Weekday cooks

[PatrickE]

How was the brisket? It looks good. Nice smoke ring. Looks like a nice crust/bark too.

Thanks! According to my son it was my best one ever. I felt it wasn’t quite at the tenderness quality I wanted, but it was my first SF attempt. The ring and bark were on point. Everyone said “restaurant quality brisket” was on the table last night.

 

[JpsBBQ]

Sockeye salmon and some dirty cauliflower rice.

 

[JpsBBQ]

Cauliflower crust pizzas again. It’s a regular.

 

[Mojo RyZen]

Baby back ribs. Final photo shows ribs juxtaposed from grill position.
Pellets: Pit Boss Competition Blend. I only use Pit Boss and/or Weber
Rubs: I experiment a lot with dry rubs, sometimes my own concoctions. So I have a diverse inventory. I used yellow mustard as a base for the rub to stick. This time I used Texas BBQ Old #2 *Brisket* Blend for the rear rack (I mistakenly thought it would appease the war department). They were spicier, so I was wrong. Central BBQ Slow Smoked Memphis Style Rib Rub went on the front rack - they actually came out less spicey. The final colors may have been affected by spritz and the sprinkle of honey I used before the wrap after 3.5 hours. I like spicey, so these were killer ribs. Both racks were very good
Spritz: Spritzed twice, once after the 1st hour of cooking, then after the second hour. I used a mixture of grapefruit juice, apple cider vinegar, and a little bit of Worcestershire sauce.

 

[JpsBBQ]

Some small prime sirloin steaks and brussel sprouts.

 

[DutchieCooks]

Smoked pork tenderloin stuffed with boursin, parmesan, caramelized red onion in balsamic vinegar and spinach

 

[JpsBBQ]

Deconstructed fajitas. Sans tortillas. Used my favorite cut, flat iron.

 

[DutchieCooks]

Picanha steaks in spg

 

[RickySilva]

The weekend cook thread is going pretty good. With everybody having time to make a nice cook. But what about the weekdays? You guys still using the Smokefire?

Post all your weekday cooks here! I'll start off with tonight's dinner:

Indonesian chicken satay with spicy peanut sauce, some eggs and cucumber. Quick and easy to make.

Yes sir…. Yesterday I grilled chicken and today some baby back ribs…. I live in Boston where right now is about 30 F but who cares… let’s shmoookeeee

 

[DutchieCooks]

Spicy Jamaican Jerk chicken

 

[MackeyC34]

Submitted for your approval (channeling Rod Serling here). I had done some honey brined trout on my old MasterForge electric smoker and they came out pretty very good. Since my rationalization for dumping the MasterForge and my Spirit E-330 (trying to downsize) was if the SF could replicate. I used Alder and started with SmokeBoost for 1.5 hours then upped the temp to 225 to finish for 1 hour. I made a mistake and left them on too long; color and flavor were great, but they were just a tad dry. Still very tasty and it confirmed SF can replace my MF electric smoker (I just need more time with SF). I am wide open to any suggestions folks might have. Cheers!

 

[JpsBBQ]

Technically a week night. Right?

 

[JpsBBQ]

Pizza again. Cauliflower crust. One steak and one buffalo chicken.

 

[PatrickE]

@JpsBBQ … do you make the cauliflower crust or do you buy them premade?

 

[JpsBBQ]

@JpsBBQ … do you make the cauliflower crust or do you buy them premade?

They are store bought. Caulipower I believe. I’ve been asked a few times so I should know.
They come frozen two pack. We like them. They crisp up like a thin crust. I’ve thought about making my own but I’ve seen too much negative responses from people who have tried that it’s discouraged me. These are more than fine for us and super easy and available. I think they are even at Walmart.