Tom Raveret
TVWBB Pro
Smoked Blue Cheese Meatloaf
3 lb Fresh Italian sausage
8 oz blue cheese
1-2 bag diced onions
4 eggs
Club crackers (somewhere around 1/2 strip or enough to get it to stick together)
Mix all in a bowl with your hands adding the crackers last.
I usually smoke this out of a pan for more flavor and more fat rendering.
Cook to 155-160*F in the smoker or kettle.
Let rest a couple before cutting.
Spray the rack with cooking spray to help prefvent adhesion.
Run the smoker with an empty waterpan and shoot for 300-325*F for temps.
Enjoy
3 lb Fresh Italian sausage
8 oz blue cheese
1-2 bag diced onions
4 eggs
Club crackers (somewhere around 1/2 strip or enough to get it to stick together)
Mix all in a bowl with your hands adding the crackers last.
I usually smoke this out of a pan for more flavor and more fat rendering.
Cook to 155-160*F in the smoker or kettle.
Let rest a couple before cutting.
Spray the rack with cooking spray to help prefvent adhesion.
Run the smoker with an empty waterpan and shoot for 300-325*F for temps.
Enjoy