Clay Neubauer
TVWBB Pro
No, I'm not on maneuvers with the Army, but I'm not above shamelessly stealing an acronym 
Before every planting and harvest season, I try to stack my freezer up with some quality meals to balance out the cold sandwiches and gas station food that tend to become part of life when things get busy. Today I made some Meatloaf, Ready to Eeeeets. Here's how we started- 4 pounds hamburger, 1 pound pork sausage, one pound ground pork with onion and a couple peppers. Spinach and mozzarella for a nice gooey center.
Got them formed up and set onto some parchment paper, ready to transfer to the WSM.
I really screwed up the only cooking pic. Could not get the camera to focus properly in the dark, figured out a few minutes later that I had accidentally bumped it from Manual mode to one of the automatic portrait modes. Rookie mistake.
Mashed up some of our Yukons from the garden and put them in the WSM on a cedar plank for the last hour or so of the cook.
Here's the finished product.
Putting together some freezer packs.
Of course, for quality assurance purposes we must sample the goods. Plated with brussels sprouts sautéed in butter & balsamic vinegar, and a Maker's Mark Mint Julep.
I guess it's getting chilly enough that I will almost have to admit defeat and say this was just about the end of summer cooking at our summer kitchen. It was a pretty successful campaign, though- just wish it never had to end in snow!
Before every planting and harvest season, I try to stack my freezer up with some quality meals to balance out the cold sandwiches and gas station food that tend to become part of life when things get busy. Today I made some Meatloaf, Ready to Eeeeets. Here's how we started- 4 pounds hamburger, 1 pound pork sausage, one pound ground pork with onion and a couple peppers. Spinach and mozzarella for a nice gooey center.
Got them formed up and set onto some parchment paper, ready to transfer to the WSM.
I really screwed up the only cooking pic. Could not get the camera to focus properly in the dark, figured out a few minutes later that I had accidentally bumped it from Manual mode to one of the automatic portrait modes. Rookie mistake.
Mashed up some of our Yukons from the garden and put them in the WSM on a cedar plank for the last hour or so of the cook.
Here's the finished product.
Putting together some freezer packs.
Of course, for quality assurance purposes we must sample the goods. Plated with brussels sprouts sautéed in butter & balsamic vinegar, and a Maker's Mark Mint Julep.
I guess it's getting chilly enough that I will almost have to admit defeat and say this was just about the end of summer cooking at our summer kitchen. It was a pretty successful campaign, though- just wish it never had to end in snow!
