Food & Drink

Post Pics of Your BBQ'd Food Thread

  • Last Updated:
  • Oct 17th, 2017 11:18 pm
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Nov 15, 2008
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Cambridge, ON
JayLove06 wrote:
Apr 29th, 2017 8:44 pm
Any pics of stuff done on an electric grill?
grill pan on an electric stove, garlic marinade
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Sep 1, 2005
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plymouthhater wrote:
Apr 25th, 2017 5:57 pm
Longo's Angus Beef Back Ribs on sale until May 4th $3.99 lb
4.5 hrs in my $20 on Kijiji Brinkman Smoke N Grill water smoker.
Sonny's Sweet BBQ Sauce
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Two thumbs up for using a Brinkman smoker...old school cheap as you can get smoker. I have a Masterbuilt 7in1.

https://masterbuilt.com/wp-content/uploads/M7P-1-1.jpg
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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Feb 9, 2007
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Started the day @ 7:30. 10 lb butt and used a mix of cherry and apple. Stalled at about 65C (around 5 hours) wrapped in foil for another 4 hours until about 85ish. Rested for another hour in foil.
Pulled like butter.....
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It's pronounced Throat Wobbler Mangrove
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Busy day. Pulled pork (from yesterday) mac n cheese, pork tenderloins and a couple of lobsters.
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It's pronounced Throat Wobbler Mangrove
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Feb 29, 2008
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lecale wrote:
May 2nd, 2017 8:19 pm
grill pan on an electric stove, garlic marinade
Have the exact same pan. Not bad just gets really smokey.
Sr. Member
May 2, 2011
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Oakville, ON
Cooked up some 2-inch thick 35 day dry aged striploins from Fortinos for Mother's Day dinner. Salted them in the morning and let them rest in the fridge till the evening.

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Reverse-seared on the Kamado Joe @ ~225°F for about 45-50 min and used a chunk of apple wood to add some smokiness. Pulled off once they hit 110°F, opened the vents and seared them @ ~650°F for ~ 2-3 mins for each side.

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The end result - best steak I've ever had.

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Oct 16, 2008
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Some really good pictures here. I'm so jelly
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Jun 24, 2006
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Redsanta wrote:
May 15th, 2017 10:20 pm
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Ha! Best one yet! Good job. Any pics of breaking that hog down?
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Sep 27, 2008
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richuwo11 wrote:
May 15th, 2017 12:35 pm
Cooked up some 2-inch thick 35 day dry aged striploins from Fortinos for Mother's Day dinner. Salted them in the morning and let them rest in the fridge till the evening.
Nice. The smoked reverse sear is the only way I do my steaks now. Sooo good

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