Weekday cooks

[JpsBBQ]

Been playing around with a set of grillgrates from my Big Green Egg. Cooked some burgers yesterday on the flat side. No pics unfortunately. Tonight I did some small sirloins to go with my dirty cauliflower rice.

 

[MackeyC34]

I love my grillgrates on my SF. I gave a set to my BiL for his BGE and he loves them.

 

[JpsBBQ]

I love my grillgrates on my SF. I gave a set to my BiL for his BGE and he loves them.

I’ve had a couple sets for years. IMO they are a necessity for all other pellet grills but not so much for the Smokefire. That said, even though they aren’t a necessity they simply perform as advertised. The burgers yesterday were killer. Tremendous crust like a smash burger but they weren’t smashed.

 

[PatrickE]

Last night I threw some pork tenderloins in a Tuscan style marinade for a few hours and then hit it with a mixed Italian seasoning. These were perfectly cooked to slight pink medium to medium well…

 

[SSSBBQ]

So, it being St. Patrick’s Day, and after seeing Yoda’s trial run, thought I’d give it a go. It came out beautiful and was absolutely delicious. Was accompanied by the traditional red potatoes and cabbage. The wife made the Irish soda bread which was also fantastic!

 

[JpsBBQ]

 

[bbqking]

Bacon smoke. Jess Pryles recipe. Kosher salt paprika and black pepper. 12 day cure the rinse and in fridge overnight. Took them to 155 then pulled to cool. Back in fridge to cool for slicing tomortow

 

[Bruno]

Bacon smoke. Jess Pryles recipe. Kosher salt paprika and black pepper. 12 day cure the rinse and in fridge overnight. Took them to 155 then pulled to cool. Back in fridge to cool for slicing tomortowView attachment 5353View attachment 5354View attachment 5355View attachment 5358

Send some slices this way!

 

[bbqking]

Here they are…BLTs tonight

 

[BIGTom]

Here they are…BLTs tonightView attachment 5359View attachment 5360View attachment 5361View attachment 5362

Looks fantastic! I can’t find pork belly around anywhere here…

 

[Bruno]

Here they are…BLTs tonightView attachment 5359View attachment 5360View attachment 5361View attachment 5362

Fax me one!

 

[whoareya]

32 Dry Aged Porterhouse steak cooked last night on the Smokefire, Smokeboost to IT of 115F, turned up to 500F and fried it off in Butter, Couple of Sprigs of Fresh Thyme and a Garlic Clove in a cast iron skillet, spooning the butter over the steak constantly till reached about 135F Internal and rested for 10 minutes, Beautiful steak and dry aged adds so much flavour I think

 

[bbqking]

I have it on Samsung and it's free

So you do your pics and editing all on your phone?

 

[JpsBBQ]

 

[JpsBBQ]