Meatloaf vs Hickory Lump

[Jerod Broussard]

All pipes GO to run 330-345. Turned them over at the 80 internal mark.

[DWCowles]

Oh my, meatloaf and hickory wood what a combination

[Jerod Broussard]

Knew you would like it!

I'm at 144 internal and just rolled them onto another side. Cracked the lid a little to get up over 340.

[DWCowles]

Don't forget pics of final product Jerod Broussard

[Jerod Broussard]

Smells gooooooood!!

[JPP]

looks like braaaaaiiiiiinnnnnssssss!!!!!

[Jerod Broussard]

JPP sssshhhhhhhhhhhhhhhhh

[JPP]

Actually looks QUITE awesome!

[Jerod Broussard]

Yum yum...phone flash makes it look weird. Used mini-loaf pans for the mold.

[DWCowles]

Why is it green inside? Did you put some of that Ernest green stuff in that mestloaf?

[Ernest]

HAHAHA!! Ya gotta have some good green stuff!

[fuzzydaddy]

I first thought...blue cheese?

[PappyBBQ]

Groan. Flashing back to the green gunk post... AAAAGGGGGHHHHH!!!!

[DWCowles]

Well how was it?

[Jerod Broussard]

Awesome. I ate a plate with no sauce and potatoes. Got full. Went back and ate some more of the meatloaf with some Heinz 57.

I just threw a bunch of salt, pepper, onion powder, and chili powder in it. We were out of Tony's. Wife just bought 2 big containers to make that does NOT happen again.

[fzxdoc]

Jerod Broussard You flipped a meatloaf? That would take some serious courage on my part. I see that you shaped them in mini-loaf pans, though, so I'm guessing they were about 1/2 lb or so instead of the 3 lb meatloaves like I make. Gosh, they look tasty with that crust and the pretty smoke ring going all around...

The big question is how did you keep the family's mitts off of them long enough to snap the photos?

[Jerod Broussard]

I had to be quick!!

[JeffJ]

Kathryn,

If you mix the ingredients together in advance and refrigerate it for at least a couple of hours you can form the loaf without a pan and can cook it right on the grate.

[_John_]

I used to make them in mini loaf pans too, great for experiments, different flavors in each, sometimes bread, sometimes oatmeal (oatmeal works great), some with veggies and some not.

[fzxdoc]

Kathryn,

If you mix the ingredients together in advance and refrigerate it for at least a couple of hours you can form the loaf without a pan and can cook it right on the grate.

Yup, JeffJ , that's how I do my 2.5 to 3 lb meatloaves, but I never flip 'em like Jerod Broussard did with with his mini meatloaves.

I form my meatloaves in Rubbermaid containers lined with plastic wrap and put them in the fridge or freezer for half an hour or so (or even overnight in the fridge):


Then I turn them out on the grate:



Cover them with some thin-sliced center-cut bacon:




and put them in my PBC:



90 minutes later I have meatloaf heaven:



I pop those babies under the broiler for 2 minutes to crisp up the bacon and serve:



Next time I'm going to try Jerod's mini-loaf option just for grins and giggles. Smaller loaves=more bark and more smokey flavor. Nothing not to like there!

Kathryn

[DWCowles]

Beautiful plate of goodness right there fzxdoc

[JeffJ]

Nice touch with the bacon.

[David Parrish]

Awesome!

[fzxdoc]

If you haven't topped meatloaf with bacon before tossing it into your smoker, you haven't lived, IMO.

Kathryn

[JPP]

Always put bacon on meatloaf... One of these days I've gotta do a PBCloaf.. Looks worth shortening your life bya week to me ;-)

[fzxdoc]

Not if you take statins. Just kidding.

K.

[TheMeatGuyJapan]

I prefer to crumble the bacon and put it in the meatloaf. Not as pretty but a lot easier to slice.