NICE!
Went to Texas last week for a Pig hunt, took a Brisket to cook on a new Green Mountain Pellet grill the land owner had. The Green Mountain cooked way hotter at "225" than my RecTeq, bisket was done in 8 hours versus the 12 hours I normally cook. Product was great, bottom side got a little well done but it was still tender and juicy. All of the Texas guys said it was the best they have ever had.
One of the girls that helps with Sweetie brought over a big slab of meatloaf yesterday evening.
Instead of tomato sauce and/or ketchup, she uses spaghetti sauce. She mixes about half of it in the meatloaf, and pours the other half on top.
It was surprisingly good.
Instead of tomato sauce and/or ketchup, she uses spaghetti sauce. She mixes about half of it in the meatloaf, and pours the other half on top.
It was surprisingly good.
One of the girls that helps with Sweetie brought over a big slab of meatloaf yesterday evening.
Instead of tomato sauce and/or ketchup, she uses spaghetti sauce. She mixes about half of it in the meatloaf, and pours the other half on top.
It was surprisingly good.
Instead of using bread crumbs/crackers/oatmeal as filler in my meatloaf, I use ground up Funyons! A friend of mine uses Cheetos......
For the sauce, I've found that I like the generic 59 sauce (in place of Heinz 57).
Experimentation is a great way to find even better ways!!
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Country fried chicken thighs in bacon grease with a bowl of green Beans/blackeyed peas as the veggies. Beans had onion,garlic, S&P, and onion in the mix.
