Weekday cooks

[rwhapham]

Might as well hand Dutchie the March SOTM

Not if we add the rule that you actually have to be able to fit the burger in your mouth. At least one photo with someone taking a bite is required.

 

[Bruno]

Might as well hand Dutchie the March SOTM

Shit no kidding!! He’s on a roll!! Speaking of on a roll I’m planning something big for March. I just gotta practice on my pictures.

 

[DutchieCooks]

Might as well hand Dutchie the March SOTM

 

[DutchieCooks]

Shit no kidding!! He’s on a roll!! Speaking of on a roll I’m planning something big for March. I just gotta practice on my pictures.

Let's go

 

[Bruno]

Let's go

Have you dominated that February challenge or are you in a group that can keep up. Your cooks have been insane!!

 

[Old Man Grills]

Shit no kidding!! He’s on a roll!! Speaking of on a roll I’m planning something big for March. I just gotta practice on my pictures.

Just wondering if a Tomahawk will fit between two slices of bread...

 

[DutchieCooks]

Have you dominated that February challenge or are you in a group that can keep up. Your cooks have been insane!!

Ya well how the pictures look has no influence on who wins. Otherwise I'll prob won most of the days lol. It's just your entry and they spin a wheel with all the names. I just wanted to challenge myself to see if I should invest in a real camera etc. Because I make these pictures with my phone.. and I probably will. Funny is couple companies reached out to me for free pellets etc. So ya joining this contest was a good idea lol

 

[JpsBBQ]

Did a couple of these simple and healthy cauliflower crust pizzas last night. One chicken and one steak. Easy peasy! A little blurry too.

 

[whoareya]

First time using a cedar plank on the Smokefire, did a Honey & Soy Salmon with asparagus and baby potatoes, really tasty and the plank stood up to the cook way better than when I have used them on charcoal, both sides hardly look used after 360F for 45 minutes.

 

[JpsBBQ]

Sirloin steaks, asparagus and shrooms!

 

[Bruno]

Ya well how the pictures look has no influence on who wins. Otherwise I'll prob won most of the days lol. It's just your entry and they spin a wheel with all the names. I just wanted to challenge myself to see if I should invest in a real camera etc. Because I make these pictures with my phone.. and I probably will. Funny is couple companies reached out to me for free pellets etc. So ya joining this contest was a good idea lol

It drives me nuts cause I can’t do it yet, but dude you take great pics.

 

[DutchieCooks]

It drives me nuts cause I can’t do it yet, but dude you take great pics.

Practice and youtube lol

 

[abmet]

Pulled pork.

 

[Bruno]

Pulled pork.View attachment 3535View attachment 3536

Good looking pork!!

 

[Rustytrout58]

Working on my SOTM game!

 

[jackmaelen]

My favorite dish is Steaks which I use to make after every 3 days. Let must share it's recipe with you guys:

Ingredients:

• Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
• Butter, garlic and fresh thyme
  
  Step:
  
  
• Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking;
• Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
• Get your skillet SMOKING HOT before putting the steak in – again, for the crust
• WARNING: The butter will sputter when you add the thyme, so stand back!
• Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests; and
• REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!
  
  
  
  
  
  I use to make steaks on my Gas Grill which, I have recently bought. The advantage of using gas grill because, it enhances meat taste and tenderness.
  

 

[Corners]

Country style ribs and baby back ribs. Started at lunch, done for dinnerView attachment 2098View attachment 2099View attachment 2100

Now all of THAT looks absolutely delicious!!

 

[AHoneyman]

I am looking at that sauce/gravy.

Do we have a hungry icon?

 

[abmet]

Wings last night.

 

[whoareya]

Wings last night.
View attachment 3586

Look great, did some myself tonight, tried a new method where I put them in a ziploc bag with a cup of low salt chicken stock and a homemade rub for a couple of hours, drained them off & patted them dry and put some baking powder on them. 30 minutes on Smokeboost and 25 minutes @ 410F The skin crisped up lovely and the stock added loads of extra flavour. Shame the Smokefire decided controller decided to lock up and go into shutdown mode of its own accord when I lifted the lid towards the end, but luckily the wings had reached temp.