What's on the smoker today?

[Gellar]

Tomorrow is going to do a mozzarella stuffed meatloaf.

I might try a bologna too after seeing Harley’s bologna.

 

[noharleyyet]

Tomorrow is going to do a mozzarella stuffed meatloaf.

I might try a bologna too after seeing Harley’s bologna.

Smoke was just right and it's very simple.

 

[MarvB]

Looks like good taste inside the candy jar as well...those things are dangerous!

 

[stevejfarms]

@nick87

2 1/2 lb Beef Bologna....trial run...to be continued.

https://flic.kr/p/2meuM6s

Can’t screw it up, it will be awesome. Next time try three slices along the sides, gives more surface area to apply seasoning.

 

[stevejfarms]

45 minutes in...

https://flic.kr/p/2mesDGc

Disregard my previous post, didn’t see you had crosshatched.

 

[RobertD]

Looks outstanding Ken, great job. How did you serve?

 

[noharleyyet]

Looks outstanding Ken, great job. How did you serve?

Sammiches Robert...good ole bloney sammiches slathered with m'urcle whip puckey & fresh lettuce.

 

[noharleyyet]

Tomorrow is going to do a mozzarella stuffed meatloaf.

I might try a bologna too after seeing Harley’s bologna.

Hang a pic and a how to, sounds delicious.

 

[stevejfarms]

For you guys who haven’t tried smoked bologna, you should, the smoke really brings out the spices in the bologna. We usually do like Ken and slice for sandwiches with fresh tomato and onion. When really feeling uppity I’ll hollow the chub out and stuff with cream cheese, chopped onion, jalpeno, etc. whatever floats your boat. Slice them in half and we call them boloney boats. Make your leftovers into bologna salad, it’s awesome.

 

[Nick87]

Make your leftovers into bologna salad, it’s awesome

I second this.

 

[RobertD]

Whoa whoa now boys what is this bologna salad you speak of

 

[cahunter805]

Smoked my first pork loin today. Came out awesome according to the critics! brined and seasoned with Holy Voodoo.

 

[Dave N]

2 hours in. Wrapped with a splash of apple cider vinegar and going another 3 before unwrapping and topping with Sweet Baby Ray's sweet and spicy sauce for the last hour.

 

[Gellar]

Hang a pic and a how to, sounds delicious.

On the traeger now. Meat loaf, venison bologna, and summer sausage.


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.

 

[JohnCushman]

On the traeger now. Meat loaf, venison bologna, and summer sausage.
View attachment 190125

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.

View attachment 190126

View attachment 190127

I think I love you

 

[noharleyyet]

@Gellar delivers...

 

[Gellar]

I think I love you

I’m married John, and I think I remember reading that 3 was enough for you.

 

[mtmuley]

I’m married John, and I think I remember reading that 3 was enough for you.

Too bad for John. Any finished product pics? I want to do this. mtmuley

 

[JoltnJoe]

Tri tip seasoned with holy voodoo in the smoke for Reverse sear and finished with a nice blue cheese and shallot compound butter

 

[Eric_Street92]

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?


View attachment 76605View attachment 76606

Looks good. How long do you smoke the ribs?