Jackinkc
Knows what a fatty is.
Got the recipe below from a post back in 2010. Followed everything except I took it off at 160. If someone is looking for something easy to do, might want to give this a shot. I did it on my performer, and it was very tasty.
Here is the recipe.....
I make one that I always get rave reviews, the recipe came from a cook from Anchorage, Alaska, Griff ... It is called Griff Loaf. Most time I make and smoke them two at a time and freeze one. The recipe mentions the WSM, but I normally do this on my Performer.
1/2 cup Bread Crumbs, Dry -- Try Progresso Italian
1/4 cup Milk, White
2 tbsp Olive Oil
1/2 cup Onion Sweet -- Diced fine
3 clove Garlic -- Minced
1 1/2 lbs Ground Beef
1 lbs Pork Sausage
1 Egg, Large -- Lightly beaten
1/2 cup Parmesan Cheese, Grated
6 dashes Worchestershire
Salt -- To taste
Pepper, Fresh Ground -- To taste
Saute the diced onions in the oil until they turn golden (about 10 minutes). Mix the bread crumbs
in the milk. Mix everything together and form into loaf (I use a loaf pan to form the loaf and then
turn it out onto the parchment paper). I smoke the loaf on a piece of parchment paper cut as
close to the size of the loaf as possible. With the WSM that allows all the grease to drain into the
water pan and the smoke penetrates the bottom of the loaf making a smoke ring there as well. I
smoke at 300-350* until the loaf hits 170-175*, 2 - 3 hours. Sometimes I put a red sauce
(ketchup, brown sugar, and mustard to taste) on top for the last half hour or so.
Here are the pics. Hopefully I do this right.....
Here is the recipe.....
I make one that I always get rave reviews, the recipe came from a cook from Anchorage, Alaska, Griff ... It is called Griff Loaf. Most time I make and smoke them two at a time and freeze one. The recipe mentions the WSM, but I normally do this on my Performer.
1/2 cup Bread Crumbs, Dry -- Try Progresso Italian
1/4 cup Milk, White
2 tbsp Olive Oil
1/2 cup Onion Sweet -- Diced fine
3 clove Garlic -- Minced
1 1/2 lbs Ground Beef
1 lbs Pork Sausage
1 Egg, Large -- Lightly beaten
1/2 cup Parmesan Cheese, Grated
6 dashes Worchestershire
Salt -- To taste
Pepper, Fresh Ground -- To taste
Saute the diced onions in the oil until they turn golden (about 10 minutes). Mix the bread crumbs
in the milk. Mix everything together and form into loaf (I use a loaf pan to form the loaf and then
turn it out onto the parchment paper). I smoke the loaf on a piece of parchment paper cut as
close to the size of the loaf as possible. With the WSM that allows all the grease to drain into the
water pan and the smoke penetrates the bottom of the loaf making a smoke ring there as well. I
smoke at 300-350* until the loaf hits 170-175*, 2 - 3 hours. Sometimes I put a red sauce
(ketchup, brown sugar, and mustard to taste) on top for the last half hour or so.
Here are the pics. Hopefully I do this right.....
