Anyone have plans to use SmokeFire for Christmas meal?

DutchieCooks said:

Never had carpaccio before? Normally it's all the way raw i seared it on all sizes first.
Main: wagyu pichana

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SillyRabbit said:

I smoked the rib roast tonight. Removed from fridge about 2hrs before putting on the grill. Gave it a medium dusting of Holy Cow. Let it go 4hr at 225, pulled at 115. Let it rest 20 minutes and finished it off at 450 when it reached 125. Rested 10mins and cut to 4 fat as slices. I used Mesquite and Chartres Oak pellets. Very smokey, finished very nicely.

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JpsBBQ said:

The carpaccio plates I’ve have were pounded or sliced extremely thin and seasoned with garlic infused olive oil. It almost melts in your mouth. Not something I would seek out, but it was an appetizer while drinking scotch at Rathbuns steak @ Atlanta. It was an indulgence not really worth the cost. Kinda like froie gras. Had to have it once or so. I like the looks of your plates better than what I’ve had. Nice!

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