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A few cooks from the past 2 weeks
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iahawkfan16
Posts: 48
First TREX Ribeye w/ bleu cheese
Meatloaf and best baked potato ever
First Pizza attempt, not too bad...
The steak and meatloaf were the greatest thing ever. Pizza needs a little help, but will definitely try again.
Meatloaf and best baked potato ever
First Pizza attempt, not too bad...
The steak and meatloaf were the greatest thing ever. Pizza needs a little help, but will definitely try again.
Comments
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Great job on everything Jason! I'm a meatloaf lover so if I had to pick from the 3 that with the baked potatoes would be my choice.
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Believe I will have a steak tonight. Looks great!
Mike -
Great looking cooks! What made the potatos the best ever?
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Great cooks you have done! Pics are great. You first pizzas look better than mine. Your's are tan mine were pale :laugh:Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
The potatoes I just scrubbed clean, rolled in EVOO, then rolled in kosher salt. Put them on the last 1 hour w/ the meatloaf, and they were perfect. My parents, wife and I were amazed. We were all used to my mom making meatloaf and potatoes in the oven, and the potatoes would be shrivelled up and dry. These were fantastic.
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Thanks for the reply about the taters, seems easy enough. It looks like you placed them around the perimeter of the drip pan, i.e. you cooked them direct? At what temp for the meatloaf and potatos, please?
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I have the spider/adjustable rig combo. Used the spider w/ pizza stone and drip pan for indirect. Got the egg stabilized at 350, cooked meatloaf til 160 (about 1.5 hours). I checked temp w/ my thermapen. I put the potatoes on 30 minutes into the cook, so they cooked 50-60 mins @ 350, indirect. I did not check to see what the internal temp was on the tators.
I'm doing this same cook for friends on Friday night and can hardly wait. I took an earlier recipe from Mainegg, modified it slightly. Make sure to sautee the onion, garlic, and peppers before mixing them in the meatloaf. We all thought it really added the flavor. The last 30 minutes of my cook, i basted it with a mixture of the regulard Blues hog mixed w/ some of their thinner Tennessee Red (i think it's called).
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