This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Meatloaf & SnS

  • Filter
  • Time
  • Show
Clear All
new posts

    Meatloaf & SnS

    I'm doing a meatloaf today for supper. Going to roll it with stuffing and fresh turkey sausage (have to use it up) and wrapped in bacon. Do I precook the sausage or put in raw since the ground beef will be raw. It will be a little over three pound loaf or make two 1.5 lb loaves? Now with the cook. Cooking on 22.5 Weber grill. What is the best way to use the SnS? What temp? 225-250? Then 350 to crisp the bacon? Don't know what to do. Need help.

    Thanks, Jim​

    Last week I smoked 2 fatties. One was ground chuck & one was Jimmy Dean sausage. The ground chuck had shredded cheddar inside & the sausage had boiled egg/mushrooms/Mexican cheese. Both covered with bacon weave.
    Both were raw/cold and I keep the temp around 325-350*F . It took around 1.5 to 2 hrs for internal temp of 165*F.


      pics barney! We want pics!


      • barney
        barney commented
        Editing a comment
        I'll try to remember to take pic's when I Q.
        Sorry buddie. :-(

      mackdaddy Bacon can be raw as it will be exposed to heat longer than the center will. Go 165 internal and you should be good.


        Cooked the meatloaf today. 31/2 lbs ground beef. Meatloaf seasoning, chopped onions, 1 egg and pBC bear & game seasoning, fresh ground black pepper. Weaved bacon on bottom of pan, made "canoe" with 2/3 of meet mix. Stuffed canoe with fresh turkey sausage and shredded cheddar cheese. Covered with the rest of the meat mix. Wrapped bacon up of meatloaf. Loaf to big and did not cover top. Took rest of the bacon and wrapped the top of the loaf.
        Coals started on Weber 22.5" kettle grill with SnS. Did not fill SnS rel full, thought did not need a lot of cols. expecting to take only 1 1/2 hr at most. Loaf bigger than thought. Temp spiked at 350 the settled between between 330-340. Put on mescuite wood chips at beginning, 20" & 45" in. At 1 hr temp started to go down. Opened all vents yo no avail. Added 10 -12 more coals with a weber lighter starter. Got temp back up to 335-345. That finished it out. Took total 2 hrs 10 min. Pulled at 160. I could have pulled at 159, it was not dry, but could have been more juicy. The family loved it. Even my two grand daughters 18 months & 3 yrs scarfed it down.


          Looks good. Did you use 80/20 ground chuck?


          • mackdaddy
            mackdaddy commented
            Editing a comment
            No, just regular ground beef. Not sure what the fat content was.

          • Munch
            Munch commented
            Editing a comment
            I only use 80/20 or 75/25 for loafs and burgers. I have never used turkey sausage (which will be pretty lean) and always top with slices of thin cut bacon. Bacon makes for a good "self basting" and the high fat content of the beef keeps it moist.


        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker

        Blackstone Rangetop Combo: Griddle And Deep Fryer In One

        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review