Maybe you can tell by now, this is my new favorite dish. So good.
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SnS Meatloaf perfection
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Club Member
- Oct 2016
- 569
- Nebraska
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Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7207
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
JPGators17 , that's some really tasty-looking meatloaf you have there. I bet it didn't last too long. Congrats on a yummy cook!
Kathryn
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
The surface looks awesome. Actually all of it looks awesome! This is definitely on my short list. Looking forward to your recipe.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
YELL it with me people, "WE WANT RECIPE! WE WANT RECIPE! WE WANT RECIPE!"
Make sure to bang your utensils on the table in sync with me as well.
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Ha! I'll gladly share, but I haven't formulated a specific recipe. I've been playing around with it each time, but this is probably close to what I'll settle on permanently. Here's an approximation, adjust the ratios for your crowd size:
Ingredients:
3 lbs ground beef
1lb ground Italian sausage
1 packet of meatloaf seasoning (or your own seasoning, I was in a hurry. I don't find the seasoning to make or break the dish, the smoke steals the show either way)
2 eggs
1.5 cups of bread crumbs (I will do 2 or 2.5 for this much meat next time, I thought it came out too dense)
Prep/cook:
1. Mash it all up and form the 2 loaves. 1 loaf with all this would take a long time and I'm not sure the bark would turn out as good.
2. Stick it back in the refrigerator to chill back down, it will help it firm up and take on smoke better. The 30 mins or so that it takes to get the smoker up to temp should be fine. Try the freezer for less if you're rushing.
3. Prep the Webber Kettle w/SnS: 12 lit briquettes in one corner then about 40 unlit next to them and adjust your vents until you're around 225 steadily. Something similar can be done without the SnS, but why do that to yourself? Buy the SnS.
4. Slap the loaves on the grill side by side, with a few inches in between them. Add a hunk of wood, I use hickory.
5. Dust the tops of the loaves liberally with MD. I know it's beef, but the sweetness works perfectly here.
6. Cook to an IT of 160. I wasn't watching the time too closely, but I'd say it took about 2.5, maybe 3 hours.
I'll note that twice I over adjusted the vents and it shot up to 270ish for a few minutes. I don't know if it had any noticeable impact on the outcome. And I think that's all folks. Pretty easy for the deliciousness you'll get out of it. And you'll blow your guests minds.
Last edited by JPGators17; December 17, 2016, 11:56 AM.
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Yeah, I'll probably add onion back into it in the future. I used to add a chopped onion, but thought it was too much, and I didn't care for the texture. Grating it is a great idea, hadn't thought of that.
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I use diced onion and diced sweet peppers. Both are put into a sauté pan and rendered tender. Near the end of the sauté, I'll toss in a bit of garlic, just to round things out. I then add those to the meat mixture in the bowl. I also add a half cup or so if the KC Classic BBQ sauce into the mix.
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