Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: michaelmilitello on September 22, 2019, 04:56:16 PM
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3 pounds of 80/20 chuck and sausage. Green peppers, onions, minced garlic. Two eggs, Italian breadcrumbs, and some Parmesan. S&P to taste. Formed in a loaf pan lined with plastic wrap. Dusted with my bbq rub for a good crust. Cooked @325 with a hunk of hickory and apple. No live pics because it got dark. Glazed near the end with bbq sauce. A great trip to flavortown!
(https://uploads.tapatalk-cdn.com/20190923/e5ddb824a7fe6e808882f898fea35341.jpg)(https://uploads.tapatalk-cdn.com/20190923/de283ba93e5e910589cfe1b6b3d3fa09.jpg)(https://uploads.tapatalk-cdn.com/20190923/912ff94b7f8aefc0c60aed9f67c883c1.jpg)
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Dang that looks goooood!!! The mix sounds good and is making me drool!!
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Well darn if that meatloaf isn't sexy
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I truly love meatloaf on the grill. It’s a fav. And that looks very very good !
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https://youtu.be/rxnudUpciXA
My source of the recipe. I really like Malcolm Reed’s videos. They’re great for instruction and I love his passion for bbq. He’s really inspired my own creativity.
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Do you take it out of the loaf pan before putting it on the grill? Or, if you take it out, does it dry out too much?
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Meatloaf! Food of the gods, small g. Looks great!
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Do you take it out of the loaf pan before putting it on the grill? Or, if you take it out, does it dry out too much?
Yes. I place it in the freezer for 15 minutes to firm it up. I take it out of the loaf pan just before cooking and dust it with bbq rub on a cutting board with no juice gutter. This allows me to slide it on the cooking grate. With 80/20 meat, eggs, and all the veggies, it won’t dry out. Plenty of moisture. I also cook it at 300-325 all indirect. I cooked it to 160.
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Mmmm looks fantastic!!.
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https://youtu.be/rxnudUpciXA
My source of the recipe. I really like Malcolm Reed’s videos. They’re great for instruction and I love his passion for bbq. He’s really inspired my own creativity.
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I completely agree with you on Malcolm Reed! There's a lot of work that goes into producing good cooking/grilling vids, and he and his wife do an amazing job at breaking down the prep, setup, cook and results -- all without any hint of arrogance or rigidity on how things "must" be done. I also like the way he doesn't force his own products on you (which he would have every right to do) -- he always says "you don't have to use this rub/sauce - use your own recipe and do what you like". Just a very approachable style that makes his vids stand out from others.
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These may be dumb questions, but here goes:
How are you guys doing long cooks on your kettles? I am not new to smoking things, just new to kettles, but my charcoal is normally burnt out by an hour in to the cook.
How long did you cook this for?
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That’s not a dumb question at all. That’s what this club is good at: Sharing information.
This cooked for a little less than 2 hours. I used half a chimney of unlit and poured a half a chimney of lit. I let the grill warm up to 300 and put the meat on. I then closed the bottom vent to 1/4 open with top wide open. This ran steady at 325-350 for the whole cook.
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Thanks Michael- last question - did you grill indirect?
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Thanks Michael- last question - did you grill indirect?
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Yes. All indirect using a slow an sear. Some hickory and apple for smoke.
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That’s not a dumb question at all. That’s what this club is good at: Sharing information.
This cooked for a little less than 2 hours. I used half a chimney of unlit and poured a half a chimney of lit. I let the grill warm up to 300 and put the meat on. I then closed the bottom vent to 1/4 open with top wide open. This ran steady at 325-350 for the whole cook.
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A good routine to get used too with or without the sns. I snuff the coals when finished, then next cook I give the coals a stir and light half a chimney and add to the unlit. It works for 90% of all the cooking I do. I like that your always working with a full bank of coals but your only firing up half a chimney which is twice as fast.
Obviously sometimes your adding more or less coals to start depending on how much coal you burned up previously but it just works out that most cooks are completed using half a chimney worth of fuel.
The meatloaf looks amazing!
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A good routine to get used too with or without the sns. I snuff the coals when finished, then next cook I give the coals a stir and light half a chimney and add to the unlit. It works for 90% of all the cooking I do. I like that your always working with a full bank of coals but your only firing up half a chimney which is twice as fast.
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I've done this on about half my general cooks (burgers, chicken, etc.), and it works great. I learned about reusing unspent coals on this site - once again, proving how valuable this site is as a reliable resource!
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I always use RO lump. Love it, and it leaves very little ash. And yes, at the end of a cook, I snuff it out. Next cook, I sweep the ash out, light a small chimney of coals and dump on top of the remains from the last cook. Repeat. I have cut my charcoal usage in half by doing this.
BTW, Weber offers a small chimney, of which I use exclusively. The large one I have just sits there and screams, "Hey!! What about me?!!"
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How do you snuff out the coals?
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How do you snuff out the coals?
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I've been sealing off both air dampers. Has been working well for me in my short time charcoal grilling.
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Yes, just put the lid on and close all the vents. Done.
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How timely! Our family just had meatloaf last night and I wondered out loud to my wife if she thinks meatloaf is possible on the grill. Very nice, thanks for sharing!