🔥 What's cooking on your SmokeFire/Searwood? 🥩

[CEd4jets]

Tried a Picanha cut yesterday an idea I got from a post I saw last week and turned out to be one of the few cuts left at the butcher on Friday due to recent events. I trimmed the fat cap down a bit. Ran at 250 for about 2 1/2 hours when internal temp got to 130 then wrapped in foil/placed in cooler for 2 hours. Very lean cut but very flavorful and tender after the cook. This may be a new favorite cut of beef for us. Also it warned up well for steak and eggs this morning

Did this in the rain no issues. Weber Grillmaster blend pellets.

If you have ever been to a Brazilian style steakhouse ( churrascaria), this is the steak that they grill and serve on skewers. Yours looks great!

 

[abmet]

Pulled pork turned out great!

 

[BarreBQ]

My foil pans are too thick to go under the grates and I’ve noticed that on windy days my top shelf gets a little too warm. Cooking a 17.5 lb brisket today.

...So I placed a pan on the far left flavorizor bars and filled with water. Then I just laid the center and left grill grates on top of it. So far so good. I’m 13 hours in at 225. Bumped to 250 when I wrapped. I’m doing butcher paper and foil.

The video has my theme song for social distancing...

I’ll edit with more pictures when I take it off.

 

[RSchiers]

Dang look at that smoke ring!!!

 

[abmet]

My foil pans are too thick to go under the grates and I’ve noticed that on windy days my top shelf gets a little too warm. Cooking a 17.5 lb brisket today.

...So I placed a pan on the far left flavorizor bars and filled with water. Then I just laid the center and left grill grates on top of it. So far so good. I’m 13 hours in at 225. Bumped to 250 when I wrapped. I’m doing butcher paper and foil.

The video has my theme song for social distancing...

I’ll edit with more pictures when I take it off.

I got some of these 13x9x2. $18 for 30.
Foil pans

 

[Captainmike]

If you have ever been to a Brazilian style steakhouse ( churrascaria), this is the steak that they grill and serve on skewers. Yours looks great!

Yes I have, and Brazilian steakhouses and me = danger. I don’t get anything other than meat the whole time

 

[abmet]

I can smell that photo.

 

[CEd4jets]

Dang look at that smoke ring!!!

Impressive! I guess that's what 13 hours at 225 gives you.

 

[BarreBQ]

I got some of these 13x9x2. $18 for 30.
Foil pans

Thanks! I’ll
Look them up. I like to longer ones (did great to catch everything) but I would rather them fit with the height more than the length.

 

[BarreBQ]

Impressive! I guess that's what 13 hours at 225 gives you.

This was Hickory pellets from 11:30pm yesterday to 16:30 today.

 

[Zhatt]

Tonight's chicken

 

[RSchiers]

Just did some pork tenderloin. Turned out so tasty I thought a would share a sneek peek.

 

[abmet]

Trying my hand at reverse searing some pork chops.

 

[abmet]

Pork chops turned out fantastic. Every other time I’ve grilled pork chops they were dry. I probably over cooked them in the past. These were super moist and tasty.

 

[CEd4jets]

Fired mine up last night and it downloaded something, not sure what. All the lights were blinking. Anyway it fired up clean and made it to 500 in less than ten minutes. It's 80 here. The fan sounded slightly different. Anyway made great lamb chops, sorry I forgot to take a pic.