I did this a few weeks ago and forgot there were some pictures.

Louise made the loaves the night before. I have no clue what's in
them. Any recipe will do. This was smoked for 3 hours and then I
brushed a mix of ketchup, brown sugar, chili powder, and I forget what
else. It's almost ready to come off. It takes about 4 hours.

http://i31.tinypic.com/u2177.jpg

This one shows the smoke ring, and how nice the loaves slice. We had
sandwiches which were awesome. The problem is when you warn them up
at work the cafeteria smells like a smokehouse and everyone wants one.
It was also awesome with mashed potatoes and gravy.

http://i25.tinypic.com/2q80tmt.jpg

While the meatloaf was smoking I did this:

http://i32.tinypic.com/2agvkgk.jpg

After the lawn was done I made some caramel corn with peanuts and
cashews. Actually four pans like this. I posted the recipe here a
week or so ago.

http://i25.tinypic.com/2rzfhhf.jpg

I found this creature hanging out in one of the gardens during the
process.

http://i29.tinypic.com/2wollrc.jpg

Life is good. And so is the food around here.

Lou

On Wed, 25 Jun 2008 21:02:18 GMT, "Michael \"Dog3\"" >
wrote:

>Lou Decruss > news:dkt464ddimjr3rpjdgi90e3i1cnse486pi@
>4ax.com: in rec.food.cooking
>
>>
>> I did this a few weeks ago and forgot there were some pictures.
>>
>> Louise made the loaves the night before. I have no clue what's in
>> them. Any recipe will do. This was smoked for 3 hours and then I
>> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
>> else. It's almost ready to come off. It takes about 4 hours.
>
><snipped for space>
>
>> Life is good. And so is the food around here.
>
>Lord that meatloaf looks good. Hell, I can't make a decent meatloaf the
>regular way let alone a smoked one. The smoke ring pic almost made me
>drool. Good job Lou and thanks for sharing.

Thanks Michael. I do those about every 6-8 weeks. I'd rather have a
frozen pizza these days that put a meatloaf in a regular oven. It
doesn't take long to get spoiled. I've even done them in Weber
kettles with the same results. The pan underneath collects the
drippings for gravy. Smoked drippings make a gravy that's to die for.

Lou

Lou Decruss wrote:
> I did this a few weeks ago and forgot there were some pictures.
>
> Louise made the loaves the night before. �I have no clue what's in
> them. �Any recipe will do. �This was smoked for 3 hours and then I
> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
> else. �It's almost ready to come off. �It takes about 4 hours.
>
> http://i31.tinypic.com/u2177.jpg

I hope it's not made of preground mystery meat.

> This one shows the smoke ring, and how nice the loaves slice. �We had
> sandwiches which were awesome. �The problem is when you warn them up
> at work the cafeteria smells like a smokehouse and everyone wants one.
> It was also awesome with mashed potatoes and gravy.
>
> http://i25.tinypic.com/2q80tmt.jpg

Why heat them, cold meatloaf sammiches are great. I'm sure it tasted
wonderful but you really need to get a meat grinder, not only will you
know what/who is in it but the texture will improve by leagues.


> While the meatloaf was smoking I did this: �
>
> http://i32.tinypic.com/2agvkgk.jpg
>
> After the lawn was done I made some caramel corn with peanuts and
> cashews. �Actually four pans like this. �I posted the recipe here a
> week or so ago.
>
> http://i25.tinypic.com/2rzfhhf.jpg

Nice garden... sometimes I wish I could go back to mowing with just a
push mower. So what did you have to wash down that circus treat?

> I found this creature hanging out in one of the gardens during the
> process.
>
> http://i29.tinypic.com/2wollrc.jpg

Looks like a swallowtail, but that blue is unusual.

On Wed, 25 Jun 2008 16:55:47 -0700 (PDT), Sheldon >
wrote:

>Lou Decruss wrote:
>> I did this a few weeks ago and forgot there were some pictures.
>>
>> Louise made the loaves the night before. ?I have no clue what's in
>> them. ?Any recipe will do. ?This was smoked for 3 hours and then I
>> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
>> else. ?It's almost ready to come off. ?It takes about 4 hours.
>>
>> http://i31.tinypic.com/u2177.jpg
>
>I hope it's not made of preground mystery meat.

I get it from a real butcher shop. It's the best I can do right now.

>> This one shows the smoke ring, and how nice the loaves slice. ?We had
>> sandwiches which were awesome. ?The problem is when you warn them up
>> at work the cafeteria smells like a smokehouse and everyone wants one.
>> It was also awesome with mashed potatoes and gravy.
>>
>> http://i25.tinypic.com/2q80tmt.jpg
>
>Why heat them, cold meatloaf sammiches are great.

We both like them warmed.

>I'm sure it tasted wonderful

It sure did.

>but you really need to get a meat grinder, not only will you
>know what/who is in it but the texture will improve by leagues.

I know. I had a small one but parts got lost a year ago when we moved
so I tossed it. I'm holding out for this one:

http://www.harborfreight.com/cpi/cta...emnumber=45006

>> While the meatloaf was smoking I did this: ?
>>
>> http://i32.tinypic.com/2agvkgk.jpg
>>
>> After the lawn was done I made some caramel corn with peanuts and
>> cashews. ?Actually four pans like this. ?I posted the recipe here a
>> week or so ago.
>>
>> http://i25.tinypic.com/2rzfhhf.jpg
>
>Nice garden...

That one's in it's first full year. I dug it up late last summer.
Louise will be happy someone liked it. She has several.

>sometimes I wish I could go back to mowing with just a
>push mower.

I've only got 1/3+ of an acre. This spring the rider and leaf blower
bit the dust. I discovered with all the areas Louise had planted it
was actually almost as quick to push it. And I save close to a gallon
of gas each time. Louise wandered home with an electric blower from a
garage sale for 20 bucks. I normally hate electric stuff but this one
is almost as powerful as the gas one was and much cheaper to operate.

>So what did you have to wash down that circus treat?

Cheap beer of course. I didn't get much because Louise packs it up
and sends it all over the country. It ships well and everyone loves
it. Much better than cracker-jack.

>> I found this creature hanging out in one of the gardens during the
>> process.
>>
>> http://i29.tinypic.com/2wollrc.jpg
>
>Looks like a swallowtail, but that blue is unusual.

I don't know butterflies. I'm just starting to figure out what the
birds are that are nesting in the backyard. But that blue was so
striking I needed a picture. I followed it around for awhile and the
only other one I could get was this:

http://i25.tinypic.com/33vhyr7.jpg

The hummers have finally arrived here so I'm going to have to practice
up on my camera skills. We dug up another new garden and planted it
with just things recommended to attract them.

Lou

Lou Decruss wrote:

> The hummers have finally arrived here so I'm going to have to practice

Mmmmm......hummers. Where do you live?

Wait -- they're *seasonal*? Other than Christmas and birthdays, I never
noticed that.




--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Wed, 25 Jun 2008 18:18:37 -0700, Blinky the Shark
> wrote:

>Lou Decruss wrote:
>
>> The hummers have finally arrived here so I'm going to have to practice
>
>Mmmmm......hummers. Where do you live?
>
>Wait -- they're *seasonal*? Other than Christmas and birthdays, I never
>noticed that.

I never noticed the christmas thing. But I can't complain about the
other 364 days. Usually all I have to do is beg for an hour and
promise to make a nice meal.

Lou

On Wed, 25 Jun 2008 12:54:01 -0500, Lou Decruss >
wrote:

>
>I did this a few weeks ago and forgot there were some pictures.
snippage

>Life is good. And so is the food around here.
>
>Lou

From the photos I wouldn't argue that statement with you.

Great looking food and thanks for sharing your garden with us.

koko
There is no love more sincere than the love of food.
George Bernard Shaw

Lou Decruss wrote:

> I did this a few weeks ago and forgot there were some pictures.

Caught In The Act! Too Hot For TV! Get the DVD NOW! Call 1-800......


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Wed, 25 Jun 2008 21:07:29 -0700, wrote:

>On Wed, 25 Jun 2008 12:54:01 -0500, Lou Decruss >
>wrote:
>
>>
>>I did this a few weeks ago and forgot there were some pictures.
>snippage
>
>>Life is good. And so is the food around here.
>>
>>Lou
>
>From the photos I wouldn't argue that statement with you.
>
>Great looking food and thanks for sharing your garden with us.

Thanks Koko. Coming from you that's a big compliment.

Lou

On Jun 25, 9:05�pm, Lou Decruss > wrote:
> On Wed, 25 Jun 2008 16:55:47 -0700 (PDT), Sheldon >
> wrote:
>
> >Lou Decruss wrote:
> >> I did this a few weeks ago and forgot there were some pictures.
>
> >> Louise made the loaves the night before. ?I have no clue what's in
> >> them. ?Any recipe will do. ?This was smoked for 3 hours and then I
> >> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
> >> else. ?It's almost ready to come off. ?It takes about 4 hours.
>
> >>http://i31.tinypic.com/u2177.jpg
>
> >I hope it's not made of preground mystery meat.
>
> I get it from a real butcher shop. �It's the best I can do right now.
>
> >> This one shows the smoke ring, and how nice the loaves slice. ?We had
> >> sandwiches which were awesome. ?The problem is when you warn them up
> >> at work the cafeteria smells like a smokehouse and everyone wants one.
> >> It was also awesome with mashed potatoes and gravy.
>
> >>http://i25.tinypic.com/2q80tmt.jpg
>
> >Why heat them, cold meatloaf sammiches are great. �
>
> We both like them warmed.
>
> >I'm sure it tasted wonderful
>
> It sure did.
>
> >but you really need to get a meat grinder, not only will you
> >know what/who is in it but the texture will improve by leagues.
>
> I know. I had a small one but parts got lost a year ago when we moved
> so I tossed it. �I'm holding out for this one:
>
> http://www.harborfreight.com/cpi/cta...emnumber=45006

Gee, I can't imagine using a meat saw in a home kitchen... how will
you keep it clean? You'll need to keep that thing ourdoors and clean
it with a power washer. I don't think I'd want that contraption, not
even for free... the grinder sure looks awkward to use way down near
the floor. I use my grinder a lot but I've never had any use for a
power meat saw.... I'd not want to schlep that huge thing out just to
grind a few pounds of meat. That thing looks like maggot and fly
heaven.

On Thu, 26 Jun 2008 15:19:53 -0700 (PDT), Sheldon >
wrote:


>> I know. I had a small one but parts got lost a year ago when we moved
>> so I tossed it. ?I'm holding out for this one:
>>
>> http://www.harborfreight.com/cpi/cta...emnumber=45006
>
>Gee, I can't imagine using a meat saw in a home kitchen... how will
>you keep it clean? You'll need to keep that thing ourdoors and clean
>it with a power washer. I don't think I'd want that contraption, not
>even for free... the grinder sure looks awkward to use way down near
>the floor. I use my grinder a lot but I've never had any use for a
>power meat saw.... I'd not want to schlep that huge thing out just to
>grind a few pounds of meat. That thing looks like maggot and fly
>heaven.

I'm just messin with ya Shemp. I have a gas power washer but I
wouldn't want that either. I would have no clue what to do with it.
Harbor Freight had one that someone posted a picture of in another
group that was pretty sweet looking, but I think it was close to 70
pounds. Even that is a beast!! I don't see it on their site anymore.
When I find the right grinder for the right price I'll be getting one.
I have ground my own meat and I'll agree that it's 100X better.

Lou

Lou Decruss wrote:

> I did this a few weeks ago and forgot there were some pictures.
>
> Louise made the loaves the night before. I have no clue what's in
> them. Any recipe will do. This was smoked for 3 hours and then I
> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
> else. It's almost ready to come off. It takes about 4 hours.
>
> http://i31.tinypic.com/u2177.jpg


Beautiful, just bee - yoo - tiful...

Did you put the loaf directly onto the grill or did you put it on foil or
something?

I don't have a grill at home but I have access anytime to two large Webbers
at my corner bar, maybe I'll do a meatloaf cookout for the gang some time...

--
Best
Greg

On Fri, 27 Jun 2008 15:08:10 -0500, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:
>
>> I did this a few weeks ago and forgot there were some pictures.
>>
>> Louise made the loaves the night before. I have no clue what's in
>> them. Any recipe will do. This was smoked for 3 hours and then I
>> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
>> else. It's almost ready to come off. It takes about 4 hours.
>>
>> http://i31.tinypic.com/u2177.jpg
>
>
>Beautiful, just bee - yoo - tiful...
>
>Did you put the loaf directly onto the grill or did you put it on foil or
>something?
>
>I don't have a grill at home but I have access anytime to two large Webbers
>at my corner bar, maybe I'll do a meatloaf cookout for the gang some time...

Here's an un-cropped picture that gives an idea of what I do.

http://i32.tinypic.com/33yn7k1.jpg

That tray came out of a discarded gas oven. It's the broiler rack
with the matching pan that came with the stove. The thingies that
come with toaster ovens work too, but obviously not as big. I'm not
sure if the rack in the picture will fit in a Weber. The little guys
that come with toaster ovens do, and you could probably get two in
there. I wouldn't use foil. You want to collect the drippings, but IMO
you don't want it sitting in the fat. The gravy is do die for. My
smoker is much larger than a kettle but I've made them in a kettle
with excellent results. Those loaves are about 2 pounds each. I'm
sure you can come up with something, just don't use a loaf pan as you
won't get enough surface area. And don't use kingsford. Go get some
hickory, cherry or apple. In a pinch you can use lump. Ace carries
that. I think there's a Menard's in your area. I use a chimney with
lump to start the fire and wood from there.

If you do decide to use those Webers for smoking you'll need to do a
google on the "minion method" In a kettle it's basically just making
a circle with a gap, igniting one end and turning the grate once in
awhile. That's an oversimplified description, but once you learn how
to keep the fire fed, and the temp between 225-250 you'll be a hero.
Weber's grates have a slot to add the fuel. (real wood) You'll also
do yourself a favor by using an oven thermometer.

Ping me if you do it and have any questions.

Lou

Lou Decruss wrote:

> On Fri, 27 Jun 2008 15:08:10 -0500, "Gregory Morrow"
> > wrote:
>
> >
> >Lou Decruss wrote:
> >
> >> I did this a few weeks ago and forgot there were some pictures.
> >>
> >> Louise made the loaves the night before. I have no clue what's in
> >> them. Any recipe will do. This was smoked for 3 hours and then I
> >> brushed a mix of ketchup, brown sugar, chili powder, and I forget what
> >> else. It's almost ready to come off. It takes about 4 hours.
> >>
> >> http://i31.tinypic.com/u2177.jpg
> >
> >
> >Beautiful, just bee - yoo - tiful...
> >
> >Did you put the loaf directly onto the grill or did you put it on foil or
> >something?
> >
> >I don't have a grill at home but I have access anytime to two large
Webbers
> >at my corner bar, maybe I'll do a meatloaf cookout for the gang some
time...
>
> Here's an un-cropped picture that gives an idea of what I do.
>
> http://i32.tinypic.com/33yn7k1.jpg
>
> That tray came out of a discarded gas oven. It's the broiler rack
> with the matching pan that came with the stove. The thingies that
> come with toaster ovens work too, but obviously not as big. I'm not
> sure if the rack in the picture will fit in a Weber. The little guys
> that come with toaster ovens do, and you could probably get two in
> there. I wouldn't use foil. You want to collect the drippings, but IMO
> you don't want it sitting in the fat. The gravy is do die for. My
> smoker is much larger than a kettle but I've made them in a kettle
> with excellent results. Those loaves are about 2 pounds each. I'm
> sure you can come up with something, just don't use a loaf pan as you
> won't get enough surface area. And don't use kingsford. Go get some
> hickory, cherry or apple. In a pinch you can use lump. Ace carries
> that. I think there's a Menard's in your area. I use a chimney with
> lump to start the fire and wood from there.
>
> If you do decide to use those Webers for smoking you'll need to do a
> google on the "minion method" In a kettle it's basically just making
> a circle with a gap, igniting one end and turning the grate once in
> awhile. That's an oversimplified description, but once you learn how
> to keep the fire fed, and the temp between 225-250 you'll be a hero.
> Weber's grates have a slot to add the fuel. (real wood) You'll also
> do yourself a favor by using an oven thermometer.
>
> Ping me if you do it and have any questions.


Thanx for all the advice. July 4th I'm going to a friend's for a cookout,
if I get my arse in gear soon enough maybe I'll do this on their grill.

--
Best
Greg

On Sun, 29 Jun 2008 01:22:27 -0500, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:
>
>> Ping me if you do it and have any questions.
>
>
>Thanx for all the advice. July 4th I'm going to a friend's for a cookout,
>if I get my arse in gear soon enough maybe I'll do this on their grill.

Sounds like a plan. Much better than burgers.

Lou

Lou Decruss wrote:
>"Gregory Morrow" wrote:
> >Lou Decruss wrote:
>
> >> Ping me if you do it and have any questions.
>
> > July 4th I'm going to a friend's for a cookout,
> > if I get my arse in gear soon enough maybe
> > I'll do this on their grill.
>
> Sounds like a plan. �Much better than burgers.

Actually grilled meat loaf burgers are excellent (make em big and
thick, 'bout 12 ounces). I like them dipped in egg wash and lightly
coated with cracker meal and fried with minimum heat until just done,
so they're light and moist... it's a Russian dish, I think called
"kulyatin"... I see no reason they can't be smoked too.