smoke ring on the meatloaf

Unknown

<p />Just testing picture linking..let's see if this comes through..

The Naked Whiz

MustEatMeat,
I think it didn't work because you basically posted the address of a webpage, not an image. Also, when I entered that address directly, it goes to a webpage asking you to sign in, so I couldn't see the photo, obviously. Chef Wil got it to work on hpphoto.com, so I think you need to figure out the correct address to post. Maybe Chef Wil can help you.[p]TNW

Chef Wil

The Naked Whiz,
always willing to help an egger, just an e-mail away.

Unknown

<p />MustEatMeat,[p]trying again

GrillMeister

LordBeasley,[p]Looks nice. How bout a recipe? I have not had meatloaf in ages.

Unknown

GrillMeister,[p]Meatloaf is easy as all get out..I just throw it all together, but there are some key things what you outta make sure you got right, like the amount of meat, eggs, and bread crumbs..after that..it's free game for meatloaf..throw anything you want in there...here's what I typically do...[p]2 pounds of ground hamburg (some folks use pork, beef, and veal, or any combination of them..me, I use all hamburg, and usually the lower grade stuff..75 - 80% the fat adds flavor..and enough of it cooks out anyway, that I don't worry my fuzzy little nipples about it....life..and many other things.. is just too damned short..most specially for some circus folk I know)[p]2 eggs
2 cups of finely ground plain bread crumbs..I usually use progresso..but whatever...even if yah gotta squinch some day old bread in your arse crack multiple times..just do it...see comment above about life bein too short...live man live. As a side note...I do believe it was the first person that tried to make meatloaf, yet only had day old bread on hand, that first coined the phrase butt-crumbs. Bit of history there..but hey. BTW, if you do decide to make your own bread crumbs..stay away from goats till your all cleaned up..it may sound like fun..but nobody likes bein called goat-boy for 3+ years...trust me.[p]1 medium onion chopped
1 teaspoon chopped garlic..fresh is best..but if you have to use the jar kind..see my nipple comments above.
1 dash of tobasco or some kinda hot saiuce
1/3 cup of water
1/4 cup of ketchup..yes ketchup..if you ain't got none..use raw tomaters..same procedure as day old bread above...but only if your a man..I sure got upset one time when I walked in the door..figured I was in store for nothing of something I wanted a lot of..as a side note..it didn't matter anyway..tomato or not..I ate that meatloaf and plum fell asleep anyway..it's good hearty stuff.[p]1 tsp chopped basil...BTW..this is no big deal..use whatever you got..but whatever you do..the bread crumb trick does not work for basil..matter of fact..it can scare folks off..and it ain't no fun being called basil bum at all..trust me.[p]salt and pepper ..just a little of each..[p]1/4 cup grated parmesan cheese..yumm...also called snow cheese by my daughter..it sure smells like circus folk shoes..but you'd never know it eatin it.[p]Now..mix everything together but the bread crumbs and meat..mix the majeebers out of it..till it's all soupy and what not..then throw in the meat..and mix the majeebers outta it again..till your arm starts to hurt. Don't bother switching hands...I've tried that on advice of my cousin...although not for cookin..and it does no good. You get just as tired..but this step is impornatn, you want that meat to have a mushy texture.[p]Now, thrown in the breadcrumbs..and again mix the majeebers out of it..till the bread is all mixed in and no dry clumps are see. Touch the meat..it should be a bit moist, and almost stick to your hands..if not make adjustments, adding either water, or ketchup..even if you have to use your tomater squeezer one more time..see comment above about goats BTW, cause it applies to tomaters as well as bread crumbs..if it's too dry, or more bread crumbs if it seems too wet. [p]Once that is done, I drop it the meat onto some foil and start forming it into a loaf. I never use a pan, prefering to cook in indirect on as small a piece of foil as possible..so the fat can drain off into a drip pan. Try not to play with it too much..not cause you may go blind..but because its best to keep in cool, your warm hands..while they may be good for some things..will start to warm up the meatloaf..it's best kept cool. Sometimes right before cooking, I'll stick it back in the fridge to cool it off a bit..I want it to absorb a lot of smoke.[p]That's it..sometimes I put ketchup on top, sometimes rub, sometimes bbq sauce..sometimes nothing. I smoke it at 225 for about 30 minutes, then crank the egg bak up to the 325 range for 1 hour and 15 minutes roughly..all indirect over a plate setter. I never even take the damned things temperature for this just goin by time alone...let it sit 10 - 15 minutes..then grab and growl. [p]That's the basics...you can really do a lot with it...once I put some of that cajun seasoning from Wil in the mix..and on top..sure was good. I seen people put carrots, celery, tomatoe pieces, peppers, olives....all kinds of stuff..never really done that...if I want salad and a burger..I'll make them seperately..then throw the damned salad out..or feed it to that goat that keeps comin round my kitchen lookin for more crumbs...[p]LordBeasely

StumpBaby

LordBeasley,[p]OK OK OK...good god...I can't take it anymore..I confess...I confess....I AM Lord Beasely..ahh.....I feel much better now...whew..this tryin to be somebody I ain't sure is stressful...[p]StumpBaby

GrillMeister

LordBeasley,[p]Thanks for the recipe Lord Stump Baby! I'll give it a try![p]Beers,[p]Ed