Been spending a lot of time out at the pit lately. Here in Minnesota, our privileged,“glory 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.
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.
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.
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.
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!
This winter in Minnesota was a very long, drawn out winter. A winter where we thought for moment our region of the United States by chance had entered into a new Ice Age. We had a few glimmers of hope, but as soon as we saw fresh grass…… FRUMP!, We were again snowed on. Though we Patrons are tolerable with utilizing out our pits all year long we find Spring to be a sigh of fresh air. Don’t take us wrong, wiping snow off of our pit covers and removing our gloves to light a chimney full of coal is just the way of the bbq force out here. We know that for 5 to 6 months of the year removing our boots and putting them back on to maintain the pit is an expected part of the bbq process. HARK! We are now ready for the luxury of flinging off the flip flops and melting into our favorite patio chair with a cold beverage in hand, whilst sitting next to our hot smoky pits. AH yes, to sit downwind so that the cool breezes can blow the pit smoke directly into our paths becomes a fantasy while sitting in a cubical during our weekly rotating responsibilities. The time has come when we can rightfully say goodbye to a season that I can comfortably say had overstayed its welcome. I love winter and I love snow, but it is that time I welcome Spring.
Grill on – POTP