WFDT 2/26/18

Great! This one is one I got from Broil King back in 2014 for hosting the first ever Kegtoberfest. I can't even imagine how many times I've used it.

Keg always intrigued me. I think I remember when you said you did a show and they gave it to you, lucky!

Smothering these


In this


W purple hull peas & cornbread

Tnose short ribs look excellent

IT 200, important, at least 195. The fat does not break down prior to that and people pull them too soon and they are tough.

Kamado grill at 250. Don’t pay attention to time, just IT.

Just use salt and pepper right before putting them on.

Sliders

Over 45 years ago, the wife and I were young-poor newlyweds looking for culinary excitement and one Sunday we found a recipe in the Parade Magazine supplement to the Clarion Ledger. It said that you could make a meatloaf extra nice by adding Hinds 57 steak sauce to the meat, onion, peppers and oatmeal mixture and then over the top of your meatloaf. We quickly decided it was one of the most fancy dishes we knew at that time, immediately stopped using ketchup and had meatloaf once a week for months and then for some reason we stopped doing it (meatloaf with Hinds 57).

Fast forward 45+ years and imagine a new scene on the ketchup isle at Kroger's. Last week saw the Hinds 57 sauce while looking for the French's ketchup now made with real sugar (mentioned by someone here) and asked the wife if she remembered what we did so many years back. She didn't remember, but said she was willing (What a trooper!).

Tonight we had Meatloaf with Hinds 57 sauce mixed in and on the top, with Frozen English Peas and potatoes with white sauce.

Can't believe we stopped doing this version of meatloaf back in '72. It will definitely be a do-again.



Maybe when the grandkids show up, because they all like meatloaf.

Baked salmon and asparagus with brown rice