Gellar
Well-known member
Tomorrow is going to do a mozzarella stuffed meatloaf.
I might try a bologna too after seeing Harley’s bologna.
I might try a bologna too after seeing Harley’s bologna.
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Smoke was just right and it's very simple.Tomorrow is going to do a mozzarella stuffed meatloaf.
I might try a bologna too after seeing Harley’s bologna.
Can’t screw it up, it will be awesome. Next time try three slices along the sides, gives more surface area to apply seasoning.
Disregard my previous post, didn’t see you had crosshatched.45 minutes in...
Sammiches Robert...good ole bloney sammiches slathered with m'urcle whip puckey & fresh lettuce.Looks outstanding Ken, great job. How did you serve?
Hang a pic and a how to, sounds delicious.Tomorrow is going to do a mozzarella stuffed meatloaf.
I might try a bologna too after seeing Harley’s bologna.
I second this.Make your leftovers into bologna salad, it’s awesome
On the traeger now. Meat loaf, venison bologna, and summer sausage.Hang a pic and a how to, sounds delicious.
I think I love youOn the traeger now. Meat loaf, venison bologna, and summer sausage.
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2lbs burger
1/2 lb pork sausage
1 cup bread crumbs
1 cup milk
2 tablespoons chopped onion
Tablespoon of Worcestershire
2 eggs beaten
Salt
Garlic powder
I mixed it all last night to let all the ingredients mingle. This morning I put 1/3 of the meat in the bottom of the pan, layed 1/2 inch thick slices of mozzarella on top and covered with the rest of the meat mixture. I’m smoking it at 225. Looks like it will take about 3 hours to get it to 155. I just started slathering 1/2 of it with bbq sauce. Some people don’t like pucky.
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I’m married John, and I think I remember reading that 3 was enough for you.I think I love you
Too bad for John. Any finished product pics? I want to do this. mtmuleyI’m married John, and I think I remember reading that 3 was enough for you.
Looks good. How long do you smoke the ribs?The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
Anyone else fire up the smoker today?
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