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

[JpsBBQ]

Ribs and BBQ beans.
View attachment 1173

I didn’t have the delicious beans, but threw in a slab for lunch today myself. Cheers!

 

[abmet]

I didn’t have the delicious beans, but threw in a slab for lunch today myself. Cheers!View attachment 1174

Those look great!

 

[bbqking]

What's everyone have planned to cook this weekend on the SmokeFire?

I’m out of town so the SmokeFire is taking a siesta, for about a week.

 

[primeone]

I didn’t have the delicious beans, but threw in a slab for lunch today myself. Cheers!View attachment 1174

Awesome rack!

 

[primeone]

Double bacon cheeseburger

That looks incredible!

 

[abmet]

Some citrus grilled salmon fillets tonight.

 

[abmet]

Spatchcock chickens and my first attempt at Hasselback potatoes after being inspired by Dutchie.

 

[DutchieCooks]

Looking good!

 

[Bruno]

Spatchcock chickens and my first attempt at Hasselback potatoes after being inspired by Dutchie.

View attachment 1218

Good looking taters, thats on my list of things to try for sure.
Great color on them chickens too.

 

[whoareya]

Spatchcock chickens and my first attempt at Hasselback potatoes after being inspired by Dutchie.

View attachment 1218

Is there any benefit from doing the potatoes in a skillet as I normally just drop mine on the grill to cook?

 

[tigermikie]

I think one of the best accessories for any pit is that cast iron pan. Awesome looking potatoes!

 

[DutchieCooks]

Is there any benefit from doing the potatoes in a skillet as I normally just drop mine on the grill to cook?

Depends what you season it with I think. If you but a compound butter between the slices it will still cook in that..

 

[whoareya]

Spanish Cod In Fried Tomato Sauce with Potato Bravas, Set Smokefire to cook at 450F. Straight from the grill to outside table, good eating in lovely warm conditions is what it's all about

 

[Captainmike]

Did Matt Pitmann’s brined/glazed Texas half chicken recipie on Saturday; best chicken we’ve had. Last time I did it I didn’t brine it, was good but this time with brine sooo much better . Yesterday dry rub chicken wings and beef short ribs, best short ribs I’ve made to date literally melted in your mouth . Love cooking low and slow then cranking it up at the end for hotter cook items like sides or chicken with the open flame; best wings I’ve made too (sorry no wing photos didn’t get the chance!).

 

[DutchieCooks]

Not weekend anymore but I just did a boneless porkchop on a bed of fennel and apple