Food & Drink

Post Pics of Your BBQ'd Food Thread

  • Last Updated:
  • Oct 13th, 2019 8:32 pm
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snow00774 wrote:
Oct 26th, 2018 12:18 am
yummm....which pit boss?
The 820FB. Got it from Costco in April or May.
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zalapski wrote:
Oct 28th, 2018 6:49 pm
They sell an expensive KettlePizza accessory for what you are trying to do but yours does the job.
Yeah I've seen those but they are quite pricey especially in Australia. Pretty sure I could diy something about as good. main thing I think would make the setup better is putting something in the Weber lid to lower the height of the "roof" to help cook the top of the pizzas faster.
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NONO! Seriously? This can't be on page 4. There is NO END to the BBQ session.

It's only steak and potatoes but need to get this back to front page again.

Foodland had sirlion on sale this week. Not bad for $12.

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Little marinade, because you know. It's sirlion, not rib streak.

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Sweet potato chunks for the grill.

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In process.

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Ready to rest.

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Sweet potatoes off.

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Mac and cheese for the boys.

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Ready to eat!

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Gutty96 wrote:
Nov 19th, 2018 6:44 am
NONO! Seriously? This can't be on page 4. There is NO END to the BBQ session.

It's only steak and potatoes but need to get this back to front page again.

Foodland had sirlion on sale this week. Not bad for $12.

Image

Little marinade, because you know. It's sirlion, not rib streak.

Image

Sweet potato chunks for the grill.

Image

In process.

Image

Ready to rest.

Image

Sweet potatoes off.

Image

Mac and cheese for the boys.

Image

Ready to eat!

Image
Nice job.

Curious if you heat up the sweet potatoes before grilling because I find they take a fair amount of time to cook thru if not preheated/cooked halfway or more thru to start. I usually microwave mine a bit before grilling.

PS please spend $200 and buy a nice cutting board to take pictures like the Instagrammers do. JK. LOL. Real cooks COOK!
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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gr8dlr wrote:
Nov 19th, 2018 9:37 am
Nice job.

Curious if you heat up the sweet potatoes before grilling because I find they take a fair amount of time to cook thru if not preheated/cooked halfway or more thru to start. I usually microwave mine a bit before grilling.

PS please spend $200 and buy a nice cutting board to take pictures like the Instagrammers do. JK. LOL. Real cooks COOK!
LOL, thanks! I quite like that cutting board. It keeps the juices from running onto the table. We only had the "nice china" out as all the McDonald's plates were in the dishwasher! ( see any of my older posts in this thread for what those look like! :) )

I do not pre-heat the potatoes. I sear the streaks, them move them to indirect heat, then put the potatoes over the heat. When the steaks hit temp, I take them off to rest, and finish cooking the potatoes. They usually come off right before the steaks are cut up.
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snow00774 wrote:
Oct 26th, 2018 12:18 am
yummm....which pit boss?
FYI...Walmart has the PIT BOSS 700 Pellet Grill on BF sale for $449. 700 sq inch. I might be tempted if I didn't already have two grills and a smoker.

https://www.walmart.ca/en/ip/pit-boss-7 ... 0197086629
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Gutty96 wrote:
Nov 19th, 2018 6:44 am
NONO! Seriously? This can't be on page 4. There is NO END to the BBQ session.
You are right - there is no end to BBQ season.
The sight of the chimney starting up on a dark winter night is the best.
Starting her up last night for pork chops on the Kamado.
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It's pronounced Throat Wobbler Mangrove
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Can't see the BBQ pictures, what am I doing wrong? Still drooling though.

edit: Oh replying to Gutty96's post.
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raymondly wrote:
Nov 19th, 2018 4:31 pm
You are right - there is no end to BBQ season.
The sight of the chimney starting up on a dark winter night is the best.
Starting her up last night for pork chops on the Kamado.
A whole chimney of charcoal...Hope your cooking a lot more than just pork chops.
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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raymondly wrote:
Nov 19th, 2018 4:31 pm
You are right - there is no end to BBQ season.
The sight of the chimney starting up on a dark winter night is the best.
Starting her up last night for pork chops on the Kamado.
gr8dlr wrote:
Nov 19th, 2018 6:59 pm
A whole chimney of charcoal...Hope your cooking a lot more than just pork chops.
LOL. BBQ season through Christmas season. This immediately came to mind when reading that exchange.

"The pork chops were hung by the chimney with care
In hopes that Saint Nicholas soon would be there"
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Vietnamese pork skewers and cheddar sausages
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Rehan wrote:
Nov 13th, 2009 4:04 pm
All of you shut your mouths and leave the OP alone.
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gr8dlr wrote:
Nov 19th, 2018 6:59 pm
A whole chimney of charcoal...Hope your cooking a lot more than just pork chops.
Good eye.
My top vent has been sticking and I am having trouble adjusting it.
After the chops were done, I took off the vent and put it on the bottom grill to burn off all the built up crud.
It's pronounced Throat Wobbler Mangrove
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Siefer999 wrote:
Nov 20th, 2018 12:25 am
Vietnamese pork skewers and cheddar sausages
I don't know if it is just the angle of the pictures, but that BBQ's grill surface seems so deep.

Food looks great BTW! Where did you get those sausages? Are they smoked or raw?
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Siefer999 wrote:
Nov 20th, 2018 12:25 am
Vietnamese pork skewers and cheddar sausages
I am generally not "food police type" but you really shouldn't put raw (in this case) sausages on the warming shelf and cooking meat below them because raw juices can flow down onto your cooked meat...similarly, the top is now contaminated with raw. Top shelf is only for cooked food.
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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gr8dlr wrote:
Nov 23rd, 2018 9:37 am
I am generally not "food police type" but you really shouldn't put raw (in this case) sausages on the warming shelf and cooking meat below them because raw juices can flow down onto your cooked meat...similarly, the top is now contaminated with raw. Top shelf is only for cooked food.
You do know some people only use the top rack for everything bbq? Not me, I rarely use it. Only when smoking, but still.

Also, I am not sure those sausages are raw. They may be smoked.

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