A crumbling meatloaf and wishlist

Summer, busy, really busy.

Prodded by the paying customers, Ross (hey man, go eat some Memphis bbq and stop reading blogs) suggested I post something to get those jars of jam below the fold.

Tonight was a special night, our dinner to commemorate Bastille Day.  This is our 10th anniversary of the day we landed in Columbus; it also marks another very special event.  Curious, aren't you?

I planned a meatloaf, a relatively rare and special dinner for us.  I usually add cracked wheat and then the usual suspects found in meatloaf (onion, fresh herbs, egg, a few bread crumbs, milk, some tomato puree, etc.) and then cook in the kettle.  It turned into a crumble - the whole wheat incorporation tastes great, gives a whole grain punch, but sometimes causes a less stable loaf.  Regardless, we had it with grilled asparagus and yellow squash.   Despite being a less than favorable texture, the smokiness was killer.

What's coming on weber_cam?
1. Eons ago, weber cam was intended to be a real webcam to watch my grill while I was in work (to check on it for safety's sake).  I'm contemplating this via ustream.tv to do some ribs for a weeknight.
2. More Firedome (Kate, I haven't forgotten you!).
3. Giada's limoncello recipe looks pretty easy and good, peeling the lemon looks like the tricky part.
4. Mac's merguez is killing me, gotta try it soon.  Merguez is heaven, I'll be scouting out some lamb shoulder at Mediterranean Food Imports for this.
5. Brining a pork shoulder?  This one I did.  I tried a 7 lb brined butt vs a 5 lb non-brined.  The 5-lber was actually better.  Brining provided negligible benefit.  I was surprised.  May try injection sometime.
6. Sweeet 'n sour pickled anything.

That's it for now ...

Enhanced by Zemanta


marc said...

Limoncello, great stuff! Wouldn't even consider "peeling" the lemons. Microplane and zest away. No white pith to deal with and maximum surface area exposed to infuse. Especially important if using vodka versus grain alcohol. If using vodka, use the highest proof possible.

Andrew said...

I second Marc-I've on my second batch of limoncello and the zester works great, no pith and less surface area so the rind releases its essential oils faster.

Oh, and far be it from me to badmouth Giada, but her processing times look waaay to short. I steep mine for about 2 months before adding simple syrup. The pith eventually turns grey, which I assume means its done.

Dave said...

Thanks guys! Think I should get a zester or a small plane from Lowe's? I hate expensive, dainty kitchen utensils.

Andrew said...

I like my zester, and it wasn't too much-might be able to find it on the cheap at Wassterstrom's.

marc said...

This is what I use and it's incredible!

Ross Wetzel said...

Thanks for updating. My life will now go on.

I'm in Nashville, but close enough...