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

[whoareya]

Chicken turned out juicy with a a nice crispy bite from the batter. Recipe here

Cooked the chicken pieces using Smokeboost before adding batter mix for 1 hour to get some smokiness to the chicken first (but not that necessary can be fried straight away) Fried it using a block of 250g Trex Vegetable Fat in the skillet and let it get up to a temperature of 380F, which allowed the fat to bubble but not burn the chicken whilst cooking, it was turned once and had approx 10 minutes each side and was cooked through thoroughly..

Will experiment with some herbs and spices in the flour next time as think that will improve it even more, if I can find the right mix.

 

[Bruno]

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

Dutchie not only have you taught me about cooking great food but I’m working on taking better pictures!! I like the green placemat against the bright reds of the meat! Your good you!!
If I’m gonna win some of these challenges I can spend some time working on the pictures too.

 

[DutchieCooks]

Lol funny part is I only make pictures with my phone (samsung s10) don't own a camera.. that picture is actually the first picture I took with a beam light from Amazon for like 50 bucks told you guys I would step up my game for the next challenge lol That picture came out pretty good tho. I was really happy with the result I know I can still do a lot better tho. Just having fun and learning while eating lol

 

[JpsBBQ]

Some cedar planked salmon and asparagus. Salmon is from a company called Wild Alaskan Company. Great stuff. Game changer for a midwestern guy. Head and shoulders above anything else I’ve been able to procure from any fish mongers around here. These were coho. The first shipment was mostly Sockeye and some Coho. Also installed the larger wheels I bought a while back and the GBS cooking grate. Cheers!

 

[DutchieCooks]

Forgot to take a picture so ended up with this burger grinded out of short ribs, new york and brisket. Topped with porkbelly, onions and jalapeños

 

[Bruno]

Forgot to take a picture so ended up with this burger grinded out of short ribs, new york and brisket. Topped with porkbelly, onions and jalapeños

Jesus man!! That sounds insane!! House next to me is for sale, please buy it!!

 

[DutchieCooks]

 

[JpsBBQ]

 

[abmet]

Some cedar planked salmon and asparagus. Salmon is from a company called Wild Alaskan Company. Great stuff. Game changer for a midwestern guy. Head and shoulders above anything else I’ve been able to procure from any fish mongers around here. These were coho. The first shipment was mostly Sockeye and some Coho. Also installed the larger wheels I bought a while back and the GBS cooking grate. Cheers!

looks great, love salmon off the SmokeFire!

 

[abmet]

I’ll take two please.

 

[abmet]

Pizzas today.

 

[Captainmike]

Friday was steak Fajitas, got a hold of a good looking skirt steak and the wife threw it in some marinade in the AM. Grilled at 500 degrees with fajita veggies next to it in cast iron skillet.

Last night was Wagyu Sirloin reverse seared started on Smokeboost until 120 IT. Temp on my ambient read 624 degrees when I put the steak back on!

Today is pork tenderloin along with pork belly burnt ends on the SF now.

 

[JpsBBQ]

BBQ chicken lollipops and thighs. Used several rubs BGE savory pecan, Heath riles pecan and his honey rubs. Smoke boosted them til @ 140 degrees and the 275 to finish. Sauces and left on just to tack up (5-10 min) The sauce is Traeger apricot. It’s special on chicken in particular.

delicious!

 

[DutchieCooks]

Quick sunday dinner

 

[JpsBBQ]

Quick sunday dinner

Man I wish I had gotten to the sweet corn place in time, but I had too much crap to do after breakfast. Would have gone well with the chicken.

nice meal!