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Found 9 results

  1. Hi All -- Between having a full summer with lots of activities and waiting for different Akorn Kamado accessories to arrive, it took me over a month from purchasing to assembling my Akorn. The good part of that is I was able to absorb info about Kamado cooking from different sources -- this website, a kamado cookbook and YouTube videos, so I was familiar with a few details when I finally did a trial cook a couple of weeks ago. I call it a "trial cook" because it was the middle of August and I knew I wanted to cook out for Labor Day. For the trial cook I decided to do the chickens shown in the first two photos below. I also did pre-made turkey burgers, hot dogs and a smoked sausage, which don't take much skill to do. I wet-brined and butterflied the chicken and it came out great. After the burgers and dogs were done, I was impressed that I seemed to have guessed at a perfect amount of charcoal because my coals were about spent as I finished up. Yesterday was the cook I was concentrating on more. It's shown in the rest of the pictures -- I did pulled pork, grilled veggies, meatloaf and not pictured are salmon and hot dogs. My dad always cooked a few different items when he barbecued and I've followed his example. Again, I liked the results. Due to starting later than I'd hoped for yesterday, I pulled the pork off the kamado after 4 hours and let it finish in the oven. (I think it had gotten to 185 degrees at that point). Then I pulled out my stone, (heat deflector), opened the vents and let the heat build so I could cook the veggies and the salmon. As it was getting close to time to start the meatloaf, I could see that my fuel was depleting, so I started some more charcoal in a chimney and added it just before putting on the meatloaf. It was getting late by then. The meatloaf recipe, (from Chis Grove's book The Kamado Smoker and Grill), said after 45 minutes at 350 degrees the meat should be done. It wasn't. And I could see from the kamado temperature that I was depleting the charcoal I'd added. So, I gave the meatloaves about another 30 minutes and with the hour getting late - about 8:30, I brought them in and finished them in the oven. Although I didn't finish everything off using the kamado, I'm still happy with my results, what I especially like about the kamado is that I seem to have more control over temperature and that it holds heat so well. I'm thinking for yesterday's cook I probably didn't use enough charcoal to get through all the cooks. I probably started out with my firepan 1/4 to 1/3 full (should I use more?) I imagine in time I'll get a better feel for how much charcoal to use.
  2. Just finished up smokin up a meatloaf and it is delicious. Be sure to check it out. The glaze on top cranks it up even a couple more notches. If you don't like meatloaf you'd like this one.
  3. I decided to whip up a meatloaf for dinner tonight. I love making these because there is no real 'recipe' to doing it other than a couple basic measurements that I tend to stick with on a couple base ingredients... My ingredients for the meatloaf are as follows: 2 large eggs, lightly beaten 3/4 cup 2% milk 3/4 cup crushed saltine crackers 1/2 cup chopped onion 1 tsp salt 1/2 tsp rubbed sage 1/2 tsp dried thyme 1/4 tsp black pepper 1 1/2 lbs 90/10 ground beef Mix these ingredients together and then add the ground beef and form into a loaf pan of your choice... Sauce Ingredients: My sauce for meatloaf is very simple, but it's also a base for a bbq sauce... 1 cup ketchup 1 to 2 teaspoons worcestershire sauce 1/2 cup brown sugar Mix the sauce ingredients together and top the meatloaf with it... I put this on the grill at 375°F or so until I get to 160° internal temperature on the meat... Yum! Save your leftover sauce to add at the table.... good stuff!
  4. On impulse I made a chicken meatloaf. Freshly ground chicken thighs (1.5 lbs) Corn muffins (3, crumbled) Egg (1) KJ peppered sea salt (1 tbs) KJ poultry rub (1 tbs) Mix. Cook at 300 F for about an hour to an IT of 160 F. About halfway though glaze with a mix of honey, mustard, and your favorite rub. Enjoy the photos
  5. Time, it is always a challenge on weekday cooks. By the time I get home, everyone is already hungry; they aren't in the mood to wait a couple of hours for a meal. Certainly burgers and dogs can be whipped up quickly, but for anything more imaginative, a bit more preparation is required. This dish has the advantage of being prepped in advance, and can be stored for weeks before final sear and serving. The technique is called Sous Vide. It involves vacuum sealing bags with the uncooked meatloaf inside. Then the bags are put into a circulating bath of water at 160 degrees for an hour. At this point, the meat has reached an internal temperature of 160, and is well-done. The inside of the package is pasteurized by the heat, and is safe for extended storage in the refrigerator. When the family wants a meal with near zero prep time, start your Kamado up for searing. Open a few packages, and throw them on the grill for a quick sear. Because the meat is already fully cooked, you are just shooting for the color and amount of sear you want the Meatloaf burgers to have. A note on the pictures, I also made classical meatloaf on the Big Joe, the Joe Junior was used for searing the patty (pictured). The recipe for the meatloaf can be found in my "meatloaf again" posting a few weeks back.
  6. A far simpler cook was put on tonight. A family classic which always seems to please just about any pallet. Savory Meatloaf with a sweet topping sauce. Two loafs were made tonight on the K7. Due to all the big flavors, four Mesquite chunks were added to the charcoal to enhance the smoky flavor. Ingredients: 3 pounds of 80/20 hamburger. 2 Cups of Panko. 1.5 Medium onions finely diced. 1 red bell pepper diced. 1 yellow bell pepper diced. 1 green bell pepper diced. 2 tablespoons Worchester sauce. 12 ounces tomato paste. 4 large eggs. 3 teaspoons kosher salt. 2 lobes of a garlic clove minced. 6 additional ounces of tomato paste mixed with 1/4 cup of brown sugar (the topping) 8 ounces sweet baby ray's bbq sauce. 2 teaspoons freshly ground black pepper. Cooked to an internal temperature of 160 degrees F in the center. Served with Whipped potatoes Ingredients: 5 pounds russet potatoes. 1/2 stick butter. 3 ounces cream cheese. 2 ounces sour cream. 4 ounces heavy cream. 2 teaspoons of kosher salt. 1/2 teaspoon of fresh cracked black pepper. Potatoes topped with Southern style cream gravy. Ingredients: 4 Tablespoons of turkey fat dripping, which were frozen on Thanksgiving. 4 Tablespoons of flour (combined under medium heat with drippings to make roux. 6 ounces heavy whipping cream. 10 ounces chicken stock. 2 teaspoons salt. 1/2 teaspoon fresh cracked black pepper. 2 cups of freshly diced Cornish game hen meat, both white and dark. And store bought King's Hawaiian rolls to balance out the savory with a bit of sweet!
  7. - 6Lbs ground beef / 2Kg y medio de carne molida - 2 eggs / 2 huevos - 2 Tblspn worcestershire / 2 cdas de salsa inglesa - 3-4 Tblspn mustard / 3 o 4 cdas de mostaza - 1/2 cup bread crumbs / 1/2 taza de pan molido - bacon / tocino Grilling Temp. 300 F- 350 F / 150C - 180C Time 2-2:15 hours / 2 a 2:15 hrs.
  8. I dedicate tonight's cook to @Improv and @bjunge (Cauliflower and Meatloaf, respectively.) H had to visit a friend in the hospital tonight and needed comfort food and reduced stress. So while he was gone I threw together a meatloaf using my usual recipe (burger, eggs, Worcestershire, breadcrumbs, toasted onion) and put a whole cauliflower on to grill. It also gave me a chance to use my cool new meatloaf pan with the holes to let the grease drip out. After about 40 mins (at a hair under 400°) I tested the cauli (not quite done but looking good): and poured some Stubbs Sweet Heat on the meatloaf and tossed on some baby zucchini (not pictured) 15 mins later, everything came off the grill. I quickly pulsed the cauliflower in the food processor with about 1/4 packet of cream cheese and a couple of chunks of cheddar. Thanks to both of you above for a GREAT meal. It was well received on a crazy Monday night.
  9. Took the plunge and did a meatloaf last night; gotta say, turned out pretty damn good. 1 ¼ lbs. ground beef (round) ¾ lbs. ground pork 2 eggs 3 tablespoons heavy cream 1-2 tablespoons Chipotle Tabasco sauce 1 tablespoon Worcestershire sauce 3 tablespoons of horseradish (I used raw) 3 tablespoons minced onion (I used dry, but would've preferred fresh) 1 tablespoon hickory smoked salt 1 teaspoon each kosher salt and fresh ground black pepper Handful or so of your favorite smoking rub on top.. On a 400 degree grill (couple of applewood chunks), with diffuser and drip pan (and potatoes) for about 30 minutes... Mixed up some Stubbs Sweet Heat, 1/4 cup brown sugar and about a tablespoon of yellow mustard and coated the top for the last 15 minutes. Pulled it at 160 internal temp, tented with foil while the potatoes finished. Sliced her up and it was DELICIOUS. Kudos to everyone for the tips, as always! Cheers, -B
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