Food & Drink

Post Pics of Your BBQ'd Food Thread

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  • May 22nd, 2022 3:48 pm
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Sep 18, 2009
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Southwestern Ontario
Jucius Maximus wrote: Looks like he's posting images from facebook.
Is it blocked from your work or something?
Yes, it is copied from facebook. I have file size issues when I go from Picasa to RFD, and I've tried imageshack but that results in a series of thumbnails, which are intermediary. What does everyone use here?
Deal Fanatic
Jan 16, 2003
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jayt90 wrote: Yes, it is copied from facebook. I have file size issues when I go from Picasa to RFD, and I've tried imageshack but that results in a series of thumbnails, which are intermediary. What does everyone use here?
but we can click the thumbnails if we want to see the pic..
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Oct 26, 2002
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jayt90 wrote: Yes, it is copied from facebook. I have file size issues when I go from Picasa to RFD, and I've tried imageshack but that results in a series of thumbnails, which are intermediary. What does everyone use here?
Only if you choose thumbnail... I use imageshack and post full sized pictures, well I resize them first so they arent HUGE.
That's my 2cents worth
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Aug 18, 2005
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^ +1, I am also using imageshack direct link images.
- casual gastronomist -
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Nov 21, 2007
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Kitchener
Did a rib roast tonight. Indirect at 275 for just under 2 hours. Pulled it and rested it for about 25 minutes. The result was the best tasting food I have ever cooked. Melt in your mouth and juicy, smokey, perfectly medium rare. Just amazing!

While the roast was resting, I opened the egg's vents up and got it hot to do corn on the cob. Also very good!

[IMG]http://img195.imageshack.us/img195/393/bbq11.jpg[/IMG]
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Dec 22, 2005
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Ottawa
Pork Butt

did up an 8.5lb'er for "Monty Sr." yesterday. cut was courtesy of The Butchery in Ottawa and had a nice fat cap on it.

smoked with hickory, total cook time was approx 12 hours to hit ~195F IT. did a light layer of yellow mustard, and hit the shoulder with a solid coating of dry rub [base of paprika and brown sugar].

great bark on this bad boy!

[IMG]http://img413.imageshack.us/img413/5138/img8102r.jpg[/IMG]

[IMG]http://img20.imageshack.us/img20/46/img8106s.jpg[/IMG]
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Aug 9, 2004
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Newmarket
Looking good!
We had chicken kebabs on the bbq at the cottage on the weekend. My mangiacake in-laws looked at me like I was crazy when I insisted we cook the meat and veggies on separate skewers instead of cute little colourful alternating bits on each skewer. But in the end when we chowed down to the moistest chicken kebabs they'd ever had, and none of the veggies were burnt to a shriveled up crisp, I didnt seem so crazy anymore.
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Sep 18, 2009
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Southwestern Ontario
This mixed grill came off the Weber kettle just as the rain started. (I use the Star radar map to gauge my backyard cookouts).

[IMG]http://img156.imageshack.us/img156/4007/img3328x.jpg[/IMG]

The half chicken is basted with Walkerswood Jerk Sauce, one of the best.
Corn was fresh out of the crate from Florida, and almost as good as our local ears. Shrimp was PC Organic, greens picked from the backyard.
The only thing I'd like to have now is new small potatoes, but they should be here soon.
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Pickering
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AudiDude wrote: Chicken wings on the Traeger.

No sauce just some smoky love...
Very nice! :)

After seeing your pics, I think I need to buy the Smoke Shelf for my Traeger.
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I picked up this strip loin from Shorty's and first did a dry rub of steak spices and let it sit for about half an hour. Then I poured Barbera Italian red wine (fermented and aged 5 months by yours truly) into the container and let it steep overnight.

5 minutes grilled on each side leads to medium rare perfection:

Pics:
[IMG]http://img291.imageshack.us/img291/4199/img3409qh.jpg[/IMG]

That dark streak along the bottom is where the wine seeped into the meat.
[IMG]http://img291.imageshack.us/img291/6772/img3410x.jpg[/IMG]

[IMG]http://img291.imageshack.us/img291/4043/img3413d.jpg[/IMG]

I just popped open a Czechvar... this is living!
- casual gastronomist -
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Jun 30, 2010
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All this pics are making me drool! :razz: Keep 'em coming!
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Oct 25, 2002
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Toronto
jayt90 wrote: This mixed grill came off the Weber kettle just as the rain started. (I use the Star radar map to gauge my backyard cookouts).

[IMG]http://img156.imageshack.us/img156/4007/img3328x.jpg[/IMG]

The half chicken is basted with Walkerswood Jerk Sauce, one of the best.
Corn was fresh out of the crate from Florida, and almost as good as our local ears. Shrimp was PC Organic, greens picked from the backyard.
The only thing I'd like to have now is new small potatoes, but they should be here soon.
Looks delicious. Is the Walkerswood jerk sauce available at the local supermarkets or do I have to go to a specialized store for them??
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Nov 21, 2007
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Kitchener
Did my first ribs on the Big Green Egg today.

Used a mustard slather and a dry rub, cooked at 225 for just under 4 hours. Spritzed with apple juice every 30 minutes after the first hour.

Tasted great. I'd probably do them a little longer next time, as they would get even more tender.

[IMG]http://img85.imageshack.us/img85/3171/bbq12.jpg[/IMG]
[IMG]http://img811.imageshack.us/img811/3284/bbq13.jpg[/IMG]
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Sep 18, 2009
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Southwestern Ontario
The_One wrote: Looks delicious. Is the Walkerswood jerk sauce available at the local supermarkets or do I have to go to a specialized store for them??
I get 'Walkerswood' at Soon Lee, Markham and Lawrence, or T. Phat, Kingston Rd. E. in Pickering (the old Knob Hill). I can't remember if T&T has it.
It is a small operation in St. Anne's, near Ocho Rios, on the north shore of Jamaica. The marinade is even better than the jerk sauce I used, but quite hot.
The regular supermarkets like Price Chopper have 'Grace' sauce or marinade, less expensive but still good.

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