The Texas BBQ Forum

It's hotter than blue blazes here...right around 100 with jungle humidity.......feels like my house is just a quarter mile away from the sun......

Meat loaf time!

Everything but the kitchen sink into these, dusted with Sucklebusters Texas Mesquite, and on the Assassin at 250 with a large load of hickory chunks for smoke.

They're in the Cambro holding while I get my potato bombs cooked....but that's another thread.

Sliced pics to follow when the bombs are done and I serve dinner.

Mmm. I love doing meatloaf in the smoker

Is that...a WIRE meatloaf pan?

Genius!

Ill be by for a cold sammich tomorrow :)

Looks good!


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Sailor Kenshin wrote:Is that...a WIRE meatloaf pan?

Genius!

They're old Brinkman baskets and I've had them for years. They're great to get to get the smoke all around, not so much fun to clean.

Looks fantastic - nothing like a smoked meatloaf sandwich either the first or any other day!

Looks great
I think meatloaf is a bavarian Thing, so i look forward for more pics

Enlighten me on Potato Bombs.

daBertl wrote:Looks great
I think meatloaf is a bavarian Thing, so i look forward for more pics

Thanks!

I'll be slicing some tonight and take same pics.

BigThicketBBQ wrote:Enlighten me on Potato Bombs.

Potato Bombs:

Core a medium baking potato down the center with an apple corer, save the core. Make a big batch for guests...they rock.
Stuff the cavity with whatever in the world you might want stuffed into a spud....use your imagination
Plug the holes with the reserved cores.
Wrap the spud in bacon, foil tight, and cook about 375, turning halfway through for and hour or change until done. Not an absolute measure of done, I probe for tenderness to determine that.

I made the mistake this time of using too large a spud size.....I bought footballs. I used crumbled bleu cheese and rendered chorizo. They were OK, but I should have used smaller spuds. The stuffing, however, rocked.

The next batch I pull off correctly, I'll post pics.

Sounds great!

Late on delivering the sliced shot.....been a busy week. Here a slice with an ABT I cooked a day later. I got a decent smoke ring on this cook. I mixed in ground pork with the beef.

My wife always makes me smoke these 2 at a time. She likes to freeze one for rainy days.