1.25 pound ground pork
1.25 pound ground beef (Do your arteries a favor and get 90% lean since this is already half pork.)
1 large egg
2 cups panko bread crumbs (Do NOT used regular bread crumbs. Panko are the Japanese crumbs. Not hard to find. )
1 tsp kosher salt
2 tsp fresh ground pepper
1 tsp dried Taragon
1 tsp Worcestershire sauce
2 cloves of garlic – minced
5 whole green chiles (roasted & chopped) – This is key! I don’t fuck around with canned green chiles and neither should you. The ones I use I get from Hatch, New Mexico. You can find them frozen in CO...or chile season is coming up in another month and a half or so. If you can’t get the real thing, use Anaheim Chiles that you can find in any grocery store. Buy them FRESH. Roast them, peel them. Chop and blend with a finely minced (fresh) jalapeno since Anaheim’s aren’t hot.
Sauce – Mix ½ cup BBQ Sauce, ¼ cup ketchup (I used Montgomery Inn BBQ because it isn’t a sugary & syrupy sauce. Better complement for the chile I think.)
Very rarely do I write anything down in a way that should easily translate to others. Let me know if you actually try this and how it goes.
Use hands to mix everything EXCEPT the bbq sauce in a bowl.
Since we’re not going to cook it in a pan, the idea of shaping the meatloaf into a rectangle kind of perplexed me at first. What I did was take a traditional meatloaf pan and line it with wax paper. That way, after I packed it into a rectangle, I could just pull it out...or flip it onto the grill then pull the wax paper away. I guess you could just shape it with your hands. Sounds ugly and would probably be harder to move around. At any rate. Get that thing into a traditional meatloaf shape. Use a brush to spread half the sauce over it.
Grill the meatloaf with the hood closed, over indirect heat, meaning not over the coals. Try and keep the temperature around 225. If you have a two sided grill, put the coals on one side and cook on the other. If you have a gas grill, only light one side. Since I was cooking two meatloaves, I put the coals in the middle and put one on each side.
Keep it smoking. The meat will drip a bit and cause some smoke, but why not help it along? Get a bag of hickory chips. Soak them in water for an hour or so and then periodically throw a handful into the coals while you’re cooking. That’s right – don’t worry about a smoker box. Throw them right in the coals.
Give it about an hour, hour and a half. (160 degrees if you’re using a meat thermometer. Remember there is pork in there.)
When it’s done, take it inside and let it sit for 5 minutes or so. (Use two spatulas to get it off the grill and onto a tray.) Slice ¼ to ½ inches thick. Hit it with a little sauce, horseradish or more green chile if you want. I toasted sourdough bread and then melted provolone on the bread before loading it up with the meat (and more chile). That’s how I’ll do it next time too.
I served this with three drink options last night. Perhaps unsurprisingly, I tested all three options. They all worked. With this dish, I liked them in this order:
1) Beer: Denver Pale Ale (DPA) from Great Divide Brewing Company
2) Beer: Shiner Hefeweizen
3) Wine: 2007 Sterling Vintner Pinot Noir ($15-$20).