Hi Folks,
I would like to share with you my first attempt at meatloaf. I was really surprised how much tasty it is and for sure I will reply.
This is my cook.
I bought some ground beef with enough fat inside. Then I added 2 italian sausages because I forgot to buy some ground pork meat.

IMG_0801 di BBQness, su Flickr
Then I pureed some veggies

IMG_0792 di BBQness, su Flickr
and added them to ground meat plus 1 egg, some breadcrumbs, some salt and pepper to taste.

IMG_0802 di BBQness, su Flickr

IMG_0810 di BBQness, su Flickr
I fit all in a pan, added some dry rub and put in the 26 OTG for indirect cooking at very low and slow T round 200F. I added some mesquite and hickory chips for smoke, but ended oversmoked.

IMG_0826 di BBQness, su Flickr
5 hours later it was like this

IMG_0833 di BBQness, su Flickr
and sliced....

IMG_0836 di BBQness, su Flickr

IMG_0838 di BBQness, su Flickr

IMG_0841 di BBQness, su Flickr
I really loved the taste and the moistness of this piece of meat. As I said before it was over smoked but still good.
Bark was good. tenderness ok. I stopped cooking at 161 F IT.
If you like this is the slideshow on youtube http://youtu.be/5b90iZFahLc?list=UU5...dcSBWPQKZhMVrg
Thanks for stopping by.
Enrico
I would like to share with you my first attempt at meatloaf. I was really surprised how much tasty it is and for sure I will reply.
This is my cook.
I bought some ground beef with enough fat inside. Then I added 2 italian sausages because I forgot to buy some ground pork meat.

IMG_0801 di BBQness, su Flickr
Then I pureed some veggies

IMG_0792 di BBQness, su Flickr
and added them to ground meat plus 1 egg, some breadcrumbs, some salt and pepper to taste.

IMG_0802 di BBQness, su Flickr

IMG_0810 di BBQness, su Flickr
I fit all in a pan, added some dry rub and put in the 26 OTG for indirect cooking at very low and slow T round 200F. I added some mesquite and hickory chips for smoke, but ended oversmoked.

IMG_0826 di BBQness, su Flickr
5 hours later it was like this

IMG_0833 di BBQness, su Flickr
and sliced....

IMG_0836 di BBQness, su Flickr

IMG_0838 di BBQness, su Flickr

IMG_0841 di BBQness, su Flickr
I really loved the taste and the moistness of this piece of meat. As I said before it was over smoked but still good.
Bark was good. tenderness ok. I stopped cooking at 161 F IT.
If you like this is the slideshow on youtube http://youtu.be/5b90iZFahLc?list=UU5...dcSBWPQKZhMVrg
Thanks for stopping by.
Enrico
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