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I Thought Rockwood was Supposed to be Neutral???

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Comments

  • caliking
    caliking Posts: 19,780
    Ozzie_Isaac said:
    caliking said:
    Opinions are like a-holes. Most people have one :smiley:

    Re: the meatloaf not staying together -  one of the things I learned in the course of our hog rearing venture, is that when making sausage, you have to knead the ground meat until its tacky to the touch. Releases myosin or something. A golf-ball size wad of meat should stick to your palm and not fall off. 

    So maybe knead the mix more before putting the formed loaf on the egg?
    What!?  You guys have been saying not to over handle meat, now you are saying deliberately manhandle meat?
     I'm a big fan of manhandling my meat...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SoCalSooner
    SoCalSooner Posts: 52
    Seriously? Take the fuel you use.  Know how it burns. Manage your protein. Remove when ready. Nobody likes over Smokey food. The WSM forum was less complicated than this.   
    2 Large Eggs    Oklahoma City,OK
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,641
    SoCalSooner said:
    Seriously? Take the fuel you use.  Know how it burns. Manage your protein. Remove when ready. Nobody likes over Smokey food. The WSM forum was less complicated than this.   
    It is because they are all hacks.  Especially the virtual bullet forum.

    I would rather light a candle than curse your darkness.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    edited April 2018
    Lol man.  Everyone has opinions when it comes to lump, but I’m not sure all opinions are created equal.  My take is people should try different kinds and buy what they like best and can afford.  For me personally, that’s Rockwood, but to each his own.    Some will find it less smoky than other brands, while others won’t.   Such is life.

    But posting a new thread just to bash a product?  That I’ll never understand.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited April 2018
    I'd just stick to that oven buddy!  It does it all!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • fishlessman
    fishlessman Posts: 34,565
    i just use cowboy lump.....years ago i took meatloaf to the deli sliceable stage, 1/16 thin slices on the meat slicer.  use less crumbs, descent fatty burger, over work it like mentioned. do all that AND dry roast the onions and peppers OR used the dehydrated onions.  if the recipe has a cup of bread crumbs cut it 50/50 with the dehydrated onions.  you can also partially freeze a standard loaf, the outer crust builds up better that way to hold it together on the grill
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Scott805
    Scott805 Posts: 349
    As far as crumbling meatloaf, I always put my meatloaf in a pan layered with saran wrap and chill it for a couple of hours.  When I take it out and put on the egg, it comes out like a brick!  Never had it crumble.

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

    Dallas, TX

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  • Focker
    Focker Posts: 8,364
    ^^^Great tip.
    I use a couple of Hartstone Pottery loaf pans and Saran Wrap.  

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • saluki2007
    saluki2007 Posts: 6,354
    Are you using a sharp knife to cut your loaf?  I can see where a dull knife would break up the loaf instead of just slicing through it.
    Large and Small BGE
    Central, IL

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  • Canugghead
    Canugghead Posts: 13,654
    edited April 2018
    Even with neutral Maple Leaf lump, I find chicken cooked in BGE noticeably smokier the day after.  I now cook poultry almost exclusively in Traeger, IMO leftover chicken taste more flavourful, not smokey. After all, pellet grills are also known as 'outdoor oven'  =)  Guess that's the carbonated wood vs. raw wood dust difference, regardless of brands?
    canuckland
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  • northGAcock
    northGAcock Posts: 15,173
    It gives a nice little kiss of smoke to a pizza.  =) 
    seriously.....it is prob the most nutural....but it is lump and does give off some flavor. Glad you are giving it a try. 
    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
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  • DMW
    DMW Posts: 13,836
    Did the kids get off your lawn?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,109
    And I thought this was about management...
    ______________________________________________
    I love lamp..
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  • coomdaddy
    coomdaddy Posts: 128
    So there's smoke when something burns?  Weird.
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  • stlcharcoal
    stlcharcoal Posts: 4,758
    nolaegghead said:
    And I thought this was about management...
    :clap:   Winning comment of the day!   Hahaha
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  • bgebrent
    bgebrent Posts: 19,636
    stlcharcoal said:
    nolaegghead said:
    And I thought this was about management...
    :clap:   Winning comment of the day!   Hahaha
    This^^^^^. BS post if ever there was one. 
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    bgebrent said:
    stlcharcoal said:
    nolaegghead said:
    And I thought this was about management...
    :clap:   Winning comment of the day!   Hahaha
    This^^^^^. BS post if ever there was one. 
    B-rent, c'mon, MAN!
    ______________________________________________
    I love lamp..
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