Low-N-Slow wrote:Set the grill up for indirect cooking. A three pound* meatloaf, assuming you maintain the grill temp in the 350-375° range, should take between 90 minutes and two hours, but don't go by time alone. You want the meat thermometer to read 165°, and rest it at least 10 minutes before attempting to slice. Don't use too much smokewood, though-- it's easy to over-do. Cherry or apple wood would also be good choices. A disposable perforated, flat foil pan is preferable, as it allows smoke to hit all sides, makes for more "crust" than a loaf pan, and has the added benefit of allowing more grease to drain away. And clean-up is as easy as throwing it away.
* One pound each, beef, pork, veal.
Oh, and for dinner, I did an impromptu version of Yvette's Stuffed Poblanos w/ Chicken dish, with Spanish rice and refried beans..
Thanks KC & LnS, I was going to ask myself!
So how did your take on Yvette's Stuffed poblanos come out?
Isabella Maja wrote:So how did your take on Yvette's Stuffed poblanos come out?
I didn't have any corn on hand, and intended to throw in a little cilantro, but forgot. I would still like to try substituting something else for the corn when I do it again. For the chicken, I used some cubed up grilled chicken breast, and, as additional seasoning, sprinkled in some ground New Mexico mild chile powder. Rather than diced green chiles, which I was out of, I used lesser amounts of diced jalapeno. Other than that, and forgetting to lay down the layer of queso fresco on the poblanos first, it was just like Yvette's.
"I find the pastrami to be the most sensual of all the salted cured meats. Hungry?"
Just remembered that I bought fresh shrimp this weekend, and they MUST be cooked tonight. So I'm thinking of paella w/shrimp & ham (or chorizo, if I can find some).
Forgot to add.....making a meatloaf ..mainly because I just like meatloaf sandwiches the next day..better than the actual meat loaf dinner.
I feel the same way here..... every time I walk through the kitchen, leftover meatloaf is calling my name.... A knife in one hand and a salt shaker in the other! Heaven!
Do you ever "stuff" yours, kind of like a braciole? Mozzarella, Hard Boiled Eggs and a layer of Italian Sausage.... yummy!
NoNoNanette wrote:I feel the same way here..... every time I walk through the kitchen, leftover meatloaf is calling my name.... A knife in one hand and a salt shaker in the other! Heaven!
Do you ever "stuff" yours, kind of like a braciole? Mozzarella, Hard Boiled Eggs and a layer of Italian Sausage.... yummy!
Nope, I've never done that..but it sounds interesting. I'll tell you something I did a month or so ago...Doug wanted grilled cheese and tomato soup for dinner...we had left over meatloaf..I had a grilled meatloaf sandwich..OMG. It was SO good. I had to fight the dogs off.
kcdixiecat wrote:Nope, I've never done that..but it sounds interesting. I'll tell you something I did a month or so ago...Doug wanted grilled cheese and tomato soup for dinner...we had left over meatloaf..I had a grilled meatloaf sandwich..OMG. It was SO good. I had to fight the dogs off.
Hmmmmm.... did you add anything to the meatloaf? Cheese? I'm thinking cheese and raw onions on a good seeded rye bread.... "Beefsteak Rye" is my favorite.
