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-   -   Griff Loaf'n (http://www.bbq-4-u.com/forum/f9/griff-loafn-11493.html)

Bruce B 01-18-2008 06:31 PM

Griff Loaf'n
 
Put together a 4lb Griff Loaf, followed the recipe except for adding green bell peppers. Used two chunks of sugar maple and 1 chunk of cherry. Ran the WSM with all bottom vents open and an empty foiled pan...temps ran from 310-325 the entire cook which took a little over 2 1/2 hours. Pulled it at 168º, tented and let rest for about 20 minutes.

Going in the smoke.
http://aycu10.webshots.com/image/400...1677351_th.jpg

Finished product, very pronounced smoke ring, very moist.
http://aycu18.webshots.com/image/396...6838018_th.jpg

Had a pic of the plated meal, however, when I downloaded the pics from the camera to the compooter it wern't there.

The loaf was excellent, however, too much smoke. I thought using the milder sugar maple and one cherry it would be OK...learn by eating your mistakes.

Bruce B 01-18-2008 06:55 PM

Quote:

Originally Posted by wnkt
What animal is a Griff Loaf made of?

It's a meatloaf, ground beef and some pork sausage. Recipe is posted in the Beef Section, do a search for Griff Loaf.

Green Hornet 01-18-2008 07:16 PM

Looks fantastic Bruce!
Griff loaf Rocks! :P

surfinsapo 01-18-2008 07:55 PM

That looks great

Pigs On The Wing BBQ 01-19-2008 01:51 AM

Oh yea, Griff loaf! Good stuff Bruce. :D

John A. 01-19-2008 05:59 AM

Beats the hell out of the meat loaf I had at Boston Market last night.

Larry Wolfe 01-19-2008 06:06 AM

Quote:

Originally Posted by Bruce B
The loaf was excellent, however, too much smoke. I thought using the milder sugar maple and one cherry it would be OK...learn by eating your mistakes.

Bruce that's a fantastic looking meatloaf man! Very moist looking.

I never use more that 1 small chunk of wood, no matter what it is on meatloaf. The ground meat will soak up every ounce of whatever wood you put to it and it'll taste like it too.

Gotta question, "what was the rationale of pulling at 168*"? Obviously it worked and worked perfectly to give you a perfecty moist loaf, but I tend to pull mine in the 160* range. But I don't use sausage either, is the sausage the reason for the higher finish temp? Just curious is all because I pull my fatties at 160* as well.....

007bond-jb 01-19-2008 07:17 AM

The loaf look some good BB. I hate it when the damm cam forgets stuff. mine will sometimes give photos duplicet names. Slap it a few times Bruce :lol:

Bruce B 01-19-2008 07:24 AM

[quote=Larry Wolfe]
Quote:

Originally Posted by "Bruce B":2u9ju83n
The loaf was excellent, however, too much smoke. I thought using the milder sugar maple and one cherry it would be OK...learn by eating your mistakes.

Bruce that's a fantastic looking meatloaf man! Very moist looking.

I never use more that 1 small chunk of wood, no matter what it is on meatloaf. The ground meat will soak up every ounce of whatever wood you put to it and it'll taste like it too.

Gotta question, "what was the rationale of pulling at 168*"? Obviously it worked and worked perfectly to give you a perfecty moist loaf, but I tend to pull mine in the 160* range. But I don't use sausage either, is the sausage the reason for the higher finish temp? Just curious is all because I pull my fatties at 160* as well.....[/quote:2u9ju83n]

In searching other threads and posts about Griff Loaf, someone posted that he did not pull his off until 170º, Griff responded and stated that he had started letting his go a little longer also, up to the high 160's and then let it rest. It turned out fine though at that temp.

Biggest issue was the amount of smoke flavor.

wittdog 01-19-2008 07:30 AM

Looks good Bruce....I pull mine at 165*

Captain Morgan 01-19-2008 07:39 AM

Quote:

Originally Posted by wnkt
What animal is a Griff Loaf made of?


First you have to catch a Griff....they're in season right now.

wittdog 01-19-2008 07:48 AM

Quote:

Originally Posted by Captain Morgan
Quote:

Originally Posted by wnkt
What animal is a Griff Loaf made of?


First you have to catch a Griff....they're in season right now.

They are only found way up North....you have to be carefull because they are old and hairy....

Captain Morgan 01-19-2008 08:22 AM

I saw one in Myrtle Beach last year, but he got away.

ScottyDaQ 01-19-2008 09:28 AM

I hear Griff's are a little gamey....and they pack weapons....so be careful!

Looks great Bruce!

Nick Prochilo 01-19-2008 10:40 AM

Bruce, that loaf looked great! They do soak up some smoke!

Griff 01-19-2008 11:59 AM

Quote:

Originally Posted by wittdog
Quote:

Originally Posted by Captain Morgan
Quote:

Originally Posted by wnkt
What animal is a Griff Loaf made of?


First you have to catch a Griff....they're in season right now.

They are only found way up North....you have to be carefull because they are old and hairy....

.... and they are well armed.

Unity 01-19-2008 01:31 PM

Quote:

Originally Posted by Griff
Quote:

Originally Posted by wittdog
They are only found way up North....you have to be carefull because they are old and hairy....

.... and they are well armed.

... and light sleepers.

--John
(I remember times Griff was out of the tent in his skivvies, facing down a moose or bear, before I had even heard anything snuffling or rustling around out there. With his short-barreled, slug-loaded, 12-ga. Remington 870 at the ready.)


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