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 .

 

[jcam222]

Decent price on whole birds last week . Already had 2 in the freezer , but couldn't pass up a couple more .
Just spun one on the Weber a week ago , then did some BBQ legs .
So I wanted to do something different .
Decided on meatloaf . Had a general idea , but found a recipe / method on America's test kitchen website .
As always , I just use that as an idea / guideline .

Started with a whole bird .
View attachment 690877
Take the wings off for a snack later .
View attachment 690878
Remove the leg 1/4's .
View attachment 690879
Removed the breast halves , deboned the legs and thighs .
Got as much meat off the carcass as I could , and removed the skin .
This will be my grind .
Along with the white and dark meat will be about half the skin ,
and 2 strips of thick cut bacon .
View attachment 690880
Got almost all the way through the grinding , and the power went out .
Figures .
View attachment 690881
Cleaned everything up . Put the chicken in the fridge and took
the dog to the park .


OK , back home , and the power is on .
Grind out of the fridge ,
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No pics of this part ,
This is for 2 1/2 pounds of grind .
In a skillet I melted

4 TBL of butter Good quality salted butter .
1/2 of a medium onion saute until soft .
Then add ,
2 cloves of garlic . I smash it into a paste on a cutting board .
2 TBL Worcestershire sauce .
1 tsp thyme .
Mix that and let it cool .

For the dry ,
3 TBL of old fashioned oats , chopped .
2 tsp potato starch ( They used corn starch )
Black pepper
Dried Parsley
1/2 cup Pecorino Romano . ( they used Parm )

I figured the salt for the grind at 18g per 2 1/2 pounds .
Also added 2 TBL of nutritional yeast .

1 whole egg . ( they used 2 egg yolks )
2 TBL honey mustard . ( They used dijon )

Before mixing . Cooled onion mix on the left .
Salt , Pecorino , oats , starch on the right .
Egg and mustard in the middle .
I do that so I can see that I put everything in there .
Also salt and pepper on the egg . That way all the stuff brings it's own salt .

View attachment 690883
That's it . No extra moisture was added . I knew it was right
when it came right together . Salt and fat ratio is perfect .
Shaped into a loaf , and back in the fridge uncovered for a couple hours .
View attachment 690884
I normally add cure one to all my chicken grinds , but I skipped it this
time . So this will get some smoke , then bumped to get it cooked .
Started at 225 . Then slowly bumped to 375 .
This is about an hour in .
View attachment 690885
Pulled at 160 . I use my Thermo pen to watch the temp .
Took some decent color .
View attachment 690886
Put the foil back on it and let it rest a bit .

View attachment 690887
OK , time to slice . It smells great . Nice and smokey from the SmokeFire .
Looks pretty good . I did one pass through the 1/4 " plate .
That's the texture I was looking for . Nice and moist too .
It smells great .
View attachment 690888
So I like gravy on my meatloaf , plus it's some added insurance .
( Didn't need it though )
Did a couple boxes of au gratin potatoes , and the green beans were
a steamer bag that I added to some rendered bacon , garlic , onion ,
and beef base .
View attachment 690889
View attachment 690890
This came out way above what I expected . I figured it'd be decent ,
but this was way better than that .
There was even a " Wow , that's good ." at the table .
Daughter went for seconds , my Son went for thirds , and was standing at the counter
thinking about 4th's .
I had 4 slices myself .

That simple flavor profile , the smoke that the Smokefire puts on meat is perfect , and the
Nutritional yeast adds something to this stuff . Just a deep flavor boost or something .
Plus I think grinding my own mix is better than store bought .
Just something a bit different , figured I'd post it .
This would be great as meatballs too .

I'm going to do this soon for sure. Will sub out the two carbs with almond flour. Thanks for pointing this one out Rich.