One of our favorite cooks, meatloaf. Did this one on the PK360 @ 250
2 lbs. ground chuck (80/20)
1 lb. mild Italian sausage
1/2 med. red onion, minced
1/2 green bell pepper
1 small jalapeño, minced
4 eggs
1-1/2 stacks of Ritz crackers
1/4 cup Parmesan/Reggiano cheese
1/4 cup Worcestershire
1/3 cup of your favorite rub ( I use different mixtures, just playing with flavors. This time I mixed 1/2 &1/2 with Boars Night Out White Lightning Double Garlic Butter & Mississippi Grind.)
Mix together with your hands to get a good combination. I then shape it into a thinner rectangle and cook it on a 1/4 sheet pan, so I get smoke on the edges. I used red oak and apple wood this time. You'll get a good amount of fat rendering on the sheet pan. Add your favorite sauce the last 20 minutes of the cook. I used Head Country Original this time. It took about 2 hours and I pulled it at 170 IT.
2 lbs. ground chuck (80/20)
1 lb. mild Italian sausage
1/2 med. red onion, minced
1/2 green bell pepper
1 small jalapeño, minced
4 eggs
1-1/2 stacks of Ritz crackers
1/4 cup Parmesan/Reggiano cheese
1/4 cup Worcestershire
1/3 cup of your favorite rub ( I use different mixtures, just playing with flavors. This time I mixed 1/2 &1/2 with Boars Night Out White Lightning Double Garlic Butter & Mississippi Grind.)
Mix together with your hands to get a good combination. I then shape it into a thinner rectangle and cook it on a 1/4 sheet pan, so I get smoke on the edges. I used red oak and apple wood this time. You'll get a good amount of fat rendering on the sheet pan. Add your favorite sauce the last 20 minutes of the cook. I used Head Country Original this time. It took about 2 hours and I pulled it at 170 IT.
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