Anyone have plans to use SmokeFire for Christmas meal?

[Bruno]

Welp, our plans got COVID-19‘d. Only 4 of out of an abundance of caution I guess. Did some Alllen Brothers 8oz fillets along with some monstrous baked taters and broccoli. Cheers!View attachment 2912View attachment 2913

Killer looking meal!!

 

[Bruno]

Spatchcock chickens with Holy Voodo, Smokey chili lime potatoes, grilled vegetables and I stole the idea of crispy Brussels sprouts and bacon.
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Excellent work as usual!! Sprouts look bomb and damn you got them chickens down.
my whole turkey was not as good as my breast from Thanksgiving, I may try spatchcock next time.

 

[DutchieCooks]

What is the rub on your protein? HC Black?

Yes sir. By far the best beef rub in my opinion.

 

[abmet]

Excellent work as usual!! Sprouts look bomb and damn you got them chickens down.
my whole turkey was not as good as my breast from Thanksgiving, I may try spatchcock next time.

Thanks, spatchcock chicken has become a staple in our house now . The spatchcock turkey I did at Thanksgiving turned out great, I’d definitely do it that way again, though I’ve never tried a whole bird.

 

[AHoneyman]

I did a rib roast according to Meathead. First time for that procedure (separate ribs from eye, remove fatty layers, roll). The eye was much more moist that the picture shows. Trying to coordinate multiple people with multiple families was a little problematic. Dinner on the patio in 70 degree weather allowed it to occur.

 

[abmet]

I did a rib roast according to Meathead. First time for that procedure (separate ribs from eye, remove fatty layers, roll). The eye was much more moist that the picture shows. Trying to coordinate multiple people with multiple families was a little problematic. Dinner on the patio in 70 degree weather allowed it to occur.

Looks good. Definitely an strange year for gatherings.

 

[Bruno]

I did a rib roast according to Meathead. First time for that procedure (separate ribs from eye, remove fatty layers, roll). The eye was much more moist that the picture shows. Trying to coordinate multiple people with multiple families was a little problematic. Dinner on the patio in 70 degree weather allowed it to occur.

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Looks great to me.

 

[DutchieCooks]

Starter of the day: Carpaccio

 

[Bruno]

Starter of the day: Carpaccio

Raw meat? Pass.
Looks Dutchie worthy though.

 

[SillyRabbit]

I smoked the rib roast tonight. Removed from fridge about 2hrs before putting on the grill. Gave it a medium dusting of Holy Cow. Let it go 4hr at 225, pulled at 115. Let it rest 20 minutes and finished it off at 450 when it reached 125. Rested 10mins and cut to 4 fat as slices. I used Mesquite and Chartres Oak pellets. Very smokey, finished very nicely.

 

[DutchieCooks]

Raw meat? Pass.
Looks Dutchie worthy though.

Never had carpaccio before? Normally it's all the way raw i seared it on all sizes first.
Main: wagyu pichana

 

[Bruno]

Never had carpaccio before? Normally it's all the way raw i seared it on all sizes first.
Main: wagyu pichana

Your a legend! Raising all of our game a little bit at a time! Thanks for that!!
I would try it if you gave me the seared it on all sides line and a Few beers!! looks awesome! You’re living the good life with that cooking space and the fine food you cook.!
Hell looks like all you guys are doing pretty good!! Be a worthy crew to drink some cocktails with and cook some killer food!!

 

[DutchieCooks]

Dudes get yourselves a wagyu pichana!!

Your a legend! Raising all of our game a little bit at a time! Thanks for that!!
I would try it if you gave me the seared it on all sides line and a Few beers!! looks awesome! You’re living the good life with that cooking space and the fine food you cook.!
Hell looks like all you guys are doing pretty good!! Be a worthy crew to drink some cocktails with and cook some killer food!!

Ey man I wouldn't be mad to have a cook-off somewhere when the borders open again lol. Always fun to have drinks with people with the same interests

 

[Dassman5]

Starter of the day: Carpaccio

Excellent!

 

[Dassman5]

I smoked the rib roast tonight. Removed from fridge about 2hrs before putting on the grill. Gave it a medium dusting of Holy Cow. Let it go 4hr at 225, pulled at 115. Let it rest 20 minutes and finished it off at 450 when it reached 125. Rested 10mins and cut to 4 fat as slices. I used Mesquite and Chartres Oak pellets. Very smokey, finished very nicely. View attachment 2929View attachment 2930View attachment 2931View attachment 2932

Looks amazing!