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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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06-26-2019, 07:34 PM | #16 |
On the road to being a farker
Join Date: 03-28-19
Location: North Charleston, SC
Name/Nickname : Dave
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+1 on the lower temp. As a side note, I have started using dried onion in mine. The loaf holds it shape better, doesn't crumble when slicing, less grease, and I think the flavor is better.
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Hump Weekender, Pit Barrel Cooker, Thermoworks Smoke, Mk4, Classic |
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06-26-2019, 08:20 PM | #17 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Yeah, pull temp sounds high. Maybe another thing. I do meatloaf on heavy-duty aluminum foil, kinda forming a bowl out of it to retain the 80/20 fat. Never tried directly on the grate, if that's what you did.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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06-26-2019, 08:32 PM | #18 | |
is one Smokin' Farker
Join Date: 02-22-17
Location: Merriam, KS
Name/Nickname : Mike
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06-26-2019, 10:00 PM | #19 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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If I ground it MYSELF and know that the utisils and meat were kept clean and REALLY COLD,140-150.I would not trust already ground beef that you did not micromanage.
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06-26-2019, 10:03 PM | #20 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I like to start meatloaf out in a pan,as soon as it "sets up" dump it out of the pan and continue smoking until it reaches the internal temp you are comfortable with.Cuts WAYYY down on the sitting in grease conundrum.
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06-26-2019, 10:18 PM | #21 | |
is one Smokin' Farker
Join Date: 02-22-17
Location: Merriam, KS
Name/Nickname : Mike
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06-26-2019, 10:26 PM | #22 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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If you feel comfortable with it,by all means,go for it.It will be MUCH MOISTER in the 135-145 range internal temp.That is your call.
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06-27-2019, 02:22 PM | #24 |
Knows what a fatty is.
Join Date: 08-15-14
Location: Clemmons
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When you use dried onion...do you rehydrate first or just add it to your meatloaf mix straight from the shaker? I've tried using dried onion in a couple of dishes cooked in my regular oven that I thought would have enough liquid and time to rehydrate them, but they were still tough when the dish was done.
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06-27-2019, 03:16 PM | #25 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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You didn't mention what you are using for the binder (breadcrumbs, milk, water, boullion, dried onions). You might try increasing that ingredient (and pull it earlier).
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-27-2019, 03:31 PM | #26 | ||||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Sorry I didn't see your question but I agree with what Hoss said. I bet your side of beef is delicious Lomey!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-27-2019, 04:38 PM | #27 |
Full Fledged Farker
Join Date: 02-24-16
Location: Cincinnati OH
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I had no idea some people smoke meat loaves while still in a pan.
My wife makes the loaves then forms them in her glass loaf dishes that she lines with wax paper and lets them chill in the fridge. When I'm ready to smoke them I turn them out onto wire racks that I sprayed with Pam. Makes them easy to handle and they don't fall apart.
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Old Country O/U, Weber Performer, Blackstone 36 |
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06-27-2019, 05:18 PM | #28 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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Love some smoked meat loaf. I make it up- don't over work it- on a sheet of foil, longer than the loaf to give me some handles -but barely as wide to allow the grease to drip free. Pull it at 165 or so. Not sure I'd care for doing one in a pan.
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I started out with nothing and I got most of it left. |
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06-27-2019, 05:39 PM | #29 |
Knows what a fatty is.
Join Date: 07-02-15
Location: Front Range
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Use a panade of milk and bread crumbs. Even panko works. Keeps it tender and moist and adds a fudge factor. A slice of bread or 2 in the processor - then mix in some milk in a small bowl. About a couple tablespoons per 1/2 cup bread. Plus, you get rid of stale bread.
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Live forever, or die trying. GMG DB & Cookshack Smokette w/McGyvered PID controller. |
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