I decided to try out some meatloaf in the smoker today. I'm letting it rest right now but I can't wait to dig in! I did cheat a little bit at the end. I put the sauce on it when it reached 160° and left it in the smoker for another 15 minutes thinking that it would start to carmelize. It didn't. So, I put it under the broiler in the over for about 5 minutes and it came out beautiful.
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Sunday Meatloaf
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Club Member
- Sep 2018
- 93
- New Era, MI
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Cookers
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- MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
- Weber Original Kettle Charcoal Grill, 22-Inch, Black
- Weber Spirit II E-210 Gas Grill, Red
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- Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
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- Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
- Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
- Brisket
- Ribeye
- Pork Spareribs
- Bacon
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- Nov 2014
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Club Member
- Sep 2018
- 93
- New Era, MI
-
Cookers
- Grilla Silverbac Alpha
- MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
- Weber Original Kettle Charcoal Grill, 22-Inch, Black
- Weber Spirit II E-210 Gas Grill, Red
- Char Baskets
- Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
- Project Smoke, Steven Raichlen
- Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
- Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
- Brisket
- Ribeye
- Pork Spareribs
- Bacon
This is honestly some of the best meatloaf I've ever had! I based it off of Malcom Reed's recipe. I left out the green onion and celery. I also soaked the bread crumbs in tomato juice before mixing them in. They were smoked with hickory .
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