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

Sauce

• 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