- Jun 21, 2007
- 8,432
- 41
Ingrediants:
Ground beef
Mexican chorizo
Red bell pepper
Fresh diced Onion
Gaelic powder
Salt & coarse ground pepper
Ground Nacho chips for binder
Mixed the above, using ground Nacho chips for a binder. I gave it a good layer of salt and coarse ground pepper on top and Smoked it at 225º with hickory wood chips, spritzing with Bud Light every 45 minutes. Removed it when internal temp hit 165º (about 2 ½ hrs.), then I let it rest for 20 minutes. I made a gravy using the leftover liquid, flour, chicken stock, and Sweet baby Rayâ€[emoji]8482[/emoji]s original. Nice and spicy meatloaf, may not be for everyone, but it is another variation of the everlasting meat loaf.
Ground beef
Mexican chorizo
Red bell pepper
Fresh diced Onion
Gaelic powder
Salt & coarse ground pepper
Ground Nacho chips for binder
Mixed the above, using ground Nacho chips for a binder. I gave it a good layer of salt and coarse ground pepper on top and Smoked it at 225º with hickory wood chips, spritzing with Bud Light every 45 minutes. Removed it when internal temp hit 165º (about 2 ½ hrs.), then I let it rest for 20 minutes. I made a gravy using the leftover liquid, flour, chicken stock, and Sweet baby Rayâ€[emoji]8482[/emoji]s original. Nice and spicy meatloaf, may not be for everyone, but it is another variation of the everlasting meat loaf.