Food & Drink

Post Pics of Your BBQ'd Food Thread

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Jan 27, 2004
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Gutty96 wrote: Did a couple stuffed pork sirloin steaks/roasts.

Turned out really good, very moist and juciy. Weak night for sides though unfortunately, just steamedd cawliflower and a bagged salad. We need to hit the market tomorrow to get some fresh veggies.
Nice one bro. I see a nice pink smoke ring hue on that pork. Did you add some wood chips? Or just the smoke from the coals?
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UrbanPoet wrote: Nice one bro. I see a nice pink smoke ring hue on that pork. Did you add some wood chips? Or just the smoke from the coals?
Must just be from the coals. I was rushing to get it on and cooking so I could watch the tennis. Lol
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Brisket part 2!

This time a 16.5 pound packer brisket from costco business. Man thats a great deal @ $4.31/LB
Labeled as $9.49/KG
AAA grade!

I woke up late... didn't get to toss it on the smoker until 12:30... so i’m opting for a hot and fast method.
Its holding steady @ 325F. I might bring it up to 350 because of time constraints.
I did go with an injection. & i’m mopping it every 45 minutes... I’m hoping that should help with moisture retention during this high heat cook!
1 more new thing i did was foil the edges to protect it from the hot spots. Its sort of working... edges were sizzling a bit. But it will have to do because this is my biggest grill.



Stay tuned for more!
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Jul 31, 2008
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Markham
Gutty96 wrote: Weak night for sides though unfortunately, just steamedd cawliflower and a bagged salad. We need to hit the market tomorrow to get some fresh veggies.
I highly recommend cast iron for the vegetables. I always have cast iron on the grill, and with a little oil and seasoning, you can get very good results without a lot of effort. Those zucchini noodles with some herbs etc. are often pretty good for upping your presentation.
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mdl.tor wrote: I highly recommend cast iron for the vegetables. I always have cast iron on the grill, and with a little oil and seasoning, you can get very good results without a lot of effort. Those zucchini noodles with some herbs etc. are often pretty good for upping your presentation.
Oh ya. I know. Unfortunately my boys are a bit picky with veggies right now and steamed is the most consistent method for them to eat it.
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Murgh Makhani (Butter Chicken) on the grill. I just did this one today. Here's another one not too common for grillers and usually made in the oven but I wanted to impart some smokey tandoori flavour to the chicken (marinated in yogurt).
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DiceMan wrote: Murgh Makhani (Butter Chicken) on the grill. I just did this one today. Here's another one not too common for grillers and usually made in the oven but I wanted to impart some smokey tandoori flavour to the chicken
Looks delicious.
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Posting some grill porn (sorry it's not food) for you guys. I was watching Steven Raichlen on PBS on the weekend and he used this Komodo Kamado Grill. The 42" Serious Big Bad on the left is $9,200!!!!
Komodo Capture.JPG
https://komodokamado.com/
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Made a whole brisket from Costco this weekend in a pit-boss kamado.
Used this Montreal smoked recipe that was posted in Costco thread.
Marinated for 60 hours, fired up at 11am, wrapped in foil after it reached 160F at 4 pm and finished at 7pm and 203F
Did not remove any fat as I'm planning to use it as a bacon replacement.
Smoked with freshly cut cherry tree chunks from a neighbor.
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Gutty96 wrote: Looks delicious.
Thanks! I also do Tandoori chicken on the grill.
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I am starting to wonder if my family eats too much steak......

PS. This is the first time I realized that searing over charcoal is best with the lid off..... Then lid on to bring to temp Why no one tell me?
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Aug 12, 2012
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Richmond Hill
^^^ Those steaks are looking good!!

I fired up the wood pellet grill for the first time since I got my charcoal kettle. The charcoal definitely brings more flavour, but I needed a bit more 'set it and forget it' convenience when I was cooking these so the the pellet grill was perfect. 3 hours @ 250F, 2 hours wrapped, 1 hour sauced in the foil boats.

I used lime juice as a binder and dusted them with SPG, a homemade bbq rub, and Oakridge BBQ Dominator Rib Rub.

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Brisket part 2 update!

Details!
I used a mix of mesquite and apple wood.
An injection was used for moisture retention & flavoring. I feel its required for any hot & fast method of smoking brisket.

I did hot and fast because of time constraints. It only took a total of 4.5 hrs to finish this 16.5 pound brisket. I foiled the edges because it was so damn big, the sides touched the hot zones! Edges burned still because of size limitations... but no one noticed.
Once it hit 155 internal temp. I wrapped it and threw it back on until it hit 200. My original plan was to take it out @ 190 & wrap it in a cooler until it hit 200 internal temp itself.

Results this time were better then the first. The crowd commented that even the leaner pieces were juicy and moist.


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UrbanPoet wrote: 914CF3D2-C2D5-400D-9795-4FB692338B0F.jpeg4E4F3951-BBC8-42B1-A046-A9F94BE7AB0B.jpegD79E8AFC-2BFC-4B79-8B68-90D3913C55F5.jpeg819A1D01-60A8-4F11-9C44-43F1A3A384B1.jpeg0EE91F23-4394-4D6F-ABB1-17F968D74A31.jpegBrisket part 2 update!

Details!
I used a mix of mesquite and apple wood.
An injection was used for moisture retention & flavoring. I feel its required for any hot & fast method of smoking brisket.

I did hot and fast because of time constraints. It only took a total of 4.5 hrs to finish this 16.5 pound brisket. I foiled the edges because it was so damn big, the sides touched the hot zones! Edges burned still because of size limitations... but no one noticed.
Once it hit 155 internal temp. I wrapped it and threw it back on until it hit 200. My original plan was to take it out @ 190 & wrap it in a cooler until it hit 200 internal temp itself.

Results this time were better then the first. The crowd commented that even the leaner pieces were juicy and moist.



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Cooks country recently did Texas BBQ brisket.

Watch it while you still can add I don't know if it will go behind a paywall.

https://www.cookscountry.com/videos/415 ... ue-brisket

If your brisket is too big, you don't have to stuff it all the way in. (.... Waiting for the side comments...),

You can save some for other dishes eg slicing it thin and putting it on top of pho.
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gr8dlr wrote: Cooks country recently did Texas BBQ brisket.

Watch it while you still can add I don't know if it will go behind a paywall.

https://www.cookscountry.com/videos/415 ... ue-brisket

If your brisket is too big, you don't have to stuff it all the way in. (.... Waiting for the side comments...),

You can save some for other dishes eg slicing it thin and putting it on top of pho.
Such a simple solution... why didnt i think of that? Lol...
It would have been nicer. It was a party of 15 people... but i guess even with the edges trimmed off its still enough to feed everyone.
Plus my friend who hosted the party... made
-2 lasagna’s
-chicken wings
-chow mien
-garlic bread
-Cesar salad
-mixed veggies baked
-someone brought desert

It was quite the feast and super fun!
Bbq... food... friends... the best combination ^____^

I really hope my bbq gets better. Me and my bro want to enter a competition. Thats our goal... hence why i’m making so much brisket. Friends and family are happy though... lots of food lol
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DiceMan wrote: Murgh Makhani (Butter Chicken) on the grill. I just did this one today. Here's another one not too common for grillers and usually made in the oven but I wanted to impart some smokey tandoori flavour to the chicken (marinated in yogurt).
.
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What's your recipe for the butter chicken sauce?
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badOne wrote: What's your recipe for the butter chicken sauce?
This is my basic sauce recipe. I constantly play around with it to adjust spiciness. ie, add cayenne powder for heat, add chili powder for redder colouring, more sugar to taste, etc.
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3 tablespoon butter
2 tablespoons garam masala
1 tbsp julienned ginger (or 1 tablespoon ginger powder)
5 cloves chopped garlic
1 small diced onion (optional)
5 tomatoes, chopped to smallish peices (or 1 large 28 ounce can pureed) tomatoes
1 can tomato paste
1 tablespoon chili powder
2 tablespoon honey or sugar
1 tablespoon fenugreek leaves (optional)
1 cup heavy cream
Salt to taste

  • Melt butter in a large saucepan over medium heat. Fry ginger for a minute or two. Then garlic and garam masala. Saute several minutes, then stir in tomatoes or puree'd can of tomatoes, and tomato paste, chili powder, salt. Bring to a boil; reduce heat to low and simmer, stirring in honey or sugar, fenugreek (optional). Should take about 20 minutes for the tomatoes to soften into a sauce.
  • Blend (immersion blender works great). Note: many restaurants recipes will require filtering through a sieve - way too much work for me and unnecessary - immersion blender does a fine jobe, IMO.
  • Add cream and heat (not boiling) just before serving.

Note: I usually go with a canned (2oz) pureed tomato but this time went with fresh diced tomatoes which worked better. Also, the pictured butter chicken has no onions in the sauce as I wanted to do a lighter sauce but many recipes do call for onions. Put them in if you want them and puree when done.
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Pork side ribs on sale for $1.77 /lb at no frills starting tomorrow. Looking forward to the smoked rib pics!
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From a BBQ I hosted in the summer. Pulled pork mac n cheese sandwich on a Martin's potato roll. Wish I could go back to this day!

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Frank311 wrote: From a BBQ I hosted in the summer. Pulled pork mac n cheese sandwich on a Martin's potato roll. Wish I could go back to this day!

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Where do you buy Martin's Potato rolls from?
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