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<blockquote data-quote="BBQBluesMan" data-source="post: 40566" data-attributes="member: 1007">Tommy likes Wingies…and Meatloaf!&nbsp;&nbsp;Got some fresh beef a&nbsp; couple of weeks ago and had some leftover ground pork. Mixed 1 lb ground beef with about ¾ lb. hot ground pork. Threw in a little bit of mustard and Worcestershire sauce, and seasoned to taste with…seasoning salt ( can use any seasonings you want really, I like Dakota trails Chuckwagon seasoning), garlic powder, and ground pepper. Added1 large egg with a couple tbsp milk, about ½ an onion and 1-2 hot peppers from garden (both finely chopped). Mixed altogether and let sit overnight. I dont do the bread or cracker crumb thing. Gotta let the meats speak for themselves. Just say no to fillers! Haha. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; [ATTACH]1446[/ATTACH]&nbsp;I just couldn’t let the rest of the smoker be empty, so I bought some wingies to throw on as well. Took some good BBQ rub and coated some whole wings. Tossed in ziploc and added about ¼ cup of vegetable oil. Tossed in bag and left sit overnight.[ATTACH]1445[/ATTACH]&nbsp;Fired up the Bradley to 275 the next day and put both wings and meatloaf in. Added a bit more bbq rub to wings.&nbsp; Used a combo of mesquite and apple wood. Cooked for about 2 ½&nbsp; - 3 hours. Towards the end of the smoke I added some BBQ sauce to meatloaf and some wing sauce with a few special ingredients to the wingies. Finished on the Bradley at about 280 until the sauce glazed both the wings and loaf.Turned out very good served with some tater salad and a boosh light or two! [ATTACH]1447[/ATTACH][ATTACH]1448[/ATTACH][ATTACH]1449[/ATTACH][ATTACH]1450[/ATTACH][ATTACH]1451[/ATTACH]</blockquote>

[QUOTE="BBQBluesMan, post: 40566, member: 1007"] Tommy likes Wingies…and Meatloaf! Got some fresh beef a couple of weeks ago and had some leftover ground pork. Mixed 1 lb ground beef with about ¾ lb. hot ground pork. Threw in a little bit of mustard and Worcestershire sauce, and seasoned to taste with…seasoning salt ( can use any seasonings you want really, I like Dakota trails Chuckwagon seasoning), garlic powder, and ground pepper. Added1 large egg with a couple tbsp milk, about ½ an onion and 1-2 hot peppers from garden (both finely chopped). Mixed altogether and let sit overnight. I dont do the bread or cracker crumb thing. Gotta let the meats speak for themselves. Just say no to fillers! Haha. [ATTACH=CONFIG]1446._xfImport[/ATTACH] I just couldn’t let the rest of the smoker be empty, so I bought some wingies to throw on as well. Took some good BBQ rub and coated some whole wings. Tossed in ziploc and added about ¼ cup of vegetable oil. Tossed in bag and left sit overnight. [ATTACH=CONFIG]1445._xfImport[/ATTACH] Fired up the Bradley to 275 the next day and put both wings and meatloaf in. Added a bit more bbq rub to wings. Used a combo of mesquite and apple wood. Cooked for about 2 ½ - 3 hours. Towards the end of the smoke I added some BBQ sauce to meatloaf and some wing sauce with a few special ingredients to the wingies. Finished on the Bradley at about 280 until the sauce glazed both the wings and loaf. Turned out very good served with some tater salad and a boosh light or two! [ATTACH=CONFIG]1447._xfImport[/ATTACH] [ATTACH=CONFIG]1448._xfImport[/ATTACH] [ATTACH=CONFIG]1449._xfImport[/ATTACH] [ATTACH=CONFIG]1450._xfImport[/ATTACH] [ATTACH=CONFIG]1451._xfImport[/ATTACH] [/QUOTE]

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