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Author Topic: Meatloaf  (Read 7196 times)
vicdog
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« on: August 13, 2011, 01:31:54 PM »

Trying a new recipe for 'Ain't Momma's Meatloaf' from a cookbook I have.



* Meatloaf.jpg (223.96 KB, 1008x756 - viewed 864 times.)
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Creature
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« Reply #1 on: August 13, 2011, 01:37:56 PM »

That looks great vicdog.  Did you slice and plate it, or did you do something else with it?
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mikes_bsk
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« Reply #2 on: August 13, 2011, 01:50:57 PM »

Nice - gotta give that a try.
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rhodeje
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« Reply #3 on: August 13, 2011, 01:55:30 PM »

Nice!  Now some instruction. Tell us how you did it on the Keg. Temp stuff like that.
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If you can eat it SMOKE IT!
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wefewee
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« Reply #4 on: August 13, 2011, 04:03:10 PM »

Gee, vicdog, you must have used some kind of glue to hold it in that shape for the whole cook!
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wd88
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« Reply #5 on: August 13, 2011, 07:26:13 PM »

Nice!  Now some instruction. Tell us how you did it on the Keg. Temp stuff like that.
x2, inquiring minds and the rest of us would like to know. Really would like to know the recipe. Haven't kegged any meatloaf myself, yet, but definitely wouldn't mind trying your take on it.
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Dave

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vicdog
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« Reply #6 on: August 14, 2011, 01:20:31 PM »

Well here it is.
SMOKE AND SPICE'S "AIN'T MOMMA'S MEATLOAF"

1 T oil
1/2 cup minced onion
1/2 green or red bell pepper finely chopped
3 garlic cloves, minced
1 t freshly ground black pepper
1 t  salt
1/2 t ground cumin
1 1/4 pounds of ground beef
3/4 pound of ground pork
1 1/2 cups dry bread crumbs ( I thought this was way too much and it was.  For me anyway)
3 T sour cream
2 T Worcestershire sauce
1 large egg
1/4 cup stock, preferably beef
1 t Tabasco or other hot pepper sauce to taste

In a skillet, warm oil.  Add onion, bell pepper, garlic, pepper, salt and cumin
Saute until soft. 
Spoon into large bowl.
Add remaining ingredients and mix well.  Mound into a smokeproof loaf pan. 
Press down well.
Cook on smoker indirect.  I was at around 250.
Cook for about 45 mins to an hour till you think it will hold shape.  Then I turned it over and set it right on the grate upside down.
You don't have to take it out but I think it adds smokey flavor. 
Once it hit 150, I basted with some spicy barbecue sauce a few times till 170.  I think next time I'll use chipotle ketchup. 
Total time was about 3 hours maybe?  Didn't really keep track. 
I used 91/9 ground pork and 90/10 beef.  All I had, but I think 80/20 may be better. 
I sliced and plated it, wife made a sandwich.  It was very tasty. 




* Meatloaf slice.jpg (74.74 KB, 800x600 - viewed 841 times.)
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BakonGrill
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« Reply #7 on: August 14, 2011, 01:38:48 PM »

I'm thinking this could end up in Recipes, ' cause it sho' looks good Smiley! Your idea of "par-cooking" till it holds it's shape and doing the rest of it out of the pan sounds like a great way to go.

BakonG
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rhodeje
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« Reply #8 on: August 14, 2011, 01:42:22 PM »

Sounds great. Looks good. Have to give it go.
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If you can eat it SMOKE IT!
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Skinsandos
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« Reply #9 on: August 14, 2011, 01:53:07 PM »

Keg Recipes it is we will let it hang here for another day then move it  
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rocket ribs
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« Reply #10 on: August 14, 2011, 04:53:38 PM »

Very nice cook vicdog! Great idea on the pan for shape
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BigFoodie
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Grill It, Chill It, But Dont Dare Spill It!


« Reply #11 on: August 14, 2011, 06:29:57 PM »

Mmmm - Im liking the idea of using the loaf pan.  Ive grilled/smoke meatloaf before and I will deinitley incorporate that idea.  Thanks for sharing.

Meatloaf is the ultimate somfort food - put that recipe next to Skins Mac & Cheese.
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Don't blame me if your smoke alarm went off - you're the one that opened your windows down wind.

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wefewee
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Pickering, Ontario


« Reply #12 on: August 15, 2011, 06:12:25 AM »

Thanks for sharing this, vicdog; I'll be giving it a whirl this week!
And yes, meatloaf sandwiches the next day are even better!
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