Frogmats

[dubob]

I'm curious to know if there is any wide spread use of Frogmats, or similar products, in your smoking adventures to keep food from sticking to metal meat racks. I have used them for a couple of decades for smoking fish like trout, salmon, etc. They also worked well when I do my Mexican Meatloaf in my smoker.

[Andrrr]

Mexican meatloaf… do tell.

[Duanessmokedmeats]

Que?

[BKYDBBQ]

I have used items like that mainly when cooking items that might fall through the grate

[barelfly]

I have a few of these and use them on the gasser. Fish, veggies, and maybe when I did a smoked meatloaf as well? The ones I have do have a finished edge, not that does anything for the mat itself. But they are nice to have for specific things.

[Ace]

I use these that I buy at Walmart. They're inexpensive and last a long time...

[smokenoob]

use them for fish on the grill, need to heat them up before use to rid the frog….. 🐸
😉

[Ace]

🤣🤣🤣

[dubob]

🤣🤣🤣

[ItsAllGoneToTheDogs]

they are nice for things like nuts or veggies so you don't have to worry about things falling through the grates, but I went back to just using a stainless grilling basket for ease of cleaning if you get too much crud on them.

[glitchy]

That’s what I use. Have a stainless Weber grilling pan that works well.

[dubob]

Mexican meatloaf… do tell.

Mexican Meatloaf
(Hotness is somewhere between mild & medium)

Ingredients
1. 1 to 1 ½ lbs ground meat (beef, venison, elk, etc)
2. 1 lb tube of Jimmy Dean HOT sausage
3. 2 eggs
4. 1 medium finely diced onion
5. 1 finely diced green pepper
6. ¾ cup oatmeal
7. 2 packages of Taco Seasoning mix
8. 3-4 spoons of Salsa OR BBQ Sauce

** Directions
Preheat oven to 350*F OR smoker/pellet grill to 225*F. Combine items 1 thru 7 above. For oven, place mixture in a foil lined loaf pan 9” X 13” size works well. Cook at 350*F for 1 hour and 20 minutes or until internal temperature (IT) is 160*F. For smoker/pellet grill, form into 3 loaves and place on a foil covered baking/cookie sheet. Smoke at 225*F for 2 hours or until IT is 160*F. When the IT reaches 160*F, cover the outside of each loaf with either the Salsa OR the BBQ Sauce and continue to cook for an additional 10 (BBQ Sauce) or 15 (Salsa) minutes.

** We like Newman’s Own Salsa and Blues Hog Smokey Mountain BBQ Sauce. You can’t go wrong with either choice.

[Hulagn1971]

Oh I am definitely trying this.

[Mosca]

I have them somewhere, and other products like them (bags, sheets, etc.). They fall in to the category of, “These might work, but I never use them.” Maybe because they’re so thin that they get stored underneath everything, and then when it’s time to get one out I look and think, “Naw. I’ll make do, I don’t want to dig those out.”

[fracmeister]

+1

[dubob]

Thanks. I needed that chuckle. 😁

[Spinaker]

I use them in my oven to keep the bottom clean.

[jfmorris]

I have a few of those mats in my big box of grilling crap I never use out in the garage. Someday I might see a need for them but I haven't gotten there yet. I can see them being useful for delicate items, but if I grill fish, I just try to be extra careful if I turn it, and use a fish that holds up to the grill, like tuna or salmon.