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Meatloaf and Tater w/q-view

post #1 of 15
Thread Starter 
Hi Everyone,

I smoked up a meatloaf, some au gratin potatoes, and a couple pork steaks the other day. I meant to post the final pics yesterday, but I forgot. It was really, really hot on Tuesday when I did the smoke (and then a big thunderstorm rolled through), so I put everything in my new BDS. I've not smoked anything in it except sausages (which is really why I bought it), but is was pretty mindless. I simply set the temp and smoke time, and then ran back inside to the A/C. icon_smile.gif

Everyone seemed to enjoy it, so the BDS did its job. My brother, his wife, and their 3 kids are staying w/us for a few weeks, while they wait for the construction on their new home to be completed . . . and the kids just loved it! Put a big 'ol smile on my ugly mug. icon_smile.gif

I've never done either meatloaf or potatoes before, so thanks much to all of you who offered advise on smoke times! I really appreciate it!

Here goes:

Smoked everything w/hickory at 250.

The loaf (approx):

2 pds burger
1 pd fresh ground pork
5 tbs minced garlic
5 tbs mustard
3 carrots minced and fried in butter to soften
2 celery sticks " " " " "
1 medium oninon " " " "
3 tbs tabasco
3 tbs worchestershire sauce
1/4 cup clamato juice
2 eggs
1/2 cup whole oats (i.e., oatmeal)
1/3 cup Thai chili garlic sauce (1/2 mixed in the meat, and 1/2 on top)
1 package of mozz cheese on top

Sorry, I didn't take a shot of throwing the mirepoix on, but we've all seen carrots, celery and onions before:

The taters (approx):

1 pd sweet potatoes
2 pds 'regular' potatoes
1 'huge' onion carmelized
Made a roux w/a stick of butter and 1/2 cup of flour
To the roux I added 1 bag of colby jack cheese
When the cheese melted, I added (slowly) 1 box of chicken stock
Layered the potatoes and onions, poured on the cheese sauce, layer, cheese sauce, etc.
When layered, added 1 bag of Mozz and a little fresh chopped parsley to the top

My brother and I were eating the taters on the way into the house, hence the 'hole' on the side. We just couldn't wait! icon_smile.gif

All the meat, taters, and some homemade slaw.

Thanks for lookin'!!

post #2 of 15
looks very tastey, I like the "I" on the taters, now I know where your heart is.
post #3 of 15
Holy Cow. That all looks delicious. Way to come out swingin' with that new smoker. I love the ingredients in the meatloaf and those taters...well lets just say they look simply outstanding. Sweet potatos in au grautin?
points.giffrom this guy for sure.

(said with a watering mouth)
post #4 of 15
Yes, the I is nice, but isn't it Michigan State's colors?

Doesn't matter; everything really looks great.
post #5 of 15
very nice, everything looks great, the sweet pototaoes is a nice twist. points.gif
post #6 of 15
Fantastic Job on the whole smoke trout. Looks like everything turned out very well. I do like the sweet potatoe au grautin thats a new twist for me. Good job.
post #7 of 15
Wow...Very nice lookin' meal!! Love the looks of those pork steaks.
post #8 of 15
Nice job! PDT_Armataz_01_34.gif Everything looks delicious.
post #9 of 15
Thread Starter 
Thanks so much for the kind comments and the points everyone. I really appreciate it!

My wife talked me into adding sweet potatoes to au gratin a few years ago, and we've just continued to do it. It adds a nice textural difference, as well as the obvious sweetness. Pretty yummy!

Haha - I wondered if anyone would notice it. My nephew actually put that cheese on. He's an Iowa fan . . . I ain't got him converted yet. icon_confused.gif

Thanks again!

post #10 of 15
You leave that nephew of yours alone, good kid.
post #11 of 15
Really nice looking smoke, and I love the variation of potatoes used. PDT_Armataz_01_34.gif
post #12 of 15
Nice job Troutbum. Another fine smoke..
post #13 of 15
Great job and pics.....PDT_Armataz_01_34.gif
And it's ok to tell everyone the "I" is for Illinois!!!!!biggrin.gifbiggrin.gifbiggrin.gif
post #14 of 15
Nice...real nice!PDT_Armataz_01_37.gif
post #15 of 15
Thread Starter 
Thanks again everyone!

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