NBK
Well-known member
Yesterdays post on Alton Browns meatloaf inspired me. I made my version with a twist. His recipe less the cumin and a touch of thyme. Also used ground elk in place of beef and added 25% lean ground pork. Made the glaze with Sriracha, ketchup, Worcestershire sauce and honey.
180° (smoke) for 1 hour and then 225° with a hickory smoke tube for the next 4.5 hours (final temp was 155°).
It didn't suck. Had it with smashed potatoes and sweet petite peas.
180° (smoke) for 1 hour and then 225° with a hickory smoke tube for the next 4.5 hours (final temp was 155°).
It didn't suck. Had it with smashed potatoes and sweet petite peas.
