Going to try this out tonight. I hope I have it packed tight enough. I always have burgers on standby if this goes south.
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Now that sounds good!I do them all the time, my go to is a jalapeño parmesan loaf with a pound each of pork/turkey/chuck.
That sounds killer!Is "fatty" a common term across all the bbq boards? I haven't seen it here yet, but it's kind of a meatloaf, but layered and rolled up. You use 1 gallon ziplocks to pound out a flat layer of ground meat, I usually do two layers, one hot, one not (stack them on each other after cutting away the ziplock); with stuffing like asparagus, hard boiled eggs, assorted veggies, cheese, etc. Sometimes you wrap the whole thing in a bacon weave, then season the outside with a rub. It's good, and there's a bit of wow factor when you slice it up to show off the fillings in the middle. I'll check on my other computer later to see if I have a pic.
I'll try that next time.Looks like a good dinner tonight! I usually put meatloaf in the freezer for a few minutes to firm it up before I put it on the grill. It seems to help it keep it’s form a little better.
I bet that was good.I did a 2lb meatloaf last night...1lb 90/10 ground beef & 1lb tube of Jimmy Dean's Italian pork. Added the usual breadcrumbs, onion, eggs, shredded parm cheese.
Dusted with Ben Heffers,
1hr at 200 then 350 until 160 (about 1 more hr)
Glazed at 150 with Baby Ray's sweet & spicy bbq sauce.
Came out great...a little bark & nice smoke ring, Got leftovers for sammiches
We raise our own cattle with grass and grain and I'm guessing it's somewhere around there.Do you want to fix a regular meatloaf use 80/20 or 80/15 hamburger meat. if you go to lean it will dry out!
And with that one sentence, all of us mail order and retail carnivores just wept a little.We raise our own cattle with grass and grain and I'm guessing it's somewhere around there.
Did you mix in some fat off of a pork belly, how did you do that and what kind of flavor did you get from that?I went 90/10 beef because I was adding pork.
Definitely not dry
A few pics of the finished product.Going to try this out tonight. I hope I have it packed tight enough. I always have burgers on standby if this goes south.
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Great.I went 90/10 beef because I was adding pork.
Definitely not dry
Yeah sausage isn't lean ground pork, which is why I do 80/20 ground chuck with my lean pork and turkey. That's the beautiful thing about a proper meatloaf, so many ways to do it.Like I mentioned.......
1lb 90/10 ground beef & 1lb tube of Jimmy Dean's Italian pork.