Meatloaf in the Snow

javahog2002 · 02-25-2013, 08:30 AM

I was not going to let 8" of snow in Longmont stop me from cooking outside. I picked up a couple 1.25 lb pre seasoned meatloafs from the meat counter at King Soopers (aka Kroger). Poked a few holes in the bottom of the foil pans.

I moved the Black SS Performer out back and replaced it with the '95 Blue and '00 Burgundy SS Performers.

I fired up the Blue Performer and filled the char baskets. Added a little foil pack of Weber hickory chips (found these in the 1995 Blue charcoal). Also used a foil pan between the char baskets to catch the drippings.

I let the Weber run wide open since it was cold outside. About 1.5 - 2.0 hrs later, I pulled the cooked metaloafs. Temp was 180-190 which was higher than my target temp of 170. I did not want any blowing snow to mess up the Maverick 732.

A nice smoke ring on top of the meatloaf.

It had a good flavor which was not too smokey. I know from experience that it is very easy to oversmoke a meatloaf.

Ijustwantedtolookatpics · 02-25-2013, 08:35 AM

Those look delicious. Once I started smoking meatloaf I never wanted to use the oven again

HeSmellsLikeSmoke · 02-25-2013, 08:38 AM

Very nice! Love seeing your old stainless Performers working in the snow like that.

BBQ Bacon · 02-25-2013, 08:39 AM

That looks great. Bet it tasted even better.

John Bowen · 02-25-2013, 08:40 AM

Man that looks great. All I can think about now is having a meat loaf sandwhich for lunch!

Phubar · 02-25-2013, 08:42 AM

Nice loaPhs!

Oldbob · 02-25-2013, 08:46 AM

Very Nice !!

PaPaQ · 02-25-2013, 08:51 AM

Man that looks good!

code3rrt · 02-25-2013, 08:55 AM

Good lookin' loafs!

charrederhead · 02-25-2013, 11:17 AM

Your SS Performers look cool against the snow...they 4WD?...and the meatloaf looks real good.

thirtydaZe · 02-25-2013, 12:41 PM

we started putting our meatloaf on the kettle recently, wow what a difference a little charcoal and smoke can make. excellent every time.

Wampus · 02-25-2013, 12:55 PM

Yup...smoked meatloaf is SO much better than oven baked for sure!

Great job on those.

Next time....(if using the foil pans), punch holes in the bottom of the pans (to allow grease to drain), then after about 1/2 way through, remove from foil (by then, they'll hold their shape) to allow better smoke and browning on the sides and bottom.

OR....just make the loaf and place directly on grates (which is what I do). They won't end up as purty, but still.....

AussieTitch · 02-25-2013, 01:43 PM

Nice loafs,but gee it looks cold.

Ole Man Dan · 02-25-2013, 11:51 PM

Pretty Meatloaf.
Like you I do several at a time.
I like to baste mine with Sweet Baby Rays cut with coffee,
for a slightly different flavor.

Everyone who smokes Meatloaf's falls in love with the taste
and goes Gah Gah over the smoke rings.

I figure if I'm going to do Ribs, Butts, Brisket's in my Offset,
I might as well finish filling up the smoker with Meatloaf's or Bologna.

I like these much better than 'Fatties' or 'Moinks'.
Something to do with being raised on Meatloaf and Bologna.

landarc · 02-26-2013, 12:07 AM

Nice, I want meatloaf now

02-25-2013, 08:30 AM	#1
javahog2002 Take a breath! Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	Meatloaf in the Snow I was not going to let 8" of snow in Longmont stop me from cooking outside. I picked up a couple 1.25 lb pre seasoned meatloafs from the meat counter at King Soopers (aka Kroger). Poked a few holes in the bottom of the foil pans. I moved the Black SS Performer out back and replaced it with the '95 Blue and '00 Burgundy SS Performers. I fired up the Blue Performer and filled the char baskets. Added a little foil pack of Weber hickory chips (found these in the 1995 Blue charcoal). Also used a foil pan between the char baskets to catch the drippings. I let the Weber run wide open since it was cold outside. About 1.5 - 2.0 hrs later, I pulled the cooked metaloafs. Temp was 180-190 which was higher than my target temp of 170. I did not want any blowing snow to mess up the Maverick 732. A nice smoke ring on top of the meatloaf. It had a good flavor which was not too smokey. I know from experience that it is very easy to oversmoke a meatloaf. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

02-25-2013, 08:35 AM	#2
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA Downloads: 0 Uploads: 0	Those look delicious. Once I started smoking meatloaf I never wanted to use the oven again __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

02-25-2013, 08:38 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Very nice! Love seeing your old stainless Performers working in the snow like that. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-25-2013, 08:39 AM	#4
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	That looks great. Bet it tasted even better. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!

02-25-2013, 08:42 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice loaPhs! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-25-2013, 08:40 AM	#5
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Man that looks great. All I can think about now is having a meat loaf sandwhich for lunch!

02-25-2013, 08:46 AM	#7
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Very Nice !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-25-2013, 08:51 AM	#8
PaPaQ is One Chatty Farker Join Date: 02-07-07 Location: Midland, NC Downloads: 0 Uploads: 0	Man that looks good! __________________ CTO SS-2 WSM 22.5" OTG / Cajun Bandit

02-25-2013, 08:55 AM	#9
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Good lookin' loafs! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

02-25-2013, 11:17 AM	#10
charrederhead is One Chatty Farker Join Date: 06-29-12 Location: Thomaston, CT Downloads: 0 Uploads: 0	Your SS Performers look cool against the snow...they 4WD?...and the meatloaf looks real good. __________________ Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner

02-25-2013, 12:41 PM	#11
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	we started putting our meatloaf on the kettle recently, wow what a difference a little charcoal and smoke can make. excellent every time. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

02-25-2013, 12:55 PM	#12
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Yup...smoked meatloaf is SO much better than oven baked for sure! Great job on those. Next time....(if using the foil pans), punch holes in the bottom of the pans (to allow grease to drain), then after about 1/2 way through, remove from foil (by then, they'll hold their shape) to allow better smoke and browning on the sides and bottom. OR....just make the loaf and place directly on grates (which is what I do). They won't end up as purty, but still..... __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

02-25-2013, 01:43 PM	#13
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Nice loafs,but gee it looks cold. __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

02-25-2013, 11:51 PM	#14
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama Downloads: 0 Uploads: 0	Plus 1 on Meatloaf Pretty Meatloaf. Like you I do several at a time. I like to baste mine with Sweet Baby Rays cut with coffee, for a slightly different flavor. Everyone who smokes Meatloaf's falls in love with the taste and goes Gah Gah over the smoke rings. I figure if I'm going to do Ribs, Butts, Brisket's in my Offset, I might as well finish filling up the smoker with Meatloaf's or Bologna. I like these much better than 'Fatties' or 'Moinks'. Something to do with being raised on Meatloaf and Bologna. Last edited by Ole Man Dan; 02-25-2013 at 11:53 PM.. Reason: additional text

02-26-2013, 12:07 AM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice, I want meatloaf now __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que