SOTM SmokeFire Forums - September 2020 Smoke of the Month!

[DutchieCooks]

Here we go. First said I made flank steak more often but this one was so good ill probably make it again this weekend.

I butterflied this flank steak, spread it with green pesto. After that a layer of pancetta and finished with parmesan cheese. Rolled it tied it and on the SF it went.

As a side a made a salad with raspberry dressing. Some sweet potatoe fries (skin on) also from the SF and a nice garlic aioli.

Put my own rub on the potatoes. If any one is interested I could write that down for you. And now the photos:

 

[DutchieCooks]

And of course my picture for the contest

 

[bbqking]

And of course my picture for the contest

Once again the professionally done photo, looks like you nailed that cook too

 

[Captainmike]

And of course my picture for the contest

 

[DutchieCooks]

Once again the professionally done photo, looks like you nailed that cook too

Ill be making this dish pretty soon again!!

 

[abmet]

Gets my vote!

 

[bbqking]

I’m not fessing up yet, but I’ve pretty much voted that way everytime.

 

[Wismokes]

Do t even get me going on brauts! There is a place here called Luke’s, from Chicago...omgoodness! Not to mention Dazzos, also from there. Teds hotdogs, indoor charcoal grilled dogs. And there is a gob if these Mexican joints that make these amazing dogs that are out of this world.

I’m in the land of brats here in Wisconsin . People look at me weird when i say my favorite is a honey mustard and cheddar one from a local meat market . Had family in last week from Virginia and they looked at me weird till they tried it

 

[abmet]

That actually sounds really good to me!

 

[AHoneyman]

I’m in the land of brats here in Wisconsin . People look at me weird when i say my favorite is a honey mustard and cheddar one from a local meat market . Had family in last week from Virginia and they looked at me weird till they tried it

I love the brats up there until about this time of year. Then, I will forget about them until next June.

 

[Captainmike]

So everyone is going to know my favorite is steak by the end of this because this looks similar to last month’s entry

My dad was in town so I had to give him a treat. Two ribeye tomahawks reverse seared. Smokeboost until IT hit 120 on the dot, removed, tented with foil, and cranked SF temp to 600. Seared 1 minute each side. Basic salt/pepper/garlic rub. These bad boys were cooked to PERFECTION.

Veggies and potatoes were not done on the Smokefire because of the reverse sear action. Did them on my genesis, indirect heat, but with a smoker box that I kept filled with Weber pellets (which works great IMO). The smoker box gave me enough added heat to keep it steady in the 400 degree range with a touch of smoke.

 

[Dassman5]

So everyone is going to know my favorite is steak by the end of this because this looks similar to last month’s entry

My dad was in town so I had to give him a treat. Two ribeye tomahawks reverse seared. Smokeboost until IT hit 120 on the dot, removed, tented with foil, and cranked SF temp to 600. Seared 1 minute each side. Basic salt/pepper/garlic rub. These bad boys were cooked to PERFECTION.

Veggies and potatoes were not done on the Smokefire because of the reverse sear action. Did them on my genesis, indirect heat, but with a smoker box that I kept filled with Weber pellets (which works great IMO). The smoker box gave me enough added heat to keep it steady in the 400 degree range with a touch of smoke.

Very impressive!

 

[abmet]

So everyone is going to know my favorite is steak by the end of this because this looks similar to last month’s entry

My dad was in town so I had to give him a treat. Two ribeye tomahawks reverse seared. Smokeboost until IT hit 120 on the dot, removed, tented with foil, and cranked SF temp to 600. Seared 1 minute each side. Basic salt/pepper/garlic rub. These bad boys were cooked to PERFECTION.

Veggies and potatoes were not done on the Smokefire because of the reverse sear action. Did them on my genesis, indirect heat, but with a smoker box that I kept filled with Weber pellets (which works great IMO). The smoker box gave me enough added heat to keep it steady in the 400 degree range with a touch of smoke.

Looks excellent!

 

[bbqking]

So everyone is going to know my favorite is steak by the end of this because this looks similar to last month’s entry

My dad was in town so I had to give him a treat. Two ribeye tomahawks reverse seared. Smokeboost until IT hit 120 on the dot, removed, tented with foil, and cranked SF temp to 600. Seared 1 minute each side. Basic salt/pepper/garlic rub. These bad boys were cooked to PERFECTION.

Veggies and potatoes were not done on the Smokefire because of the reverse sear action. Did them on my genesis, indirect heat, but with a smoker box that I kept filled with Weber pellets (which works great IMO). The smoker box gave me enough added heat to keep it steady in the 400 degree range with a touch of smoke.

Disqualified, food not done exclusively on the SmokeFire!! Lol jk

 

[Wismokes]

I love the brats up there until about this time of year. Then, I will forget about them until next June.

Yea i agree . I probably won’t make any oct - March . To me it’s a warmer weather thing . Just like i won’t make chili till it’s colder . But i am looking forward to some chili and some cornbread with pork cracklings in it