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

[JpsBBQ]

Getting started.

 

[JpsBBQ]

 

[Bruno]

Ribeye topped with chimichurri and blue cheese
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You sir are inspiring, annoyingly inspiring!!

 

[DutchieCooks]

You sir are inspiring, annoyingly inspiring!!

I'll take that compliment lol

 

[Bruno]

I'll take that compliment lol

Haha! Big time respect sir!!

 

[abmet]

Rib day for me.

 

[Bruno]

Little Wagyu skirt steak and some lamb.

 

[DutchieCooks]

Haha! Big time respect sir!!

Thanks man. I'm trying

 

[bbqking]

I'll take that compliment lol

Sometimes I think to myself…this guy needs to put out a cook book. Those pictures…I dont even need to look at the name to tell if it’s a Dutchie picture.

 

[Bruno]

Sometimes I think to myself…this guy needs to put out a cook book. Those pictures…I dont even need to look at the name to tell if it’s a Dutchie picture.

No you don’t!

 

[abmet]

Spatchcock chickens and holy voodoo potatoes tonight.

 

[Bruno]

Spatchcock chickens and holy voodoo potatoes tonight.
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You make that look easy, I have to try one! What’s your prep on that chicken?

 

[abmet]

You make that look easy, I have to try one! What’s your prep on that chicken?

Thanks man, you definitely should! My favorite way to cook chicken and it is fairly easy.
My process
Spatchcock and trim the chicken while SF is heating up
Dry it as much as possible with paper towels
Rub all over with olive oil
Add generous amount of rub.
I cook mine at 375 and a 4.5 to 5 lb bird takes around hour and half to get the breasts up to 165. Thighs are generally 190 or so at this point and whole bird is tender and juicy.

I’ve pretty much gone to using Oakridge Secret Weapon almost exclusively on them, but use holy voodoo still occasionally. They dryer you can get the skin the better. I’ve tried baking powder and does help with getting a little crispier skin but most of the time I don’t bother. I generally swap the chickens half way through since right side of my SF is little hotter. When the breasts hit 155 to 160 I put on the sauce though occasionally I leave it off depending on what plans are for the leftovers. Generally make tacos or chicken fried rice the next night.

 

[DutchieCooks]

 

[DutchieCooks]

Not on the smokefire but what a dish!! It's a Korean bar snack called Buldak ( Fire Chicken) 🌶🌶