Place everything except for the meats into a mixer and mix on low for 2 minutes. Add the ground beef and mix until incorporated.
Take a piece of plastic wrap and begin shingling the bacon out on it. Each
piece should cove half of the previous one. Place the meatloaf mixture into the center and form the loaf. Pull the plastic over the loaf and pull it tight to help form it. Let it rest for a few hours to overnight before cooking.
Smoke to an internal temperature of 150 degrees and glaze with your favorite sauce if you like. Allow the meatloaf to rest at least 20 minutes before serving.
1lb ground chicken thighs (substitute ground chicken) do not use ground chicken breast.
14 thin slices of bacon (approximately 1lb)
1 block of cream cheese
2 oz bleu cheese
2/3 cup of shredded carrots, chopped green onion, chopped celery
Penzey’s Ozark Seasoning
Franks Hot Wing Sauce
Red Jalepeno Jelly
Butter flavored Crisco cooking spray
1 gallon zip-lock bag.
Coat the inside of the gallon bag with the cooking spray. Place 1lb of ground meat into the bag and spread it evenly. Use the bag to help create a square sheet of meat on the inside of the bag.
On a cutting board, cover with 2 sheets of foil overlapping each other. Place 7 strips of bacon parallel and pushed tightly together. Flip up the end of every other piece of bacon on one end. Place a piece of bacon perpendicular to the 7 strips on the end in which you flipped up the bacon pieces. Fold the flipped up ends down on top of the piece of bacon you just placed. From the other end of the piece you just placed flip back the pieces you did not flip previously. You will be folding these over the piece of bacon you laid perpendicular. Now place another piece of bacon tightly against the fold and then flip back the fold pieces of bacon over this piece. Repeat the pattern alternating strips of bacon until you have weaved a 7 piece by 7 piece bacon lattice.
In a bowl, soften and combine a block of cream cheese and 2 oz of bleu cheese. Fold in the carrot, onion, celery mixture and 1/4 cup of wing sauce. Set aside.
Open the gallon bag with the ground chicken and using kitchen shears, cut down the side of the bag. Carefully peel back the plastic and lay the formed ground chicken on top of your bacon weave.
Place the cheese mixture into the center of the ground chicken.
Using the foil to assist, roll the far side of the bacon and chicken sheet back over the cream cheese mixture. Repeat with the front forming a meat log filled with the cheese/vegetable mixture. Pinch the ends of the log together.
Unroll the foil and dust the meat log with the Ozark Seasoning. After the meat is covered, wrap the meat tightly with the foil. Twist the ends of the foil tightly so that it compresses and forms the meat.
Prepare a grill for a low and slow indirect cook. By shutting down your vents and cooking this way, you can keep the grill under 350. This will take approximately 2 hours to cook.
You can also prepare a smoker to cook at 225. It will take approximately 3 hours using this method.
Once your grill or smoker is up to temperature place the meat unwrapped onto the grill grate. Cook until the outer layer of chicken is at 170 degrees. You can also use the bacon as a visual indicator. it appears to be browned around this temperature.
Glaze the fatty with a buffalo chicken glaze which consists of 2 parts of buffalo sauce to 1 part red jalapeño jelly. Glaze in multiple layers to the desired thickness. This may take an additional 1/2 hour.
When done glazing, remove from the grill and allow to rest.
To serve, slice into pieces approximately 1/2 – 3/4 inch thick.
Over the weekend I was able to cook a prime rib for my family. And I wanted to share the steps I took to do it so maybe you can enjoy it as well or even tell me what you would do differently so I can try it.
That’s the great thing about cooking is that usually there is no right or wrong way to do it. Yes, I understand that you can under and over cook and use the wrong kind of seasoning. But, when cooking it can simply be a feeling and an experiment that you try over and over until you make something you like and then others might think differently. With that being said here is my version of prime rib!
I picked up a 5lb prime rib from my local butcher (my local butcher ). If you are wondering yes that is where they get rib eye steaks from. The difference besides one being a steak and the other being the roast is how it is prepared. I have found that I get a different experience when I cook rib eye steaks to when I cook the prime rib(roast is what you are looking for if you go to Sam’s Club or Costco). I love the texture you get when you slow cook the prime rib much more so then the texture of the steak.
Let’s keep it simple!
Take the sea salt and do a light coat all over the prime rib. You may not be able to see the salt very well in the picture below. The salt will start to draw out moisture and allow your other season to be pulled. Remember a light covering because as the fat renders down that will add salt to your meat.
After letting your prime rib sit for 5 minutes to let moisture to draw out lets add the other ingredients.
Next lets do a little heavier but even coat of the granulated garlic and onion over the whole prime rib.
Let’s give these seasoning five minutes as well. Now let’s add the oregano!
Just like the onion and garlic add a layer of oregano over the whole prime rib. But, this time as you add the oregano go ahead and lightly rub the seasoning into the meat.
Ok. We have some salty and savory flavors lets add some pepper. Just like we did with the oregano lets take our table ground black pepper and add it to the prime rib.
Now that we are seasoned upped go ahead and lightly cover your prime rib with a piece of tinfoil. Don’t use plastic wrap as the seasoning can stick to it. With it covered go ahead and let it come to room temperature for 30-40 minutes so the seasoning can get down into the meat.
I have a Pit Boss pellet smoker and I love to use Treager cherry and mesquite pellets for this. Go ahead and use what ever flavor of wood you like! You are going to want to get your smoker/grill up to 270 degrees.
Once you get to the desired temperature of 270 degrees go ahead and put the prime rib on for about 3 hours or until your prime rib reaches the temperature of 125 degrees (this will be a medium rare style cook). If you like it finished a little bit more I personally like it to get to 130 degrees (I think the texture is just a little bit better).
Once you get to the desired temperature take it off the smoker/grill and let it rest for 10-15 minutes. Then the only thing left to do is cut it up and eat!!
If you get the chance cook one up and let me know what you think or let me know what you do differently!!
https://stlouisbbqsociety.com/wp-content/uploads/2014/01/stlouisbbq_society_logostacked_final-219x300.jpg00SLBS Adminhttps://stlouisbbqsociety.com/wp-content/uploads/2014/01/stlouisbbq_society_logostacked_final-219x300.jpgSLBS Admin2017-09-08 01:37:422017-09-29 12:58:17Two Butts and a Ham BBQ: Cornbread stuffed pork loin