A few weeks ago, I was going through my cookbooks deciding who gets to go to new homes and who gets to stay. An Alton Brown book was on the Go list. I opened it to a random page and it was a recipe for Smoky the Meatloaf. After searching the web for the recipe (
), the book went into the donation box and the Smoky the Meatloaf recipe went into my recipe/menu planning software. Saturday night was Smoky the Meatloaf night.
The recipe has a lot of your standard meatloaf ingredients (ground beef, ground pork, onion, onion, carrots, brown sugar, ketchup, eggs), but also some more interesting ones like chipotle peppers, adobo sauce, cocoa powder, fresno chile, and kettle-style bbq potato chips. In an uncharacteristic move, I decided to follow the recipe instructions, which have you wrap the meatloaf in foil and cook for 45 mins, then unwrap and finish cooking. The foil wrapping is stabbed with a skewer a bunch of times to let the excess fat drip out. Instead of the 250F temp the recipe called for, I started with SmokeBoost. Deviating a little bit, instead of the 45 mins wrapped at 250F, I put the probe in the meatloaf and cooked on the SmokeBoost setting until the internal temp was 100F. Then unwrapped, glazed, and increased temp to 250F and continued cooking til internal temp was 150F. The result was a huge (3 pounds of meat) delicious meatloaf. But, next time, I will not wrap in foil at first. And I think I will divide into two separate meatloaves. When I took Smoky off the grill, it cracked in half. The recipe in the book said to pull the meatloaf at 130F, which seemed way too low. The recipe on YouTube said 140F, which is OK for a burger, but still to low for a meatloaf. I pulled it at 150F and let it rest (in my non working oven), for 20 minutes. It was perfectly cooked. Wrapping was a good way to hold it together, but next time it will be set my perforated grill pan to get even more smoky with a water pan/grease catcher underneath.
P.S. @JpsBBQ, The meatloaf plus the bread baked in the SmokeFire =
The recipe has a lot of your standard meatloaf ingredients (ground beef, ground pork, onion, onion, carrots, brown sugar, ketchup, eggs), but also some more interesting ones like chipotle peppers, adobo sauce, cocoa powder, fresno chile, and kettle-style bbq potato chips. In an uncharacteristic move, I decided to follow the recipe instructions, which have you wrap the meatloaf in foil and cook for 45 mins, then unwrap and finish cooking. The foil wrapping is stabbed with a skewer a bunch of times to let the excess fat drip out. Instead of the 250F temp the recipe called for, I started with SmokeBoost. Deviating a little bit, instead of the 45 mins wrapped at 250F, I put the probe in the meatloaf and cooked on the SmokeBoost setting until the internal temp was 100F. Then unwrapped, glazed, and increased temp to 250F and continued cooking til internal temp was 150F. The result was a huge (3 pounds of meat) delicious meatloaf. But, next time, I will not wrap in foil at first. And I think I will divide into two separate meatloaves. When I took Smoky off the grill, it cracked in half. The recipe in the book said to pull the meatloaf at 130F, which seemed way too low. The recipe on YouTube said 140F, which is OK for a burger, but still to low for a meatloaf. I pulled it at 150F and let it rest (in my non working oven), for 20 minutes. It was perfectly cooked. Wrapping was a good way to hold it together, but next time it will be set my perforated grill pan to get even more smoky with a water pan/grease catcher underneath.
P.S. @JpsBBQ, The meatloaf plus the bread baked in the SmokeFire =
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