SOTM SmokeFire Forums - August 2020 Smoke of the Month!

[Bruno]

I’m saying the setup is cool. I would almost be afraid of eating that...I looks to pretty

Oh yeah that really looks like art.

 

[primeone]

Just 3 days left to submit photos!

 

[bbqking]

I’m grilling right now!

 

[abmet]

Can I submit more than one since I missed last month?

 

[bbqking]

Ok here’s my entry. Spatcocked cornish game hen. Marinated over night in grape seed oil, lemon juice, white pepper, cumin, ginger, paprika, parsley, and cilantro. On my the SmokeFire for about 2 hour. I fluctuated between 250-400. Fresh rye with garlic cayenne butter, cheddar, and Parmesan cheese. Hoisin sauce, and spicey peanut sauce. A jalepeno, and sweet peppers.

 

[abmet]

Looks great love spatchcock chicken, so I’m betting I’d love spatchcock game hens.

 

[bbqking]

The aftermath

 

[DutchieCooks]

Look at you stepping up your plating!! Nice man looks good

 

[bbqking]

Look at you stepping up your plating!! Nice man looks good

You’ve been helping me be inspired. I was even looking last night at backgrounds on amazon!
And the pics to basically prove I used my SmokeFire...

 

[Captainmike]

I’m not one for the fancy pictures I tried but this was fantastic. 3/4 lb filet mignon cuts covered in Meat Church Bacon BBQ and Gospel rubs, smoke until 122-124 degrees, then pan seared in a blazing hot cast iron skillet in a butter/garlic/rosemary mixture for about 1 1/2 min each side. Perfectly medium rare subtly smokey. Compound butter to top with sautéed onion and mushrooms to smother. Fresh butcher cut bacon used to wrap asparagus, lightly oiled and dusted with Holy Voodoo rub (also Meat Church). And to top it off Hasselback red potatoes (custom seasoning mixture).

 

[bbqking]

I’m not one for the fancy pictures I tried but this was fantastic. 3/4 lb filet mignon cuts covered in Meat Church Bacon BBQ and Gospel rubs, smoke until 122-124 degrees, then pan seared in a blazing hot cast iron skillet in a butter/garlic/rosemary mixture for about 1 1/2 min each side. Perfectly medium rare subtly smokey. Compound butter to top with sautéed onion and mushrooms to smother. Fresh butcher cut bacon used to wrap asparagus, lightly oiled and dusted with Holy Voodoo rub (also Meat Church). And to top it off Hasselback red potatoes (custom seasoning mixture).

So...is this your entry? Goog grief! That looks, and sounds incredible. I’m now changing your name from captain mike to rev.mike. Lots of church going on at your house. P.S. I really like good church too.

 

[Captainmike]

So...is this your entry? Goog grief! That looks, and sounds incredible. I’m now changing your name from captain mike to rev.mike. Lots of church going on at your house. P.S. I really like good church too.

LOL You’ve got to try Meat Church BBQ rubs and seasonings if you can get them. Local favorite here in TX but he ships everywhere. Been to one of his classes was a Xmas gift from the wife. Check out the bark on these beef short ribs I used his Holy Cow rub - cooked these as an app to that meal!

 

[DutchieCooks]

I’m not one for the fancy pictures I tried but this was fantastic. 3/4 lb filet mignon cuts covered in Meat Church Bacon BBQ and Gospel rubs, smoke until 122-124 degrees, then pan seared in a blazing hot cast iron skillet in a butter/garlic/rosemary mixture for about 1 1/2 min each side. Perfectly medium rare subtly smokey. Compound butter to top with sautéed onion and mushrooms to smother. Fresh butcher cut bacon used to wrap asparagus, lightly oiled and dusted with Holy Voodoo rub (also Meat Church). And to top it off Hasselback red potatoes (custom seasoning mixture).

View attachment 1374

Beautiful plating if you ask me!

 

[Bruno]

I’m not one for the fancy pictures I tried but this was fantastic. 3/4 lb filet mignon cuts covered in Meat Church Bacon BBQ and Gospel rubs, smoke until 122-124 degrees, then pan seared in a blazing hot cast iron skillet in a butter/garlic/rosemary mixture for about 1 1/2 min each side. Perfectly medium rare subtly smokey. Compound butter to top with sautéed onion and mushrooms to smother. Fresh butcher cut bacon used to wrap asparagus, lightly oiled and dusted with Holy Voodoo rub (also Meat Church). And to top it off Hasselback red potatoes (custom seasoning mixture).

View attachment 1374

Oh man that looks like the perfect meal!! Great job and remember as far I see it the SOTM is all about what meal you’d like to have show up at your door and that is a top contender for me.

 

[Captainmike]

Beautiful plating if you ask me!

Still have lots of learning to get to your level!