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Meatloaf

scarbelly

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Have been hungry for some meatloaf for a while.  Took 4# combo of beef and pork shoulder and ground together.  Split into two loaves for smoking as we are giving one to a friend who just had surgery. Stuffed with Jalopenos, Onion then seasoned with some rub and some chipotle powder and wrapped in bacon. They were smoked at 250 with a combo of pecan and hickory until they reached 160. I did that because they will both be reheated (except for the samples we tried)  

Ready for the weave



Weaved and ready to smoke



Smoked to internal of 160 since they will be reheated



Here it is after resting for about 20 min



Nice smoke ring on the outside and OH so tasty
 

bassman

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Good looking fatties, Gary!  Nice weave.
 

squirrel

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That looks awesome Gary. Man, with a big old wad of garlic mashed potatoes, woohoo.
 

scarbelly

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That looks awesome Gary. Man, with a big old wad of garlic mashed potatoes, woohoo.
Cheryl - We love garlic SMASHED taters. I really like to keep some of the skins on and do a rough mash and finish then with some creme fresh or a little sour cream and lots of butter
 
 

rp ribking

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Man that looks fantastic, awesome twist with the bacon. What IT would you normally smoke too?
 

sumosmoke

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Good looking loaves. That's generous of you to give one to a friend
 

bmudd14474

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Looks great Gary
 

rdknb

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Man that looks good!!!!
 

scarbelly

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Man that looks fantastic, awesome twist with the bacon. What IT would you normally smoke too?
For pork and ground meat mixture I would "normally" smoke to 165 if I was giving it or serving it to someone other than Mrs Scar and I. If I am only cooking for us - I would pull it a 155 and let it coast a bit. I like mine on the rare side

 
 

smokester

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WOW... LOOKS GREAT.  I've done the breakfast fatty, but have never thought of a meat loaf fatty. 

It's on my listnow. Great idea.  

Thanks
 

mballi3011

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Great job there Gary on thoses meatloafs. I like the bacon wrap myself.
 

dalton

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I have never made meatloaf before.  all the recipies I have ever seen have a bunch of tomato stuff in them.  i am inspired to try some experimentation.

thanks
 

chefrob

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looks damn good gary!!!!!!! i always bard my meatloaf with baon and no tomato product.........basicly a pennsylvania dutch version. i'll trade ya some smoked pork tamales for a meatloaf on rye with bbq sauce!
 

scarbelly

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looks damn good gary!!!!!!! i always bard my meatloaf with baon and no tomato product.........basicly a pennsylvania dutch version. i'll trade ya some smoked pork tamales for a meatloaf on rye with bbq sauce!

 It is in the mailbox waitin for them to pick it up my brother - Did not have any rye so we had to settle for some of Kathy's sourdough is that OK?
 

chefrob

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looks damn good gary!!!!!!! i always bard my meatloaf with baon and no tomato product.........basicly a pennsylvania dutch version. i'll trade ya some smoked pork tamales for a meatloaf on rye with bbq sauce!

 It is in the mailbox waitin for them to pick it up my brother - Did not have any rye so we had to settle for some of Kathy's sourdough is that OK?
oh, like don't make me suffer with homemade SD.........whoa, have pitty on me!
 

smokinstevo27

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Lookin good Scar, thats a great combination of flavors. I think I should have been born on the west coast because I love the way you boys season your food!
 

scarbelly

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Lookin good Scar, thats a great combination of flavors. I think I should have been born on the west coast because I love the way you boys season your food!
Hey Steve any time you need some spices let me know and I will be happy to ship some for ya
 
 

Bearcarver

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Great looking "Meatloaf/Fatty" there Gary!

That third picture looks like it should be done in oil, and hanging in a meat-lovers art gallery somewhere !

Thanks,

Bear
 

shooterrick

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Gary call me!  I will pay the postage.  LOL
 

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