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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-16-2011, 12:10 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Barbecued Meatloaf Redux (pic)
Barbecued Meatloaf Redux
This is a new version of a recipe that I posted in the early days of my blog back in 2009. It's essentially the same with a few tweaks that I think make it simpler, and better. Note: You can certainly forgo the grilling and cook this in a 350º oven. You'll need to put the foil pan on a wire rack in a sheet pan, and adjust your cooking time. Ingredients 1 9" x 13" Foil pan 1 1/2 lb Ground sirloin 1 1/2 lb Ground chuck 3 Eggs, slightly beaten with a fork 1 med Green pepper, diced small 1 can (10 1/2 oz) Condensed French onion soup 3/4 cup Bread crumbs 1/8 cup Worcestershire sauce 2 Tbsp Ketchup 1 Tbsp Dried parsley 1 Tbsp New Mexico chile powder 1 tsp Black pepper, freshly ground 1 tsp Dried oregano 1/2 tsp Dried thyme 1/2 tsp Ground cumin Method Prepare your grill for indirect cooking over medium-high heat (350-375º). Poke 12-14 holes in the bottom of the foil pan. I used a knife and made slots about the size that a penny would fit through. Wash your hands, and prepare to get messy. Put the ground beef in a large mixing bowl and make a well in the center. Add all of the remaining ingredients to the well. Form each portion into a loaf that's about eight inches long and relatively even in thickness. You want it to be solid with no air pockets and a smooth exterior. Divide the meat mixture evenly into two portions. Form each portion into a loaf that about eight inches long and even in thickness. You want it to be solid with no air pockets and a smooth exterior. Put each loaf in the pan, centered and separated from each other. Cook indirect on the grill for about an hour, or until the center of each loaf reaches an internal temperature of 160 degrees. Remove the pan from the grill, tent the with foil, and let rest 15-20 minutes. Slice, serve and enjoy! Optional: Glaze with your favorite BBQ sauce during the last 10 minutes of cooking. ----- John Last edited by PatioDaddio; 01-16-2011 at 12:44 AM.. |
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01-16-2011, 07:24 AM | #2 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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Smoked meatloaf is one of my favorites. I will make this recipe sometime because it looks great.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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01-16-2011, 07:29 AM | #3 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Sounds like another winning recipe, John. Have to try it sometime soon.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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01-16-2011, 10:02 AM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Thanks for sharing the recipe, it sounds really good.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2011, 02:24 PM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, guys.
John |
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01-16-2011, 02:27 PM | #6 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Looks good, will have to try it sometime
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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01-16-2011, 02:27 PM | #7 |
On the road to being a farker
Join Date: 10-13-10
Location: Potomac, MT
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Looks great!
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@PBHoss Luhr-Jensen Lil' Chief; Traeger 070 |
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