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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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10-07-2009, 12:56 AM | #1 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Meatloaf on UDS question
Anybody done it? Any tips? What I'm thinking of is just the basics. Two or three pounds of ground beef, some sauteed bacon, onions and peppers and tomato paste or ketchup rolled and cooked like a fatty.
Any tips or tricks? Such as fat content of grind, ground chuck or ground sirloin, how to keep a good shape on the grill, etc. Thanks for any constructive replies. I want to get a couple of beef loaves under my belt before I try with venison/beef mix. Pron is always welcome if ya got it.
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10-07-2009, 06:28 AM | #2 |
is one Smokin' Farker
Join Date: 01-11-09
Location: saint peters, mo
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smoke it like a fatty, but haven't tried it myself but that is what i would do
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10-07-2009, 06:48 AM | #3 |
is one Smokin' Farker
Join Date: 05-06-07
Location: Florence, Az
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Nothing like meatloaf from a smoker....you'll never go back!
No hard-and-fast rules, just what-ever taste good. Sometimes I use a bowl to mold it into a round shape for more even cooking. I take mine to 160° inside.
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10-07-2009, 07:13 AM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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80/20 ground chuck, don't add more than 1 egg per 2 pounds of meat or else it will not hold shape on the grates well. Here's my basic recipe if you would like to kinda check yours against it as a guide of any sort.
1 lb ground beef 1 lb ground pork or pork sausage 1/2 medium red onion 1/2 bell pepper 1 stalk celery (diced) 1 jalapeno (diced) 2 garlic cloves, minced 1 to 2 tbsp yo favorite rub 1 egg 1/2 cup crackers (crushed) Mix together all ingredients except egg and crackers until well mixed. Then mix in the egg and crackers. Form into a loaf shape and chill to help set the form. Place on smoker and cook to 160 internal and let rest before slicing. Apply glaze of equal parts Pepper Jelly and your favorite Mustard Sauce during last half hour of cooking.
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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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10-07-2009, 07:22 AM | #5 |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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I agree with Bigabyte about the egg.
The last time I made meatloaf, I oven dried some rye bread, spun it in the food processor to make bread crumbs and added that to my loaf. I really liked the flavor it gave it.
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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10-07-2009, 08:26 AM | #6 |
Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
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If you like tomatoes in your meatloaf, try Rotel, which is chopped tomatoes with jalapeno. There are generic equivalents, too. Adds a little heat.
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10-07-2009, 08:31 AM | #7 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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I always start mine out (30 minutes or so) in stainless steel loaf pans to firm up the meat. Then I carefully remove them (lots of liquid in the pan) and place directly on the grate and take them to 160*.
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10-07-2009, 09:36 AM | #8 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Thanks for the replies.
Bigabyte, that looks awesome. Thanks a lot.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-07-2009, 11:04 AM | #9 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Try wrapping the meatloaf with a bacon weave too.
That's tasty! Also as a binding agent you can use uncooked Quaker oats.
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10-07-2009, 02:44 PM | #10 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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hugh must have read my mind! i was planning on making one of these tonight now it's official though! i think i'm going to give your recipe a shot bigbyte but going with a good ol' ketchup squiggle across the top. oh yea i use stove top as my binding agent, gives a little extra flavor and it hold together pretty well.
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drinkin' every drop from the bottom to the top! 1 UDS |
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10-07-2009, 03:11 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Stove Top? That's a good idea. Never thought of that before. With the seasoning I suppose?
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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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10-07-2009, 03:13 PM | #12 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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yup seasoning and all... one of mom's secrets but i guess not anymore haha
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drinkin' every drop from the bottom to the top! 1 UDS |
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10-07-2009, 03:19 PM | #13 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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I just used the wifes meatloaf recipe and added Billy Bones Triple Cherry rub on top. Hers is very tasty and smoked is better!!!!!
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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10-07-2009, 03:22 PM | #14 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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what kind of a basket do you have that meatloaf in?? i've never seen anything like it but it looks like it is perfect for stuff like this.
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drinkin' every drop from the bottom to the top! 1 UDS |
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10-07-2009, 03:30 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yeah, what he said. That basket is interesting.
I do the chuck thing, 15% to 20% fat, that recipe Bigabyte posted looks good to me.
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