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Dizzy Pig Cowlick Steak Rub & Meatloaf
![Rick](https://secure.gravatar.com/avatar/1c8e17f109d687e475901bdc30cc223a/?default=https%3A%2F%2Fvanillicon.com%2Fdca465e865650a41d1bfe1241d9a7663_200.png&rating=g&size=200)
Rick
Posts: 45
Hi,
I am looking to make a meatloaf on the BGE tomorrow. I found QBabe's recipe and it sounds pretty good. It calls for Dizzy Pig Cowlick Steak Rub. Anyone know what is in this stuff or where I might be able to find it. I live in Cincinnati, Ohio. Also, can I cook the meatloaf right on the rack? Do I need to make the heat indirect? I just got my BGE yesterday so I am a newbie at this. Thanks for everyone's help. This is a great forum!
I am looking to make a meatloaf on the BGE tomorrow. I found QBabe's recipe and it sounds pretty good. It calls for Dizzy Pig Cowlick Steak Rub. Anyone know what is in this stuff or where I might be able to find it. I live in Cincinnati, Ohio. Also, can I cook the meatloaf right on the rack? Do I need to make the heat indirect? I just got my BGE yesterday so I am a newbie at this. Thanks for everyone's help. This is a great forum!
Comments
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Rick,
Here is the web address for Dizzy Pig, makers of Cow Lick.
Great stuff. http://www.dizzypigbbq.com[p]Nick
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Rick,[p]Whenever I'm doing something like meatloaf that I used to do in an oven, I usually do it indirect. You can use a platesetter or firebricks for a ceramic mass, but if you can't get either of those before your cook tomorrow, you can use a drip pan to create a barrier between your fire and the meatloaf. If all you have is one grid, then turn the drip pan upside down and put your meat loaf pan on top of it. [p]If you haven't maintained a temperature before, be sure to keep a close eye and "sneak" up on the 350° dome temp. As you see the thermometer approaching 300° close down the vents a bit, so you don't overshoot it. You might just fill the firebox with some lump and spend some time tomorrow just seeing how it works before beginning your cook.[p]You already have the website for the Dizzypig products, but obviously you won't be able to get any in time for tomorrow's cook. You can substitute your favorite rub of choice, or something especially blended for steaks or beef, like Montreal Steak seasoning. [p]Let us know how it turns out!
Tonia
:~)
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Mornin' Rick,
Welcome, I usually do my meatloaf indirect @ about 350 degrees with a drip pan.
The Dizzy Pig lads have excellent products, well worth the wait for shipping to arrive. I've even started giving them as gifts for special occasions, birthdays & such.
Enjoy,
bruce
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QBabe,
Hi Tonia! Where can I get a placesetter? Is it something I can order online?[p]Rick
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[ul][li]Basket is on right side down toward bottom[/ul] -
Revolutionary BBA Man,[p]Just give a call to BGE Atlanta and they can get one right out to you. Or, you can usually get one from your dealer.[p]Tonia
:~)
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