(heavy metal guitar)
(country music)
♫ Gonna smoke me a fattie brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fattie brisket
- [Voiceover] Welcome to BBQPitBoys.com.
Today we're cooking up a meatloaf roll at the pit.
And of course it's real easy to do.
Alright, I've got about five pounds of ground chuck beef.
You know all about that, right?
Use ground chuck whenever you can
for the best taste and flavor.
Now you're not going to need a lot of ingredients
for this meatloaf roll, but we are gonna use some onion,
and we're gonna dice up some onion.
Now, if you've never had a meatloaf roll at your pit,
you definitely gotta check this out.
You don't have to use one of those
pre-packaged mixes for your meatloaf.
This is gonna taste real good.
Now I'm just going to dice up some onion, right?
You know all about that.
You dice up...
About a half of a large onion,
that'll work on this recipe, mm-hmm.
Now if you go to one of those Cordon Bleu schools
or one of those chef schools,
they'll probably teach you how to chop
these onions up differently, but you do it the way you want.
Now you're going to need some celery in this.
Maybe about...
Half to three quarter cup.
Now as with any meatloaf recipe, you do it the way you want.
There's all kinds of ways to do meatloaf,
but if you haven't done it this way,
you definitely got to check this out.
Now...
I'm just going to...
Dice up some celery just like that, right?
Simple enough.
(Upbeat country music)
Vegematic's going to like that.
Now we've been smoking
about a pound of bacon on the side
because this is an essential ingredient
in this meatloaf roll.
So smoke up some bacon,
and chop it pretty fine.
And don't overcook your bacon, right?
You don't want it too hard and crispy
on the inside of this meatloaf.
So you just cook it like that.
Alright, smoked bacon has been chopped.
(upbeat country music)
Now let's prepare this meatloaf roll.
You'll wanna wet your board down
with a little bit of water or some beer.
This will help the meat from not sticking to the board.
Like I said, I got about five pounds of ground chuck here.
(upbeat country music)
Oh yeah.
Now the technique here
is to work it like a piece of pizza dough.
Just push it down, stretch it out.
The easiest way is just to use your fist
just like this.
(upbeat country music)
What you want to do is flatten it down,
to about, say a half inch thick,
maybe three quarter inch thick at the most.
Get it nice and thin.
Mmm.
I told you this was going to be real easy to do.
(laughter) Yeah.
Alright.
We got this thing flattened out.
This is why we're going to call it a roll.
Because what we're going to do now
is we got SPG:
a little bit of salt, pepper, garlic.
A few other spices in there.
You know all about that
if you've been watching us over the years.
And just apply it all over the top of that ground chuck.
Now I've got a little marinara sauce.
Just spread it on there, like a pizza, right?
Now like I said, you can do this recipe the way you love.
This is just about the technique here.
You could use a little steak sauce
on there instead of marinara, you know what I mean?
Alright, now I'm going to take those diced onions,
put it all over the top.
And this is gonna help keep that moisture
in this meatloaf roll.
Now here we got some celery.
Again, this will help keep
that meatloaf roll nice and moist.
And now we're gonna take that smoked, chopped bacon.
Whoa...
Put it all over.
Now you don't wanna put
too many ingredients in this, right?
Because it'll be real difficult to roll,
and might blow apart on you.
Now one last thingie here,
we've got some shaved hard cheese.
This is the best choice for this recipe here.
Use a hard cheese and shave it.
Now...
You just roll it.
It's like one of those bacon bombs we do, right?
Just give it a roll.
Like that.
Keep working the sides.
Ohh...
You know where I'm going with this, right?
Ohh baby.
Alright.
Again, form it, roll it.
Look for any weak spots in that roll.
And just...
Just push it together, just like that.
Oh man.
It looks good enough to eat already.
(laughs) But nope.
We're going to throw it on the grill,
opposite the hot coals.
It's called indirect cooking.
You know all about that if you've been watching us, right?
And we're going to run a temperature
of under 300 degrees Fahrenheit, maybe 275.
Kind of slow.
Put some more marinara on top.
And last but not least,
about three slices of uncooked bacon.
Oh man.
You getting hungry or what?
(chuckles)
Now this is going to take over an hour to do.
You want an internal temperature of about
155 to 160 degrees.
(upbeat country music)
In the meantime, just kick back and wait.
And that's real easy to do.
Alright, through the miracle of time,
I'd this meatloaf roll is just about done, alright?
What we're going to do now is top it off
with a little bit more cheese.
We want to make it look real pretty.
Now of course this is pitmaster privilege.
Oh man.
Put the cover on,
and just wait for it to melt.
(upbeat country music)
In the meantime, we've got some wood stacking to do.
(upbeat country music)
Alright!
This meatloaf roll is done.
Take a lot at that, oh,
it's nice baked potatoes for the side.
I'm going to pull it off the grill.
(upbeat country music)
We're going to let it rest
for maybe about 10 minutes or so.
Mmm.
Are you getting hungry or what?
(laughs) I think I said that.
(uptempo guitar rock)
Now let me show you what this looks like inside.
Look at that.
Can you smell that?
It smells good!
(chuckles)
I saw it's time to cut this up.
(uptempo guitar rock)
Man, look at those cheese bubbling up inside there.
Oh, I think it's time to eat.
Now as always,
we do apologize
for eating in front of you like this.
But we call this pitmaster privilege.
(hard rock guitar)
- [Director] Go ahead, do it now.
Do it now.
- Cheese scene meatloaf, barbecue with.
Take one.
(relaxed reggae guitar music)
- [Director] And action!
Oh shit!
Alright, take two.
(laughter)
Cut!
- Alright...
(laughter)
- [Director] Cut!
Alright, cheese scene take two.
- Cheese scene barbecue with meatloaf,
take two.
- [Director] And action.
(laughter)
- This is important, let's not fuck it up.
- Cheese scene take three.
- [Director] Go.
Time to go?
Go.
(relaxed reggae guitar music)
(bird caws in distance)