my meat's aloafing - Page 2 - BBQ Central

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Old 04-18-2005, 09:10 PM   #11
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Join Date: Jan 2005
Location: Calgary, Alberta
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I'm glad you like the results Griff (now I know I'm not crazy, it worked for someone else) .... my favourite thing with the parchment paper is that the meat loaf doesn't sit in it's grease as it would in a pan.

I wish to caution again about keeping the parchment paper trimmed to the size of the meat loaf.

In a WSM, if the parchment is too big, when you lift the meat loaf and tip to drain it before removing, any remaining grease could hit the side wall and run down to the coals and ignite. It happened to me my first time out. Try to drain your meat loaf to the water pan when removing from the WSM.

Ground moose sounds awesome Griff. Wish I could be there.


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Old 04-19-2005, 12:45 AM   #12
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Location: Anchorage, Alaska
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You're absolutely correct about trimming the parchment paper to the size of the loaf. Surprisingly the grease will accumulate in the paper that extends beyond the loaf as it tends to curl up. Mindful of your admonition I looked for this when I took the first peek. Then I used the point of a knife to cut the paper up to the edge of the loaf and drain all the liquids in the water pan for the rest of the smoke. I get a lot of extra grease because I put parmesan cheese in the loaf. Next time I'll just trim the paper closer to the loaf (a quarter inch shuold work just fine).

Thanks for this great idea. Smoking the meatloaf on the parchment paper gives a great smoke through the paper and keeps the loaf out of the grease.


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