Wow, is summer really over? Was a very eventful weekend and sent summer out with a good smoke. Did several things cookwise, but was too busy to chronicle much. Spent yesterday doing as little as possible, and in that line of thinking, just did a simple meatloaf. Have seen several posts, but never did one myself. That will change. Quick to prepare, little babysitting and pretty quick for getting a tasty comfort food.
Threw together a basic meatloaf recipe, including 3 lb.s boston burger and 1 lb regular sausage. Added a sweet onion, spices and a extra shot or cayenne pepper. Some bacon on top for additional flavoring and juice. Now ready for the typical 225 smoker.
Was cooking an extra for a neighbor not as into full smoke flavor, so went with a more subtle pellet in the Amazn...Peach. This was really very subtle, and I didn't think I originally liked it as well, but it actually worked pretty well.
Into the smoke they go
About 4 hours later hit a little over temp, about 168. Looked like a pretty good color.
Added glaze and into the broiler for a brief time. Didn't quite glaze like I really wanted, but this also crisped up the bacon a bit more. Not exactly the finished picture I was hoping for, but this was a very flavorful loaf that will in most ways be done again...just a bit of plating with the glaze process.
Here is the first couple slices coming out...
Add some sides, and a cold one as well, and dinner is served.
Hope everyone else had a safe and enjoyable holiday weekend as well. Look forward to seeing everyone elses cooks. Looking forward to many fall smokes. Temperatures start to drop and it isn't quite as hot on the smoker.
Threw together a basic meatloaf recipe, including 3 lb.s boston burger and 1 lb regular sausage. Added a sweet onion, spices and a extra shot or cayenne pepper. Some bacon on top for additional flavoring and juice. Now ready for the typical 225 smoker.
Was cooking an extra for a neighbor not as into full smoke flavor, so went with a more subtle pellet in the Amazn...Peach. This was really very subtle, and I didn't think I originally liked it as well, but it actually worked pretty well.
Into the smoke they go
About 4 hours later hit a little over temp, about 168. Looked like a pretty good color.
Added glaze and into the broiler for a brief time. Didn't quite glaze like I really wanted, but this also crisped up the bacon a bit more. Not exactly the finished picture I was hoping for, but this was a very flavorful loaf that will in most ways be done again...just a bit of plating with the glaze process.
Here is the first couple slices coming out...
Add some sides, and a cold one as well, and dinner is served.
Hope everyone else had a safe and enjoyable holiday weekend as well. Look forward to seeing everyone elses cooks. Looking forward to many fall smokes. Temperatures start to drop and it isn't quite as hot on the smoker.
