Football would be better if they played it on ice with sticks. But the eats are good.

 
I’m not really a football fan. I’d rather be watching my favourite hockey team, the Toronto Maple Leafs. (Actually, wait a minute — oh, never mind.) But I do enjoy all the recipes for comfort food that seem to surface around the Big Event, which will be held on February 6th at the Cowboys Stadium in Arlington, Texas. The folks at Weber have created a yummy one (see below) and are also offering tips on barbecuing during frigid weather. Not my idea of a good time, but hey, if you love to cook in sub zero temps, you may wish to sign up for Weber’s Recipe of the Week. Here are some cold-weather grill tips from Weber:

Double the time it typically takes to pre-heat the grill in summer.

For charcoal grills, you may need to add charcoal more often to maintain a consistent temperature. Lift the lid slowly and to the side to prevent ashes from blowing up on the food. For safety, avoid using a charcoal grill in high wind.

Increase cooking time slightly, and keep the lid down as much as possible. Large pieces of meat – such as roasts – work well because they require less attention.

Position gas grills so the wind is perpendicular to the gas flow and not blowing the flame down the burner tubes.

Here’s the recipe for Barbecued Meatloaf.

 

What you need 

• 1-1/4 pounds ground beef (80% lean)
• 1-1/4 pounds ground pork
• 2 cups panko  bread crumbs
• 1 cup finely chopped yellow onion
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon dried tarragon
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

 

 

Sauce

• 1/2 cup bottled barbecue sauce
• 1/4 cup ketchup

 

 

What you do

Using your hands, gently combine the meat loaf ingredients in a large bowl.

Divide mixture in half and form loaves about 4 inches wide and 6 inches long.

Place the loaves on a sheet pan.

Prepare the grill for indirect cooking over medium-low heat (about 300°F).

In a small bowl, mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Coat each meat loaf with 3 remaining sauce.

Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 to 60 minutes.

Remove loaves from the grill and let rest 10 to 15 minutes, allowing them to reach an internal temp of 160°F.

Cut the loaves into 1/2-inch slices and serve with the reserved sauce.

To make meat loaf sandwiches: Slather both sides of ½-inch slices with sauce. Grill over direct low heat (250º to 350º F), with the lid closed as much as possible, for 4 to 6 minutes, turning once. Serve on sourdough bread with melted provolone cheese (optional). Serves: 8 to 10