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for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
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! We can’t wait to fall into cooler weather with you!
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• 1 lb ground chuck• ¼ Cup Worcestershire sauce
• ½ lb ground pork• ¼ Cup Dijon mustard
• ½ lb ground veal• 1 Cup shredded mild cheese (I mix Colby cheddar & Monterey jack)**
• 10 Oz andouille sausage, coarsely chopped*• 3 large egg yolks
• 1 ½ Cup diced yellow onion• ½ Cup minced fresh parsley
• 3 large garlic cloves, minced• ½ tsp ground chipotle
• ½ Cup diced red pepper• ½ tsp ground cumin
• 2 Tbs olive oil (or bacon grease)• salt & fresh ground pepper to taste
• 3 Tbs sour cream
InstructionsSaute onion & garlic in olive oil until lightly browned; add red pepper & saute until soft. Season with salt & pepper. Cool.
Mix cooked vegetables with other ingredients. Pack into a 9x5x3" loaf pan lined with foil or plastic wrap. Chill for several hours.Turn loaf out onto a shallow pan.
Heat Egg to 200 dome. Add a few chunks smoking wood (I like red oak) if desired. Put meat loaf on the fire & gradually increase dome temp to 300 over 20 minutes or so.
Cook until the loaf's internal temperature is 150. This takes an hour to an hour and a half.
Let rest for 20 minutes before slicing. NotesServe with Jimsberry finishing sauce (see recipe section) if desired.*Three Aidells sausages. Subsitute any cooked sausage; chop in food processor.**Thanks for the suggestion, Spin!Number of Servings: Time to Prepare: