[billybek]

2 lbs of lean ground beef
1 lb of lean ground pork
1 lb of Johnsonville mild Italian sausage meat
2 eggs lightly beaten
1/2 cup milk
1/2 white onion finely chopped
Almost a whole bag of Ruffles plain low salt chips broken down into really small pieces.(kind of fun)
Way less salt than what was recommended. I used 2 teaspoons of Kosher salt instead of two tablespoons. edit re-read the original recipe and it called for 2 teaspoons.
Fresh ground pepper to taste
Teaspoon garlic powder
Tablespoon or less of Italian seasoning
1/2 teaspoon of Worcester sauce

Formed this into two loaves and put into the grille baskets.

Big Green Egg at 225 deg F and use Hickory chips for smoke.

I stacked the baskets on top of each other so it was kind of self basting.

After about two? hours at low temp checked internal temperature (about 140) and started to baste with the glaze.

Glaze recipe
1 can of low sodium Tomato soup
Teaspoon of garlic powder
Apple juice 400 ml.
What ever BBQ sauce is on hand (Sweet Baby Ray's in this case)
Two shots of Canadian whiskey....
(this made way too much and should have only used half of the soup and balance the rest of the portions)
Once the internal temp on the loaves was up to 140-145 degrees I started basting.
I ramped the temperature up to 300 and eventually took the loaves out of the basket and removed the platesetter an cooked direct continuing to baste and flip top and bottom to the flame every 10 or so minutes. (cooking direct at this point)
While it was a bit of labour to put this together, the material costs were insignificant and the results were outstanding!
Think I got everything but will add if I forgot....