By Flavor & The Menu
May 6, 2021
Ray “Dr. BBQ” Lampe
When Ray’s BBQ Meatloaf was added to the menu at Dr. BBQ, the effect was like an enthusiastic ring of the dinner bell. Its impact was a surprise, as the dish wasn’t designed to be a permanent item, let alone a hit with this New American smokehouse’s regulars. The meatloaf was intended as an early-pandemic stopgap when the meat supply was in flux. “It caught on and became a staple,” says Ray “Dr. BBQ” Lampe, famed pitmaster and partner at the restaurant.
Lampe attributes menu success to meatloaf’s comfort-food status. “We can all use a little comfort these days, and while it seems like a cliché, I think it works for our guests,” he says. His culinary skill and mastery of smoke might also play a part, developing a recipe that features a 50/50 mix of ground beef and pork, chile powder and other spices. “It gets topped off with a sweet ketchup glaze and a little oak smoke for a traditional, but modern, barbecue taste,” says Lampe.
