Chris in Louisiana
TVWBB All-Star
Well, the pulled beef with chuck roast was a winner, so I was willing to try another new idea for the WSM. I saw a few threads about meatloaf and decided that is what's for dinner.
I used a modified Alton Brown recipe I found on here.
Fired up two starters of briquets. I had enough Kingsford and Stubbs to fill one starter with each. Started both at same time with lighter cubes. They were ready at the same time. The K had much more ash and sparkies drop out the bottom as I moved it to the WSM. The Stubbs was solid and dropped little ash. Threw on a couple of pieces of hickory, used my clay saucer with no H2O, and put on the meat.
My mods to the linked recipe included 1.25 ground chuck and 1 lb ground pork, because that's what I had on hand. I otherwise followed the recipe below except for an add of a squirt or two of Sriracha sauce to the glaze. THAT kicked it up. Get out the Pepcid, but oh so good and spicy.
Borrowed the recipe from this thread: http://tvwbb.com/eve/forums/a/...1078595/m/2491093895
Ingredients:
1.5 LBS Ground chuck, beef [I used 1.25 lbs. chuck and 1 lb. pork]
1.5 LBS Ground Sirloin, beef
8 OZS Garlic flavored croutons
3/4 TSP Ground black pepper
3/4 TSP Cayenne pepper
1.25 TSP Chili powder
1.25 TSP Dried thyme
3/4 Onion, roughly chopped
1.25 Carrot, peeled and broken
4 whole cloves garlic
3/4 Red bell pepper
2 TSP kosher salt
2 Eggs [I used one egg because of less meat; worked fine]
For the glaze:
1 cup ketchup
1 teaspoon ground cumin
2x Dash Worcestershire sauce
2x Dash hot pepper sauce
2 tablespoon honey / pecan syrup
[I added Sriracha; very spicy]
Directions:
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
Combine the vegetable mixture, ground meat with the bread crumb mixture.
Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Mold the mixture into a 4 inch wide by 3 inch tall loaf on Parchment paper. Trim the paper, leaving about an inch around the loaf.
Place the molded loaf onto the grill. Add some wood chips or a chunk or two.
Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it reaches about 100 degrees, which took me about 45 minutes.
Cook to an internal temp of 155. [I cooked mine to 165+ with my pork in it and fattier meat in general. It was 170+ in spots, and 160 or so in others. Came out done and plenty juicy. Not dry at all. Took just under 2 hours. WSM was at 325 to 350 for the cook.]
Rest the meat for 10 minutes before slicing.
It's good on its own, but put it between slices of some quality bread and it really comes alive. What a difference maker. I can't wait to make leftover meatloaf sandwiches.
Also had some broccoli-cheese soup from Cooks Illustrated recipe.
And some roasted smashed potatoes, also from Cooks Illustrated.
I used a modified Alton Brown recipe I found on here.
Fired up two starters of briquets. I had enough Kingsford and Stubbs to fill one starter with each. Started both at same time with lighter cubes. They were ready at the same time. The K had much more ash and sparkies drop out the bottom as I moved it to the WSM. The Stubbs was solid and dropped little ash. Threw on a couple of pieces of hickory, used my clay saucer with no H2O, and put on the meat.
My mods to the linked recipe included 1.25 ground chuck and 1 lb ground pork, because that's what I had on hand. I otherwise followed the recipe below except for an add of a squirt or two of Sriracha sauce to the glaze. THAT kicked it up. Get out the Pepcid, but oh so good and spicy.
Borrowed the recipe from this thread: http://tvwbb.com/eve/forums/a/...1078595/m/2491093895
Ingredients:
1.5 LBS Ground chuck, beef [I used 1.25 lbs. chuck and 1 lb. pork]
1.5 LBS Ground Sirloin, beef
8 OZS Garlic flavored croutons
3/4 TSP Ground black pepper
3/4 TSP Cayenne pepper
1.25 TSP Chili powder
1.25 TSP Dried thyme
3/4 Onion, roughly chopped
1.25 Carrot, peeled and broken
4 whole cloves garlic
3/4 Red bell pepper
2 TSP kosher salt
2 Eggs [I used one egg because of less meat; worked fine]
For the glaze:
1 cup ketchup
1 teaspoon ground cumin
2x Dash Worcestershire sauce
2x Dash hot pepper sauce
2 tablespoon honey / pecan syrup
[I added Sriracha; very spicy]
Directions:
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
Combine the vegetable mixture, ground meat with the bread crumb mixture.
Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Mold the mixture into a 4 inch wide by 3 inch tall loaf on Parchment paper. Trim the paper, leaving about an inch around the loaf.
Place the molded loaf onto the grill. Add some wood chips or a chunk or two.
Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it reaches about 100 degrees, which took me about 45 minutes.
Cook to an internal temp of 155. [I cooked mine to 165+ with my pork in it and fattier meat in general. It was 170+ in spots, and 160 or so in others. Came out done and plenty juicy. Not dry at all. Took just under 2 hours. WSM was at 325 to 350 for the cook.]
Rest the meat for 10 minutes before slicing.
It's good on its own, but put it between slices of some quality bread and it really comes alive. What a difference maker. I can't wait to make leftover meatloaf sandwiches.
Also had some broccoli-cheese soup from Cooks Illustrated recipe.
And some roasted smashed potatoes, also from Cooks Illustrated.
