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My wife says her meatloaf she make for the oven is different than what we did on the grill, she says the meatloaf she does in the oven is much wetter and uses different ingredients. She thought her oven meatloaf would not hold its shape and end up too thin too to smoke for as long as we did.
I agree if I had it my way, it would be a smoked prime rib done slightly under final temp let rest then cut into nice 1 inch or better slices , season and sear those beautiful slices until your is mouth is watering then your ready to eat.
We did a BBQ flavor smoked meatloaf, with the left overs we made Grilled sandwiches topped with cheddar cheese, sauteed onions caramelized with teriyaki marinade. The flavor profile was off the chart yummy each bite was so good it made me wonder why I waited to do this with the left overs and...
We purchased the FoodSaver 4800 https://www.foodsaver.com/vacuum-sealers/counter-top-vacuum-sealers/v4000-series/foodsaver-4800-series-2-in-1-automatic-vacuum-sealing-system-with-starter-kit-v4840/FSFSSL4840-000.html?gclid=EAIaIQobChMIsJCitp6e5gIVA1YMCh3PZQ4GEAQYAiABEgIQcfD_BwE
When I bought it...
We couldn't let the sauce caramelize as much as I would have liked to because our oven temp probe timer over shot the internal temperature by a lot. The meat loaf was still fantastic and came out great for our first try at smoking a meatloaf. All the sides my Wife made were crazy good as well...
In the oven to finish off the BBQ glaze, and a peep at the Potato casserole the Wife made, she is working on the corn as I am typing this. man my mouth is already watering
Well hopefully super yummy, time will tell as it is still on the smoker. It is just a small just under 2 pound meatloaf just over 2 inches tall
More pictures to follow.