A few thoughts from these experiences.
- This was my first time cooking a meatloaf on a pellet grill, or with any smoke for that matter. I don't think I'll ever go back to the oven now. I love it.
- However, regarding the reverse seared ribeye, I learned that I don't like a lot of smoke on my steaks. Now, I certainly enjoyed it and got down on it like I just reemerged from a year in the wilderness, but I overdid the smoke. I think next time I'll just kiss it with smoke and then sear. Or maybe cook thinner steaks so the process is faster and takes on less smoke. I'm glad I discovered this preference before I went all out on an expensive rib roast, although I could skip the 225 degree segment and go straight to the high temp roasting with that.
- That mushroom gorgonzola sauce is really really good. I added a sprig or two of fresh thyme but otherwise it's fantastic. You can control the intensity by how much gorgonzola you add. With a finer chop on the mushrooms, I may try it as a topping for beef tenderloin sliders.
