BBQ Meatloaf

Yes, you can BBQ a meatloaf, or as another Texan recently explained, "grill out" your meatloaf (true BBQ is different, in Texas anyway!) You'll discover an exceptional depth of flavor that you just can't get in an oven.

Fortunately for us both our families had meatloaf as a family favorite, so in our 38 (update: it's now 52) years of marriage we just continued to refine the recipe and process, and here's the result.

This method uses indirect heat, and a cedar cooking plank. These are available in most BBQ departments in packages of 4, 6 or more. A day or several hours ahead of the planned cooking time put a cedar cooking plank in water to soak. Soaking the plank prevents it from flaring up and becoming charcoal before the meat is cooked.

Ingredients
2 pounds lean hamburger
1 lb. roll Jimmy Dean sausage (regular, sage or spicy, depending on your preference, or any lean sausage)
2/3 c. old fashioned oats
put the oats in a bowl or large measuring cup with:
2 or 3 T. BBQ sauce
1 T. mustard
1T. horseradish sauce
2 T. Worcestershire sauce 
1/4 c. water
Add to your taste various other spices like garlic powder, dash of chili powder, salt, pepper, whatever your family likes in the seasonings arena. Sometimes I throw in a bit of dry herbs or Italian mixed herbs. The spices don't impact the cooking process or meat proportions so experiment. You really can't hurt anything in the seasonings department. A friend who tried this recipe recently mentioned that it's good to taste the mixture before you go any further in the process, as everyone's tastes differ so much. You may want to add more spices, like cumin or chili powder, or use a little less of the mixture to add to the meat if you like really mild seasonings. 

Heat the sauces, spices and water to the steaming point, combine with the oatmeal and let them sit until the oatmeal soaks up all the liquid.
[Alternate method, same sauces and spices, no water, use 1-2 c. breadcrumbs instead of the oatmeal. You don't have to heat the seasonings if you use breadcrumbs]

Dice up:
1/2 large onion (or one small one)
1 medium bell pepper

2 large cloves of garlic (finely dice) (opt.)
Sauté in a bit of cooking oil until soft.

Combine meats, sauces/seasonings mixture, and the sautéed vegetables and mix well. If the mixture seems to soft to hold its shape work in a little more bread or cracker crumbs. Shape the meat mixture into two small loaves, cover with plastic wrap and chill for an hour or more. This allows the flavors to mingle in the meat.

TIP: If you are using a KitchenAid stand mixer to combine the ingredients, select the flat paddle to do the work. It does a great job of combining without  over-mixing. 

Cooking Method
When the BBQ is heated up and ready place the meat loaves on the cedar plank. Cook for about an hour, or until your thermometer reads 160 degrees F.  It makes a really nice finish to glaze the loaves with your favorite BBQ sauce or seasoned catsup and allow to caramelize just a bit before taking them off the grill. When the glaze is set, remove loaves to a large platter, slice in 3/4" or 1" thick slices and serve!

A classic west Texas menu is meatloaf, red beans (pintos) and cornbread. If the season is right, add cantaloupe, or a big salad, and you've got a real appetite pleaser. Even people who thought they didn't like meatloaf love this recipe!

Maria Antoinette's Eggplant Parmesan

When we were visiting with friends this summer they served this absolutely scrumptious eggplant Parmesan dish. This variation is firmer than most, and not soggy, due to the eggplant being browned without the usual egg coating. It's a great main dish, but also works well as a side dish for a nice BBQ'd steak.
Ingredients

2 large eggplant, cut into 3/4 inch slices
8 tablespoons vegetable oil
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
4 cups marinara or tomato sauce

Brown the eggplant in the oil over med-high heat. Drain on paper towels for several hours to pull out all the extra oil.
Layer in a deep 9x13 baking dish: egg plant, sauce Parmesan and mozzarella and basil, then repeat, using just Parmesan for the very last layer. Bake at 375 degrees for about 30 minutes. You want the entire dish to be really hot throughout, but not over cooked and mushy.

Makes about 8 servings.

Shepherd's Pie

Shepherd's Pie is an English dish, traditionally made with finely chopped lamb or mutton. Americans typically make Shepherd's Pie with ground beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie".
This recipe serves four.

• 2 pounds potatoes (3 large ones) peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 teaspoon sweet paprika
• 1 large egg yolk
• 1/4 c. shredded cheddar cheese
• 1/2 cup cream, for a lighter version substitute broth 
• Salt and freshly ground black pepper, garlic powder
• 1 tablespoon extra-virgin olive oil
• 1 3/4 pounds ground beef or ground lamb
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1-2 cups frozen peas, carrots (diced) and corn

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, cheddar cheese and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Add salt, pepper and garlic powder to taste.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt, pepper and garlic. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook with meat 5 minutes, stirring frequently. In another skillet cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Simmer gravy about 1 minute, add gravy meat and vegetables. Stir in peas and corn.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.


This recipe is easily adapted for use with the Dutch oven process. Cook the meat, veggies and gravy in the Dutch oven over coals, and cook the potatoes in another pan. When the mashed potatoes are prepared, spoon them over the hot meat mixture, put about a dozen coals on the oven lid and cook until the potatoes are browned.

Serve with a salad, hot rolls and butter.

John's Chili

You can't beat this on a cold day. Top with all your favorite chili toppings. Choose from Fritos, chopped onions, peppers, grated cheese, sour cream, or get creative!
2 pounds Beef - buffalo - elk - roadkill etc. burger
1 pound sausage
3 envelopes Chili spices & seasonings (I use Shillings)
2 TSP Chili Powder
1 TSP Paprika
Dash of Cumin
Course ground pepper
4 large cans diced tomatoes
1 large can tomato sauce
3 large onions - diced
Fresh garlic
3-4 stalks celery
1 red bell pepper
1 yellow bell pepper
Jalapeño peppers - to taste, diced small (for Oregon 3-5 for Texas 5-8 peppers)
2 cans each of the following beans - white, black, pinto, red and kidney (drain and rinse beans)
Brown meat with one onion and the garlic in 12 QT pot.
Add all other ingredients - cook on low - stir frequently - 3 - 4 hours.

Enjoy!!

Big John's Burritos & Supermo Tostada

Our good buddy John frequently makes these burritos for our tailgate parties and if you don't grab one quick you won't get one! Roll them up ahead of time and heat on a griddle if you have one available, or heat in a microwave, or on a skillet.

Filling:
2 pounds stew meat
Cook meat with onions and garlic to taste for about 5 hrs or until you can shred the meat.
Add (2) envelopes of Burrito spices & seasonings
Mix well.
Fold meat & cheese in small flower burrito shells (soft flour tortillas)
Should make 30 burritos. Can fry or microwave as desired.
Top with any favored sauces and enjoy!

If you're really hungry, try this variation......

Supermo Tostada
Make the burritos above.
Place 2 burritos on plate
Paint on refried beans, then top with favorite goodies'
Guac - sour cream - olives - hot sauce
Onion - lettuce - tomatoes & ranch dressing on top