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caseydog
11-03-2013, 09:01 PM
Here are the players. Home ground meat -- a half pound of ground chuck, and a half pound of ground rib flaps. That's what you can do with the flaps when you trim down for St. Louis style ribs. Waste not, want not.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8120

The potatoes were a couple of big russets, throughly washed, skins left on.

I mixed the beef and pork with a diced onion, a couple of eggs, some salt, pepper and garlic, bread crumbs, and some fresh thyme from the backyard garden. Then I formed a loaf and stuck it into the fridge to firm up.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8119

I stuck the meatloaf on the 18.5 OTG indirect -- about 350-375. I used pecan wood chunks for the smoke.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8116

I cut up the potatoes, and boiled them in some seasoned water.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8118

Okay, watch what I do here. I'm thinking, "What can I do to make my always good mashed potatoes better?"

Well, duh, add BACON!

Potatoes, butter, milk, garlic, salt, pepper -- and diced farking BACON.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8117

I made some brown gravy with butter and the bacon fat.

Here is the cooked meatloaf -- my best yet. Rib flaps make great ground pork. The meatloaf was really moist. The fresh thyme rocked -- subtle but definitely identifiable.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8115

And here is how it all ended up on the plate. Nothin' but meat and potatoes, with some meat IN the potatoes.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=8114

It really was my best meatloaf so far, and bacon mashed potatoes -- a last minute alteration -- are stupid good. High in calories, high in carbs, high in fat -- a coronary trifecta!

CD

c farmer
11-03-2013, 09:05 PM
WOW. very nice meal.

Garrett
11-03-2013, 09:08 PM
I'm having difficulty breathing just looking at it, but dang I'd eat the FARK out of it!!!

Fwismoker
11-03-2013, 09:08 PM
Looks really good...great job Might have to add that to my to do list. ))

caseydog
11-03-2013, 09:15 PM
Putting the diced bacon in my mashed potatoes was not planned. I was getting my butter and other stuff out of the fridge, and saw the bacon, and it sank in, and the next thing I knew, I was frying bacon for my mashed potatoes.

I have no doubt it has been done before -- there is no way I invented this recipe. I just can't believe I have never thought to do it before. Bacon and mashed potatoes -- how the fark did it take me this long to combine these two staples of American cuisine? :doh:

CD

Titch
11-03-2013, 09:29 PM
That looks brilliant.
My sorta Tucker
May I suggest you add some fried onion to the Bacon and into the mash:becky:

peeps
11-03-2013, 09:37 PM
Looks delish, CD! Nice work!

deepsouth
11-03-2013, 10:18 PM
boom. looks great!

Thespanishgrill
11-03-2013, 10:25 PM
Dambit! Looks so farking tasty now I gotta go and make meatloaf right after my Tri-Tip tomorrow.
Nice work on that, been looking for a reason to try smoking a meatloaf and you sir have just pushed me over the edge..

Thanks for the nudge :-)

caseydog
11-03-2013, 10:40 PM
Dambit! Looks so farking tasty now I gotta go and make meatloaf right after my Tri-Tip tomorrow.
Nice work on that, been looking for a reason to try smoking a meatloaf and you sir have just pushed me over the edge..

Thanks for the nudge :-)

You definitely need to smoke a meatloaf. MANY brethren will back me up on that. It truly does take meatloaf up many notches.

Make your loaf in advance, so you can rest it in the fridge to firm up (the eggs will do their thing during that rest). That way, you can put the loaf on the grill/smoker without a pan. That lets the smoke attack the meat from all sides.

CD

Al Czervik
11-03-2013, 10:46 PM
Makes me want to stand up and beg for buttermilk! Bravo GZ! :clap:

caseydog
11-03-2013, 10:53 PM
Makes me want to stand up and beg for buttermilk! Bravo GZ! :clap:

I don't really understand that post, but I hope it was a compliment. Beg for buttermilk? :confused:

CD :becky:

Thespanishgrill
11-03-2013, 10:53 PM
Oh its happening this week, thanks for the tips. So much food to cook and so little time... :'(

Al Czervik
11-03-2013, 11:02 PM
I don't really understand that post, but I hope it was a compliment. Beg for buttermilk? :confused:

CD :becky:

Total compliment! Circa Bill Paxton in True Lies mod... :loco:

mikemci
11-03-2013, 11:04 PM
What was the IT when pulled?

caseydog
11-03-2013, 11:07 PM
Total compliment! Circa Bill Paxton in True Lies mod... :loco:

Need to Google that. :doh:

CD

caseydog
11-03-2013, 11:15 PM
What was the IT when pulled?

I was aiming for 160, but it didn't look right at 160, so I rolled it over and put it over the coals to brown the top. That took it up a few degrees -- 163. It stayed moist, and I got a little more crust on the outside.

CD

landarc
11-03-2013, 11:16 PM
Great grub CD, want some taters now. Meatloaf is on the menu for the weekend

mikemci
11-03-2013, 11:23 PM
Oh yeah! A big :thumb: on more crust!

GL-BBQ
11-03-2013, 11:54 PM
looks good

code3rrt
11-03-2013, 11:58 PM
looks perfect!

KC

sliding_billy
11-04-2013, 03:10 AM
Great looking loaf CD.

loco_engr
11-04-2013, 05:00 AM
Meatloaf, mashed taters & bacon & gaaaalic & graybee . . . dayum!

:clap2::clap2:

Great Cook!

Diesel Dave
11-04-2013, 06:32 AM
I'd hit that......three times!

chicagokp
11-04-2013, 07:42 AM
That looks great! And bacon mash....MMMmmmm......bacon....<Homer Mod>

---k---
11-04-2013, 08:23 AM
Looks great. :thumb:
So what so you thinkade this one better than previous attempts? Anything in particular?
I did a meatloaf once on my drum. I'm not sure why, but it didn't thrill me. I need to give it another try, but haven't got around to it. Probably should use the weber grill like you did.

fantomlord
11-04-2013, 08:40 AM
:clap2:

Bonewagon
11-04-2013, 09:31 AM
Fantastic eats CD!

Big George's BBQ
11-04-2013, 09:38 AM
I need to try BBQ Meatloaf again First one was not good

tatonka3a2
11-04-2013, 11:11 AM
WOW does that look GOOD!!!!

caseydog
11-04-2013, 11:44 AM
Looks great. :thumb:
So what so you thinkade this one better than previous attempts? Anything in particular?
I did a meatloaf once on my drum. I'm not sure why, but it didn't thrill me. I need to give it another try, but haven't got around to it. Probably should use the weber grill like you did.

I used more diced onions than usual, and the fresh thyme was spot on. The ground pork rib tips had more fat than the ground pork I buy at the store, as well, so the loaf was moister than usual. I think store bought ground pork is loin meat, not rib meat.

How hot was the drum? I definitely prefer hot and fast for meat loaf.

CD