Open Faced Meatloaf Sandwich

Bacon Wrapped Meatloaf - Texas Toast - Cajun Slaw - Homemade BBQ Sauce


Here we have 3 lbs. of Ground Sirloin and 1 lb. of Ground Pork mixed with chopped Onion, Pepper and Garlic, Stuffed with Cheddar/Jack Cheese, rolled, and wrapped in a 2 lb. bacon basket-weave. Before Rolling, the meat was rubbed with some BBQ Spices, smeared with BBQ Sauce, and stuffed with the cheese.



This is about half-way through the Smoking. As you can see, the Meatloaf was basted with a coat of BBQ Sauce before going into the smoker. 275 degrees for about 4hrs 30m is just about right!
















Glorious!!!





















Here's the finished dish. A generous slice of Meatloaf atop Garlic Toasts, topped with Cajun Slaw, finished with the signature, Damn Good BBQ Sauce. Amazing!!!



Here's what's left.

Plut's Birthday Feast

Smoked Caribbean Style Ribs
Roasted Sweet Potato & Poblano Pepper Mash
Bacon & Cheddar Cheese Mac with Grilled Jalapenos, tomatoes & red onions
Sauteed Sweet Corn Puree over field greens


First the ribs were marinated overnight in orange, lemon and grapefruit juices, fresh garlic, ginger, kosher salt and pepper. About an hour before cooking, I washed them off, dried them thoroughly and rubbed them with some of my pork rub and let them sit for an hour. Then they went into the smoker for about 4 hours at 250 degrees or so over a mix of hickory and cherry woods. Delicious!!!