Meowey's recipe

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gypc

Meat Mopper
Original poster
OTBS Member
Jul 4, 2006
257
10
InDiana
If ya havn't tried Meowey's meatloaf your missin somethin special. I followed the recipe and WOW!!! Yummy :shock: :D




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jabo

Smoke Blower
OTBS Member
Aug 29, 2006
148
10
My sentiments exactly, that smokering is huge. Great looking pics, you should be proud. I hope it tastes as good as it looks.

Jamie
 

Dutch

Smoking Guru
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Jul 7, 2005
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Midvale, UT
I've noticed a thicker smokering on my meatloaves, too. The only explanation that I can come up with is since the ground meat is not as dense as a butt or brisket, more smoke is able to penetrate the ground meat.

Nice looking eats, gypc
 

gypc

Meat Mopper
Original poster
OTBS Member
Thread starter
Jul 4, 2006
257
10
InDiana
Yesterday I smoked a butt, a fatty and my meatloaf. I put the butt and the fatty on real early and kept the temp at 250o................then later put on the loaf. When the butt and the fatty were done, I let the temp go down to 200o and smoked that wonderful meatloaf low and slow baby. It smoked for 8 hrs and I pulled it when the internal temp was 150o.

I used cherry wood. The meat had such a great flavor and it was so juicy.

I'm thinkin Dutch is right on about how dense the meat is.

All I know is me, my family and a few neighbors think we've tasted the best meatloaf on the planet.

Thanks meowey!!!! :D
 

monty

Master of the Pit
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Jul 17, 2005
2,370
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Newark, Vermont
I am convinced! Meowey's Magnificent Meatloaf next weekend! Once again, gypc, thanks for sharing your beautiful food with those excellent pics!

Cheers!
 
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