Where did you buy the pimento wood? pimentowood.com
Post Pics of Your BBQ'd Food Thread
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- Mar 28th, 2024 9:56 pm
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- SCORE+28
- velomane
- Sr. Member
- Oct 10, 2004
- 919 posts
- 217 upvotes
- Winnipeg
- delavoie
- Deal Addict
- Aug 13, 2009
- 1528 posts
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- East Coast!
I see what you did there..
but yes on that cook I also tried a pimento leave in water, in the foil drip pan, I didn't find it made much difference. I'll try it again soon.
[IMG]http://shop.pimentowood.com/images/1172 ... 95227.jpeg[/IMG]
- delavoie
- Deal Addict
- Aug 13, 2009
- 1528 posts
- 261 upvotes
- East Coast!
- velomane
- Sr. Member
- Oct 10, 2004
- 919 posts
- 217 upvotes
- Winnipeg
Thanks. Not exactly RFD cheap, but for lovers, a definite must buy.
- delavoie
- Deal Addict
- Aug 13, 2009
- 1528 posts
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- East Coast!
It's not cheap but you only need a little to smoke, it's really strong. 1 bag will last me around a year in a half and I BBQ all year. Plus my wife has a catering company and I BBQ alot for her. Small handful of chips is all you need. Well worth it for true jerk chicken.
- LostInTruth
- Deal Guru
- Nov 30, 2009
- 12178 posts
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- Toronto
I hate Audidude, soooo jelly
- AudiDude
- Deal Guru
- Mar 1, 2004
- 12861 posts
- 1485 upvotes
- Pickering
^^
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Fried Jalapenos
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Ate one hot, used the other for sandwiches later on in the week. Pan seared for crispy goodness. First lettuce from the garden. Home made buns.
[IMG]https://farm6.staticflickr.com/5338/180 ... b355_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5448/178 ... e5b7_c.jpg[/IMG]
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[IMG]https://farm8.staticflickr.com/7774/177 ... d1e4_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5443/177 ... 5fda_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5330/177 ... 24e7_c.jpg[/IMG]
Fried Jalapenos
[IMG]https://farm9.staticflickr.com/8816/175 ... 62be_c.jpg[/IMG]
[IMG]https://farm9.staticflickr.com/8758/177 ... 0484_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5444/171 ... 988f_c.jpg[/IMG]
[IMG]https://farm9.staticflickr.com/8791/177 ... b54f_c.jpg[/IMG]
[IMG]https://farm8.staticflickr.com/7716/175 ... c2fb_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5343/177 ... 5a67_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5337/175 ... e23e_c.jpg[/IMG]
[IMG]https://farm9.staticflickr.com/8778/177 ... 7509_c.jpg[/IMG]
[IMG]https://farm8.staticflickr.com/7726/177 ... ba43_c.jpg[/IMG]
[IMG]https://farm9.staticflickr.com/8864/178 ... 02de_c.jpg[/IMG]
[IMG]https://farm9.staticflickr.com/8882/177 ... d6e1_c.jpg[/IMG]
Ate one hot, used the other for sandwiches later on in the week. Pan seared for crispy goodness. First lettuce from the garden. Home made buns.
[IMG]https://farm6.staticflickr.com/5338/180 ... b355_c.jpg[/IMG]
[IMG]https://farm6.staticflickr.com/5448/178 ... e5b7_c.jpg[/IMG]
[IMG]https://farm8.staticflickr.com/7684/174 ... 6c07_c.jpg[/IMG]
- wesleyw
- Deal Fanatic
- Jun 9, 2005
- 7390 posts
- 291 upvotes
- Scarborough
On a WSM, how do you best leverage the top/bottom rack? Do you wrap what you put in the bottom layer so the juice from the top dripping won't get on it? Or vice versa and wrap the top so there isn't any dripping?
- johnas
- Member
- Jan 11, 2004
- 381 posts
- 259 upvotes
I only worry about it if it is fish. You don't want rainbow trout dripping on your pork.
Otherwise if you are doing a bunch of meat just load it up.
- cRaZyRaVr
- Deal Fanatic
- Mar 11, 2004
- 5318 posts
- 3944 upvotes
- Milton, ON.
AudiDude... You should be posting recipes how to with your posts Otherwise you are just showing off lol
- Efx
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- Sep 12, 2004
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- Ajax
- AudiDude
- Deal Guru
- Mar 1, 2004
- 12861 posts
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- Pickering
I don't really have any recipes. Each time it's different spices and techniques. I don't even know how to properly tie up those pork tenderloins I tied. They stayed together real well, but I'm sure I'm doing it incorrectly. Food consists of what was on sale or what I find in the fridge.
That's why I show a lot of pics because everybody knows a picture is worth a thousand words. I did post a recipe for some peach cobbler that I make for Canada day and I had to make one to figure out what the heck I put in it.
That's why I show a lot of pics because everybody knows a picture is worth a thousand words. I did post a recipe for some peach cobbler that I make for Canada day and I had to make one to figure out what the heck I put in it.
- The_One
- Deal Addict
- Oct 25, 2002
- 1163 posts
- 39 upvotes
- Toronto
I was wondering where you bought the pimento leaves from?delavoie wrote: ↑I see what you did there..
but yes on that cook I also tried a pimento leave in water, in the foil drip pan, I didn't find it made much difference. I'll try it again soon.
[IMG]http://shop.pimentowood.com/images/1172 ... 95227.jpeg[/IMG]
You should try placing the chicken on top of the soaked leaves. I read a food bloggers quest to get the taste as close as they got it from Jamaica. But they used bay leaves instead.
- cessnabmw
- Deal Addict
- Feb 9, 2012
- 4560 posts
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- Toronto
I have made that Peach Cobbler so many times! It's amazing!AudiDude wrote: ↑I don't really have any recipes. Each time it's different spices and techniques. I don't even know how to properly tie up those pork tenderloins I tied. They stayed together real well, but I'm sure I'm doing it incorrectly. Food consists of what was on sale or what I find in the fridge.
That's why I show a lot of pics because everybody knows a picture is worth a thousand words. I did post a recipe for some peach cobbler that I make for Canada day and I had to make one to figure out what the heck I put in it.
- oeketer
- Sr. Member
- May 27, 2007
- 853 posts
- 11 upvotes
- Etobicoke
Please please please post the recipe for that marinadedelavoie wrote: ↑A few of my cooks.. usually cooked on either my Weber Performer, Weber Smokey Mountain or Vision Kamodo Pro C
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Few pics of my Jerk Marinade, smoked with pimento wood chips
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- AudiDude
- Deal Guru
- Mar 1, 2004
- 12861 posts
- 1485 upvotes
- Pickering
[IMG]https://c1.staticflickr.com/1/303/17854 ... 3ae5_b.jpg[/IMG]
Ready for an overnight soak in water
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After the soak
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Chimney and pan minion loaded
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Wood chunks in place
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Load it up
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Stoking with no thermostat in the hole.
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Done like dinner
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Dinner
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Longest run ever on the smoker. 8 hours. I just moved the coals around to get the ash to fall out of the holes I drilled in the charcoal pan and then pulled the thermostat to stoke it by increasing airflow.
Ready for an overnight soak in water
[IMG]https://farm1.staticflickr.com/286/1847 ... 88ea_c.jpg[/IMG]
After the soak
[IMG]https://farm1.staticflickr.com/387/1785 ... 848b_c.jpg[/IMG]
Chimney and pan minion loaded
[IMG]https://farm1.staticflickr.com/426/1828 ... c2c5_c.jpg[/IMG]
Wood chunks in place
[IMG]https://farm1.staticflickr.com/430/1785 ... 37eb_c.jpg[/IMG]
Load it up
[IMG]https://farm1.staticflickr.com/283/1847 ... 01b9_c.jpg[/IMG]
Stoking with no thermostat in the hole.
[IMG]https://farm1.staticflickr.com/319/1828 ... 5a66_c.jpg[/IMG]
Done like dinner
[IMG]https://farm1.staticflickr.com/505/1828 ... f6e5_c.jpg[/IMG]
Dinner
[IMG]https://c1.staticflickr.com/1/388/17855 ... 5821_b.jpg[/IMG]
Longest run ever on the smoker. 8 hours. I just moved the coals around to get the ash to fall out of the holes I drilled in the charcoal pan and then pulled the thermostat to stoke it by increasing airflow.
- delavoie
- Deal Addict
- Aug 13, 2009
- 1528 posts
- 261 upvotes
- East Coast!
Here it is:
Jamaican Jerk Marinade
- 5 green onions
- 5 sprigs of fresh thyme (about 1 tablespoon chopped)
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 teaspoon ground allspice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 scotch bonnet peppers
- 1/3 cup soy sauce
- 2 tablespoon vegetable oil
- 1/4 cup vinegar
- 1 onion
- 1/2 cup orange juice
- 2 cloves garlic
- 1 teaspoon grated ginger
Rough chop the green onions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with the scotch bonnets to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. IF you don't like it super hot, use 1 pepper.. I like it hot I use 2 peppers seeds and all.
(I don't wear gloves I just rip the stem off and trow the whole thing in the blender)
Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.
If i'm marinading large pieces of chicken, i'll lift the skin off the meat and slide some marinade in there.
Marinade overnight.. sometimes I'll leave it for 2 nights and it get's even more potent.
- oeketer
- Sr. Member
- May 27, 2007
- 853 posts
- 11 upvotes
- Etobicoke
Thank you kindly!delavoie wrote: ↑Here it is:
Jamaican Jerk MarinadeBasically all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.
- 5 green onions
- 5 sprigs of fresh thyme (about 1 tablespoon chopped)
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 teaspoon ground allspice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 scotch bonnet peppers
- 1/3 cup soy sauce
- 2 tablespoon vegetable oil
- 1/4 cup vinegar
- 1 onion
- 1/2 cup orange juice
- 2 cloves garlic
- 1 teaspoon grated ginger
Rough chop the green onions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with the scotch bonnets to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. IF you don't like it super hot, use 1 pepper.. I like it hot I use 2 peppers seeds and all.
(I don't wear gloves I just rip the stem off and trow the whole thing in the blender)
Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.
If i'm marinading large pieces of chicken, i'll lift the skin off the meat and slide some marinade in there.
Marinade overnight.. sometimes I'll leave it for 2 nights and it get's even more potent.
- cRaZyRaVr
- Deal Fanatic
- Mar 11, 2004
- 5318 posts
- 3944 upvotes
- Milton, ON.
Two whole smoked chickens and homemade smoked pork kielbasa.
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Todays breakfast
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Todays breakfast
[IMG]http://kayaker-photography.smugmug.com/ ... njr7-M.jpg[/IMG]
- delavoie
- Deal Addict
- Aug 13, 2009
- 1528 posts
- 261 upvotes
- East Coast!
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