Smoked Chicken meatloaf

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Looks like its time to do this. Making an HEB run today. I dont usually buy whole chickens. It's pretty hard to beat Sam's rotisserie.

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Good price on that bird . I'd have to load up .
 
Good price on that bird . I'd have to load up .
Got 2. They have a lot of water in them. Going to try to do your meatloaf this weekend. I think I have some 73/27 hamburger in freezer I can use. Do you think the yeast nutrient really adds that much to the dish? They also had flat wing packages. I picked up several as I dont care for the drums that much.
 
Going to try to do your meatloaf this weekend. I think I have some 73/27 hamburger in freezer I can use.
Mine was all chicken beside the 2 strips of bacon .
Do you think the yeast nutrient really adds that much to the dish?
If you make it with the seasonings and ingredients it will be good .
I'm just trying out the yeast myself . I think it does add something , but it didn't make the dish .
 
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Cool . It's good flavor Brian. I think you'll like it .
 
Man, that is SO Sweet looking. I too am putting that in the "To Make from SMF" recipe file. I can't keep up with you guys, lol. Trying Smoking Als dry cure Pastrami now. Fingers Crossed.
 
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Man, that is SO Sweet looking.
Thanks bud . It's great . I'll be grinding another soon . Probably meatballs this time .
Trying Smoking Als dry cure Pastrami now.
I've done the dry cured flat following his method of smoke / SV . Good stuff . Made my own cure .
I've also followed his Eye of round pastrami too .
 
I still have the other whole bird from when i did this. Hard to cook whole chickens when can go Sams and get a killer one for $5. I took it out couple days ago and giving this another go! Last one was really good.
 
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Plan is or was to do this today but for some reason spatchcock and curing the chicken for a few days than grill or smoking it popped into my mind. I loved that meatloaf but using boneless chicken to do it be easier. Decisions Decisions!
 
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spatchcock and curing the chicken for a few days than grill or smoking it popped into my mind.
Nothing wrong with that plan . Not a huge fan of spatching , but I did this one on the Kettle with some peach chunks I had . Great color .
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Going to give this a try!
Jason , follow that recipe . Great flavor and texture . I give the grind mix above too .
 
Nothing wrong with that plan . Not a huge fan of spatching , but I did this one on the Kettle with some peach chunks I had . Great color .
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Jason , follow that recipe . Great flavor and texture . I give the grind mix above too .
I went to pull out and it still pretty frozen. That fridge is pretty cold. Took ribs out for vortex and have another day or 2 to decide.
 
Damn chop, I just saw this. I am glad Brian brought it back to the top. Did you grind the skin as well? you did a single grind on a 6mm plate? I will have to do either 4 or 8. nutritional yeast is great on popcorn.
 
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Did you grind the skin as well?
I give that ratio in the first post . Looks like all the white and dark meat , half the skin and 2 strips of thick cut bacon .

you did a single grind on a 6mm plate?
Mine is 7mm , but yes one pass .
nutritional yeast is great on popcorn.
I bet it is . I'll try that . I've used it in bread dough too .
I just saw this. I am glad Brian brought it back to the top.
It's really good . I got that from Test kitchen or cooks country . Same thing either way , but follow it as is if you try it .
 
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