BCN/lunch meat

[Wolgast]

Smoked up a smaller peice of belly,no cure just a heavy brine...with a light black/szechuan pepper coating. And a meat loaf for some lunchmeat. Seassoned Ćevapčići style.

Time: 4h
Wood: Apple
Temp: 150f
Taste: AWESOME

Here we go:

The fire:


Protein:

A taste test:

Not the most appealing pic...But you get the idea.

Tryed to get the loaf around the same size as the bread i usually eat for lunch,so one slice covers it. Cheap/tasty...I know what i will eat for breakfast this week.

Here is whats left after 5h


Pretty good as half of the coal´s were reused ones.

Thanks for your time Gents/gals!

 

[Mike Coffman]

Awesome cooking and photos again Daniel! This is what I want for breakfast:

 

[Tony R]

Awesome cooking and photos again Daniel! This is what I want for breakfast:

Me too!!!
Looks delicious....

 

[Bob Correll]

Simply stellar cook and photos Daniel!
The sammie, with bacon and smoke ringed meat loaf, is a knockout!

 

[Rolf Jacobsen]

Oh my.... I'll take this anytime!

 

[Jim Lampe]

Daniel, that looks GREAT!!

If that sandwich was in front of me, i'd hafta look at it a while before digging in...

 

[John Solak]

Outstanding looking lunch meat and fabulous sandwich!!!

 

[Bill Schultz]

Daniel that looks amazing, care to share the Loaf recipe?

 

[Brian Dahl]

Absolutely nothin' wrong with that sandwich, other than I want one (and can't get one!)

 

[Peter Gallagher]

Perfection! Sometimes the simplest preparations yield the best results!

 

[Mike Willis]

Meatloaf and bacon on a sandwich - simply inspiring! Beautiful eats Daniel!

 

[Paul Kastner]

wow great smoke

 

[Dave Atwater]

You just convinced the wonderful cooking assistant Chery to want some smoked meat loaf.... beautiful!

 

[Svein]

I like it, I like it a lot

 

[Sid Ingram]

Daniel, ... I've tried repeatedly to make a meatloaf that would hold together well and slice thinly. I have not been successful! My meatloaves all crumble too much. What is your secret?? , I'd love to know if you don't mind telling.... Thank you and have a great weekend..

 

[Wolgast]

Bill/Sid: For the loaf a used a 50/50 mix of pork/beef. Should added some Lamb aswell..But dident have any @ home and i already downed a few so the car was out of the question.

And added a storebought Ćevapčići seassoning. (garlic/onion/paprika/parsley/seleri/salt/pepper) Add that to a glass of water with a spash of evoo and let it rehydrate....Then added the goo to the ground. Cant really give you a ratio that works but you get the idea.

No eggs/binders in the mix @ all. I bumped the temp up to 200-ish(dome) the last hour to get some color.

The fat to lean ratio i guess around 15/75. Hope this helps.

And OFC a BIG thanks ppl! Means Alot!

 

[Sid Ingram]

Thanks Daniel, you inspire me, your cooking is awesome!

 

[JSchlegelmilch]

Wow! Need a good wine to go with that BBQ. Classy!

 

[Tim McCann]

Awesome sammie! Looks to good to eat!

 

[NeilH]

WOW sir, you really know how to rub it in. This is awesome (again), thanks for sharing!!