There's a new brew in town-not OT

Scotty's Inferno

Leave it to the experts at Sierra Nevada to paint another masterpiece. Their Summerfest ale is sumthin' else. I had one while making meatloaf--not OT!

Totally staged photo!


Recipe below!

Ain’t Momma’s Meat Loaf
By Scott Borders (Scotty's Inferno)
This meat loaf is an all time favorite at the Borders' house. The recipe I used at the Florida Egg Fest
comes from the book "Smoke & Spice" by Jamison, with a few small modifications. If you're
going to do this, I suggest you make 2 or 3 loafs, and "food saver" slices for later use.
1 tablespoon olive oil
1/2 cup minced onion
1/2 yellow bell pepper--or any color, finely chopped
3 garlic cloves minced
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 1/4 pounds ground sirloin
3/4 pounds ground pork
1 1/2 cups plain dry bread crumbs
3 tablespoons sour cream
2 tablespoons Worcestershire sauce
1 large egg
1/4 cup beef stock
2 teaspoons Tabasco
1. Sauté the onion, bell pepper, garlic, pepper, salt and cumin in the oil 'til the onions and bell
pepper are soft.
2. Pour the vegetable/spice mixture into a large bowl, add the remaining ingredients and mix
thoroughly with your hands.
3. Place in a greased loaf plan, and chill.
The Cook:
Heat your Egg to 250 dome, with an indirect set up. Add a small handful of Mesquite chips and put
loaves on for 1 hour.
After cooking in the loaf pan for one hour, the loaf should be firmed up. Take the pan out, pour off
the liquid, and carefully take loaf out of pan. Place loaf back in Egg, and cook until internal temp of
165-170. This usually takes about 2 1/2 hours.
From time to time, I'll add more chips when I take the loaf out of the pan to hit the newly exposed
outside to some smoke. I did not do this at the Fest.

BigT

Looks great- what are you basting with?

Chef in the Making

that looks very tempting

Scotty's Inferno

Thanks BigT,
I was basting with a North Carolina style sauce that I forget the name of. I added a good splash of the Summerfest ale to the sauce because it seemed like the right thing to do at the time. The flavor was real nice. Scott

Scotty's Inferno

Give it a try. I also added 2 diced and seeded jalapenos (1 per loaf) without any real noticeable rise in heat. The tabasco just isn't enough for me, but you can add that on the back end. Scott

Roudy

Nice lookin' meatloaf. I'm going to have to try both it and the Summerfest. I'm already a big fan of Sierra Nevada Torpedo :woohoo:

http://www.sierranevada.com/beers/torpedo.html

Scotty's Inferno

Torpedo looks even better for my tastes. I haven't seen it in Tampa yet, but I'm looking now.