Smoked Meatloaf

I use my Weber grill all year-long but really crank up the usage in the summertime. I am always experimenting with adapting recipes for the grill that I usually make in the oven. This meatloaf is a great example. I know, I know, you are saying, meatloaf on the grill, Quinn’s gone nuts. Well that might be true (the kids are out of school for the summer after-all) but wait it gets even better. Not only is the meatloaf cooked on the grill, but I also smoke it. The meatloaf turns out very moist, with a nice char on the top and a suitable smokey flavor.

Smoked Meatloaf

If you do not have a smoker box, just grill as directed. Basically I am using my grill as an oven by cooking the meatloaf, at a low temperature, with indirect heat. It is also important to leave the grill lid closed as much as possible while cooking. To grill the meatloaf I used two disposable aluminium loaf pans. (TIP: Poke a few holes in the bottom of the loaf pans to allow grease to drain off)

I served the meatloaf with my Roasted Veggie Hash; click here for recipe.

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Enjoy!


Total Time: 2hrs 20 min      Prep Time: 20 min       Cook Time: 2 hrs

Servings: around 12

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Smoked Chuck Roast or Brisket

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It finally warmed up here in Ohio, at least for few days. I usually grill year round, but using my Weber as a smoker is a little more difficult when the weather is cold and windy. My grill is on my deck, which sits 10 feet above the ground and we are on the top of a hill. It can get very windy. I am remodeling my deck this spring and I need to incorporate a wind break, behind my grill, in the design.

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With this weekend being Easter and Passover, I decided to post this recipe as a nice alternative to lamb, ham or turkey for your Holiday meal. I am not Jewish, but if making this for Passover you could use a Kosher beef brisket, instead of the chuck roast. If I am not correct in my understanding of the Passover meal I apologize.

This is a unique way to cook a chuck roast that creates a very tender piece of meat, with a nice smokey flavor. Enjoy your Holiday and hope you give this a try. It would be great any time of year.

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Ingredients:

2-4 lb chuck roast or a 4-6 lb Brisket (side or flat cut)

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Smoked Pork Shoulder

I love smoked meats. I’m not sure what it is; the rubs, the meats, the flavors, or the way the smoke tantalizes the neighborhood with that sweet smoky wonderful aroma.

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I have smoked just about every type of meat and seafood (smoked trout or salmon makes an awesome dip: upcoming post) over the years using many different methods and cooking styles. Today I usually just use my Weber gas grill with a cast iron smoker box. I prefer apple or alder chips with some hickory chunks thrown in for good measure. This is one of my recipes for pork shoulder. I hope you enjoy.

Serve with my roasted veggie hash recipe posted on the blog. The veggie hash is one of my kids favorites and a great way to get them to eat more vegetables.

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