my meat's aloafing - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-17-2005, 08:53 PM   #1
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
my meat's aloafing

I knew that subject heading would get the attention of those whose minds dwell in the gutter. Actually, I'm smoking a meatloaf as I type. I'm trying Shawn's parchment technique. It's getting to be spring here and time to start cleaning out the freezer to make room for salmon and halibut. I still had some deer burger left from my brother-in-law so I mixed a pound of that with a pound of ground beef and a pound of Jimmy Dean hot and built a meatloaf. I'm saving the last of the moose burger for the WSM Smoke day so I can smoke my state mammal.

Griff
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 04-17-2005, 09:31 PM   #2
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Looking forward to your results, Griff...any pics??
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 04-17-2005, 10:25 PM   #3
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
The meatloaf was great. Check out the smoke ring. Like Shawn said the smoke comes thru the parchment paper. The little white specs are garlic.



Griff
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 04-17-2005, 10:45 PM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
WOW...it does come through the paper...how much meat did you use again? Great Job...looks great!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 04-17-2005, 11:23 PM   #5
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
[quote]Greg Rempe Posted: Sun Apr 17, 2005 8:45 pm Post subject:

--------------------------------------------------------------------------------

WOW...it does come through the paper...how much meat did you use again? Great Job...looks great!

I know. I've done 8 or 9 meatloaves on the WSM. Always before I used an oven pan or a disposible aluminum pan. The bottom had no smoke ring and I didn't like how they sat in a pool of grease. The parchment paper thing really works. It was a three pounder.
It doesn't look like I got this "quote" thing down. How do you do it?

Griff
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 04-18-2005, 01:58 AM   #6
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Don't worry Griff, I've been on various boards for just over two years and I still don't know how to use the quote thing. #-o
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 04-18-2005, 04:19 AM   #7
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Great smoke ring....looks almost too good to eat!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 04-18-2005, 07:56 AM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Griff, great job! That's making me salivate, man I gotta do a meatloaf!!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 04-18-2005, 08:35 AM   #9
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Quote:
Originally Posted by Bruce B
Don't worry Griff, I've been on various boards for just over two years and I still don't know how to use the quote thing. #-o
Griff...go to the post you want to quote...hit the "quote" button and then type your response underneath the quoted text. You can delete stuff inside the quoted marks to be more exact but it's not necessary. Does that help?
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 04-18-2005, 08:39 PM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Captain Morgan
Great smoke ring....looks almost too good to eat!
NEVER Capt. They are always meant to eat!!!! [-X
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 04-18-2005, 09:10 PM   #11
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
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.




Shawn
Shawn White is offline   Reply With Quote
Old 04-19-2005, 12:45 AM   #12
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Shawn

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.

Griff
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×