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    • By SmokinSteveBBQ
      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. 
       
    • By Smokehowze
      Stewed Chicken 
       
      Or chicken fricassee in the fancy circles. This is one of my favorite comfort food dishes. I started cooking this dish as a kid on camping trips as all the prep work can be done ahead of time.  Delicious over rice.  Great on the stove but even better cooked on the Kamado in the cast iron dutch oven with that smokey goodness infusing the dish.  Just use indirect cooking deflector and and air gap and/or pizza atone under the pot so the bottom does not burn and keep the heat reasonable.  Can use whole cut up chicken pieces or chicken thighs with or without the bone. 
       

       

    • By John Setzler
      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!
       
       
    • By Ben S
      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





    • By Addertooth
      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. 
       






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