If you think we are leaving MOINK for BBQ Santa, you’re wrong. I mentioned that I might be playing with recipes, and last night I used the remainder of the Asian NoBob sauce on half of the MOINK. Then took it to a party at Bob’s house. What can I say, I have a cruel sense of humor sometimes, especially when you consider that the MOINK got mixed up on the drive over and I couldn’t tell the two varieties apart. But I am happy to say that Bob survived the experience, and we learned that Asian NoBob sauce loses its kick after spending a couple of days in the refrigerator.
So today, in keeping with the theme of playing with our food, we made a tasty treat for BBQ Santa. Now BBQ Santa likes cookies and milk, but he likes Meekies and Milk even better. Wondering what a Meekie is? Here’s a hint…
That’s right, festive shaped meatloaf burgers. There were Christmas trees, bears, snowmen, and an angel. All on Bubba Ho-Keg with a Frogmat.
The meatloaf mix was essentially the same as the meatballs from that ill-fated night last week. Bubba Ho-Keg was set to cook at about 275°F, and the Meekies were done after about 90 minutes.
As you can see, some of them held their shape real well, while others not so much. We took a couple of the best, dressed them up a bit, and put them on a plate for BBQ Santa with a wine glass o’ milk.
Since it isn’t Christmas Eve and Meekies don’t keep well, we were forced to eat them and chalk the experience up as an experiment in culinary design.
I couldn’t hardly bear it…