Some quick cliff notes:
The Meatloaf - A friend on another forum planted the idea for trying to make "meatloaf, a bag of chips, and a PBR look fancy". I had to give it a go. Plus, I was way overdue for some meatloaf.
I mixed up some venison with Frito Lays and a decided to make two different loafs. I am testing two different blends of a garlic heavy rub for a friend so I figured I'd season each loaf with each rub. I ran these on the smoker @ 250°F until I hit an IT of 165°F. The venison is actually a home blend of venison and bacon so I had to make sure it got cooked.
Towards the end I made up a Ketchup/Sriracha/Garlic Rub Glaze for the toppings and painted them on. Lots of garlic in these!
The obvious deviation came from the gas station I stopped at not having PBR... So I took the liberty of subbing in some Lone Star. I think it still went well enough with the theme haha. These meatloafs were really good! The garlic was front and center but not overwhelming. I ended up making little sammiches with these the next day too! I'll be revisiting these again in the future.
Next up is a pretty standard Fatty. I was craving a venison bacon cheeseburger and then decided to pivot to this to scratch that fatty itch
One pound of venison covered in some Pepper Jack cheese, some leftover brisket and a touch more rub.
Onto the smoker at 250°F until IT was around 150°F and then cranked the temp up a bit to crisp up the bacon a little in the last moments.
Fairly straightforward but it hit the spot I was having cravings for.
As many times as I've made jalapeno poppers, I had never done armadillo eggs... I decided to remedy that.
Side note: this little citrus tool that I'm pretty sure a lot of people have that don't know where it actually came from cause I've never bought one but always had one... That tool... is great for coring jalapenos! I may be new to this trick but I love it!
Stuffing of Tillamook Shredded Cheese, Cream Cheese, and some BBQ Rub
Peppers stuffed and wrapped in bacon
Dusted with more rub and then onto the smoker @ 250°F until it was around 140°F or so, then cranked up the temp to crisp them up.
I made up a quick glaze of Raspberry Chipotle, Rub, and a little splash of whiskey for good measure. Lightly painted the eggs and let hem set up for a few more minutes.
These may be the best things I made of the three. In fact... I may have to make some more tonight haha. The peppers maintained a nice kick to them and the glaze was amazing on them!
All fun cooks and items that I had strayed from that I needed to circle back too. So many recipes and so little time!
tl;dr
Cheers Y'all!
