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Does your meat loaf ?
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
Comments
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Looks great. What's the question in the thread title?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
stemc33 said:Looks great. What's the question in the thread title?
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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That sounds really good. I haven't tried one on the Egg yet.Louisville, GA - 2 Large BGE's
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Bentgrass said:stemc33 said:Looks great. What's the question in the thread title?
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Zmokin said:Bentgrass said:stemc33 said:Looks great. What's the question in the thread title?
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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Boring? Never! This is our favorite comfort food meat loaf in our wire basket which takes on cherry wood smoke 360º.
Re-gasketing America one yard at a time. -
At what temp do you guys pull it?Louisville, GA - 2 Large BGE's
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@Bentgrass
Fine looking meat loaf my friend. I like to smoke them heavy with pecan wood. Just curious, what wood did you use?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I pulled at 155.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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I like to do meat loaf at 350 degrees on the grill indirect set right on the grill with no pan. I have to use a drip pan since there will be a lot of drippings. By doing it without a pan you get a good smokey flavor throughout the loaf. Quite good. I cook to internal of 165.Gulf Coast FL
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Bentgrass said: Does your meat loaf?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I cook them in a smoker. I'll have to try them on the Egg.
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
I Egged a meat loaf last night. 50/50 ground pork and beef, onions, garlic, Worcestershire sauce, mustard, and ketchup. Cooked indirect at 350 on a cookie tray until internal reached 155. I put some chili sauce on top for the last 15 minutes.
Edit: I should have also mentioned I used a small amount of mesquite in my cook.
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Both that I have done, I did in a pan indirect. Wife is going to be gone in a couple weeks and that's when I like to try different cooks. Will have to do one right on the grill and see how it goes.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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RRP said:meat loaf in our wire basketEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
So it has came down to this? Having a funky title? Haha.. I thought "pre-mature posting", hey it happens. It can be embarrassing, but we all do it. Not sure about your thought process though.
Meat loaf looks good, got any cut shots?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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SmokingPiney said:Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:SmokingPiney said:
They work excellently for smoking and cooking evenly. Enjoy!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
johnkitchens said: byAt what temp do you guys pull it?
I tale mine off between 160 and 165. Take your favorite meat loaf recipe and smoke away. I have down most of mine indirect at 350, but want to do one sometime at 250 to 275XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
northGAcock said:SmokingPiney said:Re-gasketing America one yard at a time.
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Thanks @RRP.....appreciate the help. You use ground chuck or something leaner for your meatloaf?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:Thanks @RRP.....appreciate the help. You use ground chuck or something leaner for your meatloaf?Re-gasketing America one yard at a time.
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i'll be glad to share the recipe.
On the ingrediant front, I flip flop between breadcrumbs and oatmeal as the binder. I also use more egg than you. I add salsa to the mix, which takes it up a notch. I am always interested in how folks assemble their compoud items, especially for the egg as I am always learning. Thanks in advanceEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
yo...@northGAcock - my version as promised...
Not the “Not Your Mother’s Meatloaf”, but better!
This recipe was gleaned from one made at a Texas Eggfest in 2004. Somebody named Bob submitted it to the forerunner to the Greeneggers Forum. I have made a few modifications myself over the years to our satisfaction. Ron Pratt aka RRP
Ingredients:
1 pound 80/20 ground chuck
½ pound ground pork
1 T canola oil
½ cup chopped onion
½ cup chopped green pepper
½ cup Panko bread crumbs – Parmesan herb style
1 T Worcestershire
3 cloves diced garlic
1 raw egg
1 tea ground black pepper
½ tea Kosher salt
½ tea Tabasco
¼ tea ground cumin
¼ cup beef stock
Warm the oil in a skillet over medium heat. Add the onion, green pepper and sauté. As it simmers add the ground pepper, salt, cumin, garlic and continue cooking until veggies are softened. Place this into a large mixing bowl. Add the remaining ingredients and mix and mix well with your hands by squeezing through your fingers. Then form your loaf and coat all 6 sides with a favorite rub such as Dizzy Pig Cow Lick. I use a wire basket meatloaf “pan” which allows smoke to reach it on all sides. I then lay 3 pieces of raw bacon on top, dust lightly with the CL rub again.
Set up your BGE to cook indirect by using the plate setter with legs up and grate on top. I also foil my PS to keep the grease from getting the PS too dirty. Shoot for a 330° dome temp and cook to an internal temp of 160°. Typically this will take about 90 minutes. BTW I prefer the taste of cherry wood chips as that smoke seems to “honor” this loaf!
ENJOY!
Re-gasketing America one yard at a time. -
1+^^^^^^^^^ and the cherry wood. @RRP gave sound advice!Sandy Springs & Dawsonville Ga
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northGAcock said:i'll be glad to share the recipe.
On the ingrediant front, I flip flop between breadcrumbs and oatmeal as the binder. I also use more egg than you. I add salsa to the mix, which takes it up a notch. I am always interested in how folks assemble their compoud items, especially for the egg as I am always learning. Thanks in advance Oatmeal has become my go to filler as well. I like to add spinach for moisture and Popeye's nutrition contribution. I'm an anti-green icky sort of person, so never ever a bell pepper in mine (my mom insisted on polluting almost everything with those yucky things), but I like to also add finely minced onions and garlic. I pre-scramble my eggs before mixing them into the loaf. I like to smoke mine on the CI grill, didn't have a basket the first time I tried this and found I didn't need the basket.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Does my meatloaf have gravy instead of Ketchup? Why yes it does. Looks good though. Haven't tried meatloaf on the egg yet. I need to bump that higher on the list.
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Zmokin said:northGAcock said:i'll be glad to share the recipe.
On the ingrediant front, I flip flop between breadcrumbs and oatmeal as the binder. I also use more egg than you. I add salsa to the mix, which takes it up a notch. I am always interested in how folks assemble their compoud items, especially for the egg as I am always learning. Thanks in advance
That's cool! What ever makes your world go around! I offered the recipe that my wife and I happen to love after he asked for it. If you hate the ingredients that's fine! Peace, bro!Re-gasketing America one yard at a time.
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