well, everyone is doing them. Gotta say I am not a big meatloaf fan and neither is my wife although she has had some good ones before. First off we had no idea how much burger we were using as some were made into patties for hamburgers, some just repackaged an vacuum sealed for later. At any rate, into a bowl it went with some fresh pulled from the garden red onions and jalapeno. Some fresh eggs from the hen house and a bevy of other spices including Jeff's rub.
Cher separated them into two loaves. One with bacon, one with an extra coating of Jeff's rub.
Also had some chicken thighs as an extra treat. Spiced with Memphis Rub
Onto the smoker at 275º to start. Just before I added the chicken thighs, I upped it to 300º
I used a mixture of Oak and Nectarine wood.
The smaller loaf, probably 3 lbs or so ended up taking 3 hours. Around the last 45 minutes I added a nice coating of Jeffs Sauce
Gotta say, it looked mighty tasty and the wife agreed.
Chicken was done around 2 1/2 hours and was wrapped in foil for its trip to the Gasser Grill.
Here the skin was crisp up
Cher separated them into two loaves. One with bacon, one with an extra coating of Jeff's rub.
Also had some chicken thighs as an extra treat. Spiced with Memphis Rub
Onto the smoker at 275º to start. Just before I added the chicken thighs, I upped it to 300º
I used a mixture of Oak and Nectarine wood.
The smaller loaf, probably 3 lbs or so ended up taking 3 hours. Around the last 45 minutes I added a nice coating of Jeffs Sauce
Gotta say, it looked mighty tasty and the wife agreed.
Chicken was done around 2 1/2 hours and was wrapped in foil for its trip to the Gasser Grill.
Here the skin was crisp up