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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-03-2013, 03:23 AM   #16
Al Czervik
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Quote:
Originally Posted by savageford View Post

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Unread 07-03-2013, 05:30 AM   #17
AussieTitch
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I'm with Mongo.
I want some, it looks tasty
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Unread 07-03-2013, 05:45 AM   #18
Clayfish
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Another vote for tasty here!
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Unread 07-03-2013, 05:54 AM   #19
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I'd gladly pay you next Tuesday, for a some of dat ML today!
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Unread 07-04-2013, 01:01 AM   #20
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Did one up tonight, as I had meat thawed for tacos. Whoo Doggy. :)
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Unread 07-04-2013, 10:53 AM   #21
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Did one up tonight, as I had meat thawed for tacos. Whoo Doggy. :)
Just Heavenly!
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Unread 07-04-2013, 10:57 AM   #22
Camp
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Looks YUMMY !...
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Unread 07-04-2013, 11:29 AM   #23
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Quote:
Originally Posted by savageford View Post
That sounds awesome, one question though. I cooked it right on the grate do you think if I put a pan right under it on a second grate that the drippings would burn?
Here's how I usually do it- Form the loaf on a small cookie sheet, then into smoker for an hour or more until it firms up and renders out some of those tasty drippings. Then take a wide spatula and lift the loaf off cookie sheet and place directly on the grate to finish the cook and take the pan and drippings in to the kitchen for when you're ready to make your onion gravy. I suppose you could do it with a pan sitting on a rack below the loaf, and if you're worried about the drippings getting burned you could loosely line the pan with foil. My loaves are also stuffed(rolled) with spinach so they're even more difficult to handle when raw. I mainly start mine directly in a pan for ease since the loaf can be kind of tough to handle before it's cooked a little and firms up a bit. If you're concerned about the pan hindering smoke penetration don't worry, it doesn't.

Or you can use foil for the pan(as seen in idiotic photo taken while catering a party)


Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy-


Stay smokin'!
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Unread 07-04-2013, 12:52 PM   #24
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I love smoked meatloaf.
Yours looks excellent!
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Unread 07-04-2013, 12:59 PM   #25
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nice! whats your address? i know there are some leftovers
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Unread 07-05-2013, 01:56 AM   #26
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Sounds like we have another convert - no more oven!
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Unread 07-05-2013, 05:56 AM   #27
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"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?

Couldn't find it in the recipe section
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Unread 07-05-2013, 07:18 AM   #28
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Quote:
Originally Posted by loco_engr View Post
"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?
....
and what about mustard mashed potatoes.....wazzat?
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Unread 07-05-2013, 07:23 AM   #29
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I'll take a slice or three of that please!!
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Unread 07-05-2013, 09:03 AM   #30
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That looks wonderful. Really nice color you achieved.
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