🔥 What's cooking on your SmokeFire?

Tonight was pizza night, they turned out pretty good. Right side of the grill definitely cooked better. Could be a hotter side, but I am also using disposable broiler pans on the left side that probably acted as heat deflectors. View attachment 6245
This is an amazing…and it looks soo yummy & sound so delicious…
 
IMG_1753.jpeg
 
Tried to do some smoked pork belly with the auspice of eventually curing nad making bacon. smoke the sections at 225 for about 3.5 hours. Looked good, but didn't have the bite I was hoping for. In my head I wanted the fat to melt down more. Maybe I'm not thinking this through enough. Or maybe I need to pan fry the Pork belly after smoking. I was a bit concerned with overcooking as it was.
IMG_3548 2.jpg
 
I usually cure the pork belly 1st with pink salt/black pepper/brown sugar/ molasses for 10-12 days before smoking. I don't depend on the smoking process to render the fat so after slicing into strips, I'll throw the bacon onto a wire rack over a broiler pan and bake it at 375* to render the fat/crisp up the bacon........... I haven't tried pan frying it though.
 
Monday's Smoke: Thick Pork Chops
Brined over night with sugar, salt, thyme, fennel seeds, peppercorns, allspice, bay leaves and garlic. Rub is a local vendor, Big Belly Rubs Pork and Poultry
 

Attachments

  • IMG_1157.jpg
    IMG_1157.jpg
    175 KB · Views: 3
  • IMG_1156.jpg
    IMG_1156.jpg
    223.8 KB · Views: 3
  • IMG_1155.jpg
    IMG_1155.jpg
    335.4 KB · Views: 3
  • IMG_1153.jpg
    IMG_1153.jpg
    178.3 KB · Views: 3
Hanger Steaks! 🤤🤤

IMG_1836.jpeg
IMG_1837.jpeg
 
My last cook. Doing pork steaks and Mac&Cheese today.
 

Attachments

  • 20240127_134441.jpg
    20240127_134441.jpg
    653.2 KB · Views: 4
Yesterday it was Spatchcocked Chicken.
 

Attachments

  • 20240224_161600.jpg
    20240224_161600.jpg
    433 KB · Views: 1
Back
Top