Robert McGee
TVWBB Gold Member
I got to hankering after some more Meatloaf on a Plank. I put a couple of skewers under a cedar plank in a large serving tray to make sure the plank gets lots of soaking water. I also put a couple of skewers on top of the plank and then sit a fire brick on top to submerge the plank. That may be a bit anal, but it insures a good soaking. I soak a minimum of one hour:
I do meatloaf on my Weber OTG. I dump one chimney of new briquettes fully lit and spread it evenly over the charcoal grate. I adjust my air until it will produce about 300 degrees (about one third open on the bottom vents - top fully open).
The meatloaf is made up from a recipe from the Plank Cooking Book - http://www.amazon.com/exec/obidos/ASIN/1570614741/tvwb-20?tag=TVWB-20
An essential part of the process is the sauce from the book.
The meatloaf is spooned onto the pre-heated plank (I put the food side down and pre-heat for two minutes then flip until it starts smoking). I remove the plank carefully with tongs (it's HOT) and place in the serving tray to receive the meat:
Then the sauce is carefully applied to the top of the meatloaf:
Using gloves, carefully place the meatloaf covered plank onto the food grate of the grill. Cover it. It will take from 45 minutes to an hour+ten minutes to be finished. It's a good idea to check the internal temperature after 45 minutes. Watch the grill after you close it up. You want a small amount of smoke (indicating it is hot enough to char the board and bathe the meat in the loving hands of Mr. Smoke). You do NOT want billowing smoke (that indicates it is too hot and the risk of setting the plank on fire ruining the cook is ever present). After you do it a time or two, you'll get the idea.
Remove the plank and meatloaf (carefully) and place in the serving tray. I carry it in the house intact and serve off the tray.
If you look closely, you'll see where the plank has split - I made a tactical error in re-using a plank that should have been reserved for a ten minute fish cook. Use a NEW plank every time you make meatloaf. You'll thank me for this tip.
I am watching my portions, so this plate looks to have small portions (it does). However, in the spirit of full disclosure, I admit that I went back for seconds
.
Without question, this meatloaf is the best I have ever eaten, bar NONE! It does require a bit of work in chopping vegetables and making the sauce but it is SO worth it. Again, in the spirit of full disclosure, my wife chopped the vegetables, mixed the meat, and made the sauce. Well, I DID do the grill work...
Buy the book but if you want to have a copy of the recipe, send me your email address by private message and I'll send it to you, post haste!
Keep on smokin',
Dale53
I do meatloaf on my Weber OTG. I dump one chimney of new briquettes fully lit and spread it evenly over the charcoal grate. I adjust my air until it will produce about 300 degrees (about one third open on the bottom vents - top fully open).
The meatloaf is made up from a recipe from the Plank Cooking Book - http://www.amazon.com/exec/obidos/ASIN/1570614741/tvwb-20?tag=TVWB-20
An essential part of the process is the sauce from the book.
The meatloaf is spooned onto the pre-heated plank (I put the food side down and pre-heat for two minutes then flip until it starts smoking). I remove the plank carefully with tongs (it's HOT) and place in the serving tray to receive the meat:
Then the sauce is carefully applied to the top of the meatloaf:
Using gloves, carefully place the meatloaf covered plank onto the food grate of the grill. Cover it. It will take from 45 minutes to an hour+ten minutes to be finished. It's a good idea to check the internal temperature after 45 minutes. Watch the grill after you close it up. You want a small amount of smoke (indicating it is hot enough to char the board and bathe the meat in the loving hands of Mr. Smoke). You do NOT want billowing smoke (that indicates it is too hot and the risk of setting the plank on fire ruining the cook is ever present). After you do it a time or two, you'll get the idea.
Remove the plank and meatloaf (carefully) and place in the serving tray. I carry it in the house intact and serve off the tray.
If you look closely, you'll see where the plank has split - I made a tactical error in re-using a plank that should have been reserved for a ten minute fish cook. Use a NEW plank every time you make meatloaf. You'll thank me for this tip.
I am watching my portions, so this plate looks to have small portions (it does). However, in the spirit of full disclosure, I admit that I went back for seconds
.
Without question, this meatloaf is the best I have ever eaten, bar NONE! It does require a bit of work in chopping vegetables and making the sauce but it is SO worth it. Again, in the spirit of full disclosure, my wife chopped the vegetables, mixed the meat, and made the sauce. Well, I DID do the grill work
...Buy the book but if you want to have a copy of the recipe, send me your email address by private message and I'll send it to you, post haste!
Keep on smokin',
Dale53
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