Food & Drink

Post Pics of Your BBQ'd Food Thread

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Feb 1, 2008
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UrbanPoet wrote: More meaty tasting because no brine.
Actually very tender without a brine.
Good to know, maybe I won't stew it and try my hand at the 'q
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hyperactiveme wrote: Good to know, maybe I won't stew it and try my hand at the 'q
Yeah... i did a dry brine style.
Dry rub + basil all over. Put it in a zip lock bag and laid it flat in the fridge for 2 days. Flipped once in between.
So try it with at least an over night dry rub to help it a bit.

I always keep a can of butter flavoured spray oil.
$3 ish per can.
You spray the meat on each side mid way through the cook. It prevents the meat from drying out and adds back some moisture.
If its done on something like chicken, i find it helps crisp up the skin.

Since its spray.. its easy, clean, convenient, and coats evenly.
Has to be spray oil... because its sticky. Real butter will just run off and wash off the rub.
High burn point on the oil within.. its usually soy and canola based oil in these.
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Whitby
It's getting close to meatloaf season (also a big fan anytime) and had a blend of ground pork/beef.
Didn't have any bread crumbs so I upgraded - put a bag of Flamin' Hot Cheetos in the blender.
Mixed it in - smoked over cherrywood, then topped with bbq sauce and more FHC.
Will never use breadcrumbs again.
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It's pronounced Throat Wobbler Mangrove
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Smoked cheese with an amaZen tube smoker on my weber kettle.

What an interesting contraption. You can smoke on a propane grill easily with this thing. As long as you ignite it right, the thing will just keep pumping smoke. I hope a 6 inch tube gives me at least 1 hr minimum.

Edit : wow this is great... its been @ least 1 hr 15 minutes & still pumping out smoke.

This is going to be great when i try to make a brisket @ the cottage with only a gas grill available!
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Last edited by UrbanPoet on Sep 12th, 2020 8:48 pm, edited 1 time in total.
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Striploins and grilled veg. Unfortunately no plated pic, but that's okay. I will admit the steaks a bit over cooked. They were definitely med+ where I am a mid- kinda guy. Still delicious, as marinaded and seasoned, but could have been better.
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Jan 3, 2005
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What kind of cheese did you smoke?
UrbanPoet wrote: Smoked cheese with an amaZen tube smoker on my weber kettle.
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Nov 4, 2008
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this weekend was a skewer weekend - cooked em indirect for 15-20 minutes, and finished with direct

also, definitely recommend longanisa sausages if you haven't tried em - so damn good!

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When given enough time, all threads on RFD can and will go off on a tangent.
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aeba7 wrote: this weekend was a skewer weekend - cooked em indirect for 15-20 minutes, and finished with direct

also, definitely recommend longanisa sausages if you haven't tried em - so damn good!

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Looks good. No flare-ups with the longanisa?

And where you get that skewer stand?
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b31770 wrote: Looks good. No flare-ups with the longanisa?

And where you get that skewer stand?
got the stand from amazon:
https://www.amazon.ca/Goutime-Stainless ... 07SBFBYDS/

keeping the sausages off the grill stopped them from rupturing, which i guess helped to prevent flare ups
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aeba7 wrote: this weekend was a skewer weekend - cooked em indirect for 15-20 minutes, and finished with direct

also, definitely recommend longanisa sausages if you haven't tried em - so damn good!

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That picture is messing with my head! All those layers
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hyperactiveme wrote: So it seems unpopular in the forums however this is me from now on, fast side up. After feeling a bit defeated from my last hot and fast I'm sticking to simple brisket.
Looks jucier this time around. What did you do differently?

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