Not gonna lie. I didn’t want to workout tonight but @shelby_alvarezz got me motivated to power through the Z’s for a good 40 min session. 💪🏽😴
I’ve switched from third shift to first shift to train for a promotion at work. The change in sleep schedule has me thrown off a bit but it’s nice to sleep with my wife at night.
#Repost@productpoet with @get_repost
Check out my BBQ loaf of meat! It turned out smoky and sweet! 🥩🔥 #thesmokypoet
The other day I said to myself, “Self, it’s time to smoke an awesome meat loaf on the Trompo King.” And Thank gawd I listen to myself because this BBQ smoked meatloaf turned out amazing.
My meatloaf actually consists of about four pounds of 80/20 ground beef and ground turkey. I then added a few magical ingredients, hand-mixed and then threw into the fridge for a little meat nap. The little meat nap helped to firm up the meat for when I put it onto the Trompo King. For this smoke, I used the smaller 7 inch spike. I placed the meat loaf onto the spike, threw in my ThermoPro meat probe and smoked my meatloaf with oak wood at 250 Fahrenheit until my internal temp hit 145. This took about 1 1/2 hours. I then basted with my Myron Mixon BBQ sauce and continued smoking for about another 45 minutes until my internal temp hit about 160 or so.
The beauty of smoking this on the Trompo King versus in a traditional pan was that I was able to get virtually a nice, bbq crunch around the vast majority of my meat loaf. And I gotta you, this meat loaf wasn’t dry, was perfectly moist and had an awesome smoke ring. Mmm mmm good.
Have you ever smoked a meat loaf before?