Another fine looking Stuffed Meatloaf w/Qview

Discussion in 'Beef' started by danbury, Jul 13, 2008.

  1. danbury

    danbury Smoking Fanatic

    Stuffed with colby jack, pepper jack cheese and sliced smoked ham. Yeppers... it's a goodie.

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  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice looking loaf, bet that tastes really good!! The smoke ring is nice as well, what kind of wood was used to smoke that baby up?
     
  3. cbucher

    cbucher Meat Mopper

    good looking meat loaf.
     
  4. danbury

    danbury Smoking Fanatic

    My charcoal basket is 17" in diameter and 7" high. I filled the basket last week for the butts and the lump that's in there now has smoked 2 butts, 2 batches of chicken thighs and breasts this week and now the meatloaf today.
    I had hickory chunks left over from the butts and the chicken with all the dripping goodness. Didn't bother refilling the basket as it was about half full. I tossed 2 small chunks of mesquite on for the meat loaf, so there is so much flavor goodness in them there coals that each "q" is unique. I am careful with the mesquite... I've found that just a little bit will go a long ways.
     
  5. danbury

    danbury Smoking Fanatic

    I've found an easy way to make larger meatloafs and not have them fall apart on you. First thing I do is make the basic meat loaf. I lay out some plastic wrap overlapping the edges. Then take half the meatloaf mixture and flatten it out on the plastic wrap in a circle. I then place the stuffing on that half keeping at least 3/4 of an inch away from edges.
    Then I take the second half of the meatloaf mixture and flatten it out gently on the first one and make sure all the edges are sealed real good. Then I pull up the extended edges of the plastic wrap and if you do it right you can use the plastic wrap to tighten and compress the loaf.
    I then put the whole thing in one of those large stainless steel bowls and refrigerate for a couple of hours.

    After getting my UDS going, I carefully slice the plastic wrap and peel away from the meat but leaving what is under the loaf at this point.

    I have one of those small grates that is for a smaller grill. I place that on top of the bowl and then flip the whole thing over.
    What was the bottom of the meat loaf in the stainless steel bowl now becomes the top. Carefully peel away all the plastic and if you want to put bacon or some other topping on it, then do that at this point.

    Then just pick up the whole grate with your nicely molded meat loaf and go place on your UDS.

    Some folks are using those vented "wok" looking things and I thought about that but I wanted more of the bottom of the meat loaf exposed to the heat.

    Works pretty good and I don't have to worry about the thing falling apart on me.


    **next time I do this I'll try to take pictures of the sequence**
     
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Looks very tasty!
     
  7. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    MMMM that looks interesting.[​IMG]
     
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Nice meat loaf. I guess there's no asking, "Wheres the beef?"
     
  9. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Great job, and thanks for the tips on how to do it.
     
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Great job Danbury. That loafs is lookin' tasty.
     
  11. cman95

    cman95 Master of the Pit SMF Premier Member

    That is one sexy looking meatloaf.[​IMG][​IMG]
     

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