food My obsession with heat and food...JoynersHotPeppers

The Hot Pepper said:
Wait, if the bottom gets crispy and is your fave, then why not keep in pan and get all sides like that?
 
NOW I'm confused.
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The bottom was like that due to being able to use the glaze all over except bottom. In a pan you simply glaze the top. It was my favorite part when part of the overall bite mixed with a scoop of taters :)

Ashen said:
I did a meatloaf on the kettle last summer on top of a lava grill stone, it was bacon wrapped which is damn good but I need to try it moulded out like that and crispy the bottom crust.
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Agreed, you will love it. It did not have the texture of meatloaf either, I did not over work the meat and it was like a fresh ground burger texture wise. 
 
So the cripiness was the bare meat on the pan, and the glaze, kept the sides soft? I need some meatloaf lessons lol. Is that right tho?
 
The Hot Pepper said:
So the cripiness was the bare meat on the pan, and the glaze, kept the sides soft? I need some meatloaf lessons lol. Is that right tho?
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Yes correct, the sides,ends and tops became a nice sticky stiffness for the glaze mix. It was ketchup, local honey, cumin and Franks 
 
Chili rubbed chuck roasts ready to rest overnight for an all day braise tomorrow.
 
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Is that a stove top braise or oven/grill? I'm curious, if it's oven, what your go-to braising temp might be.
 
My wife goes all CDC on me when I try to braise under 300 degrees, my best beof happens at about 265-270....
 
Sure looks like something I'd eat...again and again and again and.... :clap:
 
Nice coating, I want to see how those sides turn out , do you use tongs and turn them on the sides as well? I usually coat top and bottom.
 
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