Post by rangerone on Aug 31, 2014 19:16:11 GMT -5
Well, for this holiday weekend I decided to try something new with the Smokenator: a meatloaf.
I researched a few recipes online, went over them with my wife for ingredients, and after a few modifications we came up with one we both thought sounded good.
I decided to go all in with this cook, and the completed meatloaf was very close to 2.0Kg. Formed it in a loaf pan lined with cling wrap, and put another piece over the pan. This made it very easy to get it out of the pan and onto the grill rack without falling apart. Here it is on the grill rack I used. I did not want to smoke it in a pan, as I thought that would just block much of the smoke and cause it to sit in the grease.
So I brushed the top with ketchup, got a few potatoes and a sweet potato ready (covered in EVOO and salt) and onto the weber it went.
The Smokenator was filled up with Maple Leaf Briquets and 1 chunk of hickory wood. I kept the temperature close to 240F, and removed the meatloaf about 4 hours later with an internal temperature of 165F.
The meatloaf was amazing! So much flavour!! Moist without being greasy, and such a nice bark. The potatoes and sweet potato were done to perfection. And best of all, plenty of left over meatloaf!!
Allan aka RangerOne
I researched a few recipes online, went over them with my wife for ingredients, and after a few modifications we came up with one we both thought sounded good.
I decided to go all in with this cook, and the completed meatloaf was very close to 2.0Kg. Formed it in a loaf pan lined with cling wrap, and put another piece over the pan. This made it very easy to get it out of the pan and onto the grill rack without falling apart. Here it is on the grill rack I used. I did not want to smoke it in a pan, as I thought that would just block much of the smoke and cause it to sit in the grease.
So I brushed the top with ketchup, got a few potatoes and a sweet potato ready (covered in EVOO and salt) and onto the weber it went.
The Smokenator was filled up with Maple Leaf Briquets and 1 chunk of hickory wood. I kept the temperature close to 240F, and removed the meatloaf about 4 hours later with an internal temperature of 165F.
The meatloaf was amazing! So much flavour!! Moist without being greasy, and such a nice bark. The potatoes and sweet potato were done to perfection. And best of all, plenty of left over meatloaf!!
Allan aka RangerOne
