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Chicken, Meatloaf, and Fatty.

post #1 of 21
Thread Starter 
Ok, I had to smoke something after seeing all the good q-views.
Did something quick as rain was in the forecast.
Chicken brined, injected and rubbed.


Its Done 3 hours later at 325*..



Fatty with green peppers, onions, pepper jack cheese, colby, and M jack cheese.

Its done...

Dinner served. Sides were Saffron yellow rice with Chakalaka on top and Blackeyed peas with field beans...YUM

post #2 of 21
Great Lookin' Smoke there!!!
post #3 of 21
Thread Starter 
Thanks Mark. Seeing all the other stuff realy made me want to do something. I forgot I also smoked a pound of burger for chili or something latter in the week.icon_mrgreen.gif
post #4 of 21
Nice smoke... I like using my smoked burger for a meas sauce on pasta..
post #5 of 21
Looks great. I just ate and your making me hungry again.PDT_Armataz_01_27.gifPDT_Armataz_01_37.gif
post #6 of 21
Thread Starter 
Its great isn't it? I did it once before and the wife went wild about it. So thought I would do it again. Vacum sealed and freezing for later.
post #7 of 21
You're giving me ideas now! I have 5 or 6 big packages of buffalo burger in the freezer. Maybe buff'ler chili??PDT_Armataz_01_34.gif

post #8 of 21
Thread Starter 
Burger works great for that kinda stuff. Smoking it gives the whole dish a ton more flavor.icon_mrgreen.gif
post #9 of 21
Smoked meat works great in chili, used a ton of pulled pork in jeff's chili, it was awesome.
post #10 of 21
Mighty flavorful dinner there my friend. Good smoke... good Q.
post #11 of 21
I have also used my left over meatloaf the next day as burger in a dish that calls for burger in it. That also gave it hole new taste and flavor and it's also a great way to use leftovers and to spice up the old menu some. Living alone I tend to always make to much food and have left overs and its nice to use them up in different ways.

Good looking grub.

post #12 of 21
Nice smoke, everything looks great.
post #13 of 21

Question about the meatloaf

Great looking smoke - especially loved the sides. Quick question - when you smoked the Meatloaf, did you smoke it in the pan, or take it out?
post #14 of 21
Thread Starter 
Tony, I have done it both ways. That one was smoked in the pan. Cheap pan I got at the dollar store just for smoking.
In the pan, produces very moist meat loaf but not as smoky of a flavor, since smoke is only getting to one side of the meat.
Out of the pan will give you more smoke flavor.
Both ways are good.
post #15 of 21
Not sure how I missed this thread.
Great looking feast DS...way to go!PDT_Armataz_01_34.gif
post #16 of 21
I have never heard of Cakalaka before. Had to look it up. Is this about what you do? The recipe looked good to me.

2 tablespoons of sunflower oil
1 inch piece of ginger, peeled and finely diced
2 cloves of garlic, peeled and finely diced
4 fresh green chillies, slit
1 big red onion, finely chopped
A pound (4 to 6) juicy tomatoes, finely chopped
3 bell peppers, chopped into 1cm X 1cm pieces
2 carrots and 2 potatoes chopped into 1cm X 1cm pieces

Curry powder - 1 heaped tablespoon.
Red beans - one cup, pre-soaked and pressure-cooked to tender
Salt - one teaspoon, or to taste
Fresh coriander for garnish
In a saucepan, heat up the oil and sauté ginger, garlic, chillies and onions to soft. Add the salt and curry powder. Add the tomatoes and cook till mushy and of sauce consistency. Add peppers, carrots and potatoes. Cook till they are of a desired softness. Add the red beans and cook for 5-10 minutes. Remove from heat and add coriander. Check seasoning levels and serve with rice or breads of your choice.
A small confession. After adding the beans, I tasted it and found the heat was a bit too much. So I caved and added a teaspoon of jaggery at the end. Unsuspecting victims, tasters of the dish said it took them to whole new levels of delayed heat which overwhelmed the palate after the initial deceptive sweetness. But they all agreed they couldn’t get enough of it!
post #17 of 21
Good looking grub, damn I am hungry now!
post #18 of 21
Thread Starter 
That looks about right Vlap. Only I didn't make from scratch.
Family gave me a can of it. It was imported from South Africa. Can was size of a soup can and sticker on the can said $6.00.
I couldn't believe it.
I will say this it was some kinda good though. I would buy it again just not all the time.
Now that you have the recipe. Who know's I might try and make some.
post #19 of 21
It all looks great DS.
post #20 of 21
Lip smackin!!!!!!!!!
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