Smoked meatloaf with smoked potatoes and stewed greens

Light about half a chimney starter of charcoal over grease-sprayed paper towels; wait about 15 minutes until most pieces are ignited.

Grate the carrots and onion very fine so they can go in raw.

Combine the meats, vegetables, eggs, garlic powder and other seasonings, the Japanese BBQ sauce and a big pinch of salt.

Add dry panko, about 15 to 20% by volume, until the mixture is just stiff enough to mould.

Mix very thoroughly into a homogenous mass.

Microwave a small ball for a minute and taste for seasoning; adjust with ketchup and more breadcrumbs.

Mould into an even loaf and set it on a heat-safe cooling rack (or a sheet pan).

Dump the lit charcoal into the grill with soaked hardwood chunks, pushed to one side for indirect heat.

Oil the potatoes, stab them to release steam, and set them directly over the fire.

Use the top vents to hold the air temperature at about 230F, 110C.

After about an hour, take everything off, add more wood fuel, return the loaf turned the other way, and rotate the potatoes, moving hard ones directly over the fire.

Cover and smoke not quite another hour; two hours maximum in all.

Check the internal temperature reaches 160F, 71C. Rest as long as wanted.

Chop the kale and stew it in a little pot with a little water, salt, pepper and the meatloaf fat, out on the grill, about 20 minutes until tender.

Stir together a quick barbecue sauce of the Japanese sauce, ketchup, Worcestershire, mustard, vinegar and maybe molasses until smooth; taste.

Cook the potatoes until squishably soft, almost three hours.

Slice the meatloaf; serve with buttered potato, greens and sauce.