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Rack-A-Pork & Meatloaf

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  • Rack-A-Pork & Meatloaf

    Anything smoked is da bomb .

  • #2
    Looking great so far. We'll need finished pics of course!
    sigpic


    GOSM/propane
    UDS (Cam)/lump
    22.5 Weber Kettle/lump
    Weber Genesis/propane
    Camp Chef Pro 90/ propane

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    • #3
      Kosher salted water taters for 4 hrs ,then olive oil with italian season
      Anything smoked is da bomb .

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      • #4
        Great Start! ...... Curious about the meatloaf.... Is it "chunky style".... Looks Very Nice....
        sigpic

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        • #5
          Its chunky and light when done .But will still cut like slices .
          Anything smoked is da bomb .

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          • #6
            That should be some outstanding eating. Bet you can't wait to slip on the ol' feedbag Looks like a nice sunny day down in Georgia.
            sigpic
            New Braunfels Bandera
            New Braunfels Hondo
            4-22.5" Weber Kettles
            1-26" Weber Kettle
            24"X72" Reverse Flow-Made in the U.S.A. by me
            Navy Corpsman-'69-'73 Semper Fi

            https://www.facebook.com/highrollersbbq/

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            • #7

              Anything smoked is da bomb .

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              • #8
                ..... It all looks excellent.... Like to see a thread on that meatloaf sometime
                sigpic

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                • #9
                  Oh hell yeah, that's what I'm talkin about. Great job buddy. That meatloaf ROCKS I hope you post your recipe for it
                  https://youtu.be/ZcqprrIlbcIli

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                  • #10
                    3lbs burger
                    1 pkg lipton onion soup
                    2 peppers of choice diced
                    2 lrg onions diced
                    2 lrg carrots diced
                    1/2 italian bread crumbs
                    2 eggs
                    2 cloves garlic diced
                    white pepper and fresh ground pepper to taste

                    loaf will be chunky but sliceable at the same time and light .
                    Anything smoked is da bomb .

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                    • #11
                      Originally posted by Primo View Post
                      3lbs burger
                      1 pkg lipton onion soup
                      2 peppers of choice diced
                      2 lrg onions diced
                      2 lrg carrots diced
                      1/2 italian bread crumbs
                      2 eggs
                      2 cloves garlic diced
                      white pepper and fresh ground pepper to taste
                      .... Thanks
                      sigpic

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                      • #12
                        Originally posted by Primo View Post
                        3lbs burger
                        1 pkg lipton onion soup
                        2 peppers of choice diced
                        2 lrg onions diced
                        2 lrg carrots diced
                        1/2 italian bread crumbs
                        2 eggs
                        2 cloves garlic diced
                        white pepper and fresh ground pepper to taste

                        loaf will be chunky but sliceable at the same time and light .
                        Thanks Primo. Going ice fishing in the BWCA next week and have to come up with one more item for dinner. I think this is gonna be it.
                        https://youtu.be/ZcqprrIlbcIli

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                        • #13
                          Looks great Primo. well done.
                          Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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                          • #14
                            Originally posted by Meat Hunter View Post
                            Thanks Primo. Going ice fishing in the BWCA next week and have to come up with one more item for dinner. I think this is gonna be it.
                            the more peppers you put in the chunkier it will be .
                            Anything smoked is da bomb .

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                            • #15
                              Taters
                              soak them in kosher saltwater for 4 hrs .Spike holes in them with a fork.
                              After the 4 hrs is up take them out and rub them down with olive oil & spice with italian season.
                              Anything smoked is da bomb .

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