The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-07-2009, 12:56 AM   #1
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Question 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.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 10-07-2009, 06:28 AM   #2
bbq ron
is one Smokin' Farker
 
Join Date: 01-11-09
Location: saint peters, mo
Downloads: 0
Uploads: 0
Default

smoke it like a fatty, but haven't tried it myself but that is what i would do
__________________
kcbs (CBJ)
lang 60 mobile
chargriller duo
gosm
bbq ron is online now   Reply With Quote


Unread 10-07-2009, 06:48 AM   #3
SmokeWatcher
is one Smokin' Farker
 
SmokeWatcher's Avatar
 
Join Date: 05-06-07
Location: Florence, Az
Downloads: 0
Uploads: 0
Default

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.
__________________
If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.
SmokeWatcher is offline   Reply With Quote


Unread 10-07-2009, 07:13 AM   #4
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

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.




__________________
Crockpot Bigglesworth
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
3rd Degree Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 10-07-2009, 07:22 AM   #5
daedalus
Full Fledged Farker

 
Join Date: 08-31-08
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

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.
__________________
"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
daedalus is offline   Reply With Quote


Unread 10-07-2009, 08:26 AM   #6
MushCreek
Full Fledged Farker
 
Join Date: 10-01-09
Location: Seminole Florida
Downloads: 0
Uploads: 0
Default

If you like tomatoes in your meatloaf, try Rotel, which is chopped tomatoes with jalapeno. There are generic equivalents, too. Adds a little heat.
__________________
I'm very intelligent, but I mask it by doing stupid stuff.
MushCreek is offline   Reply With Quote


Unread 10-07-2009, 08:31 AM   #7
pat
is Blowin Smoke!
 
pat's Avatar
 
Join Date: 01-21-08
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

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*.
__________________
Smokers Purgatory

Have you tried Simply Marvelous Rubs yet??

Backwoods Party
Ole Hickory CTO
Large Big Green Egg
WSM X 2
Weber Performer
pat is offline   Reply With Quote


Unread 10-07-2009, 09:36 AM   #8
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

Thanks for the replies.

Bigabyte, that looks awesome. Thanks a lot.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 10-07-2009, 11:04 AM   #9
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Try wrapping the meatloaf with a bacon weave too.
That's tasty!
Also as a binding agent you can use uncooked Quaker oats.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Unread 10-07-2009, 02:44 PM   #10
Typically
On the road to being a farker
 
Typically's Avatar
 
Join Date: 06-29-09
Location: NJ
Downloads: 0
Uploads: 0
Default

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.
__________________
drinkin' every drop from the bottom to the top!
1 UDS
Typically is offline   Reply With Quote


Unread 10-07-2009, 03:11 PM   #11
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Stove Top? That's a good idea. Never thought of that before. With the seasoning I suppose?
__________________
Crockpot Bigglesworth
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
3rd Degree Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 10-07-2009, 03:13 PM   #12
Typically
On the road to being a farker
 
Typically's Avatar
 
Join Date: 06-29-09
Location: NJ
Downloads: 0
Uploads: 0
Default

yup seasoning and all... one of mom's secrets but i guess not anymore haha
__________________
drinkin' every drop from the bottom to the top!
1 UDS
Typically is offline   Reply With Quote


Unread 10-07-2009, 03:19 PM   #13
Barbarian
is One Chatty Farker
 
Barbarian's Avatar
 
Join Date: 11-07-07
Location: Middletown California
Downloads: 0
Uploads: 0
Default

I just used the wifes meatloaf recipe and added Billy Bones Triple Cherry rub on top. Hers is very tasty and smoked is better!!!!!
Attached Images
File Type: jpg DSC03405.jpg (49.4 KB, 136 views)
File Type: jpg DSC03408.jpg (62.9 KB, 136 views)
File Type: jpg DSC03415_2.jpg (52.1 KB, 135 views)
__________________
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
Barbarian is offline   Reply With Quote


Unread 10-07-2009, 03:22 PM   #14
Typically
On the road to being a farker
 
Typically's Avatar
 
Join Date: 06-29-09
Location: NJ
Downloads: 0
Uploads: 0
Default

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.
__________________
drinkin' every drop from the bottom to the top!
1 UDS
Typically is offline   Reply With Quote


Unread 10-07-2009, 03:30 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Yet Another UDS question... Valeres Q-talk 14 06-17-2011 04:11 PM
uds question dudz Q-talk 0 02-05-2010 06:48 PM
Another UDS question hdis2002 Q-talk 5 04-18-2008 12:48 PM
another uds question or two!! capri man Q-talk 33 03-24-2008 05:47 PM
Quick meatloaf question smokinbadger Q-talk 20 01-07-2007 08:22 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:36 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts