Forum Thread

Logan Martin Lake Topics

(Logan Martin Lake Specific)

4,311 messages

Updated 1/15/2024 10:58:34 AM

Off-Topic

Lakes Online Forum

83,589 messages

Updated 4/19/2024 5:02:06 PM

Boat Maintenance

Lakes Online Forum

5,193 messages

Updated 4/3/2024 3:47:36 AM

Logan Martin Lake Fishing

(Logan Martin Lake Specific)

126 messages

Updated 12/23/2022 9:21:15 AM

Jokes

Lakes Online Forum

4,169 messages

Updated 4/15/2024 11:05:05 PM

Sports

Lakes Online Forum

4,260 messages

Updated 3/24/2024 9:24:45 AM

Grilling & Recipes

Lakes Online Forum

2,976 messages

Updated 3/20/2024 11:53:43 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Name:	Ulysses E. McGill -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/4/2011 12:15:28 AM

I made up a batch tonight and it was awesome. Some folks were asking about how it's done and here is a picture. I place it in a pan and smoke it over the BGE place setter for about 1.5 hours. Temp 325-350.

Name:	lakngulf -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/4/2011 7:11:33 AM

Looks great. I think I will give that a try with some venison. What ingredients do you add? Or is that already posted below and I just need to look?

Name:	Ulysses E. McGill -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/5/2011 10:08:36 PM

This batch was about 6 pounds of ground beef, 2 cups of bread crumbs, 6 eggs, 1 16oz sour cream, worchestershire sauce ( 2 tbsp maybe?) and some salt and pepper. The meat was then divided and the round loaf was introduces to a whole Vidilia onion and a few jalapenos (all chopped). Both had about a cup of shredded cheddar cheese layered into the center "juicy Lucy" style. The square loaf was sprinkled with Montreal steak seasoning.

Other ingredients I use on occasion are blue cheese, Swiss cheese, garlic, Canadian steak seasoning, Jimmy Dean hot sausage, cyan pepper, crumbled bacon, mustard, horseradish, and some stuff I cant remember. If it "feels good" (at the moment of mouth watering anticipation), throw it in.....at least that's my philosophy and it usually works.

Name:	blmeanie -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/6/2011 7:40:51 AM

for those of us without a BGE, is it indirect heat? No reason for a drip pan of water or anything like that?

What kind of pans do you have there? Lots of questions but it looks tremendous.

Name:	Ulysses E. McGill -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/6/2011 9:06:08 AM

Yes, indirect heat over the place setter on the BGE. No drip pans. A few big chunks of hickory added to the Royal Oak. These are pans my wife bought at Children's Harbor thrift shop; each is about 1 inch deep.

Name:	Jim Dandy -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/6/2011 10:36:29 AM

When do you have time to be a fly-boy? Sounds like all you do is cook. If you ever get grounded, start a restaurant on LM. Haven't seen you post anything that doesn't look great.

Name:	Ulysses E. McGill -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/6/2011 6:21:58 PM

I work when I have to, but ya' gotta eat every day so it may as well be good eatin'.....jus sayin'.

Name:	Jim Dandy -	Reply
Subject:	More on grilled/smoked meat loaf
Date:	7/7/2011 9:37:52 AM

Couldn't agree more. Grill on!

Quick Links
Logan Martin Lake News
Logan Martin Lake Photos
Logan Martin Lake Videos