Meatloaf of the BGE
- Thread starter Rooftop
- Start date
- Joined
- Jan 14, 2006
- Location
- At home...
Let your taste buds be your guide. If it's an all beef meatloaf I like pecan, oak or cherry. If there is some pork mixed in I might opt for a apple cherry mix. If it's a Mexican meatloaf (beef and chorizo) I might opt for something stronger like hickory to overcome some of the spices.
- Joined
- Jul 1, 2007
- Location
- Southeas...
Whatever your favorite beef wood is - I am a cherry or oak fan.
My advice, is to cook more than one! They freeze quite well. I did 2 batches on Monday.
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I would put one.....and only one......chunk of mesquite in there....and let it burn for at least 10 minutes before putting the meatloaf on.
So what did you decide Any Pics
