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

[Mr. X]

Reverse seared New York strip for Friday night. Carnivore black seasoning And I see it on high heat on the Genesis after smoking to 110°. I did four racks of baby yesterday and they came out fantastic and some good leftovers too. And for good measure some venison loin from last weekend. I am so glad this new smoker is working out perfect

 

[Bruno]

Chicken fajitas.
View attachment 3688

My kind of meal right there!!

 

[MojoBones]

Needed a replacement for Easter Ham so I am cooking:

10 lb. Bone in Pork Butt

• Meat Church Hog Injection
• Kosmos Q's: Dirty Bird & Killer Bee rubs
• Hot & fast @ 275 to 160 then oven finish
• 3/4 hickory & 1/4 cherry pellets
• Apple cider / vinegar mix - spray every 30 minutes.

Stall Wrap for oven finish:

• Dark brown sugar base
• drizzle of maple syrup
• light hit of Kosmos Killer Bee rub
• med drizzle of no sugar sweet & spicy bbq sauce
• Tin foil - double wrap

Post Pull:

• Light dusting of "Magic Dust" (local bbq rub) - cinnamon / cherry notes

Edit: Came out very moist, good bark, good smoke ring but a bit too dark in spots (see pic 2) - lessons learned: #1) My oven has hot spots where as using the SF for the whole cook gives more consistent coloration to the bark. #2) I don't like the injection I used, next time, same process and rubs but no injection. #3) Will try using only my Thermoworks Smoke probes next time for ambient and internal temps.

Tomorrow will be the replacement for the Easter Turkey:

• Smoked chicken breast (not sure of the rub yet)
• Chicken Scallopini with a lemon caper sauce

Pic #1: Ready to go on the SF

 

[Old Man Grills]

Saturday were made for steak night

One rib eye, one sirloin, baby sweet peppers and portobello mushrooms.

 

[emilchik]

Smoked those spare ribs 3-2-1. Came out amazing.

 

[emilchik]

I did an experiment. Cooked 35-day dry-aged ribeye and picanha two different ways: souse vide (then sear on the charcoal grill ) and just on the grill (reverse sear). Both came out great, but souse vide had better texture,

 

[Bruno]

I did an experiment. Cooked 35-day dry-aged ribeye and picanha two different ways: souse vide (then sear on the charcoal grill ) and just on the grill (reverse sear). Both came out great, but souse vide had better texture, View attachment 3719

Looks fantastic

 

[DutchieCooks]

Steak Sunday at our house today

 

[AHoneyman]

I did an experiment. Cooked 35-day dry-aged ribeye and picanha two different ways: souse vide (then sear on the charcoal grill ) and just on the grill (reverse sear). Both came out great, but souse vide had better texture,

How long did you sous vide? My wife tends to go for the minimal time thinking that she is going to overlook it. I think that the meat needs to get to a stable internal temp with longer cooks. And it might be the temp setting/thermometer of the sous vide. I know it has not been calibrated. What I am really asking about is the texture.

 

[abmet]

Reverse seared pork chops, new potatoes, and sweet potatoes. Used Oakridge Dominator on the chops and sweet potatoes.

 

[Bruno]

Reverse seared pork chops, new potatoes, and sweet potatoes. Used Oakridge Dominator on the chops and sweet potatoes.
View attachment 3722

Yes sir!! Love the 3 lodge meal!!

 

[MrPhilGrillTX]

Two briskets (one for a friend) plus sweet and russet potatoes.

 

[abmet]

Two briskets (one for a friend) plus sweet and russet potatoes.

Lucky friend!

 

[MrPhilGrillTX]

Lucky friend!

He provided the brisket ready to cook.

 

[Old Man Grills]

He provided the brisket ready to cook.

I wish my friends did that instead of just turning up before meal times