Food & Drink

Post Pics of Your BBQ'd Food Thread

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  • Mar 27th, 2024 3:28 pm
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Oct 10, 2004
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Winnipeg
Where did you buy the pimento wood? pimentowood.com
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UrbanPoet wrote: Wow. True jerk chicken smoked with pimento wood. You jerked that meat off good, especially with that wood. Very authentic touch using that type of wood.
I see what you did there.. :D

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]
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Thanks. Not exactly RFD cheap, but for lovers, a definite must buy.
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velomane wrote: Thanks. Not exactly RFD cheap, but for lovers, a definite must buy.
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.
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Pickering
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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?
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wesleyw wrote: 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?
I only worry about it if it is fish. You don't want rainbow trout dripping on your pork. :razz:
Otherwise if you are doing a bunch of meat just load it up.
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Mar 11, 2004
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AudiDude... You should be posting recipes how to with your posts :) Otherwise you are just showing off lol
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Ajax
cRaZyRaVr wrote: AudiDude... You should be posting recipes how to with your posts :) Otherwise you are just showing off lol
Agreed. Looks incredible. Need recipe.
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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.
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Oct 25, 2002
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delavoie wrote: I see what you did there.. :D

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]
I was wondering where you bought the pimento leaves from?

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.
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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.
I have made that Peach Cobbler so many times! It's amazing!
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May 27, 2007
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Etobicoke
delavoie wrote: A few of my cooks.. usually cooked on either my Weber Performer, Weber Smokey Mountain or Vision Kamodo Pro C

[IMG]http://i.imgur.com/oYXNbGz.jpg[/IMG]
[IMG]http://i.imgur.com/9lEOWov.jpg[/IMG]

Few pics of my Jerk Marinade, smoked with pimento wood chips

[IMG]http://i.imgur.com/sOaRpkH.jpg[/IMG]
[IMG]http://i.imgur.com/4r7t9Fw.jpg[/IMG]
[IMG]http://i.imgur.com/8xdeeAj.jpg[/IMG]
[IMG]http://i.imgur.com/B4vLJX2.jpg[/IMG]
[IMG]https://scontent-ord.xx.fbcdn.net/hphot ... e=5606A61D[/IMG]
Please please please post the recipe for that marinade
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[IMG]https://c1.staticflickr.com/1/303/17854 ... 3ae5_b.jpg[/IMG]

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.
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oeketer wrote: Please please please post the recipe for that marinade
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
Basically 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.

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 :razz: 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.
Sr. Member
May 27, 2007
853 posts
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Etobicoke
delavoie wrote: 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
Basically 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.

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 :razz: 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.
Thank you kindly!

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