ChadVKealey
TVWBB Pro
I've made meatloaf a thousand times, but never on the grill. It's usually a fall/winter staple in house; I make up several and freeze them for easy weeknight dinners. Anyway, I wanted to try one with a BBQ twist, so I mixed about 1.25 pounds ground chuck with a tablespoon of Blues Hog rub, 1/2 cup Sweet Baby Rays, and a couple of eggs. In a cast iron skillet, I sweated 3 cloves of garlic, half a diced sweet onion, and 4 ounces of diced baby portabella mushrooms with some salt & pepper. To help thicken things up, I used 1 cup of quick-cooking oats. I wrapped it in plastic and pushed into a loaf pan to form it, then stuck it in the freezer for a couple hours.
Here it is going on the Performer; I had one basket full of unlit with 6 lit briquettes and 6 slivers of hickory (in hindsight, this was too much):
When the internal temp hit 140, I added some SBR on top and added 8 more unlit briqs. Temps from the start were between 275-300, but most of the original basket was burned out.
The family wanted sandwiches, so we got some sourdough "panini bread" and I grilled it for about 20 seconds on each side.
The smoke flavor almost overtook everything else, so the next time I do this, I'll stick with just one or two small pieces of hickory. Also, I've never used mushrooms in meatloaf before (really, until recently, never ate mushrooms), but I really like the texture they add, so I'll be using them more in the future.
Here it is going on the Performer; I had one basket full of unlit with 6 lit briquettes and 6 slivers of hickory (in hindsight, this was too much):
When the internal temp hit 140, I added some SBR on top and added 8 more unlit briqs. Temps from the start were between 275-300, but most of the original basket was burned out.
The family wanted sandwiches, so we got some sourdough "panini bread" and I grilled it for about 20 seconds on each side.
The smoke flavor almost overtook everything else, so the next time I do this, I'll stick with just one or two small pieces of hickory. Also, I've never used mushrooms in meatloaf before (really, until recently, never ate mushrooms), but I really like the texture they add, so I'll be using them more in the future.
