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Pyrex in an egg at 350?

rmercier
rmercier Posts: 212
in EggHead Forum
I'm going to do a meatloaf tomorrow and was wondering how I should go about it. Tin foil or drip pan is not an option. I was thinking about going right on the grate indirect or in pyrex indirect. The thing is, I'm not sure how pyrex does in an egg at that temp. Thanks
LBGE in Northern VA
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Should be fine at 350 and indirect.
    Sandy Springs & Dawsonville Ga
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  • Focker
    Focker Posts: 8,364
    No worries indirect.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • TTC
    TTC Posts: 1,035
    You'll be fine. I did Pepper Stout Beef last weekend and had to use Pyrex because I forgot to buy a foil pan. No problems. 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • YukonRon
    YukonRon Posts: 17,458
    Mmmmm, meatloaf.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited November 2015
    No worries about the pyrex but I personally like meatloaf better straight on the grid. where the fat can drain.  I have a shallow baking rack that I use.  




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • pgprescott
    pgprescott Posts: 14,544
    SmokeyPitt said:
    No worries about the pyrex but I personally like meatloaf better straight on the grid. where the fat can drain.  I have a shallow baking rack that I use.  



    @RRP has a mesh loaf pan I think that is the bees knees IMO. Same idea, just it holds the meat for you. 
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  • Hungry Joe
    Hungry Joe Posts: 1,600
    If you are going indirect, anything that can go in your oven can go in the egg. In fact, even if you are direct that holds true, unless you are to close to the coals with a temp higher then your oven can do, typically 500-550 degrees.
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  • RRP
    RRP Posts: 26,517
    pgprescott said:
    SmokeyPitt said:
    No worries about the pyrex but I personally like meatloaf better straight on the grid. where the fat can drain.  I have a shallow baking rack that I use.  



    @RRP has a mesh loaf pan I think that is the bees knees IMO. Same idea, just it holds the meat for you. 
    Thanks for the comment. Here's a view of my meatloaf basket. BTW my favorite meatloaf recipe for the BGE includes an egg and bread crumbs so it stays intact as a loaf. Based on a challenge a month ago I plan to try my recipe without the basket next time to see how my loaf reacts. Like they say - so many recipes and methods and so little time! LOL

    Re-gasketing the USA one yard at a time 
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  • blasting
    blasting Posts: 6,262
    Phoenix 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Just form it on the grid and call it a day


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • rmercier
    rmercier Posts: 212
    Thanks for the advice everyone. Pics to come tonight or tomorrow (along with recipe and instructions). My meatloaf is pretty killer in the oven, can't wait to do it on the egg.
    LBGE in Northern VA
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