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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

trigger13 ·

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  • RRP
    Here you go:

    This recipe was gleaned from one made at a Texas Eggfest in 2004. Somebody named Bob submitted it. I have made a few modifications myself over the years to our satisfaction. RRP

    Ingredients:

    1 pound 80/20 ground chuck
    ½ pound ground pork
    1 T canola oil
    ½ cup chopped onion
    ½ cup chopped green pepper
    ½ cup Panko bread crumbs – Parmesan herb style
    1 T Worcestershire
    3 cloves diced garlic
    1 raw egg
    1 tea ground black pepper
    ½ tea Kosher salt
    ½ tea Tabasco
    ¼ tea ground cumin
    ¼ cup beef stock

    Warm the oil in a skillet over medium heat. Add the onion, green pepper and sauté. As it simmers add the ground pepper, salt, cumin, garlic and continue cooking until veggies are softened. Place this into a large mixing bowl. Add the remaining ingredients and mix and mix well with your hands by squeezing through your fingers. Then form your loaf and coat all 6 sides with a favorite rub such as Dizzy Pig Cow Lick. I use a wire basket meatloaf “pan” which allows smoke to reach it on all sides. I then lay 3 pieces of raw bacon on top, dust lightly with the CL rub again.

    Set up your BGE to cook indirect by using the plate setter with legs up and grate on top. I also foil my PS to keep the grease from getting the PS too dirty. Shoot for a 330° dome temp and cook to an internal temp of 160°. Typically this will take about 90 minutes. BTW I prefer the taste of cherry wood chips as that smoke seems to “honor” this loaf!

    ENJOY!
    June 9