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

[BeardedRetroGuy]

Finished Product after rest:

The darker flap on the left is SO TENDER AND JUICY! OMG!!

The lighter center is still on the tougher side - I'd expect that from something "well done", but it's not TOUGH. It's still got moisture in it. Not like the darker meat, but it's not completely dry.

I'd call this one a success!

Check out that smoke ring!

 

[BeardedRetroGuy]

Christmas Day Lunch: T-bone steak, Medium
Seasoning: Weber Chicago Steak Seasoning https://weberseasonings.com/product/weber-chicago-steak-seasoning/

 

[Capt Ruff]

18lb Choice Brisket, flat sliced and point cut up into burnt ends, 2 racks of baby back ribs it’s what’s for Christmas. Brisket 12 hours at smoke boost 180 degrees, 3 hours at 225, wrapped and 3 hours at 250, 2 hours in cambro box. Had 14 people over for dinner and everyone loved it. Warms my heart.

 

[primeone]

Christmas Day Lunch: T-bone steak, Medium
Seasoning: Weber Chicago Steak Seasoning https://weberseasonings.com/product/weber-chicago-steak-seasoning/

Looks great! Have you tried the Weber Montana Steak Seasoning?

 

[BeardedRetroGuy]

Looks great! Have you tried the Weber Montana Steak Seasoning?

No, sir. This was only one of three "Weber" seasonings that Lowes had in my local area. I had gone out shopping for better pellets. My first bag was Hickory from Pit Boss, which is cheap apparently doesn't make a strong smoke. My 2nd bag was Bear Mountain Gourmet Blend. This time, I picked up the Weber Grillmaster blend and another Bear Mountain Gourmet BBQ. I picked those because of reviews online about them being GOOD quality pellets, not cheap alder with oils put in it, and them producing a good smoke that gets into the meat. What's the point of having a pellet smoker if you can't taste the smoke?

I only want to have a couple of different rubs, because they take up space in my cabinet. Right now, I have a good chicken rub, a good BBQ rub, and now the steak seasoning that tasted pretty damned good. But I'm always open to what's better than what I already have. I got this grill to learn how to do really awesome stuff like ribs or brisket, but also want to make sure I could do regular stuff like hamburgers and steaks (which clearly I can do as the above pictures show). I've never had a griddle before, but now I have the one for the SearWood, so eggs and bacon and sausage and hashbrowns are all now possible on it.

 

[JpsBBQ]

 

[JpsBBQ]

 

[primeone]

No, sir. This was only one of three "Weber" seasonings that Lowes had in my local area. I had gone out shopping for better pellets. My first bag was Hickory from Pit Boss, which is cheap apparently doesn't make a strong smoke. My 2nd bag was Bear Mountain Gourmet Blend. This time, I picked up the Weber Grillmaster blend and another Bear Mountain Gourmet BBQ. I picked those because of reviews online about them being GOOD quality pellets, not cheap alder with oils put in it, and them producing a good smoke that gets into the meat. What's the point of having a pellet smoker if you can't taste the smoke?

I only want to have a couple of different rubs, because they take up space in my cabinet. Right now, I have a good chicken rub, a good BBQ rub, and now the steak seasoning that tasted pretty damned good. But I'm always open to what's better than what I already have. I got this grill to learn how to do really awesome stuff like ribs or brisket, but also want to make sure I could do regular stuff like hamburgers and steaks (which clearly I can do as the above pictures show). I've never had a griddle before, but now I have the one for the SearWood, so eggs and bacon and sausage and hashbrowns are all now possible on it.

I’ve had great results with Bear Mountain pellets and they seem to provide excellent smoke flavor. I especially like their Apple pellets when doing any type of pork. I haven't tried the Montana steak seasoning, but as a fan of Yellowstone, I thought I might have to give it a try.

 

[Slapshot]

I’ve had great results with Bear Mountain pellets and they seem to provide excellent smoke flavor. I especially like their Apple pellets when doing any type of pork. I haven't tried the Montana steak seasoning, but as a fan of Yellowstone, I thought I might have to give it a try.

Agreed on the Bear Mountain pellets being outstanding. Thats all I am using now. Thanks for the tip on using the "apple" variety with pork.

 

[Capt Ruff]

Brisket Elotes with a Texas Twinkie

This was an awesome meal. Didn’t add the cochita cheese, lime and jalapeño garnish but it wasn’t needed.

 

[BeardedRetroGuy]

Did baby-back pork ribs today and they just finished and I just finished chowing down on the 3 ribs on my plate. Man, they turned out really good.

I used Texas Roadhouse Rib Rub seasoning, Bear Mountain Gourmet Blend pellets for the first ~4 hours (cheap Pit Boss Hickory after that), and Kraft BBQ Sauce for the last 30 minutes.
-3 hours open grill
-2 hours wrapped in Butcher paper with 1/2 cup Apple Juice each
-5 minutes open grill
-30 minutes BBQ sauce on top
-Remove and rest several minutes.
Yeah, I probably should have let these rest for 30-45 minutes, but I couldn't wait. 8 minutes in I was already cutting into it.
They're not "fall off the bone" but they do peel off the bone fairly easily if you want it to. The meat is super tender and full of flavor and juice.

Not bad for my first set of ribs, eh? This SearWood 600 is really starting to impress me. It's making me happy with my purchase, at the very least.

I have a brisket from the store in my fridge vacuum sealed. I want to try next weekend with an overnight cook, but I'm also on-call for work, so that's only possible if nobody has any issues. And judging from the last few weekends, that might not be possible. The dude on-call yesterday spent most of his day running around like it was a regular work day. I honestly felt bad for him.

 

[Slapshot]

Did baby-back pork ribs today and they just finished and I just finished chowing down on the 3 ribs on my plate. Man, they turned out really good.
View attachment 12852View attachment 12853View attachment 12854View attachment 12862View attachment 12856
I used Texas Roadhouse Rib Rub seasoning, Bear Mountain Gourmet Blend pellets for the first ~4 hours (cheap Pit Boss Hickory after that), and Kraft BBQ Sauce for the last 30 minutes.
-3 hours open grill
-2 hours wrapped in Butcher paper with 1/2 cup Apple Juice each
-5 minutes open grill
-30 minutes BBQ sauce on top
-Remove and rest several minutes.
Yeah, I probably should have let these rest for 30-45 minutes, but I couldn't wait. 8 minutes in I was already cutting into it.
They're not "fall off the bone" but they do peel off the bone fairly easily if you want it to. The meat is super tender and full of flavor and juice.

Not bad for my first set of ribs, eh? This SearWood 600 is really starting to impress me. It's making me happy with my purchase, at the very least.

I have a brisket from the store in my fridge vacuum sealed. I want to try next weekend with an overnight cook, but I'm also on-call for work, so that's only possible if nobody has any issues. And judging from the last few weekends, that might not be possible. The dude on-call yesterday spent most of his day running around like it was a regular work day. I honestly felt bad for him.

Great looking ribs. Wish I had a plate of them right now. Well Done!

 

[JpsBBQ]

Did baby-back pork ribs today and they just finished and I just finished chowing down on the 3 ribs on my plate. Man, they turned out really good.
View attachment 12852View attachment 12853View attachment 12854View attachment 12862View attachment 12856
I used Texas Roadhouse Rib Rub seasoning, Bear Mountain Gourmet Blend pellets for the first ~4 hours (cheap Pit Boss Hickory after that), and Kraft BBQ Sauce for the last 30 minutes.
-3 hours open grill
-2 hours wrapped in Butcher paper with 1/2 cup Apple Juice each
-5 minutes open grill
-30 minutes BBQ sauce on top
-Remove and rest several minutes.
Yeah, I probably should have let these rest for 30-45 minutes, but I couldn't wait. 8 minutes in I was already cutting into it.
They're not "fall off the bone" but they do peel off the bone fairly easily if you want it to. The meat is super tender and full of flavor and juice.

Not bad for my first set of ribs, eh? This SearWood 600 is really starting to impress me. It's making me happy with my purchase, at the very least.

I have a brisket from the store in my fridge vacuum sealed. I want to try next weekend with an overnight cook, but I'm also on-call for work, so that's only possible if nobody has any issues. And judging from the last few weekends, that might not be possible. The dude on-call yesterday spent most of his day running around like it was a regular work day. I honestly felt bad for him.

Mmmmmm Ribs!

 

[Bob H in Cowtown]

Mmmmmm Ribs!

They look great! What temp?

 

[BeardedRetroGuy]

They look great! What temp?

I put it where the app told me to put it. I imagine 250, but I'm not completely sure.