You sir have inspired me. Smoked meatloaf for dinner tonight. Figure I’ll do a hour or so in the smoker at 275(as high as my electric goes) then finish it off in the oven at a higher temp to form a little crust. I’ll let y’all know how it turns out.
Saturday was a smoke day. Bacon and venison burger for a friend and some more smoked cheese. The bacon pic was staged for the woodland view.
Little longer on that smoked loaf. Couple teaser pics to get you salivating. Loafs are off the smoker. One got chopped cherry peppers, both got a bbq/brown sugar glaze. They’re in the oven caramelizing the glaze. We usually eat pretty late on Sundays, wife is off on Monday and I don’t have to work till later.
That’s Brown sugar, Parkay Butter, and honey... creating a little sweetness to go with my warm rub... tin foil it up for a couple of hours....
Thanks for sharing. Looked great! Ive been thinking of trying meatloaf for awhile. My Bradly smoker will only get up to about 220f during the winter months on mild days but finishing it off in the oven would work. Did it have a nice smoky flavour? I like a heavy smoke taste whereas my wife likes it a bit more subtle.
Smoke flavor was there but not overpowering. I did about a hour on the smoker with some hickory for the first 30 minutes only. IMO ground meat really sucks up the smoke so go lighter than you think. Let us know how yours goes.
Barely over a foot of snow here, so I guess that means it is grillin’ weather! Chicken thigh cutlets with a chipotle and pasilla adobo marinade going on to the Pit Boss kamado.
