The trick is to smoke the meat and not make the meat smoke
ITALIAN SAUSAGE SMOKE BOMB
Date:January 17, 2015 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Surfin’ Safari: As you can see this rather unique coffee mug is perfect for keeping a cedar plank submerged to soak
The ingredients were relatively simple: Dried oregano, red and green bell peppers, onion, table salt, olive oil, black pepper, sweet and hot Italian sausage, mozzarella cheese and bacon.
The sweet and hot sausage are blended together and the ingredients for the fillings are all measured out and diced.
The bell peppers, onion, oregano, salt-and-pepper are all mixed together.
The finished filling.
The sausage is laid out in a rectangle on a 12” by 16” sheet of aluminum foil. The sausage is pressed down to 1/2” thickness
The filling is late in a single layer on the sausage and is held back 1” from the edge of the sausage all around.
The cheese is added in a single layer on top of the filling.
The aluminum foil was used to help pick up enroll the filled sausage into a log shape. The top and inseams were sealed off and the meatloaf was put on a cedar plank.
The last step was to wrap the expose portions of the meatloaf with bacon.
The meatloaf is coming off the Egg, which was controlled by my new CyberQ Wi-Fi pit controller. I used two of the three full probes to measure the temperature of the meatloaf. It was removed at 160 degrees.
The meatloaf was sliced on and served on the cedar plank. The dining room smelled amazing-a combination of cedar smoke, bacon and sausage.
The meatloaf had a nice smoke ring in a subtle cedar flavor. The sweet and hot sausage made for a tasty blend with a little kick at the end.
This meatloaf was truly excellent, none of us could stop having seconds and thirds despite being too full.
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This recipe marked several firsts large & small: first cook of 2015, first stuffed meatloak, first pork-only meatloaf, first cook using my new CyberQ WiFi with the Cyber Cook Software, and first digital cooking graph. I got a CyberQ WiFi pit controller just before Christamas and this cook marked the first time I was fully operational with this device.
The recipe came from AmazingRibs.com and made an interesting sounding meatloaf. The meatloaf used Italian sausage only for the meat and the meatloaf was stuffed with tasty fillings. I made a variation on this recipe, which used a cedar plank to cook the meatloaf. This was a test cook to see how long it actually took to make the meatloaf on a cedar plank. I was going to serve this in another week with some smoked side & I needed to know how long the meatloaf took. Also I want to start using the CyberQ for longer overnight cooks. I wanted to try a couple shorter runs before I turn things over to the CyberQ & letting it run the show while I slept. The sub-title of this recipe was “The Ultimate Meatloaf Recipe” and I won’t argue with that. The meatloaf was amazing. It was extremely filling and despite this everyone hd seconds or thirds.
AmazingRibs.com: Italian Sausage Smoke Bomb - The Ultimate Meatloaf Recipe