Food & Drink

Post Pics of Your BBQ'd Food Thread

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  • Oct 21st, 2019 6:12 am
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Jan 3, 2005
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Good looking bellies, where did you buy them? TIA.
Londonbrewer wrote:
Oct 21st, 2018 2:52 pm
3 full pork bellies which have been curing for the last week are now in for 5-7 hours of cold smoke.
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Apr 11, 2017
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zalapski wrote:
Oct 21st, 2018 3:30 pm
Good looking bellies, where did you buy them? TIA.
Thx zalapski I have a connection at a local meat processor so I can get them fresh. Also get my brisket from the same source.

Usually can get bellies from a decent butcher, or I've even got them from the Asian supermarkets with good results.
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Aug 12, 2012
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Richmond Hill
Costco (Oshawa) carries pork belly now, so I was excited to make some burnt ends! These things tasted like candy.

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Frank311 wrote:
Oct 23rd, 2018 11:16 am
Costco (Oshawa) carries pork belly now, so I was excited to make some burnt ends! These things tasted like candy.

Look delicious!

Whats the cooking method and time?
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Gutty96 wrote:
Oct 25th, 2018 12:13 pm
Look delicious!

Whats the cooking method and time?
I made these the day before we actually ate them. I did 3 hours on the smoker at around 240F, then into a covered foil pan with honey, brown sugar and butter for another hour. They spent the night in the fridge after cooling. The next day they went into the oven at 275F for about 45mins (covered). I made a glaze from a bbq sauce, apple juice and honey, tossed the burnt ends in that and then back into the oven (uncovered) for another 20 mins.

Internal temp was around 205-210F depending on their size. Super tender and tasted like candy.
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Frank311 wrote:
Oct 23rd, 2018 11:16 am
Costco (Oshawa) carries pork belly now, so I was excited to make some burnt ends! These things tasted like candy.
Looks great! New at our Costco too, they were just putting them out when I was there last Saturday. I asked about brisket and they said they were trying to get it in... I know some stores have it but ours has never had them.
That's my 2cents worth
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Frank311 wrote:
Oct 10th, 2018 3:47 pm
For Thanksgiving I made bacon-wrapped meatballs, and smoked a spiral ham (Costco) on my Pitboss pellet grill. Really happy with how they both turned out.

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yummm....which pit boss?
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We delayed our Thanksgiving until last weekend. Brined a turkey for 24 hours then smoked with applewood.

The next day I took the leftover turkey and gravy to smoke (applewood again) some pies. Topped one of them with stuffing for S's and G's. Took out the deflector plate at the end to crisp up the bottom - they were amazing.
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It's pronounced Throat Wobbler Mangrove
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A couple quick pics of the bacon I smoked. 1 week cure with salt, pepper, brown sugar, maple syrup. Then 5 hours of Applewood cold smoke. Wrap refrigerate. Now all sliced up vac packed and ready for a lotta breakfasts.

Not quite typical BBQ, but so much better than store bought bacon. And it's not injected with salt water. Hate it when you cook down bacon and realize you the pack you bought is half water.
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snow00774 wrote:
Oct 26th, 2018 12:18 am
yummm....which pit boss?
I believe he has the 820.
It's pronounced Throat Wobbler Mangrove
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Smoked macaroni and cheese today with applewood.
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It's pronounced Throat Wobbler Mangrove
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Tried setting up the kettle for some fake wood oven pizza. Did a base of charcoal on the end away from the pizza stone and put some apple chunks on top for wood. Left the front of the lid (pizza stone end) open a couple inches to try and get the heat running over the pizza from front to back. Worked out pretty nicely, thinking of converting my extra kettle that I bought for parts into some sort of more permanent pizza oven.

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What kind of bowl is that? What was your Mac n' Cheese cooking temperature? TIA.
raymondly wrote:
Oct 27th, 2018 10:18 pm
Smoked macaroni and cheese today with applewood.
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They sell an expensive KettlePizza accessory for what you are trying to do but yours does the job.

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BongoBong wrote:
Oct 28th, 2018 10:42 am
Tried setting up the kettle for some fake wood oven pizza. Did a base of charcoal on the end away from the pizza stone and put some apple chunks on top for wood. Left the front of the lid (pizza stone end) open a couple inches to try and get the heat running over the pizza from front to back. Worked out pretty nicely, thinking of converting my extra kettle that I bought for parts into some sort of more permanent pizza oven.

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zalapski wrote:
Oct 28th, 2018 6:43 pm
What kind of bowl is that? What was your Mac n' Cheese cooking temperature? TIA.
The bowl is one of these from Rachael Ray - the built in handles makes it way easy to move around.
https://www.amazon.ca/Rachael-Ray-Stone ... achael+ray

I was running it at 300 for about 1 1/2 hours.
It's pronounced Throat Wobbler Mangrove

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