Tonight was definately a night of firsts! It was the first smoke in my new MES 40. It was my first time smoking meatloaf. And it was my first time making ABTs! My meatloaf recipe is from a buddy of mine.
Meatloaf:
2lbs of ground beef
1 1/2 cups of bread crumbs
1 can of rotel tomatoes
1/4 to 1/2 a medium onion
1 green pepper
3 cloves of garlic
2 eggs
salt and pepper to taste
Smoked to an IT of 165 degrees.
For the ABTs, I really had no clue other than clean up some jalapenos and stuff it with something then wrap it in bacon and smoke! So what I decided to do was to slice them in half, clean out the insides, fill it with Boudain (cajun rice sausage), top that with cheddar cheese, and wrap them in bacon. Smoked for about 2 hours until the bacon was done.
The meatloaf is for my in laws this weekend and it is so hard not to cut into a loaf, but they don't like hot food so I get all the ABTs to myself!!!
As promised here is the Qview:
Loaves ready to go into the smoker
ABTs begging to be smoked!
Loaves just out of the smoker temp reading at 168 degrees
Extreme closeup!
ABTs fresh from the smoke!
Another Extreme Closeup!
Me and the two best helpers in the world!
Thanks for all the advice on the MES 40. I love it!
Bigfish
Meatloaf:
2lbs of ground beef
1 1/2 cups of bread crumbs
1 can of rotel tomatoes
1/4 to 1/2 a medium onion
1 green pepper
3 cloves of garlic
2 eggs
salt and pepper to taste
Smoked to an IT of 165 degrees.
For the ABTs, I really had no clue other than clean up some jalapenos and stuff it with something then wrap it in bacon and smoke! So what I decided to do was to slice them in half, clean out the insides, fill it with Boudain (cajun rice sausage), top that with cheddar cheese, and wrap them in bacon. Smoked for about 2 hours until the bacon was done.
The meatloaf is for my in laws this weekend and it is so hard not to cut into a loaf, but they don't like hot food so I get all the ABTs to myself!!!
As promised here is the Qview:
Loaves ready to go into the smoker
ABTs begging to be smoked!
Loaves just out of the smoker temp reading at 168 degrees
Extreme closeup!
ABTs fresh from the smoke!
Another Extreme Closeup!
Me and the two best helpers in the world!
Thanks for all the advice on the MES 40. I love it!
Bigfish
