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re: smoked meatloaf first run
Posted on 3/6/12 at 2:51 pm to boucanierejohnsons
Posted on 3/6/12 at 2:51 pm to boucanierejohnsons
old south.
My rotisserie has a 4' water tray, so moisture from the smoker wad not the issue. Next run i will try adding worch sauce on one batch, and using 1/3 pork just to try different approaches. Thanks for the advice
My rotisserie has a 4' water tray, so moisture from the smoker wad not the issue. Next run i will try adding worch sauce on one batch, and using 1/3 pork just to try different approaches. Thanks for the advice
2
Posted on 3/6/12 at 3:01 pm to boucanierejohnsons
I ate some of your boudin for breakfast. Goodluck perfecting this.
Posted on 3/6/12 at 3:17 pm to boucanierejohnsons
quote:
Next run i will try adding worch sauce on one batch, and using 1/3 pork just to try different approaches. Thanks for the advice
No problem. I put what I think should be enough worch. then keep adding until I start freaking out. Comes out very moist.
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