Meatloaf on the ECB

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Was wanting to do this for a while and was inspired again by the dirtsailor2003 thread a couple days ago. "Smokey The Bear Says". Decided to make it this weekend smoker meal.

So I'm gonna do a simple glaze.. remove the squash and finish it in butter and make a puree

 

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I'm using a combination of Zesty Hot breakfast style tube sausage 16 oz. And just over a pound of groin round.
Have a small diced while green bell pepper and small diced medium size yellow onion.
I used 2 cloves garlic .
There is a few shots of Worcestershire sauce and a couple tablespoons of ketchup in the mix. I soaked 3 slices of stale bread in milk and squeezed out the excess. Didn't add salt or pepper to this since it had the lb of sausage. Also had 1 egg whisked that went into it for a binder..

 

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I should add.. you need to cook veggies to soften them before you smoke the meatloaf. If you don't sautee that stuff it will all be crunchy and raw in a couple hours. Veggies need to be 180 or more before they even start to soften. . That's why you see a few recipes using powder onion or garlic instead of fresh. Same goes for carrots and potatoes.. they won't cook in a low and slow smoker recipe.

 

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The meat I was careful not to overwork the beef. That sausage can take a good pounding.. no worries breaking that up.. made a funny pic of the 2. I didn't pound the meat though. [emoji]128556[/emoji]

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So I added in the veggies and the binder and moisturizing jazz..then the Worcestershire sauce and ketchup. Gently combined all of them.

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This all mixed up and sitting in the fridge now.

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Applewood bacon is there.. can't forget that. So I have some applewood to use in the ECB. I think I will go with that along with some RO Ridge.

 

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I'm using a modified rack with foil and a few dozen holes punched in it.. I don't have a grill mat or fancy sheets pan rack .. so instead of using a regular aluminum pan I wanted drainage to let it drip and get smoke underneath.. I made this rack to try.. it will support the loaf well too..

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So that should work for now.. Will be drip pan under on the rack above my water pan. (That has no water but a huge brick covered in foil)

Probably put the loaf on at 3 pm here.. that would be about an hour and a half. [emoji]128526[/emoji].

 

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Decided to take out the water dish and 12# brick.. covered deflector with foil now is all that's is in there. Will be good to see what temps do now . I decided to go with some cut up and seasoned butternut squash in the drip pan . Added beer and got those on now before the meatloaf .

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It as really hot with just a deflector in the ECB. 350 plus with vents open.

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Shut some vents down and put the meat on.

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Used a loaf pan to mold my loaf.. put some cling wrap in the pan then loaded the meat up.. pressed it in and stuck it I the freezer for 30 minutes.. it came out in a nice clean uniform loaf.. then dumped it out on bacon. Not much bacon.. I used a pound of sausage already.

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so 4 o'clock it's on the ECB..275 and you see the squash under it. Waiting for fat to soften its fibers [emoji]128556[/emoji] so we shall see.. looking good.. meat is still cold lol see pic..

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Without that water pan in there hogging up the heat, temps sure do climb fast per adjustments.. no doubt.. it's chilly outside today.. That is why I removed the water pan and heat sink stuff.. [emoji]128077[/emoji]

 

[pc farmer]

Nice looking loaf so far

 

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30 minutes update [emoji]129299[/emoji]

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So just over an hour.. ECB temp is good.. good progress on the loaf temp.

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actually hits a spike off and on.. 10° difference. Lol not a big deal.

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It's windy and I think in the 65° outside temp range today.. is expected to see temp fluctuating.


My ECB has 4 intake dampers and it's delicate. I can turn it and the temps change most instantly.

 

[griz400]

nice looking loaf ... I have never done one, but, between you and farmer ,,, if we live through this hurricane ,, my try one ...

 

[Rings Я Us]

nice looking loaf ... I have never done one, but, between you and farmer ,,, if we live through this hurricane ,, my try one ...

my neighbors love the smell.. my stomach is growling.. tell you the truth.. I don't think my neighbors cook much home made food.. they order out and buy fast food.. Not to many here do smoking .

 

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ECB rocking.. [emoji]128526[/emoji]

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I think I want to stir or flip my butternut squash and check to see if fat is dripping. Maybe put a glaze on the meatloaf soon.

 

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This looks very nice..

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Think I will finish the squash as a puree and get it on the plate with some good Mac and cheese . Simple Midwest food...

 

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La ti dah... good grub!

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