Well, I tried it. Nobody was thrilled about the prospect. But it had to happen, Mo through down the challenge. And you know what, he was the only little @#^$% that didn’t eat it. 5 pounds of ground angus devoured in 30 minutes.
Heres what I did for a family of 10:
Mix in a big flippin’ bowl-
- 5lbs ground beef
(the following are estimates, I don’t measure and I’m trying to remember)
- 1/2 cup barbeque sauce
- 3tbsp of minced garlic
- 1/2 finely chopped large onion. Chop really small so the kids don’t see it.
- 3tbsp of good chili powder
- 3tbsp coarse black pepper
- Some salt
- 1 cup of crushed Saltines
- 1 pack of Schillings meatloaf mix. (pretty much salt and onion powder)
- Once that’s mixed divide in 1/2
- Spread a sheet of wax paper out and flop a 1/2 on it
- Flatten so it’s about 1″ thick 11″ x 16″??
- Sprinkle on some grated cheddar cheese
- Now the hard part, I messed up on one of them**. Roll the meat up from one end so it makes a swirly meat-cheese logs
- Repeat with the other 1/2
- Heat the grill to 325-350
- Place the swirly meat-cheese logs on a crappy baking pan
- Toss on the grill.
- I kept the cedar planks on from last night, stacked off to the side, and just let them smoke up the grill.
- Cook for about 1-1/2 hours, to 160 degrees internal. no maintenance needed.
- Take them off the grill then the pan and let them sit for about 10 – 15 minutes to let the cheese set a bit. It also makes it easier to slice the swirly meat-cheese logs.
Here’s the sliced swirly meat-cheese logs (SMCLs).
**NOTE-
Be careful when rolling it up. Hamburger rips pretty easy and the cheese doesn’t make a good surface for the meat to restick to.
I served with a romaine and spinach salad and raw zucchini slices.
