So, yes, this was VERY good. Think of a bacon covered meatloaf, that is made with pork, instead of other meats. What it boils down to, that is what this is. So, a few thoughts. First, don’t use a salt-based rub. I didn’t plan on it, but unfortunately, when I was putting this together, I forgot about the rub, so I grabbed some spices out of the cabinet, and one of the spice mixtures I used was salty. In the future, I will not use a rub mix with salt in it.

So, one item I did differently, was put a stripe of applesauce down one strip, to try it. I thought that the applesauce would be good. Unfortunately, after I pulled it out… I forgot to try to find that slice… and never got to try it. And this went FAST. A friend made some Pillsbury rolls to put this on. They were the right size, and WOW, they made it complete.

I had it on the grill for about 3 hours. I used a gas grill. All three burners were turned up, to sear one side. I then cranked the one on one side down to nothing. I pulled the “flavorizor bar” off one, and put chunks of hickory on it, to add smoke. The grill’s heat sensor was running about 280 the whole time. In the middle, I rolled it over, Since the heat was coming from one end, I turned it twice, to make sure both sides were well cooked. I had thought about adding cheese or something, but couldn’t figure out, off hand, how to add it.

Woods in HDR: Idaho City Woods and Stream, in HDR

Depth of Field: This was taken for a Depth of Field guide I did.

Traffic Lights: Traffic lights in the fog.

Dinner: This was made for dinner last night. Wow, it was good, and Tanya put it over-the-top with the salad on it. I also posted the recipe if you want to try and make it, yourself.

Red is Blue: This is a bit of red paint, surrounded by blue tinsel. I thought it was kind of interesting.

Mushroom Man: This miniature is painted by a good friend of mine, Dave Stinger. This is the second picture I have taken for Project 365, painted by Dave. I really do like the square format.

Arch-Nemesis: This was in our Battlestations game. That is our arch-nemesis, “Kingsford”. He is “Captain Hammer” to our Dr. Horrible. Though, we captured him this time… so maybe his light is finally extinguished.

Sausage Stuffed Portobello Mushrooms

4 Portobello Mushrooms
16 oz Jimmy Dean Sage Sausage
1/3 cup bread crumbs
1/3 cup parmesan cheese
1 sprig fresh thyme
1 tsp Mrs Dash
2 cloves crushed Garlic
1 tsp seasoning salt
A bit of Extra Virgin Olive Oil

Garnish
3 chopped green onions
2 chopped Roma Tomato
1 chopped Cucumber
3 chopped Radishes
Salad Mix
Ranch Dressing, diluted with milk

Lightly rub mushrooms with Olive Oil

Pre-heat grill to 400 degrees.

Cut off the Mushroom stems, and chop them up.

Cook the sausage until browned. Then, add chopped mushroom stems, thyme, Mrs Dash, and Seasoning salt. Mix well. Cook until the mushroom is soft, usually about 3 or so minutes. Toss in the crushed garlic, and cook for 30 seconds to 1 minute. Make sure all is mixed VERY well. Remove from heat.

Add breadcrumbs and parmesan cheese.

Divide filling among mushroom caps. Place the filling on the gill-side of the mushroom.

Turn off one burner, or move coals to one side, to set the grill up for indirect cooking. You want the rack hot, though. Put mushrooms on the grill for 10-15 minutes, or until soft, and stuffing has browned.

Place salad mix on plate, followed by 1 mushroom, then some green onion, tomatoes, cucumber, and radishes as garnish.

Dilute some ranch dressing with milk, to make it thinner than normal. Drizzle it over the salad and stuffed mushroom.

Here is the recipe:

Grilled Meatloaf
4# hamburger
1# ground pork
1# Itallian Sausage
4 egg
1.5 cup croutons
6+ tbs garlic
a bit of mrs dash
6+ tbs worchishire sauce
4 tbs soy sauce
3 tsp oregano

I then top it with thick cut tomatoes, and then cover THOSE with strips of bacon, to hold in the juice. I use a medium sized bowl to mix them in, so they have a round/flat shape, instead of the standard square.

When I use the gas grill, I like to turn both burners on, and get the grill really hot (600+) and then put the meatloaf on, to sear it well.

On my chargriller (Charcoal grill), I put the charcoal right under the grate, and move it off to the side, for indirect, but once again, have really hot grates to drop the meatloaf onto.

This recipe stays pretty stiff, so it doesn’t fall apart, but stays nice and juicy inside.