Meatloaf is a lovely comforting meal, that can be very economical, venison by itself would be a bit on the dry side, so have added an equal amount of minced pork, and used BBQ sauce to give a little sweetness to the loaf.
Sweat off a finely chopped small onion and clove of garlic, a diced small green pepper in a little light olive oil until soft. Set aside to cool.
In a large bowl, mix together 500g minced venison, 500g minced pork, 2 eggs, 150g panko breadcrumbs, 1 tsp salt and coarse ground black pepper, 2 tbsp Worcester sauce, 4 tbsps BBQ sauce, 2 tsp BBQ seasoning, and add the cooked onion, garlic and pepper. Mix together thoroughly.
In a 2lb loaf tin line with strips of smoked streaky bacon widthways, and spoon in the meatloaf mixture, applying a little pressure on top to firm the loaf.
Cook in a preaheted oven to 200 deg C for 50 to 60 minutes until cooked through, upend the loaf onto a baking tray and remove the loaf tin, and brush with a few tbsps BBQ sauce. Pop back into the oven for 10 minutes to crisp up the bacon.
I served the loaf in thick slices with some buttered new potatoes and purple sprouting broccoli, with a dollop of BBQ sauce on the side, yum.
Well I’m still away with work and seriously missing my BBQ food, I thought about doing a follow on from my Waitrose “BBQ style” brisket with some ribs from a supermarket “BBQ” range, I had a look, reached out….paused….and then thought sod it! I can do sooooo much better myself.
Ok so I haven’t got my BBQ handy that I’d automatically reach for to do some ribs, but I thought I’d have a damn good shot at having some half decent ribs.
I picked up a couple of racks of baby backs, removed the membrane on the inside, and used a combination of BBQ rubs from M&S, mixed together the Hot & Spicy and Sweet and Smokey rubs were a pretty good approximation of the home made rubs I’ve been concocting recently. So I used the two rubs, and worked into the ribs with my fingers and left for an hour.
I then cooked the ribs at 180degC for one and a half hours until just browning and softening, and then brushed with some fantastic Bone Suckin’ Sauce from Lakeland and cooked for another 20 minutes.
Not bad, not bad at all, ok it wasn’t up there with my usual BBQ ribs, but it was a whole world away from vac packed pre marinated ribs.
Black pudding…..check……Bacon……check…..BBQ sauce…..check
This one will make a lot of people happy guaranteed!
I managed to get a lovely whole black pudding, wrapped it with back bacon, to be honest I think some streaky would have been better, but hey, it worked, I popped this lovely parcel on a medium hot BBQ cooking indirectly over coals for five minutes, then flipped over on top of the coals and cook until the bacon is starting to crisp, the pudding may well split a little, but that’s ok, brush on a little BBQ sauce of your choice, flip once more and and brush again cook a couple of minutes more, and slice into thick chunks, grab yourself a slice or two and retreat to a safe distance while your guests dive in…..
You could do a whole one for yourself if you are so inclined, and I think next time that’s exactly what I will do. Chefs perk.