Ordered a Pellet grill

[HodakaGA]

https://www.youtube.com/watch?v=GDw4...re=emb_rel_end

Check out Kent Rollins youtube meatloaf and subscribe to his channel. He's a great cowboy cook and a great American.

Frank

[IHuntDragons]

Going to have to try the smoked meatloaf next after all these endorsements.

[Minerat]

At 225 plan on 2-3 hours for a potato. When I cook chicken I am at 375 and they take a little over an hour... I like the skin really crisp so I tend to over cook them a bit.

Wash and poke the ends and sides of tatres with a fork to let out steam. Wrap each in a paper towel and throw in a microwave for about 3 min each on high. The on to grill no foil for finishing. I usual add them with the steaks or chops and by the time the meat is done the taters are finished with browned crunchy skins ready for dressing. They are flaky not rubbery like nuked taters can be and saves you about 45 minutes of grill time.

[jimlj]

https://www.youtube.com/watch?v=GDw4...re=emb_rel_end

Check out Kent Rollins youtube meatloaf and subscribe to his channel. He's a great cowboy cook and a great American.

Frank

I made meatloaf using Kent's recipe today on the pellet grill. Followed it except for the seasoning he called for, which I didn't have. I was hesitant to use the same amount of seasoning salt (1/4 cup sounded excessive) so I mixed up some I found on the net which didn't have salt as the main ingredient, and used the 2 1/2 teaspoon it recommended per pound of meat. I believe it was the best meatloaf I've ever had.

Between the ground beef (80-20) and sausage (Jimmy Dean) it seemed a bit too much fat. Next time I might use some beef or sausage that is a bit leaner.

[dale2242]

We use 7% burger when making meatloaf.
Adding ground pork, Italian sausage, or pork sausage adds enough fat to hold it together well.