SOTM SmokeFire Forums - August 2020 Smoke of the Month!

abmet · Aug 6, 2020

Captainmike said:
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).

Looks amazing!

bbqking · Aug 7, 2020

Serious question. I’m just seeing good pictures here and it seems somewhat random. I’m unable to tell what pictures are entered Into the contest, and what are not. Maybe you know Primone but I can’t tell.

Bruno · Aug 7, 2020

I’m putting a couple butts on tomorrow, seasoned them up tonight with a few Oakridge rubs, one is the family favorite Game Bird with equal parts dark brown sugar, the other is my favorite SPOGOS with a dusting of Habenero Death Dust.
should be plenty for everyone!!
I plan to spritz with ACV a few times before I wrap in butcher paper.
I’ve had great luck with this before.
Here are a couple pics before the fridge.

abmet · Aug 7, 2020

How big are those? They look huge.

Bruno · Aug 7, 2020

abmet said:
How big are those? They look huge.

15+ pounds total one is smaller than the other, I picked them up from Costco.

Bruno · Aug 7, 2020

They sure fill them pans though!!

Captainmike · Aug 7, 2020

Bruno said:
I’m putting a couple butts on tomorrow, seasoned them up tonight with a few Oakridge rubs, one is the family favorite Game Bird with equal parts dark brown sugar, the other is my favorite SPOGOS with a dusting of Habenero Death Dust.
should be plenty for everyone!!
I plan to spritz with ACV a few times before I wrap in butcher paper.
I’ve had great luck with this before.
Here are a couple pics before the fridge.

View attachment 1377 View attachment 1378

Those look really good I did a 8.5 pounder last weekend went for 20 hours until finally done! Super moist and flavorful though was the best yet.

Bruno · Aug 7, 2020

Captainmike said:
Those look really good I did a 8.5 pounder last weekend went for 20 hours until finally done! Super moist and flavorful though was the best yet.

Exactly why I’m starting in the afternoon, they have taken longer than I figured and I just want to take my time. I had 3 butts going on the 4th of July and promised dinner too early. Way too much pressure, these 2 are taking their time!!