Bob Correll
R.I.P. 3/31/2022
Since I know some of you were concerned about my recent health issue, A-fib, I want you to know I'm fine.
My pacemaker check yesterday showed that my heart has been back in rhythm since Aug. 1, and I'm tolerating my blood thinner much better now.
Thank you all for your support.
No plated pics, but here's a meatloaf I made last Saturday using "Kobe Style" Wagyu ground beef from Aldi.
Here's the main ingredients, although after I dumped in a few oats, and saw they weren't the quick cook type, I also added some crushed crackers.
Since the grind is 85/15 I also added some diced butter along with salt and spices.
On perforated parchment paper.
Got my sauce (ketchup, brown sugar, Worcestershire, and cider vinegar) on a bit late, this thing cooked fast!
I had cut a whole butt in half before freezing it for 2 cooks so we wouldn't have so much leftover, this is the bone half, using Kbb, maple and pecan for smoke, the rub was Weber's Classic:
The 14" WSM wanted to run in the 280/290 range so I let her have at it.
Done in 7 hours:
It almost pulled itself, so tender and moist.
Jo said it was one of my best.
My only plated shot, Monday's lunch.
Cold meatloaf, with tomato and mayo on gummy white bread.
Thanks for viewing, and for being such good friends.
My pacemaker check yesterday showed that my heart has been back in rhythm since Aug. 1, and I'm tolerating my blood thinner much better now.
Thank you all for your support.
No plated pics, but here's a meatloaf I made last Saturday using "Kobe Style" Wagyu ground beef from Aldi.
Here's the main ingredients, although after I dumped in a few oats, and saw they weren't the quick cook type, I also added some crushed crackers.
Since the grind is 85/15 I also added some diced butter along with salt and spices.
On perforated parchment paper.
Got my sauce (ketchup, brown sugar, Worcestershire, and cider vinegar) on a bit late, this thing cooked fast!
I had cut a whole butt in half before freezing it for 2 cooks so we wouldn't have so much leftover, this is the bone half, using Kbb, maple and pecan for smoke, the rub was Weber's Classic:
The 14" WSM wanted to run in the 280/290 range so I let her have at it.
Done in 7 hours:
It almost pulled itself, so tender and moist.
Jo said it was one of my best.
My only plated shot, Monday's lunch.
Cold meatloaf, with tomato and mayo on gummy white bread.
Thanks for viewing, and for being such good friends.