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

[JpsBBQ]

Breakfast burritos again. Quickly becoming a weekend favorite.

 

[AHoneyman]

That tomahawk I did last weekend called me back for another one. Did a SmokeBoost followed by 225 until it reached 120 internal. Removed and turned up the heat to 450. Went to 135 internal. Still learning probe set points. Got a weak reverse sear but it sure was good.

 

[Wismokes]

Rib fingers i saw trendkiller bbq do on you tube

 

[Bruno]

Rib fingers i saw trendkiller bbq do on you tube

Nice, did you cut them out like he did? How’d that work out?

 

[JpsBBQ]

Light lunch

 

[Wismokes]

Nice, did you cut them out like he did? How’d that work out?

Yea i did , i thought it was kinda of pain in the ass and wasn’t sure if it was gonna be worth it . It was though . Nice bark on all sides and flavor was amazing . Will be a go to for appetizers and finger food for me

 

[JpsBBQ]

Roasted chicken with potatoes and veggies. Utilized the GBS chicken post.

 

[abmet]

Chicken fajitas tonight.

 

[DutchieCooks]

Beer can chickennnn

 

[Bruno]

Chicken fajitas tonight.

View attachment 1485
View attachment 1486

That looks delicious!!

 

[Zhatt]

I did a Wagu Tomahawk tonight. I've always wanted to try one. One 3 pound tomahawk was enough to serve 4 of us. It turned out great.

Salt and peppered. Cooked at 350 until 90-100 degrees internal temperature. Pulled it off and turned up the SF to 600. I then seared it until it was about 120 degrees. Rested, sliced, and enjoyed.

It must have released a bunch of fat during the searing as I had a like bit of a flare up a few minutes into the searing. I pulled it off until is settled down and then put it back on.

 

[Bruno]

Looks awesome!! On my list to try for sure!!

 

[abmet]

I did a Wagu Tomahawk tonight. I've always wanted to try one. One 3 pound tomahawk was enough to server 4 of us. It turned out great.

Salt and peppered. Cooked at 350 until 90-100 degrees internal temperature. Pulled it off and turned up the SF to 600. I then seared it until it was about 120 degrees. Rested, sliced, and enjoyed.

It must have released a bunch of fat during the searing as I had a like bit of a flare up a few minutes into the searing. I pulled it off until is settled down and then put it back on.

Looks awesome!

 

[FX4 Driver]

Did my first "smoke" on Sunday. The prior three uses have all been as a grill.

Cooked a couple small briskets. Two hours on SmokeBoost and then up to 250F to finish them up. They turned out quite good!

 

[whoareya]

Hake and Clams in Garlic and Wine Sauce In a Cast Iron Skillet

Did this and super tasty if you like fish dishes, the sauce worked really well. A one pot cook in a skillet with lid.

If you fancy giving it ago recipe here I chose Hake as it is my favourite white fish, but sure any type of white fish would work. Used Clam stock cubes, gave great flavour as Clam Juice is hard to find over here and homemade bacon bits in place of the pancetta, otherwise as is.