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#Meat log mountain game cg how to#

The meatloaf will slide right out as it has now reduced in size and is well lubed all around. After about an hour or so, flip the pans. THis is long enough to solidify the meat some and let the fat melt out in to the bottom and around the sides of the pan. Let them cook with the bottom of the pan on the grill for about an hour. Simply mix your meatloaf like normal, but instead of forming in to a large loaf I use 2 aluminum pound cake pans, they are like $1.50 a pair in the baking isle at your local grocer.

I do however seek beauty in my finished product and the way I make the most asthetically pleasing and delicious tasting smoked meatloaf follows. Not that there is anything wrong with your recipe or method, they work great. I've been smoking meatloaf longer than I can remember and I wanted to share my technique with you. Jeff – I came across your article a while back and meant to leave this comment for you then but have just now gotten around to it. I'll try to remember to posting pics and results.

#Meat log mountain game cg how to#

Thanks for posting info and tips on how to do it. Stuff the layers, individually with the meatloaf mixture and wrap each in foil. Cut partially through an onion and peel off layers. Can't wait to see How the meatloaf turns out! Another recipe I want to throw on the smoker is: using the meatloaf mixture to stuff onions. If you haven't tried smoked bbq bologna, you have to try it! Even those who don't like bologna love it this way. He also smokes big chucks of bologna, and sausages when the smoker is out. Jack Daniels original #7 has a nice Smokey taste. Instead of ketchup on top, I'll try a ketchup/BBQ sauce blend. Tomorrow is the day! Your recipe is VERY similar to my own recipe, so I'll make it like usual. I couldn't wait for he to bring it out this year so I could try the meatloaf while he smokes a Boston Butt. It was the most ordered of their menu items, and was wonderful! My husband has a large barrel type smoker which he uses frequently during the summer. I ate a smoked meatloaf, last fall, back in my hometown while visiting. Setting a foil pan with water below the meatloaf will give the drippings a place to safely fall and keep your smoker clean.

If you are using a cookie sheet, I recommend an old one with holes drilled in the bottom to allow the juices to escape.

We do this for many meats that we cook to allow the juices to settle back into the meat before cutting it open to minimize moisture loss.

Let the meat rest before slicing into it.

This takes mere minutes and you will know exactly how well the meat is seasoned and/or if it needs a little extra salt.

If you are worried about it being salty enough or overly salty/seasoned, fry a teaspoon of the mixture in a skillet and taste it before proceeding to form the loaf.

Cook the meatloaf sitting on a sheet pan, bradley rack or even a wooden plank instead of leaving it in a loaf pan.

Mixing the non-meat ingredients first then adding them to the meat helps to minimize the mixing process. It is easy to overwork the meat trying to get a perfect balance of ingredients throughout the loaf but it is best to just mix as little as possible.

Making sure to remove the meatloaf at or just slightly before 160☏ will ensure that it safe to eat but not dried out at all.

Sautéing the vegetables makes them a little softer at the front end and helps the meatloaf to end up more moist.

Soaking the bread in milk before adding it to the meatloaf does a great job of helping the meat to be moist.

Tips for a better smoked meat loaf recipe:

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Below you will find a list of the various smoked pork recipes on the website and if you see something missing, be sure to let us know.

Pork One of my favorite smoked pork recipes is smoked ribs but that could be because I’m from North Carolina where smoking pork is where it’s at.

Let us know if there’s something specific you’d like to see here. Here you will find a list of the various beef cuts that we have smoked up and we’re always dreaming up new beef recipes you can cook in your smoker. Beef While Texas seems to hold the trophy for the most smoked beef recipes, namely smoked brisket, smoked beef holds its own in most other states as well.