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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, April 11, 2008

Friday, I'm in Love

I have a bbq secret that I can't share. It's like a bright rainbow in this shitty week. All will be revealed soon.

Remember our contest for a copy of He Said Beer, She Said Wine expires Saturday at midnight. Be sure to get your entry in!

BD asked for a recipe for smoked meatloaf. While I don't have a specific recipe that I would share, my meat loafs are usually whatever is in the cabinet or fridge, here's a recipe from the fine folks at Weber.

April's Barbecued Meat Loaf
Prep time: 20 minutes
Grilling time: 50 to 60 minutes

Meat loaf
  • 1-1/4 pounds ground chuck (80% lean)
  • 1-1/4 pounds ground pork
  • 1 cup yellow onion, finely chopped
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 2 cups panko bread crumbs
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup bottled barbecue sauce
  • 1/4 cup ketchup
1. In a large bowl combine the meat loaf ingredients. Using your hands, mix until thoroughly combined.

2. Divide the meat loaf mixture in half and form into 2 loaves, about 4 inches wide and 6 to 7 inches long. Place the loaves on a baking sheet.

3. In a small bowl mix the sauce ingredients. Top each meat loaf with 3 tablespoons of the sauce mixture and coat thoroughly.

4. Using a metal spatula (you may need two), gently pick up each loaf from the baking sheet and place them directly on the cooking grate. Grill the meat loaves over indirect medium-low heat (about 300°F), with the lid closed, until a thermometer inserted horizontally through the top of the loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (they will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Slice the meat loaf into 1/2-inch slices and serve with the remaining sauce.

Makes 6 to 8 servings

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At 6:24 PM, Blogger Terry (aka) Big Daddy said...

Thanks Trash, I will try this as soon as the weather here in Tennessee will behave.

I have read and heard about smoked meatloaf, but I have never tried it. I can't wait to cook it. I will give you a heads up when I get her done.



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