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First meatloaf
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bhugg
Posts: 317
I was inspired by @Griffin to smoke my first meatloaf. After a quick run to Tom Thumb, I was ready to go.
1lb 80/20 mixed with 1lb 93/7
Sautéed onion and celery
Italian seasoned croutons
Wheat bread
2 eggs
Extra sharp cheddar
Worcestershire sauce
Tabasco chipotle
Salt and pepper
Slap Yo Mama (my favorite seasoning)
Garland Jacks BBQ sauce/ketchup on top
400* with plate setter legs down. Jack Daniels oak barrel wood chips. I put so much thought into the meatloaf, I didn't even think about sides, so I just warmed-up a can of corn. Not to brag or boast, but it was by far the best meatloaf I have ever eaten. Here are a few pics.
Large BGE
Dallas, TX
Comments
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That looks great! Bragging and boasting is welcome. I would be surprised if you told me it wasn't the best meatloaf you ever had .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Can't beat meatloaf off the egg. Looks good
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Nice. Meatloaf on the egg is a winnerLarge, small and mini now Egging in Rowlett Tx
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Manloaf!
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Meatloaf on the egg is so good! =P~Your recipe sounds great!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Good looking loaf, but I would only do 1 thing different. If the loaf can stand on it's own, don;t use foil so you get a good crust all around.Bx - > NJ ->TX!!!All to get cheaper brisket!
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@tazcrash, the foil was to keep the drippings on the plate setter and to keep it from sticking. I could wrap the plate setter next time to protect it, but how would you keep it from sticking to the grate?Large BGE Dallas, TX
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Not to brag or boast............. Why the hell not, looks good.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I've made 3 so far. 1 on the SS, 2 on the CI. Maybe it's the oil I put down on the grate, maybe the fat content, but I didn't have that problem.FWIW, I use a drip pan under the loaf.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Let me suggest forming and cooking the meatloaf on a wood plank with the plank serving as the indirect tool. Outstanding! 400 degrees for about an hour to internal temperature of 170.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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