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OK.........................
Wasn't quite sure where to put this......Sausage? ....it's ground meat.......Multi-meat? well, sort of...........Fatties?.....not wrapped in bacon, but they could be, I suppose......it's mostly turkey, so maybe here?........
This was an attempt to remember how I used to get a thick crust or coating on meatloaf, as one of my Kettle Club buddies was asking about it............and an attempt to chronicle the flurry of activity that comes from the wife & I ganging up to cook.............
There's a lot of steps in sequence for this particular job & I tried to 'capture the action'...so to speak..............
........Ok.....the wife heard me talkin' about Duke's meatloaf & got out the ground turkey we got a heckuva deal on the other day.....she thawed ALL of it.....
Tried to remember how I used to get a thick crust on loafs for Duke....start here:
Strain to get a thick product:
On to the main fix.......
Ground turkey (50oz.), Sweet Italian sausage (28oz.) (usually this would be sweet Itl. turkey sausage, but couldn't find any on short notice, so pork):
Minced garlic, grated carrot & small chop sweet onion:
Buinch of small chop mushroom:
Pause to feed dawgs small piles of grated cheese....personal favorite.......
Dawgs continuing to pester for "MORE CHEESE !!!"
And cheese:
And 2 pkg. of meatloaf mix:
2 Eggs & certain amount of breadcrumbs:
At this point, I tried to press for some particular amounts (also known as "THE RECIPE") & was scolded & admonished & told that she'd done this so many times that she didn't know exactly......
I'll try again later if anyone needs to know......
Meanwhile, dawgs search for 'more cheese':
Wife threatens bodily harm, if I bring home "More Webers"
this disscussion has been going on for years...I'm winning......
OK.....short nap as it was tiring taking all those photos....
On to the cooking part....
All loafed up & ready to go:
Lite rain, cool sort of spring day:
Clear the cooker of any debris like fallen asparagus from a few days ago:
Ready foodsafe firebricks:
this one's from the Ione, Ca plant of H.C. Muddox Co. just so. east out of town....one of the older brick factories still operating, I believe.....
Red, Brown. Blue....1st time I've ever used only colors, thanks to WKC, mostly:
Prop grates & load loafs:
Smouldering @300:
Brown is "G" code, Blue is "EZ" & with almost identical loads of coal & both using baskets, the brownie went 65 degrees hotter at the start....the old ones just work better.....
Tool ready,time for a short break:
But not too long as there's 'Turds to wrap.....those loafs are only going to cook maybe 40 minutes.....
Spare mushroom pieces reserved from loafs, jalepenos & 1/16" thick ribeye:
Gettin' there:
There's Duke's in the back:
Pull at approx. 160 for a short rise to 165.....
Ate this one just standing there.....
There's so much moisture from the onion ^ mushroom they almost can't dry out....which is at odds for your standard ground turkey fry-up...........
Pulled off the beef 'Turds, loaded up a pan for Ma & drove across town....
Came back & pulled the "Dessert Surprize" off the cooker:
Yup....you guessed it:
Oh ....and Duke's came out pretty good:
I think I remember adding Panko crumbs to the salsa to take up some moisture & help to crisp it up a bit in the past......
Ate one more loaf, one giant baker, four more 'Turds & my pants are tight......
Hope everyone had a great weekend & a good day today..... ;D
Wasn't quite sure where to put this......Sausage? ....it's ground meat.......Multi-meat? well, sort of...........Fatties?.....not wrapped in bacon, but they could be, I suppose......it's mostly turkey, so maybe here?........
This was an attempt to remember how I used to get a thick crust or coating on meatloaf, as one of my Kettle Club buddies was asking about it............and an attempt to chronicle the flurry of activity that comes from the wife & I ganging up to cook.............
There's a lot of steps in sequence for this particular job & I tried to 'capture the action'...so to speak..............
........Ok.....the wife heard me talkin' about Duke's meatloaf & got out the ground turkey we got a heckuva deal on the other day.....she thawed ALL of it.....
Tried to remember how I used to get a thick crust on loafs for Duke....start here:
Strain to get a thick product:
On to the main fix.......
Ground turkey (50oz.), Sweet Italian sausage (28oz.) (usually this would be sweet Itl. turkey sausage, but couldn't find any on short notice, so pork):
Minced garlic, grated carrot & small chop sweet onion:
Buinch of small chop mushroom:
Pause to feed dawgs small piles of grated cheese....personal favorite.......
Dawgs continuing to pester for "MORE CHEESE !!!"
And cheese:
And 2 pkg. of meatloaf mix:
2 Eggs & certain amount of breadcrumbs:
At this point, I tried to press for some particular amounts (also known as "THE RECIPE") & was scolded & admonished & told that she'd done this so many times that she didn't know exactly......
I'll try again later if anyone needs to know......
Meanwhile, dawgs search for 'more cheese':
Wife threatens bodily harm, if I bring home "More Webers"
this disscussion has been going on for years...I'm winning......
OK.....short nap as it was tiring taking all those photos....
On to the cooking part....
All loafed up & ready to go:
Lite rain, cool sort of spring day:
Clear the cooker of any debris like fallen asparagus from a few days ago:
Ready foodsafe firebricks:
this one's from the Ione, Ca plant of H.C. Muddox Co. just so. east out of town....one of the older brick factories still operating, I believe.....
Red, Brown. Blue....1st time I've ever used only colors, thanks to WKC, mostly:
Prop grates & load loafs:
Smouldering @300:
Brown is "G" code, Blue is "EZ" & with almost identical loads of coal & both using baskets, the brownie went 65 degrees hotter at the start....the old ones just work better.....
Tool ready,time for a short break:
But not too long as there's 'Turds to wrap.....those loafs are only going to cook maybe 40 minutes.....
Spare mushroom pieces reserved from loafs, jalepenos & 1/16" thick ribeye:
Gettin' there:
There's Duke's in the back:
Pull at approx. 160 for a short rise to 165.....
Ate this one just standing there.....
There's so much moisture from the onion ^ mushroom they almost can't dry out....which is at odds for your standard ground turkey fry-up...........
Pulled off the beef 'Turds, loaded up a pan for Ma & drove across town....
Came back & pulled the "Dessert Surprize" off the cooker:
Yup....you guessed it:
Oh ....and Duke's came out pretty good:
I think I remember adding Panko crumbs to the salsa to take up some moisture & help to crisp it up a bit in the past......
Ate one more loaf, one giant baker, four more 'Turds & my pants are tight......
Hope everyone had a great weekend & a good day today..... ;D
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