Stuffed BBQ Meatloaf 

2 lbs. lean ground beef 

1 lb. ground pork 

1/2 cup panko bread crumbs

1/4 cup milk 

1 tsp. granulated onion

3 garlic cloves, crushed 

2 eggs, beaten 

1 Tbs. Worcestershire sauce

3 Tbs. Wellers Whiskey

1 Tbs. Chef Alli's Steak Seasoning (or substitute your favorite)  

6 oz. Alma Creamery Colby Jack Cheese,  cut into strips

2 carrots

2 ribs celery 

In a small bowl, combine panko with milk and let rest for 5 minutes. 

Meanwhile, In a large mixing bowl gently combine beef with Pork; add panko mixture, granulated onion, garlic, eggs, Worcestershire, whiskey, steak seasoning, and milk: combine all ingredients just until evenly mixed. 

Lay out a large sheet of waxed paper onto work surface; press prepared meat mixture out over waxed paper to create a large rectangle, approx 3/4" thickness. Place cheese strips onto center of meat, then use waxed paper to gently fold meat over the cheese, creating a large meat roll. Seal ends to create a meatloaf. 

Cut carrots and celery to fit meatloaf pan, placing them into the bottom of the pan to create your "rack"; top with prepared meatloaf. Brush meatloaf with half of prepared sauce. 

To Smoke: Preheat smoker to 225 degrees. When smoker is ready, place prepared meatloaf in pan onto smoker rack; close lid. Smoke meatloaf for 2 1/2 - 3 1/2 hours or until internal temp reads 165 degrees F. Remove the meatloaf from smoker; let meatloaf rest for five minutes, then slice and serve with more sauce (recipe below) on the side.

To Bake: Preheat oven to 350 degrees F. Place meatloaf onto a baking sheet, then place baking sheet onto center rack of oven. Bake meatloaf, uncovered, for 45-55 minutes, or until center is cooked to 160 degrees F. Remove meatloaf from oven and let rest for 5 minutes, then slice and serve with more sauce (recipe below) on the side. 

BBQ Sauce

1/2 cup ketchup

1/3 cup packed dark brown sugar

1/4 cup Wellers whiskey

2 tsp. Chef Alli's Steak Seasoning (or substitute your favorite) 

1-2 tsp. crushed red pepper flakes

Place all ingredients into a large skillet over medium heat; whisk until well combined and thickened. Remove from heat. 

 

Fireball Oinkers 

1 lb. 80/20 ground beef

1 lb. ground pork 

12 oz. center-cut bacon, chopped

1/3 cup milk

3 Tbs. Fireball whiskey 

1/2 cup panko bread crumbs 

1/2 cup grated Parmesan cheese 

3 cloves garlic, crushed 

1/4 cup freshly chopped Italian flat leaf parsley 

1 tsp. kosher salt 

1 tsp. black pepper

1 tsp. red pepper flakes

6-8 oz. Alma Creamery Pepperjack Cheese, cut into 18 cubes 

In small bowl, combine whiskey and milk; add panko and stir to combine; let rest for 5 minutes. 

Meanwhile, place beef, pork, and bacon into a large mixing bowl and gently fold together. 

Add prepared panko mixture to meats, along with cheese, parsley, salt, pepper, and red pepper flakes; gently combine all ingredients. 

Divide mixture into 18 portions, rolling into balls; insert a cheese cube into each oinker, fully encasing the cheese with the meat. Place oinkers onto a baking sheet. 

To Bake: Preheat oven to 375 degrees F. and bake oinkers, uncovered, on center rack for 20-25 minutes or until nicely browned and done throughout. 

Immediately glaze oinkers with Oinker BBQ Sauce (recipe below), placing beneath the broiler for 1-2 minutes until sauce is bubbly and beginning to caramelize. 

To Smoke: Preheat smoker to 300 degrees F. Place oinkers onto smoker rack and cook for 30 minutes with lid closed. Glaze oinkers generously with sauce (recipe below) then smoke an additional 25-30 minutes. 

Serve oinkers at once with more sauce on the side, as desired. 

Oinker BBQ sauce 

1 Tbs. olive oil 

6 oz. can tomato paste

1/4 - 1/2 cup chicken broth 

1 1/2 cups ketchup 

1/2 cup packed dark brown sugar 

1/3 cup cider vinegar

1/2 cup Fireball whiskey 

2 Tbs. Worcestershire sauce 

2-3 cloves crushed garlic 

2 Tbs. spicy brown mustard 

1/2 - 1 tsp. red pepper flakes 

1 tsp. minced chipotles in adobo (may sub chipotle sauce) 

kosher salt and black pepper, to taste 

 

In a large skillet over medium high heat, add oil; when oil is hot, add tomato paste, stirring until tomato paste is a rich deep brown in color, 8-10 minutes, adding a bit of chicken broth as needed to keep sauce from becoming too thick and dried out. 

Whisk in ketchup, brown sugar, vinegar, whiskey, Worcestershire sauce, garlic, mustard, red pepper flakes, and chipotles, whisking until smooth. Season sauce to taste with salt and pepper. 

Keep sauce warm until oinkers are ready to be glazed. 

• recipe
• chef alli