Kite
New member
Okay, I know I posted this cook a few weeks ago, but believe it or not, it actually got better!!! First, and most important, as many of you already know, I am the proud owner of a new meat grinder! For those of you who don’t own one – do yourself a favor – BUY ONE! It is really *that* good. I cannot believe the burgers I have been cooking from the beef I have ground. Anyway, on to the meatloaf. Here are the participants
We have 2 lbs of fresh ground round and 1 lb of fresh made hot Italian sausage, some oats, eggs, onion, red pepper, green pepper, double secret steak rub, pepper jack, cheddar, onion soup mix, and sadly… the last brandy eggnog of the season. Dice the onion and peppers and cut the cheese into small cubes. Mix it all together in a bowl. I don’t have shots of this as it is pretty much the same as the last post. One change for this time was to make the loaf flatter and wider. That gives more room for the sauce and smoke to penetrate. Put the loaf on the Memphis at 285 until IT of 110. Then get started on the sauce – the characters..
Two kinds of BBQ sauce from the store, brown sugar, lemon and molasses. Then at IT of 130 slather on the first layer of sauce. Sauce again at 140 and then 150. Pull at 160 and tent for a rest
I served it up with left over taters from the night before – ooo la la, momma was happy tonight!!
So the big difference was fresh meat – NEVER again will I buy ground *anything* in the store! Also, the flatter, wider loaf was another upgrade. All in all, improved on a recipe that I thought was awesome the first time!!
We have 2 lbs of fresh ground round and 1 lb of fresh made hot Italian sausage, some oats, eggs, onion, red pepper, green pepper, double secret steak rub, pepper jack, cheddar, onion soup mix, and sadly… the last brandy eggnog of the season. Dice the onion and peppers and cut the cheese into small cubes. Mix it all together in a bowl. I don’t have shots of this as it is pretty much the same as the last post. One change for this time was to make the loaf flatter and wider. That gives more room for the sauce and smoke to penetrate. Put the loaf on the Memphis at 285 until IT of 110. Then get started on the sauce – the characters..
Two kinds of BBQ sauce from the store, brown sugar, lemon and molasses. Then at IT of 130 slather on the first layer of sauce. Sauce again at 140 and then 150. Pull at 160 and tent for a rest
I served it up with left over taters from the night before – ooo la la, momma was happy tonight!!
So the big difference was fresh meat – NEVER again will I buy ground *anything* in the store! Also, the flatter, wider loaf was another upgrade. All in all, improved on a recipe that I thought was awesome the first time!!
