I used to work at a sports bar. We had this manager who was quite short. One time he was delivering a white pizza. He came behind us bartenders and said "got a small white sausage" and my coworker said "yeah I bet you do."
I just did the meatloaf from your older recipe yesterday. First meatloaf I ever had and it was AWESOME! I never would expect for huge meatball with vegetables and glaze to be so nice. Thanks for keeping the amazing recipes coming, Adam!
for those who do not have a grill option, consider using oatmeal instead of panko and liquid smoke for the smoke also diced mushroom can be extremely nice in meat loaf
@@rileywebb4178 the oat meal releases water-soluble fibre that helps bind the meat loaf together and prevent crumbling as it absorbes juices while the meat cooks as well as gaining meat flavour . The mushrooms have a lot of glutamate acid that makes it more savoury.
yeah my mom always would use a little oatmeal in meatloaves and even in cheeseburgers i think, even though we had panko. It's just a great way to bulk up meat and tenderize it, and it's a whole grain so it gives you a bit of fiber..... although nobody is eating meatloaf or burgers for health. Another hack she would do is use apple smoked gouda or smoked gruyere, it gave it that smokey rich flavor without having to smoke the whole loaf the entire day.
It's so great when Adam is super excited and happy about his recipe! I'm astonished that you even CAN cook meatloaf this way, and it certainly sounds amazing!
I cannot wait to see how "BBQ-Tube" reacts to this one. As much as I love smoked meats, it seems everyone around the activity takes themselves way too seriously.
Sure, but smoked meatloaf is a fairly standard kind of recipe and nothing about this one is novel enough to get weird about without looking an absolute fool in the process. I'd expect more comments from that sect on the using greased paper towel to light the charcoal or on the throw together BBQ sauce than on anything about the meatloaf itself.
that has been disproven. If you need more smoke for a longer time, add more wood. The water doesn't really penetrate that far into seasoned hardwood to make it burn slower. Chunks especially don't need to be soaked.
This remindes me a lot of something we often eat when BBQing in Germany. "Hacksteak" is very simmilar to a burger in shape, but very thick, a lot denser and flavoured by onions, herbs and spices. I think the overall effect and taste is very similar to the smoked meatloaf, as they take longer on the grill than tradional burgers and thus have a smokier flavour as well.
My Ft. Worth born hubbie showed me a new trick they do in Texas, for reheating the cold smoked meatloaf leftovers. Fry a 1" thick slice in a little bacon grease or beef fat till a little crispy on both sides. Wunderbar! I have been making smoked meatloaf for about ten years. I used Alton Brown's recipe, but, ready for a change for something new. Can't wait to try this.
Just made my slight variation on this for lunch and it came out great! Sort of a mash up of Adam's previous meatloaf recipe and this one. Used the 3 meat blend, onion and carrot, the Blues Hog BBQ sauce I had on hand, and some liquid smoke. Baked in the oven for about 2 hours until it probed at 160F. Glazed with more blues hog and served with mashed potatoes.
One tip on baked potatoes is to microwave them first. Microwave them to halfway done, 5 minutes for one potato, 10-15 for several. The baking time is about half what it would be from raw. The potatoes end up extra fluffy from the steaming in the microwave and it’s a big time and energy saving from just baking (or steaming). Am in an apartment now, but think I might make this for my folks when visiting.
I watch every advertisement in Adam's videos to support the channel because I noticed there are no google ads that interrupt his videos. Thanks for that if that's something you do intentionally.
Smoked meatloaf really is awesome, I've done it a few times. I have used oatmeal instead of bread crumbs for decades now, long before I discovered that I was gluten intolerant. In my experience oatmeal actually works better than bread crumbs. 🤔🤓🍻
I'm shocked this doesn't have more views. Yeah it's meatloaf but there's so much information in here and the end product is absolutely fantastic. Probably my current favourite video of yours Adam!
I just made this exact recipe for my prep meals about a month ago. Did it on a pellet grill other than charcoal. It was great. The ketchup and Worcestershire make for a great glaze. I also add some apple cider vinegar. It adds a nice kick.
Hey Adam, longtime viewer. I never poke my potatoes before cooking them. Microwave, bake, boil, etc... never had issue. I am entirely convinced the "explosion" thing is a myth.
Can confirm that it's not a myth, happened to me once or twice because I almost always forget to poke them. Although I forget to almost every time, yet it's only happened a few times so it's probably an overblown issue regardless.
I've been "grill smoking" stuff for years, that's what i call it anyways. Just less aggressive grilling, with lots of smoke. But nothing like actual smoking, just like this. It's super easy and things like burgers i make with egg and crumbs just soak up the taste really quick. It's great. The burgers are so thin and have so much surface area, it doesn't take much for them to get saturated with the flavor.
I have a smoker but for quick-and-easy (such as for just a rack of spare ribs) sometimes I smoke on my gas grill. I partially wrap 2-3 chunks of hardwood in aluminum foil (to keep the ashes from falling down inside the grill) so they are like chunks in cups, and place them directly over the rear of 1 of 3 burners for indirect cooking. I usually need to have the wood chunks on high heat to get the wood smoking initially before the meat goes on. Then, using that single burner on my Weber with the wood over it, set to low, I can run around 225f.... perfect for slow smoking.
For my loafy boys, I generally add one whole egg, and then just yolks after that (roughly one per pound), not whole eggs. Then I fry the eggwhites in butter with salt and pepper as a little snack while I'm making the meatloaf. Can't wait to try this though.
One thing I absolutely love about Adam is how he’ll make a video explaining the reasoning behind different techniques and traditions and then follow that up with a video putting that reasoning into practice!
You can also ball the exact same mixture up into balls and place them on a wire cooling rack over a cookie sheet to make smoked meatballs. I LOVE adding smoked meatballs to spaghetti or serving them as meatballs subs. Definitely a great tasting weeknight meal.
I just made this recipe tonight, almost exactly, and it was probably the best thing I've made on my smoker. That's a big thing to say as it is just a meatloaf, but it was amazing. I substituted bison for lamb, but everything else was identical. You nailed this one, Adam.
I'm cooking this one right now. Instead of lamb (Would gladly use, but my folks have moral issues with eating lamb) so I just used more beef. Luckily this beef is extremely flavorful and fatty as it's super high quality and organic.
I didn't smoke it, but the overall technique built the best meatloaf I've ever made, and my wife loved it. Really mixing the meat until it emulsifies is key. Awesome!
Thanks for making a recipe, that seems very doable in terms of time and effort for people without much experience, when it comes to barbequing and smoking!
You should try to make some "Leberkäse", if you enjoy your meatloaf that way! I'm certain that you've heard of that dish, but in case you have not, it's a German / Bavarian meatloaf, which has a texture and consistency rather similar to yours. As a German myself, I'm very much interested in seeing how you'd prepare such a traditional Bavarian dish! Anyway what a nice recipe and video!
AAAAA! I love that brand of Japanese bbq sauce! We get ours at the nearby Costco! It's sooooo good! It's more than vinegar, soy sauce, and sugar, but... I know you like to keep things simple for your videos. I'm strangely glad to see such a loved condiment in your videos! :3
Nice! You can tell the meatloaf is still moist as it has that almost raw look like "is this cooked properly, well, I used the thermometer so yeah" 8:19 Looks really tasty, worth the effort! Nothing like a bit of reward from some hard work.
I might combine this recipe with your previous recipe. The mixing of meat with the ketchup glaze sounds like a truly awesome combo. Edit: I did this but I forgot the egg so it was a crumbly mess LMAOOOOOO
I’ve been making smoked meatloaf for a few years and I glaze it after an hour or so with a mix of BBQ and ketchup. Very light coat and repeat 2-3 times. You’d be surprised how much smoke the meat still takes on even with the glaze. This is easier to do with an offset smoker though when there’s no risk of scorching the meat. I wouldn’t add a glaze on a kettle just in case flames kick up.
Just made this tonight for dinner! I put it in the oven rather than smoking it and it turned out great! A little too much onion for my taste, but it's possible I took "large onion" too seriously. Either way, I can't wait to make this again next time with a little lest onion. Thanks, Adam!
Never thought about smoking a meatloaf but honestly looks really good. Always wanted to get into smoking so might actually give this a go, thanks for the inspiration adam.
I'd love to see you make some British/Aussie style sausage rolls. The American meatloaf recipe seems to be almost identical to the usual bakery sausage roll filling, and im here for it.
As an American of first generation British descent, my meatloaf and my sausage rolls are very similar. No onion or veg, but LOTS of herbs, maybe a little ground lamb, ketchup, mustard, worcestershire, soy. Very nice. I might make them for thanksgiving
I learned this during Hurricane Isaac in 2012. The power went out, and I had to salvage meat from the freezer before it went bad. We basically ate smoked everything for about three days, then went to canned crap at room temperature, eg ravioli, sardines, etc. for another week until the power came back on. But what you did looks fabulous.
This is an interesting tip I hadn't considered before, I'm considering buying a smoker but what stops me aside from the cost of the smoker itself is screwing up more expensive cuts. Meatloaf is cheap AF and would be great for practice.
@@victoriathegreencheekconur5477 I did it like that too, and yeah basically just followed the same recipe for the meatloaf but instead of using the grill: you use the oven at a low temp and add a buncha liquid smoke to the meat before mixing it. Also depends on the brand, many brands of liquid smoke are INSANELY powerful, others like the one I got are more mild.
I work in a family owned restaraunt and every once and a while we have smoked bacon wrapped meatloaf as our lunch special and its just really fricken good
While I like Panko for premade bread crumbs, there's a lot of options that you can go with if you make your own. I've gotten some good and interesting tastes with a good sourdough and, recently, a marble rye. While I got the rye at walmart, I had just grabbed it off of their overbake section
Adam I have no idea whether you're going to see this but I just saw a video of someone blending oil and water together to create an emulsified mixture of oil and water that looks like milk. Just oil and water. It was blended in a vacuum and for some reason the vacuumed degassed water acts as an emulsifier. PLEASE make a video on this, I think it would be cool
@@kjdude8765 that's true, but with the vacuum it's an insane amount of stability. Although, is it really an emulsion? It's just chopping up the lipids into super super tiny pieces (which is what you want) but is it really an emulsion?
I know what I'm making this weekend., I like how this meatloaf recipe sounds Little tip: partially freeze the loaf (1 hour in the freezer), and the loaf won't fall through the grates while cooking
I like how you're using the fancy gold ringed version of the plates that I use every day, and that I inherited from my grandparents who used them to raise my mom and all her siblings. Pyrex plates from the 50s are pretty great.
after making smoked over the top chili, so basically a meatloaf smoked over a tomato base I tried a more meatloaf recipe alone, it was great I love smoked dishes haha
I love your cowboy coffee method performed for the ad. I'm grinning the whole time. The next time I have guests for breakfast and my french press isn't going to be big enough, I'm going to try it out.
Back in the 90's I was into the "juicer" thing. I loved to juice carrots because there is not much juice in a carrot, but the remains were shredded carrots. I used to incorporate it into my meatloaf.
I bought a cheap ($5?) analog dial grill thermometer, drilled a hole and mounted to my metal grill. Makes it a lot more simple to keep your temps in line.
I have a small Scandinavian smoke box and a not-that-good handmade cold smoking aparatus. So, when I need, or want , to prepare such dishes I put some wood pieces into the oven, such as bread...sort of works. Great reciep, great video, as usual.
Hey Adam, Im a follower of you for 4 yrs now. And in that time I have been taking notes and following some of your tips and tricks. Can you make a video mainly about smoking meat in a grill?would really love hear your opinion about and some tips and tricks obviously. Much love Adam
Oooh you're gonna get some comments about the soaking the wood. In the BBQ smoking world I was always told the best way to get good clean smoke is to ensure the wood is dry, and quite hot. When I'm smoking and queuing up wood I sit the next piece on the lid to warm up. Whereas the water cause the smoke to be dirty and bitter Would make a good experiments video
well now i'm looking forward to my next couple days off... because i have plans! thanks, adam! this is gonna go on my pellet grill... and my normal meatloaf glaze is ketchup, brown sugar, and a little ground mustard...
BRILLIANT IDEA! I’m thinking of modifying the form factor - making burger patties and smoking those. It will take less time and get a higher proportion of surface area with smoke. 🔥
Somewhere there is a guy smoking a brisket saying "YOU DON'T SOAK YER WOOD FOR SMOKING!" If you look at Aaron Franklin's book about smoking meats, he says the key is to have wood have as clean combustion as possible to get the best flavor, otherwise you get creosote, which is neither tasty or healthy. Your smoke should be just barely visible and have a blue tint. He also recommends adding a container of water to help steam and get the smoke adhere better to the food.
You should try to make Leberkäse, its a german meat loaf (although your meatloaf would be called hackbraten) and imo its one of the tastiest meat products
Hey @adam, please make a video if the is a taste difference between “normal” wine and expensive wine when adding it to food and sauces. I think it would make a good video!
“I’ve got some hot Italian sausage…plus this meat”
Real smooth, Adam
I hope that works its way into the UA-cam poops alongside "twenty eggs, yes, twenty eggs"
@@paulbradley3626 "and NOOO! No eggs because Lauren loves eggs"
He almost got it past me!
I didn‘t get that lol
@@bered4894 he's talking about his pp
"I got this hot italian sausage, PLUS this meat" Adam feeling zesty today 💀
The last time he pulled that one it was bc he had an underwear brand as a sponsor 😂
I used to work at a sports bar. We had this manager who was quite short. One time he was delivering a white pizza. He came behind us bartenders and said "got a small white sausage" and my coworker said "yeah I bet you do."
with him mentioning the ytp community recently this feels like a nod to them
YTP goldmine
the ytpers are going to love this
Came for the recipies, stayed for the HOT italian sausage!
Came 😭
PLUS this meat!
do NOT the recipe
@@JAL_EDMfr fr 💀
We are different, I wasn't here for the recipe, but came for the sausage 💀
I just did the meatloaf from your older recipe yesterday. First meatloaf I ever had and it was AWESOME! I never would expect for huge meatball with vegetables and glaze to be so nice. Thanks for keeping the amazing recipes coming, Adam!
for those who do not have a grill option, consider using oatmeal instead of panko and liquid smoke for the smoke also diced mushroom can be extremely nice in meat loaf
Oatmeal sounds great for this :o
Why oatmeal instead of panko?
@@rileywebb4178 the oat meal releases water-soluble fibre that helps bind the meat loaf together and prevent crumbling as it absorbes juices while the meat cooks as well as gaining meat flavour . The mushrooms have a lot of glutamate acid that makes it more savoury.
yeah my mom always would use a little oatmeal in meatloaves and even in cheeseburgers i think, even though we had panko. It's just a great way to bulk up meat and tenderize it, and it's a whole grain so it gives you a bit of fiber..... although nobody is eating meatloaf or burgers for health.
Another hack she would do is use apple smoked gouda or smoked gruyere, it gave it that smokey rich flavor without having to smoke the whole loaf the entire day.
@@woltewsThat's brilliant! Thanks!
It's so great when Adam is super excited and happy about his recipe! I'm astonished that you even CAN cook meatloaf this way, and it certainly sounds amazing!
I cannot wait to see how "BBQ-Tube" reacts to this one. As much as I love smoked meats, it seems everyone around the activity takes themselves way too seriously.
Sure, but smoked meatloaf is a fairly standard kind of recipe and nothing about this one is novel enough to get weird about without looking an absolute fool in the process. I'd expect more comments from that sect on the using greased paper towel to light the charcoal or on the throw together BBQ sauce than on anything about the meatloaf itself.
I'd say the most egregious thing is soaking wood chunks, because all it does is create steam.
That's because there's a fuck ton of bad advice and dumbasses giving false BBQ info, someone needs to gatekeep it
@@ledheavy26don't people soak wood chips for smoking
that has been disproven. If you need more smoke for a longer time, add more wood. The water doesn't really penetrate that far into seasoned hardwood to make it burn slower. Chunks especially don't need to be soaked.
This remindes me a lot of something we often eat when BBQing in Germany. "Hacksteak" is very simmilar to a burger in shape, but very thick, a lot denser and flavoured by onions, herbs and spices. I think the overall effect and taste is very similar to the smoked meatloaf, as they take longer on the grill than tradional burgers and thus have a smokier flavour as well.
hacksteak and hackfleisch is amazing!
My Ft. Worth born hubbie showed me a new trick they do in Texas, for reheating the cold smoked meatloaf leftovers. Fry a 1" thick slice in a little bacon grease or beef fat till a little crispy on both sides. Wunderbar! I have been making smoked meatloaf for about ten years. I used Alton Brown's recipe, but, ready for a change for something new. Can't wait to try this.
I love smoked meatloaf. We usually do half veal and half spanish chorizo, glazed with a spicy bbq sauce the last 20 mins.
Just made my slight variation on this for lunch and it came out great! Sort of a mash up of Adam's previous meatloaf recipe and this one. Used the 3 meat blend, onion and carrot, the Blues Hog BBQ sauce I had on hand, and some liquid smoke. Baked in the oven for about 2 hours until it probed at 160F. Glazed with more blues hog and served with mashed potatoes.
Da king is back baby he neva miss
One tip on baked potatoes is to microwave them first. Microwave them to halfway done, 5 minutes for one potato, 10-15 for several. The baking time is about half what it would be from raw. The potatoes end up extra fluffy from the steaming in the microwave and it’s a big time and energy saving from just baking (or steaming). Am in an apartment now, but think I might make this for my folks when visiting.
Yeah that sounds way better especially if you can get actually edible skin, (aka the only point to making a baked potato)
I watch every advertisement in Adam's videos to support the channel because I noticed there are no google ads that interrupt his videos. Thanks for that if that's something you do intentionally.
Anyone else got whiplash from that Hot Italian Sausage joke?
That Italian sausage underwear still makes me laugh when I remember it
Smoked meatloaf really is awesome, I've done it a few times. I have used oatmeal instead of bread crumbs for decades now, long before I discovered that I was gluten intolerant. In my experience oatmeal actually works better than bread crumbs. 🤔🤓🍻
Those smoked baked potatoes make for a killer potato soup. I've made this a few times and it's awesome.
I'm shocked this doesn't have more views. Yeah it's meatloaf but there's so much information in here and the end product is absolutely fantastic. Probably my current favourite video of yours Adam!
"and i've got some hot italian sausage... plus this meat" mr ragusea is really leaning ~hard~ into the ytpoops and we love it
He said in a podcast he is too afraid to watch them. Which is such a shame.
I just made this exact recipe for my prep meals about a month ago. Did it on a pellet grill other than charcoal. It was great. The ketchup and Worcestershire make for a great glaze. I also add some apple cider vinegar. It adds a nice kick.
Hey Adam, longtime viewer. I never poke my potatoes before cooking them. Microwave, bake, boil, etc... never had issue. I am entirely convinced the "explosion" thing is a myth.
Can confirm that it's not a myth, happened to me once or twice because I almost always forget to poke them.
Although I forget to almost every time, yet it's only happened a few times so it's probably an overblown issue regardless.
I've been "grill smoking" stuff for years, that's what i call it anyways. Just less aggressive grilling, with lots of smoke. But nothing like actual smoking, just like this. It's super easy and things like burgers i make with egg and crumbs just soak up the taste really quick. It's great. The burgers are so thin and have so much surface area, it doesn't take much for them to get saturated with the flavor.
I have a smoker but for quick-and-easy (such as for just a rack of spare ribs) sometimes I smoke on my gas grill. I partially wrap 2-3 chunks of hardwood in aluminum foil (to keep the ashes from falling down inside the grill) so they are like chunks in cups, and place them directly over the rear of 1 of 3 burners for indirect cooking. I usually need to have the wood chunks on high heat to get the wood smoking initially before the meat goes on. Then, using that single burner on my Weber with the wood over it, set to low, I can run around 225f.... perfect for slow smoking.
For my loafy boys, I generally add one whole egg, and then just yolks after that (roughly one per pound), not whole eggs. Then I fry the eggwhites in butter with salt and pepper as a little snack while I'm making the meatloaf. Can't wait to try this though.
One thing I absolutely love about Adam is how he’ll make a video explaining the reasoning behind different techniques and traditions and then follow that up with a video putting that reasoning into practice!
You can also ball the exact same mixture up into balls and place them on a wire cooling rack over a cookie sheet to make smoked meatballs. I LOVE adding smoked meatballs to spaghetti or serving them as meatballs subs. Definitely a great tasting weeknight meal.
Now there's one I've never thought to try is a smoked meatball sub. Gotta write that one down so I don't forget it.
I just made this recipe tonight, almost exactly, and it was probably the best thing I've made on my smoker. That's a big thing to say as it is just a meatloaf, but it was amazing. I substituted bison for lamb, but everything else was identical. You nailed this one, Adam.
I'm cooking this one right now. Instead of lamb (Would gladly use, but my folks have moral issues with eating lamb) so I just used more beef. Luckily this beef is extremely flavorful and fatty as it's super high quality and organic.
@@draccqueen1770 that's sort of why I used bison, but honestly you probably wouldn't notice a difference.
Did this recipe with my dad yesterday. Really delicious and really fun too!
I didn't smoke it, but the overall technique built the best meatloaf I've ever made, and my wife loved it. Really mixing the meat until it emulsifies is key. Awesome!
Thanks for making a recipe, that seems very doable in terms of time and effort for people without much experience, when it comes to barbequing and smoking!
You should try to make some "Leberkäse", if you enjoy your meatloaf that way! I'm certain that you've heard of that dish, but in case you have not, it's a German / Bavarian meatloaf, which has a texture and consistency rather similar to yours. As a German myself, I'm very much interested in seeing how you'd prepare such a traditional Bavarian dish! Anyway what a nice recipe and video!
I used to live in Knoxville, and I always get so excited when Adam mentions a place I know. Love Sweet P’s! My parents still go there all the time.
AAAAA! I love that brand of Japanese bbq sauce! We get ours at the nearby Costco! It's sooooo good! It's more than vinegar, soy sauce, and sugar, but... I know you like to keep things simple for your videos. I'm strangely glad to see such a loved condiment in your videos! :3
Nice! You can tell the meatloaf is still moist as it has that almost raw look like "is this cooked properly, well, I used the thermometer so yeah" 8:19
Looks really tasty, worth the effort! Nothing like a bit of reward from some hard work.
much prefer this video format. Thanks!
Your original meatloaf recipe is a staple of mine, so for you to say this is even better than that is an extreme vote of confidence
This looks really good. As a meatloaf lover and BBQer, I think i need to try it.
I might combine this recipe with your previous recipe. The mixing of meat with the ketchup glaze sounds like a truly awesome combo.
Edit: I did this but I forgot the egg so it was a crumbly mess LMAOOOOOO
Looks delicious. Tip, try lingonberry jam with meatloaf. Swedish classic.
I’ve been making smoked meatloaf for a few years and I glaze it after an hour or so with a mix of BBQ and ketchup. Very light coat and repeat 2-3 times. You’d be surprised how much smoke the meat still takes on even with the glaze. This is easier to do with an offset smoker though when there’s no risk of scorching the meat. I wouldn’t add a glaze on a kettle just in case flames kick up.
Just made this tonight for dinner! I put it in the oven rather than smoking it and it turned out great! A little too much onion for my taste, but it's possible I took "large onion" too seriously. Either way, I can't wait to make this again next time with a little lest onion. Thanks, Adam!
Never thought about smoking a meatloaf but honestly looks really good. Always wanted to get into smoking so might actually give this a go, thanks for the inspiration adam.
"i've got some hot italian sausage, plus this meat"
my goat
I'd love to see you make some British/Aussie style sausage rolls. The American meatloaf recipe seems to be almost identical to the usual bakery sausage roll filling, and im here for it.
As an American of first generation British descent, my meatloaf and my sausage rolls are very similar. No onion or veg, but LOTS of herbs, maybe a little ground lamb, ketchup, mustard, worcestershire, soy. Very nice. I might make them for thanksgiving
I learned this during Hurricane Isaac in 2012. The power went out, and I had to salvage meat from the freezer before it went bad. We basically ate smoked everything for about three days, then went to canned crap at room temperature, eg ravioli, sardines, etc. for another week until the power came back on. But what you did looks fabulous.
My mom is gonna kill me for sharing this.. A phenomenal sauce ontop of meatloaf is; brown sugar, ketchup, and mustard seed powder mixed.
You're safe, that's a classic mix. But absolutely worth mentioning.
Adam's hot Italian sausage looks so good
Omg, I can smoke in my regular charcoal grill???? I'm so happy, can't wait to try this!
Aw, man, I'm drooling over here. Only think I've smoked were jalapenos for making fermented chipotle sauce.
This is an interesting tip I hadn't considered before, I'm considering buying a smoker but what stops me aside from the cost of the smoker itself is screwing up more expensive cuts. Meatloaf is cheap AF and would be great for practice.
Just wanted to say I attempted this loaf using an adaptation of the indoor "smoked" brisket from an earlier video, and boy did it turn out nice.
how. did you just follow the indoor brisket recipe with the meatloaf. or did you ad anything different.
@@victoriathegreencheekconur5477 I did it like that too, and yeah basically just followed the same recipe for the meatloaf but instead of using the grill: you use the oven at a low temp and add a buncha liquid smoke to the meat before mixing it.
Also depends on the brand, many brands of liquid smoke are INSANELY powerful, others like the one I got are more mild.
I work in a family owned restaraunt and every once and a while we have smoked bacon wrapped meatloaf as our lunch special and its just really fricken good
While I like Panko for premade bread crumbs, there's a lot of options that you can go with if you make your own.
I've gotten some good and interesting tastes with a good sourdough and, recently, a marble rye. While I got the rye at walmart, I had just grabbed it off of their overbake section
Adam I have no idea whether you're going to see this but I just saw a video of someone blending oil and water together to create an emulsified mixture of oil and water that looks like milk. Just oil and water.
It was blended in a vacuum and for some reason the vacuumed degassed water acts as an emulsifier. PLEASE make a video on this, I think it would be cool
With a powerful enough blender you can emuslify oil and water without the vacuum. The issue is stability over time.
@@kjdude8765 that's true, but with the vacuum it's an insane amount of stability.
Although, is it really an emulsion? It's just chopping up the lipids into super super tiny pieces (which is what you want) but is it really an emulsion?
I know what I'm making this weekend., I like how this meatloaf recipe sounds
Little tip: partially freeze the loaf (1 hour in the freezer), and the loaf won't fall through the grates while cooking
Made me a meatloaf inspired by the last episode. Crazy about loaves of meat
I'll probably smoke a little something before I smoke my meatloaf this weekend. I'm going to make this one ,looks awesome 👍
I like how you're using the fancy gold ringed version of the plates that I use every day, and that I inherited from my grandparents who used them to raise my mom and all her siblings. Pyrex plates from the 50s are pretty great.
2 uploads in a week??
Adam is treating us
after making smoked over the top chili, so basically a meatloaf smoked over a tomato base I tried a more meatloaf recipe alone, it was great
I love smoked dishes haha
I love your cowboy coffee method performed for the ad. I'm grinning the whole time. The next time I have guests for breakfast and my french press isn't going to be big enough, I'm going to try it out.
Love your meatloaf videos adam!😋😋😋🤤🤤🤤🤤
2:11 finally, someone that agrees with me, it’s a meat *loaf* it should feel like one when you eat it
Back in the 90's I was into the "juicer" thing. I loved to juice carrots because there is not much juice in a carrot, but the remains were shredded carrots. I used to incorporate it into my meatloaf.
I bought a cheap ($5?) analog dial grill thermometer, drilled a hole and mounted to my metal grill. Makes it a lot more simple to keep your temps in line.
How convenient, JUST got access to a smoker and needed ideas, this sounds well worth a shot
Well dang, this immediately sounds amazing. I want smoked meatloaf right now!
I have a small Scandinavian smoke box and a not-that-good handmade cold smoking aparatus. So, when I need, or want , to prepare such dishes I put some wood pieces into the oven, such as bread...sort of works. Great reciep, great video, as usual.
Hey Adam, Im a follower of you for 4 yrs now. And in that time I have been taking notes and following some of your tips and tricks. Can you make a video mainly about smoking meat in a grill?would really love hear your opinion about and some tips and tricks obviously. Much love Adam
Oooh you're gonna get some comments about the soaking the wood.
In the BBQ smoking world I was always told the best way to get good clean smoke is to ensure the wood is dry, and quite hot. When I'm smoking and queuing up wood I sit the next piece on the lid to warm up. Whereas the water cause the smoke to be dirty and bitter
Would make a good experiments video
I've really missed this video format
My local place makes smoked meatloaf and it is excellent.
love your stuff Adam!
The YTP community is going to have a blast with that one. 0:47
well now i'm looking forward to my next couple days off... because i have plans!
thanks, adam!
this is gonna go on my pellet grill... and my normal meatloaf glaze is ketchup, brown sugar, and a little ground mustard...
I really like mixing kale with collards or mustard greens
I really wanna se a Hames Joffmann reaction video on how Adam brews coffee. That would be interesting...
Ive been smoking my meatloaf for years now. Its a game changer from the boring oven baked version
BRILLIANT IDEA!
I’m thinking of modifying the form factor - making burger patties and smoking those. It will take less time and get a higher proportion of surface area with smoke. 🔥
Back before Adam had a sponsor segment. Proud of you mate!
Somewhere there is a guy smoking a brisket saying "YOU DON'T SOAK YER WOOD FOR SMOKING!"
If you look at Aaron Franklin's book about smoking meats, he says the key is to have wood have as clean combustion as possible to get the best flavor, otherwise you get creosote, which is neither tasty or healthy. Your smoke should be just barely visible and have a blue tint.
He also recommends adding a container of water to help steam and get the smoke adhere better to the food.
I never understood why people are so turned off by using your hands to cook. If you wash them before and after it doesn’t do anything.
I haven't eaten cow this entire year, and now I'm regretting it. That looks SO GOOD
Just based on the meat combo alone it's no surprise this the best meatloaf u had
You should try to make Leberkäse, its a german meat loaf (although your meatloaf would be called hackbraten) and imo its one of the tastiest meat products
Hey @adam, please make a video if the is a taste difference between “normal” wine and expensive wine when adding it to food and sauces. I think it would make a good video!
I’mma try this. Looks super simple!
Chicken thigh is also a nice starter smoking meat. I am a novice at smoking and would struggle to mess them up!
I typically don't like meatloaf and this sounds amazing.
I need a way to do this but in an apartment oven since i can't have a grill. This looks so good!
Ever try a rotisory for teh grill? It has changed my drilling gameto a new level. This would be great rotisseried over coals.
Adam - soaking the wood doesn't do anything and makes it burn dirtier. If you want a slower burn, cut the airflow.
That Bachan sauce is amazing
I always see it at the super market. Looks like I finally have a reason to buy a bottle
@@jordanloux3883 if you can find the yuzu one I highly recommend
Looks delicious. I might actually try this, been trying to get into smoking lately without spending much money on briskets n stuff
i just ate but this made me hungry as hell.
I would normally fight to the death over the sweet glaze and crust of meatloaf as being vital, but this looks so good it might convince me otherwise
This man really got me wanting to make meatloaf.
We just inherited a Green Egg and want to learn to smoke meat. This will be a cheap and fun way to practice!
I love that Adam is making it work on the cheapest good quality grill out there. No expensive ceramic grill here.
oh man... I didn't grill at all this summer, I was dating a vegetarian, and while we had good food, there was no grilling done. This is a good idea
this looks delicious