Salmonsmoker
03-03-2001, 05:55 AM
Smoked Venison Meatloaf
For this recipe you will need:
3 pounds ground venison
3 eggs
1 can (8 oz) tomato sauce
3 Tbl sp prepaared mustard
1/4 Cup minced onion
1/4 Cup finely chopped green pepper
1/2 Cup oatmeal
1 tea sp seasoning salt
Precedure:
About 2 hours before the next step, start soaking some Shagbark Hickory bark in water.
1/2 hour before the next step, start the charcoal or pre-heat a gas grill.
In a large mixing bowl, combine all ingredients and mix well. (Hint. If you wet your hands befor mixing, the mixture will not stick to them.)
Tear off a sheet of heavy-duty foil about 20 inches long.
Turn meat mixture onto the foil and form into a loaf 2 to 3 inches thick.
Fold the edges of the foil over several times until it forms a pan that just fits the meat.
By now the coals are ready or the gas grill is preheated. Place the dampened Hickory bark on the coals or lava rocks.
Place a wide but shallow pan (can be made from foil) of hot water directly under the meat cooking area (this will difuse the heat (thus prevent burning) and also provide steam to keep the meat moist.)
Put the meat cooking grill in place
Place the meat loaf (in its foil pan) in the center of the cooking area.
Cover the grill and let the meat loaf smoke cook for 4 to 5 hours or until the center of the loaf is firm.
Add wood chips and water as needed to keep smoke and steam going.
During the last hour of cooking, put some potatos and zucchini chunks in a separate foil pan along side the meatloaf and let them bake.
**** ** **
A way to cook meatloaf in a traditional grill.
Over the weekend I did some venison burgers on the grill (using up the last of the fresh-ground meat.) This requires direct heat: the meat is directly over the coals.
The meatloaf requires indrirect heat and could be done by placing a water pan directly under the meat (on the charcoal rack) and placing a ring of charcoal around that pan - thus eliminating the need for a separate water rack and also providing the necessary indirect heat source. This procedure allows the meatloaf to cook thoroughly without burning on the bottom.
For a gas grill, the water pan can be placed directly on the lava rocks - be sure to keep water in the pan.
For both types of grill, the damp bark or wood chips can go around the water pan to provide the smoke.
Excellent stuff.
ss
For this recipe you will need:
3 pounds ground venison
3 eggs
1 can (8 oz) tomato sauce
3 Tbl sp prepaared mustard
1/4 Cup minced onion
1/4 Cup finely chopped green pepper
1/2 Cup oatmeal
1 tea sp seasoning salt
Precedure:
About 2 hours before the next step, start soaking some Shagbark Hickory bark in water.
1/2 hour before the next step, start the charcoal or pre-heat a gas grill.
In a large mixing bowl, combine all ingredients and mix well. (Hint. If you wet your hands befor mixing, the mixture will not stick to them.)
Tear off a sheet of heavy-duty foil about 20 inches long.
Turn meat mixture onto the foil and form into a loaf 2 to 3 inches thick.
Fold the edges of the foil over several times until it forms a pan that just fits the meat.
By now the coals are ready or the gas grill is preheated. Place the dampened Hickory bark on the coals or lava rocks.
Place a wide but shallow pan (can be made from foil) of hot water directly under the meat cooking area (this will difuse the heat (thus prevent burning) and also provide steam to keep the meat moist.)
Put the meat cooking grill in place
Place the meat loaf (in its foil pan) in the center of the cooking area.
Cover the grill and let the meat loaf smoke cook for 4 to 5 hours or until the center of the loaf is firm.
Add wood chips and water as needed to keep smoke and steam going.
During the last hour of cooking, put some potatos and zucchini chunks in a separate foil pan along side the meatloaf and let them bake.
**** ** **
A way to cook meatloaf in a traditional grill.
Over the weekend I did some venison burgers on the grill (using up the last of the fresh-ground meat.) This requires direct heat: the meat is directly over the coals.
The meatloaf requires indrirect heat and could be done by placing a water pan directly under the meat (on the charcoal rack) and placing a ring of charcoal around that pan - thus eliminating the need for a separate water rack and also providing the necessary indirect heat source. This procedure allows the meatloaf to cook thoroughly without burning on the bottom.
For a gas grill, the water pan can be placed directly on the lava rocks - be sure to keep water in the pan.
For both types of grill, the damp bark or wood chips can go around the water pan to provide the smoke.
Excellent stuff.
ss