SmokeFire Forums - July Smoke of the Month!

[bbqking]

Snap I was going to add jalepeno peppers!! Lol

 

[whoareya]

Did tacos al pastor, elote, roasted some tomatillos for salsa verde and then burgers, shrimp, and mahi mahi...excellent cook for the weekend!

Hoping to have ago at this in the coming weeks, can I ask what temp you cooked it at and how long and did it cook through thoroughly and evenly all in one go or did you have to take slices from the outside and put it back in at any stage?

Also did you put pineapple slices in between the stack of pork to help it cook more evenly or just a big pile of pork with just the pineapple on the top and bottom iyswim

One final question the upright kebab plate/skewer you have what height is it and how many did it feed. The one I am getting is 21cm high.

Thanks

 

[abmet]

Ah forgot to load my pic last night, oh well there are some good looking meals here!
Spatchcock chicken, skillet vegetables and grilled cabbage steaks.
was my first try at the cabbage and I didn’t cook them enough. Combination of too thick, not hot enough grill and time I think.

 

[primeone]

Ah forgot to load my pic last night, oh well there are some good looking meals here!
Spatchcock chicken, skillet vegetables and grilled cabbage steaks.
was my first try at the cabbage and I didn’t cook them enough. Combination of too thick, not hot enough grill and time I think.
View attachment 1172

Wow, that looks amazing! Don't worry! I'm going to get this going around the first of every month as long as we have the interest!

 

[DutchieCooks]

Ah forgot to load my pic last night, oh well there are some good looking meals here!
Spatchcock chicken, skillet vegetables and grilled cabbage steaks.
was my first try at the cabbage and I didn’t cook them enough. Combination of too thick, not hot enough grill and time I think.
View attachment 1172

How do you finish the chicken? I spatchcocked before but skin always seems to be not right lol

 

[abmet]

I’m still trying to get it better as isn’t as crispy as I’d like. Next time might flip over and crank heat up a bit to try to crisp it up a little more. It’s close but just not as bite trough as I think could be. One thing that’s helped for me at least is to pat the skin dry and rub with olive oil before putting the dry rub on. I’ve read dry brining helps too, but haven’t tried that as I’m usually wanting to prep while the SmokeFire is heating up. Don’t really have a good place to keep it cold after spatchcocking it.