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Here in canada its whatever them damn yanks eat.

o

Popeyes

Mcdonalds

any burger fried in recycled oil

1 ? lb. ground chuck

6 cloves garlic, minced

1 medium sweet onion, finely diced

1 tbsp.

King of the Q Bonedust BBQ Seasoning

1 tsp. salt

2 tbsp. chopped fresh parsley

plastic wrap

9 slices bacon

1-2 handfuls basil leaves, coarsely chopped

salt and pepper, to taste

? bottle King of the Q Outstanding BBQ Sauce

In a large bowl combine the ground chuck, garlic, onion, King of the Q Bonedust BBQ Seasoning, salt and parsley.

Using your hands, mix well to incorporate.

Refrigerate meat mixture for 30 minutes, to allow meat to flavor and set.

Preheat the oven to 400?F.

On a clean cutting board, lay down a large piece of plastic wrap.

Line the plastic wrap with the bacon, laying the bacon across the plastic, stretching, flattening and slightly overlapping the bacon slices so that they cover the plastic wrap from top to bottom.

About a 10 x 10" square of bacon.

Spread the refrigerated meat mixture, in a smooth layer, on top of the bacon to a thickness of about ?-1".

Sprinkle meat with lots of basil.

Using the plastic wrap as a guide, roll the bacon and meat mixture into a 3-4" in diameter roll, creating a pinwheel of bacon throughout the meatloaf.

Season to taste with salt and pepper.

Place meatloaf onto a baking sheet and roast for 40 to 45 minutes until fully cooked, basting with King of the Q Outstanding BBQ Sauce during the last 15 minutes of cooking.

Using a meat thermometer inserted into the center of your meatloaf, ensure that the meatloaf has reached an internal temperature of 165?F.

Remove meatloaf from oven and transfer to a serving plate.

Slice in 1- 1 ?" thick slices.

Serve with extra King of the Q Outstanding BBQ Sauce.

this is the best damn meatloaf on earth

Hmm I also have a recipe for Bratwurst which while it isn't exactly a regional food of this area a lot of peopel here do eat it. However my personal variant does make use of acombining styles and doesn't require a grill thoguh the final few minutes of cooking could be applied to a grill.

ingrediants

ground sage

minced garlic

chopped onions( I actualy prefer pre dried ones in a shaker mainly for texture but fresh is just as good)

ground sage

Red wine vinegar

1 medium sized or two small cans of sourkraut

1 small jar artichoke hearts

2 tallboy cans of beer or bottles( I tend to think Corona works best but it's practicly undrinkable so just buy whatever you like in case there's some left over)

10 bratwurst( NEVER get cheap bratwurst ever Johnsonville is the best name

brand but if you have a local sausage factory that's a better bet)

10 hotdog buns

1 skillet with deep sides as big as you can get

1 medium sized pot

put the sourkraut in the pan and break up the artichoke hearts into it preferably into individual leaves and add 2 tablespoons of garlic and one teaspoon of sage then set to low heat stir occasionally to prevent burning

place the bratwurst in the skillet with the onions and half a can of beer and set to high heat turn every 5 mintues or so

1.when the beer begins to boil pour the contents of the pot into the pan and let boiltil roughly half the liquid is gone and then spoon the kraut back into the pot along with half of the remaining liquid

2.let the brats continue to boil til the beer is gone and they begin to develope a a orangish brown slightly burned look on the side that's down then add more beer and pour half off into kraut

3.repeat the last two steps until all the beer is gone excep[t for about a half cuos worth at wich point you should pour the remaining liquid in the kraut into the pan and left most of it boil off then when it's about half an inch from boiling off throw it back in the kraut and pour the last bit of beer into the skillet

4.let boil off completely and remove bratwurst when the start to look done which should be very shortly. If at this point the sourkraut doesn't curl your nosehairs upon sniffing add half a cup of vinegar

serve with brown mustard on a bun with kraut spooned on top.

Two things though once this recipe is done it's strongly flavoured enough to make some peoples heads explode and grilling them after the beer is gone also works

oh yes and I almost forgot stab the brats periodicly so they won't explode. Fork stabs are sufficient

It's a bit of a long method of doing it but the results are worth it.

Icehawk is your recipe standard for the area or your personal method? I was just curious because it's almost always served with kraut around here.