What To Do With A Perfect Day: Hickory Smoked BBQ Meat Loaf
One of the greater joys in the grilling arts, is that you get to be out-of-doors. And every once in a while, even in Minnesota, that means you might happen upon the perfect day. The sort of sublime existence where you are neither too hot, nor too cold, but in point of fact – just right. Where the clouds, if there are any, idle over head, puffy and white, like a heavenly mobile. And the blue of the sky is of an ilk deeper than the sea is wide. Tweety birds sing at the top of their little lungs, and the plastic-like leaves of the papal tree clack in the gentle breeze, like a thousand and one credit cards. You are surrounded by green. The grass, the trees, the flourishing gardens at once ensconce thee. And wood smoke, if your lucky, curls poetically from your grill. Not that we need perfect weather to grill, for we have debunked that notion many a time here at this site. But if the perfect sort of paradisaical day happens upon you, who are we to fight it! Keepers of the pit rejoice, for these are our moments. Fractions of perfection busted from the crown jewel of time. On the grill tonight, BBQ Meatloaf and Corn on the Cob. So lets get after it!
To get started, we did up a little green pepper and onion in the old, black iron pan. A pat of butter, and sizzled the diced up melody not to a translucent state, but really just enough to get the raw crunch out of it. Whilst that sizzles on the grill, prepare thy meatloaf how ever you’re used to.
We used the following ingredients:
- 1 pound ground beef
- 1/3 pound ground pork
- 1 envelope Lipton Onion Soup Mix
- 1 egg
- 1 cup of bread crumbs soaked in milk
- 1 cup of green peppers
- 1/2 cup onions
- 1/2 cup frozen corn just because
- a little pepper just because again
Now the egg and the bread crumbs act as a binding agent of course. Off-hand and by-the-way, if you wouldn’t mind sashaying down a literary bunny trail for a moment; do you know how you go to supermarkets to purchase your bratwurst or polish sausages, and how they often times come in packages of six? And then you amble over to the bakery section to pick out your buns, just to discover that they only come in packages of eight, and that wee but if disgust for consumerism burps up in the back of your mouth? You know full will they do that on purpose. And what the heck are we supposed to do with two extra hot dog buns? Well, yesterday I had what you might call an epiphany in my meatloaf. That didn’t sound right, but what ever. But it suddenly dawned on me, like most good things do, a suitable use for the two extra hot dog buns I had sitting around from my last cook out. I thus and with great zeal, ripped them to pieces and soaked them in milk, and viola, a binding agent for my meatloaf was born. I triumph from waste if you will. A token advance unto a more efficient ideal. Anyways.
After you get your meatloaf all packed together, and if it can’t hold a decent shape flattering of a lowly meat loaf, put it in a bread pan of sorts, and lay it opposite your hot coals on the grill. In-direct cooking, as is so often the case, is once again your chosen technique here. Next add a chunk of your favorite smoke wood to the coals, thus to separate yourself from all the other indoor chefs. This is one of the distinct advantages to doing routine cooks on the grill – that wonderful and abiding smokey flavor, which in-turn will set your dish apart, and all will know it hails proudly from the smokey realm.
Now mid-way through the cook, you’ll want to rotate your meat 180 degrees for even cooking. And better yet, once the meat has tightened up a bit, go head and invert the pan and get that meat loaf out of there, exposing all of it on the grill. Toss on another small piece of hickory or mesquite, and proceed with the very important business of infusing more smokey goodness into the meat. Put the lid on, and resume the proper BBQ posture in your easy chair, lovely beverage in hand, whilst plumes of aromatic smoke curl nicely from your grill. Near the end of the cook, or when the internal temp reaches around 160 degrees, brush on a generous coat of your most favorite BBQ sauce over the top. We used SuckleBusters Original Sauce, which is pretty much amazing. Around this time we also threw on the corn. If there is anything better than grilled corn on the cob, lathered in butter, and dashed in salt, please let us know! Man!
Hickory Smoked BBQ Meat Loaf and Grilled Corn on the Cob. Dang! Enough to pacify the meatiest man. Next time you’re looking for something to grill up, give meatloaf a try.