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03-19-2005, 03:46 PM
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#1
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Meatloaf
So I'm reading about this stuff on other forums, and would like your opinion....it just seems to me that with the pan covering 75% of the meat, it wouldn't get that smokey.
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03-19-2005, 07:04 PM
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#2
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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I've done it...used as small a pan as would fit the loaf...poked some wholes in the bottom and took it off the pan about an hour in to the cook! Turns out great!!!
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03-19-2005, 07:16 PM
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#3
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BBQ Central Pro


Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
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actually Captain, meatloaf seems to be a smoke magnet. Go light your first time around.
What I have done with meatloafs is put them on parchment paper, trimmed to fit, underneath my meatloafs and it works great.
For some reason, I even get smoke ring on the bottom of the meatloaf. They don't sit and stew in their own grease either. Give it a go, I think you'll like it.
Check out my meatloaf pics here if you like. Parchment was not trimmed to fit in these pics, that suggestion is a refinement from the cook. What happened with this cook was that when I lifted and tipped the meatloaf, grease ran off down a side wall, hit the coals and ignited. If the parchment is trimmed to fit you can more easily drain grease to the water pan when you lift and tip the meatloaf.
My family LOVES smoked meatloaf. I use lean ground meat, make it southwest by adding cumin, garlic, a little red pepper and salsa instead of milk and serve it with corn chips and burrito fixings (diced-sliced veggies), fresh salsa guacamole and sour cream. It's awesome.
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03-20-2005, 12:22 PM
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#4
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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Thanks Shawn, I'm probably gonna do it today, and will use my kettle instead of the wsm. I've gathered a bunch of tips and will do my usual experimenting.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-20-2005, 01:46 PM
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#5
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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all rightey then....2 pounds of 80/20, 1 pound ground pork (not sausage), 2 beaten eggs, 1 small minced onion, 1 small can of FRIED ONIONS, a healthy dose of Cavenders.
That mixture is in the fridge while I pontificate. Any suggestions for additions?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-20-2005, 10:55 PM
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#6
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
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By now I hope you cooked and ate it! I do like Greg and put them in disposable pans with holes in the bottom and dump them out 1 hour into the cook. I LOVE smoked meat loaf!
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I hope this isn't negative!
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03-21-2005, 12:54 AM
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#7
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BBQ Central Pro


Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
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Quote:
Originally Posted by Captain Morgan
all rightey then....2 pounds of 80/20, 1 pound ground pork (not sausage), 2 beaten eggs, 1 small minced onion, 1 small can of FRIED ONIONS, a healthy dose of Cavenders.
That mixture is in the fridge while I pontificate. Any suggestions for additions?
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well, just one though it is too late .... I like to use dry onion flakes instead of fresh .... fresh seems to make meatloaf crumbly but the dehydrated will help bind it together, although fresh has a bit better taste. Perhpas try the dry next time.
One more, mmmm, got pork in da mix .... coarse black pepper seems to love ground pork. Wish I could be there to try it out! Best of luck to ya.
Shawn
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03-21-2005, 07:53 AM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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Well the fried onions helped....did 3 loaves about a pound each...but during the cook I got a phone call, and by the time I got back...
temps were up to 180. A lttle dry, but I did get a little smoke ring, and a decent flavor....I'll throw on a bigger chunk next time.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-21-2005, 06:37 PM
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#9
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Join Date: Jan 2005
Location: Long Island, N.Y.
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Hey Capt. you might want to invest in a cordless phone  Glad it turned out good for ya!
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I hope this isn't negative!
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03-21-2005, 06:54 PM
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#10
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Guest
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Quote:
Originally Posted by Nick Prochilo
Hey Capt. you might want to invest in a cordless phone  Glad it turned out good for ya!
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LMAO! You can enter the Blue Room now..
Butt...Are you sure you want to??? :evillaugh:
Greg...
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03-23-2005, 02:32 PM
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#11
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Cooker


Join Date: Mar 2005
Posts: 205
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Quote:
Originally Posted by Captain Morgan
all rightey then....2 pounds of 80/20, 1 pound ground pork (not sausage), 2 beaten eggs, 1 small minced onion, 1 small can of FRIED ONIONS, a healthy dose of Cavenders.
That mixture is in the fridge while I pontificate. Any suggestions for additions?
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Obviously this is waaay too late for your first round. So, if you want to experiment more, here's my current favorite.
I like to form my loaf in the pan (I know, I know, sounds like a personal problem...) but before doing so I line the pan with bacon running perpendicular to the length of the pan. So, you'll have bacon hanging over each side of the pan. It'll take near a half pound.
After the pan is lined with bacon just gently pack (we don't want to smash it in, think of placing it in then gently, very gently, pushing it into place to prevent air pockets) your favorite loaf mixture in. Those loose ends of bacon now are brought over the top so that the entire length of the loaf in encased in bacon. All Emeril jokes aside, what's not better when encased in bacon? Place in frige for a few hours or more.
Remove from frige and set a plate on top of the loaf pan. Invert. Remove pan. You have a free standing bacon-encased loaf just begging to be qued. I like place the loaf directly on a pre-heated grate with high indirect heat to render the bacon a little crisp. Then, as the coals fade, the rest is cooked through slowly. Add your favorite wood, but it does take smoke fast this way. I never use more than one chunk. I think I cook to 145 F or so.
About 15-20 minutes before removing from grill/pit you can hit it with BBQ sauces or any number of simple ketchup concoctions. I like one that Alton Brown used in his TV show. You can find it at foodtv.com if you're interested. I advise a sweet(er) sauce here.
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03-23-2005, 03:17 PM
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#12
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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Thanks guys, I'm certainly going to do it again...it was good, just too try for my tastes. I might try the bacon idea.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-25-2005, 01:06 PM
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#13
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Hey Bob, does that bacon go all the way down in thos peppers ? I like the idea of a whole pepper so the fillings dont come out as things get warm...
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- Charlie Daniels
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03-25-2005, 01:09 PM
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#14
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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smoked salt??? :biggrin:
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03-25-2005, 01:15 PM
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#15
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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Yeah I've heard of it, but never had the desire to try it. Apparently easy to do.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-25-2005, 01:17 PM
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#16
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
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Quote:
Originally Posted by Captain Morgan
Yeah I've heard of it, but never had the desire to try it. Apparently easy to do.
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What's next...liquid smoke??? :biggrin:
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03-25-2005, 02:20 PM
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#17
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
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I think they use it in their rubs...I guess it'd be a good thing if you were cooking inside in the wintertime and wanted some smoke flavor. I'm not a big salt fan, so I've never tried it.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-25-2005, 04:53 PM
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#18
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
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Rachlien descibes it in his book.
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I hope this isn't negative!
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06-18-2005, 04:51 PM
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#19
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BBQ Central College


Join Date: Mar 2005
Location: Ontario
Posts: 400
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Hey Cappie,
Want see my loaf!
Go to the board that Susan was banned from, and have a look at the smoke day title, and look for "Smoken on the north shore of lake Ontario"
I just thow a little foil, with some holes and a way you go
I love Meat loaf Sammies :biggrin:
Cheers =P~
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