🔥 What's cooking on your SmokeFire?

Corners · Mar 20, 2021

Old Man Grills said:
Lamb and sun-dried tomato burgers with pearl barley and butternut squash salad and lemon, paprika garlic mayo
Too late for smokefire Of the month .
View attachment 3641 View attachment 3642

Hot damn. ANOTHER - THAT looks delicious.

Bruno · Mar 20, 2021

Old Man Grills said:
Lamb and sun-dried tomato burgers with pearl barley and butternut squash salad and lemon, paprika garlic mayo
Too late for smokefire Of the month .
View attachment 3641 View attachment 3642

Very nice!! My wife would LOVE THAT!!

Old Man Grills · Mar 21, 2021

Not withstanding the problems with temperature and over-feeding pellets todays cooks are starting to come out OK. Beef ribs for dinner (wont be ready for 3 hours).

Sweet Chili Salmon for later in the week and a chicken supreme for me as I dont eat fish.

JpsBBQ · Mar 21, 2021

Some wings and brats. Kosmos wing dust applied after cooking at 425. Buffalo Hot, chili lime, honey BBQ, and garlic parm. Just put some in a cheap container, sprinkle the dust, put on lid and shake. The dust melts and coats the wings like a combo rub and sauce. Pretty cool IMO. Cheers!

Skardykat · Mar 21, 2021

Pastrami! (Come back in 6 hours)

BBQManchu · Mar 21, 2021

Smoked some Edam, Gouda (neither pictured, they went on a little later), Swiss, Cheddar, and Pepperjack using a pellet tube.

And to check operation after smoothing out some of the damage from the SF falling over I made an "artisan" Totino's Party Pizza

.

Brined chicken breasts are going on later today for salads during the week. I may finally do a chuck roast next weekend for some faux burnt ends.

Just glad it still works, bummed it's all boogered up but I guess it ads character.

UPDATE: Chicken breasts came out pretty well. One was slightly dry. They are pretty salty though, I used the same amount of rub as I do when I grill them, guess I shouldn't do that.

abmet · Mar 22, 2021

Pizzas last night.

Laura allen · Mar 25, 2021

I always make pizza on weekends, my husband just loves it. Pizza is a savory dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, kokumi, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta.

Kokumi substances | Innovation Story | Innovation | Ajinomoto Group Global Website - Eat Well, Live Well.

www.ajinomoto.com

BBQManchu · Mar 27, 2021

Got my first long smoke going, about halfway through. Pork butt is looking mighty fine...

Going to go well with the cheeses I smoked last week!

The beat up and dented EX6 hasn't missed a beat. I even slept for the first 5 hours of this cook, something I've never done before.

THIS THING IS AWESOME!

Hindsight... I should have bought a longer pan that could span the large flavorizer but being offset isn't affecting anything.

Method: Lumberjack Char Hickory pellets, Plowboys Bovine Bold rub + yellow mustard to give it an excellent bark. Apple cider vinegar, cayenne, black pepper, and worcestershire mop every hour after 5 hours. Wrap in foil at 190, finish to 205. Rest for an hour, pull, enjoy!

Bruno · Mar 27, 2021

BBQManchu said:
Got my first long smoke going, about halfway through. Pork butt is looking mighty fine...

Going to go well with the cheeses I smoked last week!

The beat up and dented EX6 hasn't missed a beat. I even slept for the first 5 hours of this cook, something I've never done before.

THIS THING IS AWESOME!

Hindsight... I should have bought a longer pan that could span the large flavorizer but being offset isn't affecting anything.

Method: Lumberjack Char Hickory pellets, Plowboys Bovine Bold rub + yellow mustard to give it an excellent bark. Apple cider vinegar, cayenne, black pepper, and worcestershire mop every hour after 5 hours. Wrap in foil at 190, finish to 205. Rest for an hour, pull, enjoy!

Looking good!

whoareya · Mar 27, 2021

Did a bit of plancha cooking at 600F for the first time in a while (no hairs left on the back of my my hands

) Chuck Steak burgers with gouda cheese and mushrooms and onions

Bruno · Mar 27, 2021

whoareya said:
Did a bit of plancha cooking at 600F for the first time in a while (no hairs left on the back of my my hands ) Chuck Steak burgers with gouda cheese and mushrooms and onions

Yes sir that looks awesome!!