Having had a craving for meatloaf for over a week I did some early morning shopping at Freezermart and found five 9oz vac-sealed bags of 80-20 burger along with a 3-pack of my Italian sausage with cabernet and garlic. I dumped all the goodies into a five gallon bucket of water in my 120º garage and headed to the grocery store for supplies, by the time I got back home everything was thawed and ready for assembly. I dumped all the burger into a large bowl and one of my sausages, then vac-sealed the remaining two for a pizza later this week. Then I got to choppin': 1/2 a red bell pepper, 3/4 of a medium sweet onion, 5 cloves of garlic, 3/4 cup of Italian bread crumbs, 3/4 cup of whole milk, and a few shakes of Worsty sauce out of the bottle. I sprayed my hands with Pam and then mixed everything in the bowl up, stuffed into a bread baking dish, dumped it out on a metal pan and covered the entire thing with Jeff's Original Rub. I had a chimney full of coals going in the Weber so I dumped half of them into the SnS, threw on a hickory split, then covered it with the rest of the coals. Having a pretty good feel for the SnS lately I decided to not even bother with the grill temp, left the top and bottom vents on the Weber half closed, and put both probed of my TP-20 into the loaf, put the lid on the kettle and started getting some serious smoke. Made one check a hour in.
I had three nice taters on low boil while all that was going on, and of course I was enjoying a glass of Evan the whole time.. About the time the alarm on the TP-20 let me know the meatloaf was now at 160º I drained the water from the now soft taters and took a knife to them right in the pot with a big bunch of butter and some sour cream, skin and all.
Once that's accomplished my Loaf of Life has reached a perfect 165º so off it comes.
Everything sits for all of three and a half minutes while some spargees get micro-zapped to perfection, then plated up.
To say I was just happy with this dinner would be a massive understatement, it was pure comfort food and I was darned comfortable gobbling it all down. With what's leftover and the microwave I'll just do all again this afternoon! Thanks for lookin' in. RAY
I had three nice taters on low boil while all that was going on, and of course I was enjoying a glass of Evan the whole time.. About the time the alarm on the TP-20 let me know the meatloaf was now at 160º I drained the water from the now soft taters and took a knife to them right in the pot with a big bunch of butter and some sour cream, skin and all.
Once that's accomplished my Loaf of Life has reached a perfect 165º so off it comes.
Everything sits for all of three and a half minutes while some spargees get micro-zapped to perfection, then plated up.
To say I was just happy with this dinner would be a massive understatement, it was pure comfort food and I was darned comfortable gobbling it all down. With what's leftover and the microwave I'll just do all again this afternoon! Thanks for lookin' in. RAY
