I cooked some beef..cut it into strips..sauteed an Anaheim pepper, jalapeno, and yellow onion.
Pull out my tortillas and fuck me if there isn't some bites and nibbles taken out of every last one and a nice hole in the bag...
Motherfuckers.
I ended up with rice instead of burritos...
No sour cream or lettuce made it a disappointment...
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Sat Jul 24, 2021 10:32 pm
NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
I could have added sour cream but mixing it in with the rice also seemed like it wouldn't be that great.
_________________ NO DISASSEMBLE!
Thomas Paine wrote:
"He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
Sat Jul 24, 2021 11:02 pm
olydemon
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Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508
Real Name: Oly Damon
Tonight's meal mostly prepared by the oldest kid. Smoked Meatloaf on the kettle.
The results were pretty good. I struggled a bit holding 325-350 degrees. It wanted to run off a bit over at 400-420, even with the vents closed down. I don't use the slow N sear like they have in the video below, but do something similar with the Weber charcoal baskets screwed together in the same shape/size. One difference may be that my setup has vent holes and lets more in than their setup does.
We used some Pecan wood for the smoke. I usually like cherry, but wanted to try something different. Overall the smoke flavor wasn't too overpowering, although the old lady didn't care for the smoke as much on this cook.
I just pulled some burger and sausage out of the freezer yesterday to make up a loaf this week --- I can't wait!!!
That trick with the saran wrap in the loaf pan is a game changer --- I've used it many times now - I make up the loaf the day before... get it in the pan and into the fridge for a few hours - pull it out and apply a heavy coat of rub and put it back into the fridge overnight... perfect way to season it. I'm always a fan of adding red pepper and chopped black olives too, with less seasoning in the meat.
I kinda struggle to get a good crust/bark formed.... and I always seem to use too much glaze so that it never really sets well.... I'm gonna try my best on this next one tho....
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
Tue Jul 27, 2021 8:45 am
usrifle
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Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
Well Damon, you inspired me. I just mixed 3 lbs of 80% with 1 lb of ground Pork along with diced red peppers, Celery, sweet Onion, 2 Egg's and Panko Bread crumbs to form 3 Loafs.
I didn't need a Pan to form them with the binder's and the Smoker is fired to 275. They are resting in the fridge for a bit then into the smoker they go.
I'm dispensing with any BBQ rub or seasoning though, these are for Sammie's and that's not the profile i'm looking for. Just Kosher Salt, Black Pepper and a bit of Worcestershire sauce.
I will finish in the last 15 minutes with a Ketchup glaze and good to go.
Pics when they go on in a bit.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
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Tue Jul 27, 2021 5:14 pm
olydemon
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Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508
Real Name: Oly Damon
Well Damon, you inspired me. I just mixed 3 lbs of 80% with 1 lb of ground Pork along with diced red peppers, Celery, sweet Onion, 2 Egg's and Panko Bread crumbs to form 3 Loafs.
I didn't need a Pan to form them with the binder's and the Smoker is fired to 275. They are resting in the fridge for a bit then into the smoker they go.
I'm dispensing with any BBQ rub or seasoning though, these are for Sammie's and that's not the profile i'm looking for. Just Kosher Salt, Black Pepper and a bit of Worcestershire sauce.
I will finish in the last 15 minutes with a Ketchup glaze and good to go.
Pics when they go on in a bit.
Sounds like it will be good... looking forward to the pics!
Click on the pics for closeup's, they get much bigger. They are at 140 internal already, i'll run them to 160 to finish. A little Ketchup glaze at about 155 and we should be good.
In theory anyway...
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_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
Tue Jul 27, 2021 6:59 pm
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
We'll, I have to say that was some tasty Meatloaf! Props to Olydemon (and JMB, he mentioned it first) for motivating me to try it, it was damn good with mashed taters and herb and butter rice.
I'm looking forward to the Sammie's tomorrow.
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_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
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