If some has a free sec, a little meatloaf and au gratin tater help?

Discussion in 'Fatties' started by isutroutbum, Jun 23, 2009.

  1. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Hey All,

    A quick question - I'm going to smoke a meatloaf and some au gratin taters up today (really smart move on my part since it is 95 degrees outside). I've never done either one, so I'm wondering if y'all could give me a little advice on approximate times? I know the meat is done when it is done, but I'm curious about when I should put the taters in - at the same time as the loaf, or a bit later, or does it really matter?

    Here is my plan:

    1) a 3 pd loaf
    2) approx 2 pounds of taters
    3) I will try to keep the temp between 225-250

    Thanks in advance for any help that might have!!!!


    P.S. I will q-vue all of it . . . even if I screw it up royal! [​IMG]
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I can't help you with the taters, but the meatloaf will take a minimum of 4 hrs. I do a 2 lb loaf in 3 hrs at 250, but I flatten it out first until it's about 2" thick or make it into meatloaf muffins.

    Did you do a search on the forum? I know I've seen Erain do scalloped potatoes in the smoker.
  3. mikey

    mikey Smoking Fanatic

    I've never done the taters either, but I'd shoot for an internal temp of the meatloaf at 160-165. I always cook by temp, not by time.
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    I don't have any advice on this one either. But my lord, in this heat you could probably just lay the pan in the driveway and it'd cook just as fast.

    LOL Just saw that the heat index is 115* right now. Stay cool Trout.
  5. fishawn

    fishawn Smoking Fanatic

    I just smoked a 2 lb Bison & Beef meatloaf last night using Hickory. I did it at 230* and it took about 3 hours to hit 160*. Mixed the meat with Salsa, Garlic, CBP, Kosher salt & EVOO. It is the ONLY way I cook meatloaf anymore.
  6. morkdach

    morkdach Master of the Pit OTBS Member

    cook taters like the mest loaf both will take bout the same amount of time
  7. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    OK - so, as I said, I'm an IDIOT (if y'all knew me better you'd just say, 'well, ya . . . tell us something we don't know') . . . it's so hot outside that, as The Dude Abides said, I could have cooked stuff on the driveway. That was until about 15 minutes ago . . . when a mock-tornado started forming right over my house, and the outside temp dropped 40 degrees. The smoke gods are definately trying to thwart me today! [​IMG] Screw 'em . . . it ain't happening!

    Anywho, got the loaf and the taters on, in the BDS (first time I've smoked anything on it but sausages - but with the heat I decided it was easier to set the temp and just walk away . . . into the A/C). Here are the recipes, along w/a few initial pics.

    The loaf (approx):

    2 pds burger
    1 pd fresh ground pork
    5 tbs minced garlic
    5 tbs mustard
    3 carrots minced and fried in butter to soften
    2 celery sticks " " " " "
    1 medium oninon " " " "
    3 tbs tabasco
    3 tbs worchestershire sauce
    1/4 cup clamato juice
    2 eggs
    1/2 cup whole oats (i.e., oatmeal)
    1/3 cup Thai chili garlic sauce (1/2 mixed in the meat, and 1/2 on top)
    1 package of mozz cheese on top

    Sorry, I didn't take a shot of throwing the mirepoix on, but we've all seen carrots, celery and onions before:

    Smoking away at 250 as we speak.

    The taters (approx):

    1 pd sweet potatoes
    2 pds 'regular' potatoes
    1 'huge' onion carmelized
    Made a roux w/a stick of butter and 1/2 cup of flour
    To the roux I added 1 bag of colby jack cheese
    When the cheese melted, I added (slowly) 1 box of chicken stock
    Layered the potatoes and onions, poured on the cheese sauce, layer, cheese sauce, etc.
    When layered, added 1 bag of Mozz and a little fresh chopped parsley to the top

    Finally, I've (thus far) added 4-5 hard ciders to ISUTroutBum, and that's the recipe! More to come. Thanks for looking!

Share This Page