will need for this meal:
Step 1: Prep the Corn
This is optional, but I cut the tips of the ears off to open the ends and get rid of some of the silk before I put it in the smoker. I also broke off the bottom "stalk" pieces that were still attached and peeled off about one-third of the husk, leaving enough on to protect the corn during the first phase of the smoke.
This photo shows the corn partially cooked, but you can see how I prepared it:
Step 2: Prep the Meatloaf
Mix the ingredients listed above in a bowl, ready to form into a loaf. You can swap Kosmos Q Cow Cover for your favorite rub, but Cow Cover is a favorite beef rub at our house. We usually just eyeball the rub, but 2 teaspoons should do.
You will need a perforated pan, grill rack, or wood plank to hold the meatloaf so that the grease can drain. I used a small 8" x 10" Grill Rack and put parchment paper under the meatloaf to keep it from falling through the rack.
This method worked really well. The bottom of the meat was not soggy and the meatloaf was easy to slice and serve.
Shape the loaf so that it covers the parchment paper and a little more. The height of the loaf should be around 1.5" to 2" high.
Step 3: Prep the Potatoes
The potatoes are easy to do.
Combine 1 cup of oil and 1 tablespoon of salt in a mixing bowl and roll the potatoes in the oil until they are fully coated. Add a couple of teaspoons of barbecue rub, such as Killer Hogs AP Rub or Butcher BBQ Grilling Addiction for an extra boost of flavor.
Step 4: Fire the Smoker
You could fire the smoker and then prepare the meat if you prefer, but it might take a while to gather all your ingredients and prep everything if you are working by yourself.
Once it's up to temperature, set the potatoes in one corner of the grate.
Set the meatloaf in front of the potatoes, leaving room for two rows of corn on the hotter side of the grill.
Set the corn on the grill in two rows as shown below.
I used the food probe that plugs into the control panel of the smoker and monitored the smoker temperature and meatloaf temperature on my phone. It was quite handy!
Step 4: Sauce the Meatloaf
The meatloaf will take at least 2 hours to cook, depending on your internal temperature. I recommend between 165 to 180 degrees F. I smoked mine for 2.5 hours.
About 30 minutes before it's done, slather the meatloaf with barbecue sauce. I used Kosmos Q Original Competition. You could also sauce it at the beginning, but I was cautious about it burning and turning too dark.
Step 5: Husk and Butter the Corn
Instead of serving the smoked corn on the cob in the husk, I like to remove the husk, butter the corn, and put it back on the smoker for a bit. The silk is easy to remove after the corn is cooked, but I would still recommend having a helper for this step because you don't want the corn to cool off.
Cook the corn in the husk for 45-60 minutes at 250 degrees F and then remove the husk and brush each ear with rub butter (see below).
A simple secret for boosting the flavor of smoked corn on the cob and potatoes
- 2 sticks butter
- 2 tablespoons Killer Hogs The AP Rub (or your favorite rub)
- Salt to taste
Soften the butter, mix the ingredients, and serve!
As you husk the corn, set the ears in a pan so that you can brush them with the rub butter. Give each ear a good coating of butter.
Put the corn back on the smoker.
Because this is so pretty, here is another one...
Step 6: Char the Corn
Char the corn slightly over direct heat just as it's getting tender to give it a delicious color and an extra boost of flavor.
The 2-piece diffuser on the Yoder Pellet Smoker works great for this. You'll need to pick up the left cooking grate and slide the diffuser cover off to the side. You may need to turn the temperature up to 350 degrees to get more heat going.
Sear 3 or 4 cobs at a time, turning them as needed to keep them from burning. It doesn't take long at all to give the corn a nice color.
Here is what the 2-piece diffuser looks like when it's open:
Corn ready to serve:
These notes should help you time the three different foods so they finish at the same time. If the meatloaf and potatoes are done early you can keep them warm in an empty ice chest. Set the meatloaf in a cake pan and cover it with foil and the potatoes in a covered serving bowl. It will stay warm like this in a chest for a while.
This meatloaf was some of the best I remember eating, the corn on the cob was delicious, and the potatoes with homemade rub butter were the perfect complement to an exceptional meal.
I hope you are inspired to try these recipes for yourself!
About the author: Lavern Gingerich is a writer and digital marketing manager for Meadow Creek Barbecue Supply and other leading barbecue brands.