Post Pics of Your BBQ'd Food Thread

lecale wrote: ↑ I picked 1 up at the Zehrs sale but I am going to make corned beef, same thing, different spicing. You just go ahead & use pickling spice? Hmm, interesting.

I see the Club House pickling spice is mustard seed, coriander seed, bay leaves, dill seed, fenugreek, cinnamon, ginger, allspice, red pepper, black pepper, cloves & my recipe is all of that, except the dill seed & fenugreek.

I usually have pickling spice on hand so it's easier. Used it before and it works great.

My backyard this morning starting up both my pitboss 1150pro pellet grill (for a brisket) and my pitboss K24 Kamado (for the pastrami). Using fruit blend pellets for the brisket and cherry for the pastrami.
I'm going to have meat sweats tomorrow for sure.

gr8dlr wrote: ↑ I recognize youre doing different woods (fruit blend and cherry) but why couldn't you put both pieces of meat in the same smoker?

I prefer my pastrami with charcoal and chunks of wood. I usually prefer my brisket the same but wanted to give the pellet a go.

Shoot..... Had to put the cubed up pork belly in the freezer. The deck rebuild project keeps take turns every time I take up old deck boards... I find more things I need / want to fix! Lol. Getting there though.

At least the pork belly will be cubed and ready to go next time I get a chance to do them.

Gonna try to air fry a whole chicken tonight.

Brisket from RCSS Father’s Day sale. Overnight cook. 10 hours unwrapped + 3 hours wrapped with rendered fat. Had a good night sleep, really no problem at all.

I had the pellet hopper full, but as you can see it hardly used any fuel at all. Pellet hopper status photo was from the morning.

First time trying the rendered fat in the wrap. I think it made for a more moist cook. Would do it again.

Fat was rendered in a slow cooker, from the trimmed scraps.

Lots of work to do brisket man. I need to go back to cooking easier stuff

Nothing says long weekend like a big ol’ chunk of brisket!

Superstore brisket. Not as good as Costco prime. ~16lbs pre-trim, 5.5 hrs at 325 in the Kamado, foil boat at 160


Sealed extra portions with leftover juices, loving the chamber sealer

Brisket point. Sous vide for 30 hours at 155, now onto the kettle

Mmmm

Time to get healthy y’all. A little bit of Portuguese inspired meal tonight.

Veggies first. Yellow and green zucchini, and peppers. Finished with olive oil and salt.

Grilled mackerel, dry salt brined for a short hour or so. Used the fish basket. Cooking spray to help crisp it up and prevent sticking.

Somehow turned out keto. Tasted good to me.

Always good to see fish on the grill.

duttydeals wrote: ↑ Time to get healthy y’all. A little bit of Portuguese inspired meal tonight.

Veggies first. Yellow and green zucchini, and peppers. Finished with olive oil and salt.

Grilled mackerel, dry salt brined for a short hour or so. Used the fish basket. Cooking spray to help crisp it up and prevent sticking.

Somehow turned out keto. Tasted good to me.

Have posted these in years past but well worth it again... can't find reasonably priced good pork ribs but found these guys at Superstore... Kobe sauce is the bomb but the rotisserie enhances with a bit of smoke

redsfan wrote: ↑ Have posted these in years past but well worth it again... can't find reasonably priced good pork ribs but found these guys at Superstore... Kobe sauce is the bomb but the rotisserie enhances with a bit of smoke

What is this thing you are cooking on?

Gutty96 wrote: ↑ What is this thing you are cooking on?

And how are you using the Kobe sauce?

Gutty96 wrote: ↑
What is this thing you are cooking on?

This is using my rotisserie along with the tray attachments. You can cooking wings, pizza, veggies, ribs, etc on it. Just rotates around the kettle

velomane wrote: ↑
And how are you using the Kobe sauce?

We let the ribs sit in a pyrex for a couple hours before putting it on the bbq....I leave a little bit left in the bottle for the last 15 mins of the cook or so]

redsfan wrote: ↑ This is using my rotisserie along with the tray attachments. You can cooking wings, pizza, veggies, ribs, etc on it. Just rotates around the kettle

We let the ribs sit in a pyrex for a couple hours before putting it on the bbq....I leave a little bit left in the bottle for the last 15 mins of the cook or so194885]

Where do you get these tray attachments? I tried Amazon but maybe I am using the wrong search words?

Wait, is this it?

https://www.amazon.ca/Onlyfire-Rotating ... 700&sr=8-4

Gutty96 wrote: ↑ Where do you get these tray attachments? I tried Amazon but maybe I am using the wrong search words?

Wait, is this it?

https://www.amazon.ca/Onlyfire-Rotating ... 700&sr=8-4

You got it, yes! I should have mentioned it's called the Rib-O-Lator. I totally love it, even though it has it's annoyances: clearly the trays get dirty as crap, but they are dishwasher safe. The trays can/will fall out into your pit so I do advise to bend the trays outwards once secured as it does limit the issues you may have. Of course, assuming you go ahead and purchase. This is a perfect fit for the Onlyfire Rotiserrie so if you have a different one, can't say if the fit will be the same. Onlyfire also has other attachments you should look at as well.

Let me know if you purcahse, very much worth it