WOOD SMOKING MEAT RECIPES

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BARBECUED MEAT LOAF | RED MEAT RECIPES | WEBER GRILLS



Barbecued Meat Loaf | Red Meat Recipes | Weber Grills image

Barbecued Meat Loaf

Provided by Jamie Purviance

Categories     Red Meat

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 to 10 servings

Number Of Ingredients 14

1¼ pound/570 grams ground chuck (80% lean)
1¼ pound/570 grams ground pork
2 cups/70 grams panko bread crumbs
1 cup/120 grams finely chopped yellow onion
1 large egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup/120 milliliters store-bought barbecue sauce
¼ cup/60 milliliters ketchup
Sliced provolone cheese (optional)
Sliced sourdough bread (optional)

Steps:

  • In a large bowl using your hands, gently combine the meat loaf ingredients.
  • Divide the meat loaf mixture in half and form into two loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. 
  • Prepare the grill for indirect cooking over medium-low heat (about 350°F).
  • In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.
  • Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted into the center of each loaf registers 155°F, 50 minutes to 1 hour. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork. Cut the loaves into slices and serve with the reserved sauce.
  • To make meat loaf sandwiches: Cut the meat loaf into slices about ½ inch thick and slather both sides with some of the reserved sauce. Grill over direct low heat (250° to 350°F), with the lid closed, for 4 to 6 minutes, turning once. If you wish, during the last minute of grilling time, top each with a slice of provolone cheese to melt. Serve on sourdough bread.

Nutrition Facts : Calories calories

CLASSIC RIB EYE STEAKS | RED MEAT RECIPES | WEBER GRILLS



Classic Rib Eye Steaks | Red Meat Recipes | Weber Grills image

For anyone who grills—expert or novice—complete satisfaction comes when a stripped down, well-marbled, rib eye steak is grilled and served up juicy and tender.

Provided by Jamie Purviance

Categories     Red Meat

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 4

4 boneless rib eye steaks, each about 10 ounces and 1 inch thick, excess fat removed
4 teaspoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium-high heat (400º to 450ºF). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Brush the cooking grates clean. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time). Remove the steaks from the grill and let rest for a few minutes before serving.

Nutrition Facts : Calories calories

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For anyone who grills—expert or novice—complete satisfaction comes when a stripped down, well-marbled, rib eye steak is grilled and served up juicy and tender.
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