RatRod
07-14-2013, 08:16 PM
For not getting the money shot (overshot my recipe so ill post up some post cook pics of #2 when I slice it for sandwiches) but here's what I did.
[B]HICKORY SMOKED BBQ BACON CHEESBURGER MEATLOAF[B]
5 lbs 80/20
1lb thick cut hickory smoked bacon(diced and cooked about 1/2 way before adding to the mix)
1 extra sweet Vidalia onion
1 green pepper
Bread Crumbs
2 eggs
Salt
Pepper
1 pound extra sharp cheddar
Dr'd up Sweet Baby Rays
McCormick's bacon molasses seasoning
Made 2 roughly 4 lb'rs...... Let them chill overnight , put them on the propane Brinkman with 1/2 a pan of soaked hickory chips at 290 degrees. Cooked to 165 pulled , slathered in my BBQ sauce , put back on to 170 , pulled , tented in foil to rest and served with parsley new potatoes from the Weber Kettle .
WITHOUT A DOUBT THE BEST MEATLOAF I HAVE EVER EATIN !!!
Moist , just smokey enough , just AMAZING !!!!
First use of the rebranded Maverick (Remington) which I was very pleased with. I told me ALOT about my smoker, the factory junk thermo was reading a steady 250 when it was reading like 375. I actually had a really tough time getting my temp below 300 .... Had to pull off the adjustment know and turn it to almost the off position which tells me I've been smoking WAY to hot. Hopefully ill get enough time this week to finish up my UDS , were on mandatory 60 hr weeks at work so its been slow going on my build but as I was burning my drum yesterday I got the itch and threw this together for the el cheapo.... Here's the pics I did get before the family CRUSHED # 1.
WARNING : If you like cooking meatloaf in an oven NEVER do one in a smoker :mrgreen:
http://i44.tinypic.com/eunfw4.jpg
http://i43.tinypic.com/2vdsnpj.jpg
http://i40.tinypic.com/35i4tmp.jpg
[B]HICKORY SMOKED BBQ BACON CHEESBURGER MEATLOAF[B]
5 lbs 80/20
1lb thick cut hickory smoked bacon(diced and cooked about 1/2 way before adding to the mix)
1 extra sweet Vidalia onion
1 green pepper
Bread Crumbs
2 eggs
Salt
Pepper
1 pound extra sharp cheddar
Dr'd up Sweet Baby Rays
McCormick's bacon molasses seasoning
Made 2 roughly 4 lb'rs...... Let them chill overnight , put them on the propane Brinkman with 1/2 a pan of soaked hickory chips at 290 degrees. Cooked to 165 pulled , slathered in my BBQ sauce , put back on to 170 , pulled , tented in foil to rest and served with parsley new potatoes from the Weber Kettle .
WITHOUT A DOUBT THE BEST MEATLOAF I HAVE EVER EATIN !!!
Moist , just smokey enough , just AMAZING !!!!
First use of the rebranded Maverick (Remington) which I was very pleased with. I told me ALOT about my smoker, the factory junk thermo was reading a steady 250 when it was reading like 375. I actually had a really tough time getting my temp below 300 .... Had to pull off the adjustment know and turn it to almost the off position which tells me I've been smoking WAY to hot. Hopefully ill get enough time this week to finish up my UDS , were on mandatory 60 hr weeks at work so its been slow going on my build but as I was burning my drum yesterday I got the itch and threw this together for the el cheapo.... Here's the pics I did get before the family CRUSHED # 1.
WARNING : If you like cooking meatloaf in an oven NEVER do one in a smoker :mrgreen:
http://i44.tinypic.com/eunfw4.jpg
http://i43.tinypic.com/2vdsnpj.jpg
http://i40.tinypic.com/35i4tmp.jpg