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Started By
Message
Smoked meatloaf on the primo
Posted on 11/18/14 at 7:32 am
Posted on 11/18/14 at 7:32 am
Decided to smoke a meatloaf on the primo last night. Came out pretty good but next time I'll pull it a little sooner. Let it go to 165 then rest a bit...bet I could pull at 155 and let it rest to hit 165. At any rate still damn tasty...
1lb 80/20
1lb pork
2 tbs minced garlic
2 tbs ketchup
1 tbs Lea' perrins
2 egg yolks
1/4 cup hevy whipin cream
1 cup Italian bread crumbs
Dash of al seasoning (something like slap ya momma, toneys, or your own blend)
Salt to taste if you wish
Shape and let it sit in the fridge for at least an hour to hold it's form
Got the grill setup indirect heat at 350 and tossed in 2 small chunks of cherry wood. Next time I'll either put more or use a different one for a little stronger smoke flavor. Didn't want to go too crazy with the first one.
About 1.5hrs later we were at the target temp of 165
After resting about to get nom nom nom
1lb 80/20
1lb pork
2 tbs minced garlic
2 tbs ketchup
1 tbs Lea' perrins
2 egg yolks
1/4 cup hevy whipin cream
1 cup Italian bread crumbs
Dash of al seasoning (something like slap ya momma, toneys, or your own blend)
Salt to taste if you wish
Shape and let it sit in the fridge for at least an hour to hold it's form
Got the grill setup indirect heat at 350 and tossed in 2 small chunks of cherry wood. Next time I'll either put more or use a different one for a little stronger smoke flavor. Didn't want to go too crazy with the first one.
About 1.5hrs later we were at the target temp of 165
After resting about to get nom nom nom
8
Posted on 11/18/14 at 7:38 am to NOLAGT
IWEI
Posted on 11/18/14 at 7:42 am to NOLAGT
WTF are all those wires running out your your temperature gauge?
Posted on 11/18/14 at 7:48 am to Neauxla
my lazy controller (cyberQ). Has one grill temp probe and 3 meat probes. Hooks to a fan at the lower vent...set to 350 and drink till it beeps...add meat set target temp and drink till it beeps. Posted on 11/18/14 at 7:53 am to NOLAGT
fancy
Posted on 11/18/14 at 7:55 am to Neauxla
IWE
Posted on 11/18/14 at 8:08 am to NOLAGT
looks good. Oh and I am glad to know I am not the only one who lights their pit with a mini torch....
Posted on 11/18/14 at 8:36 am to bayou choupique
quote:Is there any other way???
Posted by bayou choupique looks good. Oh and I am glad to know I am not the only one who lights their pit with a mini torch....
And mmmmm mmmm that shite looks good. That with a side of tators..
This post was edited on 11/18/14 at 8:37 am
Posted on 11/18/14 at 8:59 am to NOLAGT
Nice. I want to try this.
Posted on 11/18/14 at 9:03 am to TigerWise
I been wanting to try it...sooo easy and taste so good. I also want to do some "fatties" those sausage tubes like jimmy dean....wrap in bacon...mmmm.
Yea lighting with that mapp torch is pretty entertaining especially with new lump
Yea lighting with that mapp torch is pretty entertaining especially with new lump
Posted on 11/18/14 at 9:04 am to Uncle JackD
quote:
Posted by bayou choupique looks good. Oh and I am glad to know I am not the only one who lights their pit with a mini torch....
Is there any other way???
I put my chimney starter on my propane burner.
OP, nice setup and I may try this tonight!
Posted on 11/18/14 at 9:06 am to CajunAlum Tiger Fan
Let us know what ya think. I also thought about basting with ketchup or something closer to the end but wanted to start off simple before I started doing a bunch of things too it.
Posted on 11/18/14 at 9:18 am to NOLAGT
I've smoked the Alton Brown meatloaf on a WSM, and it came out really good. Need to do that again.
Meatloaf can drip a lot of fat, so best to have it in a pan or with a drip pan under it. Otherwise, you can get a major fire. Ask my eyebrows.
Meatloaf can drip a lot of fat, so best to have it in a pan or with a drip pan under it. Otherwise, you can get a major fire. Ask my eyebrows.
Posted on 11/18/14 at 9:30 am to Twenty 49
Yea I put a pan under it for sure...I put a pan for anything I do indirect. It wouldnt start a fire (no fire under it) but it would make a hell of a mess.
Posted on 11/18/14 at 9:44 am to NOLAGT
Is this a common ingredient in meat loaf?
1/4 cup hevy whipin cream
1/4 cup hevy whipin cream
Posted on 11/18/14 at 9:47 am to NOLAGT
At 350 indirect wouldn't most drippings burn as soon as it hits the heat deflector?
Posted on 11/18/14 at 9:52 am to Catman88
Not sure...a quick Google pulls up a bunch of links using HWC in meatloaf.
With out a drip pan it would make a huge mess...you can kinda see whats in it in the pic.
With out a drip pan it would make a huge mess...you can kinda see whats in it in the pic.
Posted on 11/18/14 at 10:02 am to NOLAGT
Looks good bro. That's my favorite way to cook a meatloaf. On da pit. I like hickory and/or pecan for smoke flavor.
Posted on 11/18/14 at 10:10 am to bayou choupique
quote:
Oh and I am glad to know I am not the only one who lights their pit with a mini torch
MAPP Torch FTW.
Posted on 11/18/14 at 10:11 am to GeauxTigers0107
I had the hickory out and opened and was going to use that but chickened out lol. I have only used cherry and apple so far with great results. Being the first go at the loaf on the pit I decided to go with what I knew. Next time will be hickory more than likely.
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