Smoked Meatloaf
Preparing to smoke a meatloaf... Oh man are these da'bomb!
A whole new flavor factor in meatloaf.
3# 80/20 ground beef
2# Italian style ground pork sausage
2C Italian style bread crumbs
4 eggs, lightly beaten
3C chopped Bell Peppers
1C chopped Sweet Onion
1T minced garlic
1.5T Sea salt
1T Smoked Paprika
2T L&P Worcestershire sauce
Rosemary, Thyme, Oregano and Basil
Combine all ingredients and mix well
Shape into loaf and wrap with bacon
Smoke at 250' till 160' internal temp
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161120_120441162_zpsydzln0ib.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161120_120441162_zpsydzln0ib.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161120_123440747_zps6lplt8nd.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161120_123440747_zps6lplt8nd.jpg.html)
More to come...
Man that looks like its gonna be good. :o
Quote from: Tightlines666 on November 20, 2016, 09:23:29 PM
Man that looks like its gonna be good. :o
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161120_153607765_zpsrabeedxs.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161120_153607765_zpsrabeedxs.jpg.html)
Man, not only is that going to be good just as it is but picture that leftover, a thick slice on a hard roll with cheese and hot sauce. I can almost taste it!
Nice work Chile.
............Lou
Quote from: STRIPER LOU on November 20, 2016, 10:13:15 PM
Man, not only is that going to be good just as it is but picture that leftover, a thick slice on a hard roll with cheese and hot sauce. I can almost taste it!
Nice work Chile.
............Lou
Great minds think alike, I made this specifically to have leftovers for making sammiches to pack for lunch tomorrow.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161120_164229247_zps0bdolcao.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161120_164229247_zps0bdolcao.jpg.html)
Money Shot
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161120_164423474_zpshmpxqauf.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161120_164423474_zpshmpxqauf.jpg.html)
Excellent work John! :P
Great work John. I always say don't let your meat loaf. :D ;D Dominick
Now that's a fattie!
Chile!
With food looking this good... WHY don't you weigh 400 lbs.???
We must ship you out for the next Morro Bay fishing trip!!!!
Wayne
Quote from: Dominick on November 22, 2016, 12:24:28 AM
Great work John. I always say don't let your meat loaf. :D ;D Dominick
I keep giving it a workout, you should see the sammiches.
Quote from: David Hall on November 22, 2016, 12:26:05 AM
Now that's a fattie!
Yes it was, and I thought about stuffing it with Mozzarella & Bell Peppers too boot.
Quote from: El Pescador on November 22, 2016, 12:27:53 AM
Chile!
With food looking this good... WHY don't you weigh 400 lbs.???
We must ship you out for the next Morro Bay fishing trip!!!!
Wayne
Thankfully I generally only cook on weekends, or I would weigh 400lbs. :o
John. seriously.
Quote from: thorhammer on November 22, 2016, 02:35:56 AM
John. seriously.
I'm very serious when it comes to food/cooking.
I see.......hope we get to meet up one of these days and smoke some meast while drowning a tuna carcass, all the better if our brother from Ky is up in it....
I love meat loaf! Just one of my favorites and I will be trying this recip soon!
Thanks for posting.
josa1
Quote from: thorhammer on November 22, 2016, 02:57:49 AM
I see.......hope we get to meet up one of these days and smoke some meast while drowning a tuna carcass, all the better if our brother from Ky is up in it....
Now that sounds like a good time, BBQ, sharking and friends on the beach.
Just wait till I post up my Thanksgiving Turkey, I've an 18# bird going on the smoker Thursday morning.
Brine
Spatchcock
Stuff the skin with herb butter
Smoke it at 275'-300', directly above a water pan to help keep it moist.
Smoke with Pecan for the first hour
While smoking, mop it liberally with melted butter every hour.
LMAO.....been cooking for 30 plus years and never heard spatchcock until you edumacated me the other day (I'm from the woods, we called it "split"...
couple hours ago I'm looking at yahoo and see a recipe detailing spatchcocking....who knew? Our man Chille, that's who!!!!
Bon apetite, my friend!
I'm facing cold cereal or canned something or other tonight, lol.
This post was pure torture...mouth watering!
I may have to spatchcock my turkey this year. My boss and his family have been doing this for years.