Rudy's BBQ inspired smoked Meatloaf

[xray]

I just noticed something with your peppers. Cut the ends with the stems off of them before you put them in the bottle. This will allow the vinegar to actually get inside of the peppers where all the goodness is.

Robert

Will do! I cut a few of the peppers in the jar on the left. Those Tabascos were tiny, I tried a few and they squirted everywhere so I left them whole. When I do the habs, I’ll probably cut them to fit in the bottle.

 

[xray]

Last of the leftovers.... While I was out Xmas shopping yesterday, I texted my wife that we should have some mushrooms and onions. She agreed. I went onto SMF and saw tx smoker Ribeye and Burgundy Mushrooms so I figured I’d change up my usual butter and Worcestershire method and incorporate wine. The Hive mind strikes again!

Bought a pack of 10 portabello caps. Here they are chopped:

I sautéed two small sliced onions in 2T butter with a little olive oil. Sauté until translucent and then add mushrooms with 1 or 2 T more butter. Cook until mushrooms give off their water and then add 1 cup beef broth 1/2 cup wine (used Merlot) and season with salt pepper and thyme.

Add cornstach mixed with a small amount of cold water (I used about 3tsp.) and reduce. Season to taste. I added a pinch of thyme and parsley and another shot of merlot since I was going by color.

 

[tx smoker]

Add cornstach mixed with a small amount of cold water (I used about 3tsp.) and reduce. Season to taste. I added a pinch of thyme and parsley and another shot of merlot since I was going by color.

'Shrooms look great and a beautiful meal. What was your take on the mushrooms?

Kinda curious
Robert

 

[xray]

'Shrooms look great and a beautiful meal. What was your take on the mushrooms?

Kinda curious
Robert

Thanks Robert!

They were delicious! Very rich tasting due to the butter..... But then again we like our mushrooms around here. My wife enjoys them the most.

I’ve had burgundy mushrooms before where they’re simmered for a few hours but you inspired me to make them with wine. I had a bottle of Merlot in the cabinet for 2 years. I don’t drink much wine by myself and Stacy isn’t a fan of dry wine, so the bottle sat there collecting dust (a fancier term would be aging, lol!)

I still really like cooking them with butter and Worcestershire sauce though. Much quicker to make those...also they’re good with balsamic reduction.

 

[tallbm]

Wow what a meatloaf!
I am addicted to Rudy's Sause. A couple of months ago I bought like 6 bottles. My plan was that when people spring the "White Elephant" Christmas plans on me I would have a bottle of Sause to use as the gift. If it doesn't get gifted at one of those events then its just more for me hahahha.

 

[xray]

Wow what a meatloaf!
I am addicted to Rudy's Sause. A couple of months ago I bought like 6 bottles. My plan was that when people spring the "White Elephant" Christmas plans on me I would have a bottle of Sause to use as the gift. If it doesn't get gifted at one of those events then its just more for me hahahha.

Thanks, I knew you were a Rudy’s fan from other posts. I really like the sause too, the meatloaf came out pretty good with it in. Add some to yours if you get a chance.

Having 6 bottles for gifts or for personal use is a win win in my book!

 

[hoity toit]

Good ole Rudy's., I like em too.

 

[tallbm]

Thanks, I knew you were a Rudy’s fan from other posts. I really like the sause too, the meatloaf came out pretty good with it in. Add some to yours if you get a chance.

Having 6 bottles for gifts or for personal use is a win win in my book!

I'm due for a smoked meatloaf. Let's see if I can manage to make some time for one someday soon. I have holiday stuff ever weekend until after the new year so maybe at that point I'll have some free time :)