Put these on the smoker about an hour ago:



Pictures of the finished product shortly!


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WOW!!! I wish I could be there to enjoy that meatloaf!

I love meatloaf, and can honestly say, that i have never had it wrapped in bacon before.

I think it'll be good!

Here's the innards:

Mmmmmm. Sure looks good!

Regards,
hm

Thanks hm!
Just took them off the grill. Should be some grinning folks in the food line!

That looks dang good!

For church? Thought you were atheist? Did I miss something here?

Nope, you didn't miss anything!
About 95% of my family and friends are devout Christians. I love and respect all of them and I do anything I can for them any time I can.
Nothing I enjoy more than having Easter and Christmas dinner ready when they come home from church.

Good to hear....brother.

And thank you.
Most folks are so busy hating that they never find time to ask.

Can't wait till these dang smart phones have smell-o-vision.

Just spent the last 2 hrs cooking a big pot of pozole soup. The house smells fabulous! But it's too dang hot to be eating hot soup. So it's 50 Cent corn dog night from Sonic haha.

Picked up some salmon and defrosted a pork butt to run through the smoker this weekend.

Haha!
That would be great!!

The meat loaf version is new. I've done several with Italian sausage and peppers, onions, and cheese rolled up in them.
They are killer!!

Post up some pictures!
We have 2 butts (10 pounds each) to do next week.

I will say that is the most incredible looking meatloaf and stuffed sausage I've ever seen. There a recipe for that or did you come up with it?

It's just a good basic meat loaf that makes a firm loaf so it'll hold together when you wrap it.
We got the recipe from a friend. I can post it here if you'd like to have it.

The one with the cheese and peppers in the center is made from a one-pound package of
Johnsonville Italian sausage. Just flatten it out a little more with a rolling pin, cover it with the peppers, onion, and cheese, roll it up like a jelly roll, and wrap it.

They take about 2 to 2 1/2 hours to hit 165 internal at 250 degrees on the smoker.

Will have to try that. Thanks

You're welcome.


The Italian sausage version is my favorite, but I'll be glad to post the meat loaf recipe too if you or anybody else wants it.

I'd like to try the meatloaf if you don't mind posting, Jeff. Thank you!

Regards,
Clarence

Clarence, I'll look it up and post it today.


It's from a cookbook my aunt published a few years ago:

Thank you, sir! Will have to give that one a spin.

Regards,
Clarence

Mashed taters and corn are our usual sides.

Fish today, butts tomorrow.

Pictures on the plate please!

Sorry, all vac sealed and in the freezer. I still have 30 cups of red posole soup to get rid of. Haha

When its 100+ outside its hard to smoke at the lower temps I like for fish. I use a Bradley electric and with only the smoke generator on, the lowest I could get the smoker was 169 degrees.

That's a bunch of soup!

You gonna prep your butts today?

Already rubbed and awaiting. Started prep last night and put the first coat of rub on. Recoated this morning. Will start them bright and early tomorrow.

Excellent!
I've been doing the rub the day before and then wrapping stuff tight in plastic wrap overnight.
Makes a big difference!
Here's some ribs we did that way a couple of weeks ago. The rub penetrates like a marinade.

She's going in captian!

Oh yeah!
That'll be mighty fine this evening!

I made these for my troops at work. Smoked some cheese as well to make Mac and Cheese. There wasn't anything left...😄

Dang Shane, that's some fine looking bark!

Bon Apetit!

If you're around a Cabela's, grab they Maple, Bacon, Bourbon, Chipotle rub...It is so dang good!

Crapshoot...that looks dang tasty. Very good bark and lots of juices!

Man oh man!!
You knocked it out of the park!!

Was good for lunch and dinner today too. Vac sealed the rest for another day.

Well it sure looks like it turned out great!!