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Meatloaf
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grEGGorys
Posts: 168
I just cooked my first meatloaf on the egg. I cooked it with plate setter legs up at 350. I used some mesquit chip and cooked for 1 1/2 hours. It turned out great and had a nice smoke flavor to it. The picture looks like there is a crust around the meatloaf but that is just the way it cooked.
Gulf Coast FL
Comments
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I love egged meatloaf. Good job Greg.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Nice - try popping it out of the cooking tray and cooking it right on the grate....you'll get a smoke ring and more smoke flavor.
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nolaegghead said:Nice - try popping it out of the cooking tray and cooking it right on the grate....you'll get a smoke ring and more smoke flavor.
Couldn't agree more. Make a loaf without a pan and you'll never go back. 360 degrees of awesome crusty goodness.Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate -
I will try next time without a pan. I would never have thought of that. It sounds great. Thanks.Gulf Coast FL
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Mmmm...bbq meatloaf. Can't beat that.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Also, we make it on a plank raised direct at 350......(plank acts as indirect piece)....excellent and easier to handle in and out of BGE . Also makes a nice presentation.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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I have planks and may try both a small planked one and also one right on the grate. This way I can compare the difference.Gulf Coast FL
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Go for it.....have fun!GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Great lookin meatloaf. Leftovers are usually even better.
Got this tip from somebody on here. Line your pan with celophane, put in the meatloaf mixture and refridgerate it for a few hours. Pops out of the pan easy and it really helps it to hold its shape.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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This is why this forum is so great. There are so many good tips and recipes to help cooks of all levels. I learn something different every day.Gulf Coast FL
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I form mine in the loaf pan, throw in fridge to firm up, then plop it upside down on top of a cedar plank, then on the egg.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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