It looks like you got the bacon reasonably well cooked!
I'm sure you have other redeeming qualities.

Nope.....

Yeah . . . I was gonna say, that bacon looks better than any bacon that I've ever cooked.

Mayo should not be a spread, condiment, or exist. So many other better options. #gross

I feel the same way about Catsup.....Fucking nasty

So, you like Miracle Whip?



Goddamnit, i like you too.

Ugh.
Haven't had that shit since the 70's.
Not gonna do it.
Think I'd rather just not eat.

Was a partner in a trucking business before.
Driver was overloaded with 8 or so pallets of Miracle Whip, customer wouldn't accept it.
Ended up having to keep the shit in his garage.
After 6 months or so it separated with a yellow oil layer.
Totally disgusting.
No way can I ever eat that shit.
Probably a psychological thing due to losing money, I dunno.

Kids are getting fresh duck eggs and fake breakfast sausage patty’s for breakfast. I’m having coffee

Made up some meatloaf yesterday....


Happy to finally find some flour yesterday too!!!

Cooked the meatloaf on the smoker..... Damn it turned out GREAT!!!

Nicely done!

Any finished pics?

Sorry - no sliced and plated pics.... was pretty pissed up by that point - my buddy brought over a mixture of beers and the Mickeys big mouths were catching up with me.... It was hard enough making instant mashed potatoes and a can of corn to go with it....

Gotta say, I was quite happy with the idea to use a cooling rack to move the loafs around!!! It made it so easy --- the loafs actually were cooked on the lower rack of the WSM while I cooked some chicken breasts on the top rack for my neighbors - might as well load up the smoker when it fired up - and my neighbors wife is VERY particular about any meat with out fins or feathers, so I decided I wouldn't mind chicken fat dripping on the meatloaf rather than the other way around. When the chicken was done, it was a breeze to lift the loaf rack off the bottom grate and move to the top for glazing! No worry about breaking the loaves. Just as easy to pull the rack and bring inside when done too --- way too easy.

Looking forward to a meatloaf sammy tonight!!!

Used these two recipes as a guide - took the best of both to make these ---
https://www.youtube.com/watch?v=FUtBkS0ENnk
(recipe in the description)
https://www.traegergrills.com/recipes/n ... s-meatloaf

The first one had just waaay too much stuff added in while the second (which my BiL made) was lacking for seasoning....
I didn't go so far as to freeze the loaves like the first said, fearing an un or under cooked center, but did refrigerate over night in the pans --- I think that was key to letting the seasoning meld in the meat. The other cool thing about the first one was the thought to use saran wrap in the pans to keep the loaf from sticking to the pan --- that was FANTASTIC!!! Was able to drop the loaves out of the pan - rub - wrap and back in the pan over night. The loaves turned out pretty firm this way, although I was still worried about breaking them.

Friday night I set up the deep fryer and made home made onion rings and freedom fires with burgers grilled over a flame

I left the fryer out and this morning made fried potatoes and eggs for breakfast

Then I cut up some flour tortillas and made crustos….then a couple of bananas went in the fryer...sprinkled with cinnamon and sugar

Heh heh . . . I don't get out my deep fryer very often (once every few years?), but when I do, I eat like shit for about three days.

Brought the smoker to work yesterday. Figured since we have the time, lack of customers, and low morale in general, what better time for some good food?

Made two racks of ribs, some corn, potatoes, and sweet bell peppers.

Potatoes could've gone on a bit earlier, but the ribs came apart on the way off the foil.

Gnocchi with peas and bacon tonight.


Fresh made roasted squash, bacon, ricotta ravioli last night.