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

[JpsBBQ]

Reverse seared another thick ribeye while cooking my ribs today. Finished the steak on a Traeger ranger as I continued my rib journey.

 

[JpsBBQ]

 

[abmet]

Looks terrific!

While the time seems a bit on the long end, temperature, the wrapping and the variation in butt (shoulder) can influence the smoke time a lot.

I typically do 2 - 8lb. pork butts (Shoulder) for our reunion — and sometimes 3 at a time for friends — in the WSM [about to do one in the SF]. I normally put them on at 225F - 250F around 6 or 7 pm, get up around midnight or 1 am when the Maverick food sensor hits 150F-160F , and wrap, go back to bed and let go until around 7 or 8 am when the probe hits 195F to 200F. I then remove, cool while having coffee and then pull around 9 or 10 am.

Over the years I have learned a lot of hard lessons about pork butts: no two butts are the same, some finish faster or slower than a similar weight companion (sleepless night) , and when using butcher paper to get that great bark — I cheat and use foil when I am in a rush — I always figure an extra couple of hours.

Yea it was crazy. Turned out great though. Must have had a lot of fat and some major evaporative cooling gong on. I’ve had 8lb and 4 lb ones take 10 hours unwrapped at same temp.

 

[abmet]

Taco Al Pastor and a Chocolate Chip Gooey Cookie (batter all mixed and folded in, on the skillet, before cooking).

Looks great! I want that cookie!

 

[spigot]

Smoked Jalapeno Poppers

 

[JYD-BBQ]

I didn't have enough time for all the pictures.....

 

[abmet]

I didn't have enough time for all the pictures.....

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Those two are enough for me! Nice job!

 

[spades8]

Surf and Turf weekend with 2” Prime grade Ribeye steaks seared at 600F. Was happy with results. Still learning times and temp to cook at. Oh and I removed the large middle deflector. Will leave it in next time. Probably won’t make a big difference and might throw things off for the grill.

 

[whoareya]

Paella on the Smokefire, chicken thighs and pepper done on Smokeboost for 30 minutes, before chopping up.

Turned Smokefire up to 450F and cooked the chopped chicken in a small amount of olive oil off for a further 10 minutes added pancetta and chopped up peppers for a further 10 minutes.

Heated up stock with saffron and Paello mix added whilst this was doing till boiling.

Added 150g Paella rice (2 people) stirred it in to soak up all the juices in the pan and added the stock and cooked it for a further 20 minutes to soak up all the stock. Added the Crevettes 8 minutes before the end turning once and served hot. (left it on the smokefire to keep warm during shutdown as there is enough for 2 serving each.

No green lipped mussels in the shops, which I normally add to it

 

[JpsBBQ]

Paella on the Smokefire, chicken thighs and pepper done on Smokeboost for 30 minutes, before chopping up.

Turned Smokefire up to 450F and cooked the chopped chicken in a small amount of olive oil off for a further 10 minutes added pancetta and chopped up peppers for a further 10 minutes.

Heated up stock with saffron and Paello mix added whilst this was doing till boiling.

Added 150g Paella rice (2 people) stirred it in to soak up all the juices in the pan and added the stock and cooked it for a further 20 minutes to soak up all the stock. Added the Crevettes 8 minutes before the end turning once and served hot. (left it on the smokefire to keep warm during shutdown as there is enough for 2 serving each.

No green lipped mussels in the shops, which I normally add to it

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BRAVO!

 

[bbqking]

I spent Saturday making beef and venison jerky. 7 lbs. of beef eye round and about 2 venison back straps. The SF ran for 8 hours on smoke boost, worked perfectly.

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I don’t know if you share process and method, but if you do I’m VERY interested. I do jerky all the time but have been very nervous to try my SmokeFire.

 

[abmet]

Spatchcock chickens and smoked beans today.

 

[bbqking]

Spatchcock chickens and smoked beans today.

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That looks stupendous!

 

[Dassman5]

Spatchcock chickens and smoked beans today.

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Very impressive!

 

[Bruno]

Abmet you got the spatchcock chicken down!! Looks great!!