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Meatloaf on the Egg...
Plcharfoon
Posts: 32
Needed to do a bit of comfort food going in to fall...
Egged meatloaf using home ground chuck, pork spare rib trimmings, bone marrow, anchovies, stuffed with home-brewed beer cheddar cheese (molten volcano!), brussels sprouts and hasselback potatoes...very tasty! Thanks for looking...
Comments
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Recipe please?Green egg, dead animal and alcohol. The "Boro".. TN
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Carnivore BBQ has a great meatloaf recipe I use. It is great on the Egg. You don't have to use Carnivore sauces, but they are great also. The owners are Eggheads also. http://www.carnivorebbq.com/Recipes.php
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Kudos for the hassellback potatoes! How'd you do them?
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Smoked meatloaf is one of the things that makes life worth living. I am curious too, did you do the Hassellback potatoes on the Egg too? If so I am curious what your setup was.Jim
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O sweet mamma that looks way better that the meatloaf I made tonight.
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Just peeled,sliced with the help of two chopsticks (prevents you from slicing all the way through), garlic butter,a little bacon fat, and parm...350F till golden brown. Didn't do them on the Egg but maybe next time.Hashmaker said:Kudos for the hassellback potatoes! How'd you do them?
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henapple said:Recipe please?I did a version of this one:I ground chuck and pork spare rib trimmings (2 to 1), and used bacon and beef bone marrow to bring the fat ratio up to 75/25. I also substituted diced sourdough bread soaked in milk (then squeezed out) instead of using oatmeal. Added onion jam, roasted red pepper and mashed anchovies to the grind for extra umami.The cheese pretty much escaped with cooking...not sure I would do the cheese again.Free form the individual sized loaves on a tin foil covered cookie sheet. Pull at 155F and rest x 10 minutes.
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Man that sounds good! That's some fancy loaf! I think we all want to hear more about the taters tooWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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That looks good!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
SmokeyPitt said:Man that sounds good! That's some fancy loaf! I think we all want to hear more about the taters tooI used this as my base recipe, and added a little bacon fat (everything is better with bacon fat!)...
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