BARBECUED BACON WRAPPED MEAT LOAF
Posted: Fri Oct 09, 2009 3:10 pm
I don't know if you can classify this entre as a "Halloween" entre per se, but I love to do it during October. It's also very easy, very tasty, and is great as a regular meal with potatos and a veggie, or on sanwiches with Katsup, Mustard, Onions and Horse Raddish. This can be done on the barbecue or in the oven. The barbecue is better for flavor, though.
You Will Need:
4 to 5 pounds of ground beef (chuck preferably)
2 pounds of sliced bacon.
Celary Salt
Peoer
Onion (Finely chopped)
Clove of Garlic (Finaly chopped)
Met Preperation:
Flatten out the ground chuck or beef on a large meat platter. Apply a liberal ammount of celary salt, pepper and some of the onions and garlic. Fold the meat over and over again, adding more onion and garlic as you go. Keep folding everything into the meat until all the garlic and onions and garlic are folded evenly intot he meat, then form into a loaf. After your loaf is formed, open up the first pound of baken. lay out each strip of bacon length wise along the Roast, using wooden tooth picks to fasten it to the meat. When finished, open up the other pound of bacon and wrap each strip aroumd the roast, again using wooden tooth picks to fasten to the loaf. When finished, prinkle lightly with celary salt and pepper.
Barbecue:
Place an aluminum disposable pan inside the cooking chamber under the grills. Start a small fire in the fire chamber using lump charcole. (Kingsford makes a great lump charcole) Allow 30 to 40 minutes for all the charcole lighter fluid to burn off. You may want to do this while you are prepping the meat. Be sure that the temp inside the cooking chamber is no more then 250 degrees. When ready, place the meat on the grills over the drip pan and allow 3 to 5 hours for cooking time. Use a meat thermometer. When the internal temp of the meat loaf is 170 degrees, the roast is done. You will need to stokd the fire once every hour to hour and 15 minutes. Keep an eye on the cooking chamber temp, making sure that it remains between 200 and 250 degrees. Again, when the eat thermometer says 170, the meat is done.
Oven:
Preheat the oven to 250 degrees. Place the roast in a disposable aluminum baking pan and roast for approximately 3 to 5 hours, or until your 'handy dandy" meat thermometer shows an internal temp of 170.
Whether cooking on the barbecue or in the oven, the last 15 minutes of cooking time, brush on your favorite brand of barbecue Sauce. My personal favs are Open Pit and Master Piece.
Goes great with a good veggie, potatos aue grotin, or mashed, or on good bakery breas as a sanwich. Great for a Halloween lunch or dinner.
You Will Need:
4 to 5 pounds of ground beef (chuck preferably)
2 pounds of sliced bacon.
Celary Salt
Peoer
Onion (Finely chopped)
Clove of Garlic (Finaly chopped)
Met Preperation:
Flatten out the ground chuck or beef on a large meat platter. Apply a liberal ammount of celary salt, pepper and some of the onions and garlic. Fold the meat over and over again, adding more onion and garlic as you go. Keep folding everything into the meat until all the garlic and onions and garlic are folded evenly intot he meat, then form into a loaf. After your loaf is formed, open up the first pound of baken. lay out each strip of bacon length wise along the Roast, using wooden tooth picks to fasten it to the meat. When finished, open up the other pound of bacon and wrap each strip aroumd the roast, again using wooden tooth picks to fasten to the loaf. When finished, prinkle lightly with celary salt and pepper.
Barbecue:
Place an aluminum disposable pan inside the cooking chamber under the grills. Start a small fire in the fire chamber using lump charcole. (Kingsford makes a great lump charcole) Allow 30 to 40 minutes for all the charcole lighter fluid to burn off. You may want to do this while you are prepping the meat. Be sure that the temp inside the cooking chamber is no more then 250 degrees. When ready, place the meat on the grills over the drip pan and allow 3 to 5 hours for cooking time. Use a meat thermometer. When the internal temp of the meat loaf is 170 degrees, the roast is done. You will need to stokd the fire once every hour to hour and 15 minutes. Keep an eye on the cooking chamber temp, making sure that it remains between 200 and 250 degrees. Again, when the eat thermometer says 170, the meat is done.
Oven:
Preheat the oven to 250 degrees. Place the roast in a disposable aluminum baking pan and roast for approximately 3 to 5 hours, or until your 'handy dandy" meat thermometer shows an internal temp of 170.
Whether cooking on the barbecue or in the oven, the last 15 minutes of cooking time, brush on your favorite brand of barbecue Sauce. My personal favs are Open Pit and Master Piece.
Goes great with a good veggie, potatos aue grotin, or mashed, or on good bakery breas as a sanwich. Great for a Halloween lunch or dinner.
