Saturday, June 28, 2008
Where comfort food meets Lo and Slow BBQ
Smoked meatloaf. That point where down home comfort food meets lo and slow BBQ. I made a 3.5 pound meatloaf with ground chuck, and ground pork, and seasoned it the same way i would if i cooked it in the oven. Fresh garlic, onions, salt, pepper, bread crumbs, eggs, milk, and so on. Formed it in a pan, dumped it on a sheet of foil, and placed it on the BBQ. Cooked it at 250 degrees until it was done. Came out moist and tender, with a nice hickory slow cooked flavor. Comfort food and BBQ, two of the best combined together.
Subscribe to:
Post Comments (Atom)
4 comments:
I need to try this again. The first time I put way too much smoke and it was overpowering. Next time I would use only a few wood chips intead of chunks.
What kind of wood did you, on what kind of BBQ did you use Chris?
That was on my large Big Green Egg, but not long after I first got in in Feb 08, so I was probably still getting used to it. I used hickory chunks mixed in with the lump. The next day, the entire fridge smelled like hickory smoke from the leftovers.
My father uses a BGE, and it is easy to over smoke in that cooker. Its a wonderful smoker, but you need very little wood when smoking. Part of this comes from the fact that the BGE is about the only cooker when you close down the top vent some. This holds the smoke in the cooking chamber longer, and gives it more chance to penetrate the meat. Try it again with just 1 chunk, or 2 smaller chunks.
Post a Comment