Another 1st

Discussion in 'Fatties' started by ddbck, Feb 21, 2016.

  1. ddbck

    ddbck Fire Starter

    This is another 1st for me. Great forum everybody! & thanks!  Wife made her usual meatloaf 1lb beef, 2lb ground pork, onion, bell pepper, various spices. Flattend it out and layered with black forest ham & swiss cheese. Rolled it up then rolled again in a bacon weave. Seran wrapped it, put in refrigerator over night. Into the smoker this afternoon with hickory chunks.

    Wow, this turned out fantastic! The whole family had seconds!

    Last edited: Feb 22, 2016
    GaryHibbert, shoebe and smokinal like this.
  2. You got my attention. Im waiting for the finished product. 
    ddbck likes this.
  3. gearjammer

    gearjammer Master of the Pit

    Can't wait to see the results, great start though.

    Keep on smokin'                 Ed
    ddbck likes this.
  4. b-one

    b-one Smoking Guru OTBS Member

    Is it done yet?????:bigsmile:
    ddbck likes this.
  5. ddbck

    ddbck Fire Starter

    It turned out fantastic! The whole family had seconds! Posted final pics in opening thread.
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Heh, isn't this hobby a blast? You literally cannot buy something like that but you can make it yourself, any way you want.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job!

    That is one fantastic looking meatloaf!

    Points to you!!

  8. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Now THAT is a fatty.  Great idea using your wife's meatloaf.  Turned out great


    ddbck likes this.
  9. Think I am going to make one of these tonight. Had a smoked meatloaf at a local bbq joint very similar to this and it was awesome. I am going to use some gouda instead of swiss.

    Just curious how long this big boy took. Figuring with 3 lbs of ground meat and another 1/3 of ham or so will take around 3 hours, that sound about right? Would be smoking around 275-300 to end up with crisper bacon.

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