Meatloaf & MOINK

by zydecopaws on March 29, 2009

img_0366In spite of all the leftovers in the refrigerator, I forged ahead and smoked on again today.  This is what happens when the canopy and the smoker don’t get put away on the weekend…

On the grill:

  • Meatloaf
  • MOINK Balls
  • Stuffed Peppers

I know I said that meatloaf, a fatty, and MOINK was on the menu today, but since it has been so long since I made meatloaf I decided to combine it with the fatty and mix the ground beef with the sausage.  Other than that, it was more or less a traditional meatloaf as I had growing up assuming you set aside cooking it on a smoker, the onions, garlic, and mushrooms being precooked before combining, and all the spices I added.  But it did have oatmeal as a filler, an egg as a binder, and tomato sauce as a topping.  Close enough to traditional, and it tasted good…

The MOINK was an excuse to attempt certification with the BBQ-Brethren.   There is a process, and it was followed; I expect to get certified with the pictures taken from this attempt.  FWIW, my wife already says I’m certified, but for some reason I don’t think she is referring to MOINK…  My intention is to post the MOINK recipe at some point, but I’m having trouble deciding which section to put them in.  They are both beef (meatballs) and pork (bacon) so I suppose I could put them in the Meat section and confuse anyone that is looking for them in either the Pork or Beef sections.  I could cross reference them, but that sounds like too much work.  I will likely end up making a new section for Appetizers and put up with the comments of those that make meals out of MOINK…

The stuffed peppers were a last-minute addition when I discovered that the bacon for the MOINK had been miscounted and a slice was leftover.  The refrigerator yielded a couple of mini orange bell peppers, some pulled chicken from yesterday, leftover brown rice, and a slice of swiss cheese.  The tops of the bell peppers were lopped off, the innards scooped out, and the peppers filled with a mixture of pulled chicken, brown rice, swiss cheese, and some Aardvark Sauce.  They were then wrapped with the bacon, stabbed with toothpicks, and tossed on the smoker.  One of them came off the grill around the time the MOINK was basted with the pepper jelly and may have been the best part of the entire meal.   This is saying a lot, as the rest of the meal was pretty darn good.  Don’t take it from me, talk to Auntie about it…

Vital Statistics:

  • BBQ Start time: 13:10
  • Meal time: 16:00
  • Temperature:     46°F
  • Dew Point:     25°F
  • Humidity:    45%
  • Wind:    Calm
  • Daily Precip.:    0.04in

Today it went back to being March.  Drizzles in the morning, followed by sun breaks, rain, more clouds, and more sun.  With the canopy up, no reasons not to BBQ, but then again, No Excuses…

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