21 September 2011

Allah Limburger You Can Eat!

A pal of mine came back from Saudi Arabia for five weeks last month for Ramadan after spending five months there eating mostly fruits and veg and having hardly any alcohol save whatever kind of scrumpy he was fermenting for himself.

As I had promised him, one day while he was here I prepared Allah Limburger sandwiches he could eat.

The goods...

A loaf of pumpernickel, smoked liverwurst, Limburger cheese, pickles, red onion, blood tongue, and tube mustard. Everything except the pickles, onion, and mustard can be bought from the nice folks at Morant's Sausages.

It's a sandwich, so it's pretty self-explanatory from the photo on how to put it together. Limburger sandwiches usually don't have meat on them, but the liverwurst makes it more Ramadany. We did leave off the blood tongue though. I saved that to eat in my bathtub in the dark later while I hid my shame of liking weird Sülzwurst.

Here's where I cut the sandwich in half.

To be forthcoming, we were both a bit leery about who was going to take the first bite just because of the stench of the cheese but in the end, I jumped in first. I like everything else on the sandwich, so it could only make it better or just make it taste weird. We both agreed the pungent cheese was good, but hardly anyone believed us when we said it was. I should say that they're the ones who stink...so I will.

20 September 2011

Ma! Meatloaf!

I had been telling a friend that I had the best idea for the coming Meat Day this weekend and decided to do a trial run of how it'd work out. I'd reckoned the idea of a grilled bacon-weave wrapped meatloaf wasn't the crux, it's just the steps to make it happen. Then I found that the idea's been done. Someone has grilled a loaf of sorts on a grill already. I ran with it anyways for a trial run for Meat Day at the Pansons'.

Weave the bacon.

Work out your favorite meatloaf recipe and platz it in.

Roll and tuck the meatloaf in the bacon-weave.

Then ignite your coals and place them on one side of the grill so that the meatloaf can roast on the other side under indirect heat, dump moist mesquite and hickory chips over the hot coals, grate the kettle grill and set a water cup as to not allow the fire to heat up the grill, and smoke the bacon loaf for one and a half hours...or to...

150°F. Pull it off at 150°F, and allow the temp to rise another five degrees as is the proper rest time for a meatloaf.

Served with meatloaf relish

moist...although I don't like that word in respect to food because food should simply be dun...nevertheless it was...

Well, what'd I done it with?


1 slice pumpernickel in
1/3 c whole milk

[sorry, I can'T controll the formatting]

Saute the following in oil:

2 med. Carrots
1 med. Bell Pepper
2 stk. Celery
1 med. Onion
3 clvs. Garlic
2 Bay Leaves

After 15 mins. add

2 med. Tomato
1 tbs. Worcestershire Sauce
1 tbs. Apple Cider Vinegar
12 oz. Catsup
Season with s/p.

After 5 mins. the relish is done and needs to be chilled.

Combine 1/2 of the relish with milk-bread to the meats (1 lb. ground beef and 1 lb. ground pork)

Wrap one half of the loaf-meat in the bacon weave and set on the prepared grill. Ronco it with the smoke and it turns out satisfying your Sunday evening friend.

Eventually though, Sunday dinner turns into Monday Lunch:

Remember, if you'd followed what I've said, you still have another meatloaf waiting to be baked in the icebox.