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Smoke-Baked Salisbury Steak on a Masterbuilt 1050


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I use my BBQs and smokers like an oven during the hot part of the summer.  Not using the kitchen range oven keeps the kitchen cooler and adds a welcome smoke flavor if I want it.


This is a pretty straightforward salisbury steak recipe.  I'm sure that your favorite one will be just fine baked in your smoker.



2 pounds ground beef

1 can (10¾ ounces) condensed golden mushroom or cream of mushroom soup, undiluted

1 cup quick-cooking oats

2 eggs, lightly beaten

½ cup each chopped green pepper, celery and onion

½ teaspoon salt

2 garlic cloves, minced

¾ cup water

¼ teaspoon pepper



  1. Preheat your pit to 350°F.
  2. In a large bowl, combine the oats, eggs, green pepper, celery, onion, salt and garlic.
  3. Crumble beef over the mixture and mix well. 
  4. Shape into six or eight rectangular patties.  (Use the baking dish upside down on the hamburger spread out on a cutting board as the pattern and then slice the whole into patties.)
  5.  Brown the patties on both sides in a skillet.
  6. Place patties in an ungreased 13-in. × 9-in. baking dish. 
  7. Combine the soup, water and pepper; pour over beef. 
  8. Bake at 350°F for 30-35 minutes or until the meat is no longer pink.
  9. Done and sitting in the center of the dinner table.
    Dinner is served.
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