Two Men, Two Pits and a Blog

Pit Paradise: Pecan Smoked Meatloaf With A Twist

Been spending a lot of time out at the pit lately. Here in Minnesota, our privileged,lilacglory season” is well upon us. Has been for a couple of weeks now.  It’s also called Spring. And oh how my senses revel is this bandy of moments. The snow and ice are long gone now, and in it’s stead, green glades and leafy bouquets. Blue bird skies that won’t stop. And air so fresh and so sweet, you want nothing more than to lavish the day long, out-of-doors, drinking that Lilac-tinted air into your lungs. Around every bend, there is beauty. Blooms every where. From apple blossoms to dandy lions. And the sun feels like an old friend again, with it’s warm arm around your shoulders. Man I love spring! I adore it for what is reflected in my soul.

Naturally then, and as stated, I’ve been loitering with great effect out at the pit in recent days. Often taking my suppers out there, feet propped up, hat tipped up, and the world gently twirling before me. I’ll put a bit of music on the pit sound system, draft a lovely beverage, and make an evening of it there, contented and well fed. One of the projects we’ve smoked lately was meatloaf, which in of itself is not uncommon at the Pond Side Pit. But this particular loaf had a twist to it. A strategically placed core of hard boiled egg up it’s center. Yes mam, that’s what we did.

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The idea was suggested to us by one of our Australian readers, Laurie. A pleasant bloke from down under with an affinity for eating good things. So when he mentioned we ought to put hard boiled eggs in our meat loaf, well, we took it as gospel. Laurie knows things. He also harbors a keen sense of humor, so, if he’s pulling one over on us, well, then we’ve been egged. Regardless, Laurie, this one is for you.

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The smoke wood of choice today is pecan. A lovely, abiding, and faintly nutty bouquet sure to escort this loaf into the smokey realm with a degree of elegance. It is not an over powering smoke, but very well-rounded. If you only had pecan wood to smoke with at your pit, I don’t reckon your life would be too bad off. It makes our personal Mount Rushmore of Smoke Woods. And whilst were at it, may we remind you of our smoke wood list we compiled a while back, where upon many woods are gathered in one digital archive for your reference pleasure. Click on our Smoke Woods link here to take a gander.

At any rate, and back to meatloaf, it was prepped like any other meatloaf. I’m sure you’ve all got your recipes for that. We tossed in some chopped onions and green peppers, a few others odds and ends, and seasoned the meat with a packet of Lipton Onion Soup Mix. We flattened it out in a big pan, and laid three hard boiled eggs in a line, as seen a couple photos above. After a moment of retrospection, we bid the eggs adieu, and swaddled them in sticky meat. Meatloaf surprise was thus conceived.

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Man. Can you smell this! After about an hour on indirect heat, gently bathed in pecan smoke, the meat loaf took on a fairly nice crust, which I appreciated. Now if you set up your grill like we did, for indirect cooking, that is all the coals banked up to one side, with your protein on the other side, you will do well to rotate your meat load 180 degrees half way through the cooking process. Rotating is just for even cooking. A large spatula will do the trick there. And the whole cook takes about an hour. Which, off-hand and by the way, is the perfect amount of time to slurp down one manly beverage and nod off a wee bit in your patio chair. Yes sir, these are the high rigors of conventional BBQ. If you’re not up to the challenge, hand the tongs off to some one who is! We think you got this tho!

Thus, and under a beautiful blue sky which tapered into evening pastels, I did what I do best – nothing. Nothing save for to tarry there in the fresh air, and watch the wood smoke pillar from the pit damper. The meat loaf in the home stretch now, I crossed my legs like a gentleman of leisure ought to, listed a bit in my chair, and relished the final minutes of my BBQ. I could feel the accelerator pedal of life let up now. And for a while at least, all the world was reduced to this simple, suspended moment in time.  The wood smoke curling. The aroma of meatloaf under the lid. Song birds serenading from yonder tree tops. And the distinctly soft kiss of Lilacs in the breeze. Amen.

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Pecan Smoked Meatloaf with a Hard Boiled Egg Core. Man! I gotta say, it wasn’t half bad. Kind of takes your run-of-the-mill meatloaf, and makes it bit of a center piece. If we were to do it again, I do think I would rather fancy a nice bacon lattice wrapped around it’s flanks. Bacon and eggs, after all..Regardless, good eating patron to the pit! Thanks Laurie!

 

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19 responses

  1. What a glorious looking loaf. The eggs make it pretty unique. Those Australians seem to know a thing or two.
    Best,
    Conor

    May 10, 2016 at 3:59 pm

    • Thanks Conor! Yup, Australians have a knack for thinking different. Perhaps that’s why I like them so well. It was rather tasty too.

      May 11, 2016 at 6:23 am

  2. Sounds interesting. May have to try it… As always, food looks delicious, and we REALLY enjoy reading your stuff! Cheers!

    May 10, 2016 at 4:18 pm

    • Thank you kindly good folk at Miners Mix. It certainly was a different take on an old standby. If you like hard boiled eggs, and you like meatloaf, well you stand to good shot at liking this creation too. I do wish I would have wrapped the whole kaboodal in bacon tho. That would have been fun. But we had no bacon, and thus it goes.

      Take care!
      PotP

      May 11, 2016 at 6:27 am

  3. Dang! That looks tasty, but I would ask David to leave out the eggs. He’s smelly enough…lol!

    May 11, 2016 at 6:28 am

    • Boy you said it. I’ve had perfectly good days at the house go stanky from hard boiled eggs! I won’t elaborate on this either. But yeah.

      Have a good one!

      May 11, 2016 at 8:41 am

  4. Bacon and Eggs Loaf, MMM, now there’s a goof thought that I’ll have to try once we get settled into our digs, ALOHA PotP!

    May 11, 2016 at 10:36 am

  5. The question begs asking is it a meatloaf with hard boiled eggs in the center or one GINORMOUS Australian style Scotch egg? Love your stuff, have a fantastic day.

    May 12, 2016 at 6:13 am

  6. love how your express yourself here!

    May 12, 2016 at 8:06 am

  7. Another post in which I am simply fascinated by the particular protein. I fancy myself a pit master and yet have never thought to grill a meatloaf. Like the juicy lucy, this is another culinary trip I need to take. By the way, I had to share your previous post on my blog. I hope you don’t mind. Cheers.

    May 12, 2016 at 10:13 pm

    • Oh of course, my posts are your posts. You are a comrade of the coals, after all. I still need to make my way over to your digital parlor there, and read your latest piece.

      Yeah, meatloaf is great on the grill. Done them many times that way. The hardest part is keeping it from falling apart at the beginning, but if you’re careful, it will tighten up after a while, and then its easily manipulated with a large spatula.

      I think almost anything can be done on the grill. Often times even better that way.

      Thanks Todd!

      May 13, 2016 at 6:55 am

  8. The meatloaf looked great, but I was struck with a bit of nostalgic bliss remembering the lilacs that fill the center median of Summit Avenue in St. Paul this time of year. I used to take detours just to have the chance to drives slowly down that scenic road. Glad things have warmed up in Minnesota.

    May 14, 2016 at 7:04 am

    • Yeah it truly is beautiful in Minnesota this time year. Its like the whole state gets gussied up like a woman for a wedding. The air so pleasant. Lilacs everywhere.Apple blossoms too. For a couple weeks at least, I dare say it’s as lovely as Ecuador. Then it snows…

      Blessings John and Mary!

      May 16, 2016 at 7:12 am

  9. Pingback: Pit Paradise: Pecan Smoked Meatloaf With A Twist | My Meals are on Wheels

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