Smoked Chicken meatloaf

[BrianGSDTexoma]

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.

 

[chopsaw]

Good price on that bird . I'd have to load up .

 

[BrianGSDTexoma]

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.

 

[chopsaw]

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 .

 

[smokerjim]

Looks great Rich, I'd be standing in line for 3rds too.

 

[BrianGSDTexoma]

Mine was all chicken beside the 2 strips of bacon .

I guess that was another thread I was looking at. Thanks.

 

[chopsaw]

I guess that was another thread I was looking at. Thanks.

You could use the seasonings and binder with beef . Are you gonna grind the chicken ?

Looks great Rich, I'd be standing in line for 3rds too.

Thanks Jim , I'd get ya moved up to the front of the line for sure .

 

[BrianGSDTexoma]

You could use the seasonings and binder with beef . Are you gonna grind the chicken ?

No. I want to make like yours. I think that might of been the America Test I was looking at. Yes grinding chicken. Really looking forward to this. Something different!

 

[chopsaw]

Cool . It's good flavor Brian. I think you'll like it .

 

[HushyQ]

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.

 

[chopsaw]

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 .

 

[BrianGSDTexoma]

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.

 

[millerbuilds]

That looks amazing! I have done beef, venison, bison and turkey meatloaf, but never chicken. Going to give this a try!
- Jason

 

[BrianGSDTexoma]

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!

 

[chopsaw]

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 .

Going to give this a try!

Jason , follow that recipe . Great flavor and texture . I give the grind mix above too .

 

[BrianGSDTexoma]

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 .
View attachment 703897

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.

 

[millerbuilds]

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 .
View attachment 703897

Jason , follow that recipe . Great flavor and texture . I give the grind mix above too .

I will!

 

[clifish]

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.

 

[chopsaw]

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 .