TO Kickoff Summer - Off Topic BBQ Champ Rib Recipe

to me its like putting raw onions in meatloaf, especially when you can saute them first then put them in, guaranteed better flavor..

I get the roasted garlic thing but the garlic is not standing alone to roast its inside meat, not the same..and I've tried both ways, theres nothing better than the whole crust, every bite have that garlic salty crust..

 

I have to kind of disagree on the meatloaf, there are 2 reasons that raw is used;
1) onions enhance the flavor of beef
2) the water in the onions helps keep the meatloaf juicy

Now, do sauteed onions taste better, of course, but I don't see this as a one or the other thing, I do both sometimes, but to me they both serve different purposes, raw is for structure and sauteed is for seasoning, so they can always be used as a topper as well.

I'll share my meatloaf secret, load it up with an equal amount of raw veggies(onions and green peppers, various sprouts as well, and fresh herbs(curely parsley, thyme), lots), mass wise, not weight, at first look it will SEEM like you will NEVER be able to fit all the veggie in there.

Drop in an egg or 2, depending on size of loaf, small amount of italian bread crumbs and seasonings you prefer and work it all in, and surprisingly it will take all the veggie matter.

What you end up with is a very juicy loaf, the veggies all cook down inside the loaf and you can hardly tell it was so full of stuff, and the meat flavor is absorbed by the veggies, and the only flavors that ring are the herbs, so you end up with a juicy meat loaf that has a wonderful fresh herb flavor.

This is my own "Dr Frankenstein" creation, one of my friends started calling me that because I'm always experimenting, regardless of the medium, I'm always trying to come up with "different" ways.

How this came about? Well, that's an interesting horror story with a happy ending.

I was staying at my sisters, I offered to cook dinner, my brother in law wanted meat loaf, he brought home the ingredients,

*for the posters with weaker stomaches, you might want to stop reading now!

which was in fact only one ingredient, and I wasn't prepared for this, I never expected to see that come out of that bag, but to my astonishment and horror, it was ground turkey, the room started to spin, it was a scene straight out of nightmare and lunacy.

After a few seconds I caught my balance and a few seconds more and I regained the power of speech, I explained that I am merely a mortal man and do not possess the power to alter the universe, I cannot take a gelatinous blob of turkey foam and turn it into food without other ingredients.

They were on a health kick, I convinced him to go get a small package of meatloaf mix and some fresh parsley and thyme, he manages to find a 1 pound pack of mix, to add to 3 pounds of turkey.

So at this point, it's like a game show challenge for chefs, here's 3 lbs ground turkey, and 1 lb meatloaf mix, you have to use it all, and make it taste good, you have a little "Dorothy" moment, clicking your heels together and whatnot, shake it off, focus and get down to business, after all, I am Dr Frankenstein and this is right in my wheelhouse, create!

So the 1600 lb mechagorilla in the room is how to add flavor and not create the driest place on earth, try to add some type of liquid to the turkey and remix it? ~shiver~ it's already too "foamy" looking, and I can't believe that I'm going to have to put my hands in that me---- slaps self, FOCUS!!

So, actually have the crazy thought of somehow soaking the turkey in about a quart of water with 10 bullion cubes, amazing the straws you grasp at when desperate, I shook it off though.

Thats when the bulb went off, flavor and liquid, cram it with as much onion , green pepper, parsley and thyme as I can, also heavy on the dried versions of the latter 2, and a generous amount of chopped garlic.

When I was done chopping, the veggie pile was slightly larger than the meat, but I was desperate, I was going to get every bit I could into the loaf, I didn't think it would all go, but it did, I was actually surprised.

The real surprise came when it was done though, it wasn't just passable, it was flat out good, juicy, yes, that's correct, baked ground turkey that was juicy, and the fresh herbs gave it a great tone.

I took it to traditional mix loaf, and it was fantastic, even an all beef loaf is a thing for me now, it elevates meat loaf, to "destination dinner" status, without changing it as much as you would expect, it still tastes and feels just like meat loaf, it's just that the meat is more flavorful and juicy, and it expands your grace period for over cooking as an added bonus.

It's like gourmet meat loaf for dummies, which is why I love it, easy to make with numerous possible variations, ample onions is the one staple that should be maintained, but I made one with alfalfa sprouts(a lot, as in a comical amount) for my nephews birthday so it would look like worms in the meat loaf, he loved it.

 

I love this thread. Getting to know certain posters, realizing they're actually pretty cool, is good.

I don't smoke at all... but I've got, imo, a killer meatloaf I'll share when I get home.

 

My meatloaf, which has turned people who despise meatloaf into people who love my meatloaf, is as follows:

1-1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine bread crumbs
1 large clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp dried oregano, crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbsp Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half

Mix it all together, throw it in a 350° oven for about an hour. I've made my own jalapeno poppers to go in the middle of the meatloaf, that was delicious. This is simply a great meatloaf, and people love it. I also don't saute the onions and peppers, the meatloaf is so juicy and delicious.

 

My daughters favorite chicken recipe. Whatever chicken cut you want, I use boneless skinless thighs but this recipe works for everything from whole chickens to wings. For 4 lbs thighs

1 cup soy sauce
1/2 c water
1/2c OJ
About two inches of ginger root, sliced and thouroughly bruised or 3 big T spoons of chopped ginger
About the same amount of garlic
1/4 c packed brown sugar.
I like to mix marinade ahead of time but just mix and marinate as long as you can.
I keep marinade on hand because I make this weekly, but make the marinade and pour over chicken, soak overnight or however long you can, at least an hour. Grill and serve with hot rice.

 

I hate to interrupt this meatloaf talk.. However, I'd like to shift the talk towards Jambalaya. Personally, I love it. Now, being up in Canada it's not exactly something you find on menu's anywhere, nor are there many people making it with "traditional" ingredients from it's cajun roots. I had found a recipe online last year to make it, and I thought it turned out good, but also thought it wasn't as "authentic" as I'd hoped. Now, I also heard on sports talk radio one day, these's guys talking about Jambalaya and they said to follow Patti Labelle's "Jammin jambalaya" recipe... that sounded a bit sketchy to me, but I looked it up and it seems to be reasonable.

So, I kindly ask if any of you have some roots from down the Louisiana way and have a bad *** jambalaya recipe... to share it!

 

I appreciate that, but I may have to come up with an alternate plan based on the price of this...

 

Well are you looking for creole or Cajun jambal

 

Either or really, but likely Cajun would be my preference.

 

great turkey story.. I can create moisture and a juicy meatloaf without having chunks of steamed onions and green peppers in the dish, its really a texture thing, you don't want to have those two vegetables to bite and chew on when eating the dish, its not worth the sacrifice of getting moisture, and if you don't render them down thats whats gonna happen, a bite of crunchy chunks.

I guess I like my meatloaf to taste almost like a damn good meatball..to me the difference is creating the crust on the outside of the meatloaf, its imperative to making a good loaf...must have the crust..

 

do you know how to make a rue?

 

Onions and peppers don't end up crunchy when I make meatloaf...

 

ive seen to many children and adults with a plate full of onions and peppers when their done with the dish.. the veges have no way of getting color and releasing their sugars..
If you haven't sautéed up some onions and peppers and carmelized them a bit then put in the meat then your missing out Res, but it's all good.. imo and I've had it both ways, steaming onions and peppers is no way to go thru life..

 

I like the color of the peppers...lol.

Maybe I don't put as many in as you? I actually made this Friday night, didn't notice any crunch, and my kids don't pick the veggies or, so they must blend pretty well, cause they pouch that stuff out usually. LOL

 

Well...what's everyone grilling for the fourth, I mean this is your Super Bowl right here..

 

OK. So breakfast is covered, whats for dinner?

 

(6) 1" thick ribeyes, (48) grilled chicken wings, and (3) racks of baby backs cooked in the Orion, plus all of the fixins. The ribs only had to cook for 1 hour and 15 minutes and they were the best ribs I have ever made according to the family. I didnt think so, but who am I to argue with a mob of happy people.


2017-07-04 15.18.17[/url] by M1NDCRlME, on Flickr[/IMG]

 

I think that's good advice from Pimp Ricky

 

I know I'll be drinking Becks. Publix had a sale BOGO 7.99 for a 6 pack

I bought 96

 

how do you eat that and not fall asleep during the game?