Fathers Day Italian Loaf
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Thanks Chef!
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At 3:00 this afternoon I put it in a pellet smoker with just the smoke setting for a 1/2 hour at first then turned it up to 225.
@ 4:30 IT is 92 degrees and I think I’m 1/2 way into the smoke. I had it in my head it would be about 3-1/2 hour to get to 155/160. -
Thanks processhead
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Thanks processhead
Here was the finished product
Thanks GWG8541 , thanks very much!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo Nice
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@dennyo looks great. I think I can make that keto.
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A fellow chef posted earlier his Italian Meatloaf. Well here is my take.
1 pound deer burger
1 pound 80/20 hamburger
1 pound ground pork
3 eggs
Fare amount Lea Perrins
Fare amount low sodium Soy sauce
Good covering Italian bread crumbs
Sprinkling of parmesan cheese
Good sprinkling of Oregano, Basil and Thyme
Sauteed 8 oz chopped mushrooms and med/large Vidalia onion choppedHand mix very well
Pour and flatten on waxed paper then assemble with marinara sauce and mozzarella cheese
Roll up using paper then wrap ends and around it with thin sliced bacon
Again while it is still on the paper roll it into a 1/2 steamer pan and smoke.
I will take it to 155/160 for a finished temp but about a hour or so before, I’ll suck out some of the fat and spread marinara sauce over it
@dennyo that looks like a winner!!!
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Many thanks for all the kudo’s Chefs, much appreciated!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo Your finished product looked so fantastic. I could see selling that for a lunch special with people lining up get some.
Great job brother.
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@dennyo Your finished product looked so fantastic. I could see selling that for a lunch special with people lining up get some.
Great job brother.
Chef Thank you young man.
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