Food & Drink

Post Pics of Your BBQ'd Food Thread

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mjl_toronto wrote:
Nov 6th, 2013 11:08 am
I should stop being so cheap!



Perhaps that's what I'm doing wrong...too cheap and lazy to even dump the water! Oh boy, I'd be in so much trouble with inspectors if I were a restaurant. :D
You could use heavy duty foil on the drip pan - makes for easy cleanup by just removing and putting on a new one.
We're all bozos on the bus until we find a way to express ourselves...

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Jul 13, 2009
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Where did you buy that cut (korean bbq short ribs) of meat? Can I ask for it at a Zehrs or something? What exactly is the cut called? Thanks!
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popcorneater wrote:
Nov 4th, 2013 5:13 pm
thought I'd post this here as well:

Just did some beef back ribs. I want to try some beef short ribs (IMPS 130), but hard to find whole. Anyways lucked out at superstore, these back ribs had meat!

4 hours at 275. Salt pepper and some garlic salt for rub, then glazed with a mixture of honey, brown sugar and sweet baby rays.
Those are some fine looking ribs popcorneater. I did some up last summer and my wife just said last week that she is looking forward to me cooking them this year. Thanks for sharing!
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AudiDude wrote:
May 25th, 2014 4:55 pm
Chicken burgers with green onion, red peppers and cilantro. Cooked over cherry/hickory combination.

[IMG]https://farm6.staticflickr.com/5076/140 ... 82f9_c.jpg[/IM]

[IMG]https://farm3.staticflickr.com/2924/142 ... 27b7_b.jpg[/IM]

[IMG]https://farm6.staticflickr.com/5551/140 ... 49b2_b.jpg[/IM]
Stupid question but were they homemade? Is it me or are those grill marks kind of deep?
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Jimboski wrote:
May 25th, 2014 5:56 pm
Stupid question but were they homemade? Is it me or are those grill marks kind of deep?
They most definitely are home made. Chicken is so soft and I don't use any binder. I rolled them into meatballs after I added the ingredients and microwaved a mini meatball to make sure I have the salt, pepper and garlic level right. Just enough to eliminate the inside of the burger from tasting unseasoned.

I put them between two pieces of wax paper and smush them to patties. You either better have a lot of oil on your hands or wear gloves because chicken is soft and sticky. Since they went in the Traeger, there is no sear and the patty oozes through the grate a bit before it firms up because I had them on at 220 degrees. On a hot grill, the grill groves wouldn't be that thick.

Before I put them on, I have a shaker filled with a blend of salt, pepper and garlic powder like what we used at Mc Donald's when I was a kid, that I use to dust the patties.
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AudiDude wrote:
May 25th, 2014 7:05 pm
They most definitely are home made. Chicken is so soft and I don't use any binder. I rolled them into meatballs after I added the ingredients and microwaved a mini meatball to make sure I have the salt, pepper and garlic level right. Just enough to eliminate the inside of the burger from tasting unseasoned.

I put them between two pieces of wax paper and smush them to patties. You either better have a lot of oil on your hands or wear gloves because chicken is soft and sticky. Since they went in the Traeger, there is no sear and the patty oozes through the grate a bit before it firms up because I had them on at 220 degrees. On a hot grill, the grill groves wouldn't be that thick.

Before I put them on, I have a shaker filled with a blend of salt, pepper and garlic powder like what we used at Mc Donald's when I was a kid, that I use to dust the patties.
I see.. When can i come over?
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Jimboski wrote:
May 25th, 2014 7:07 pm
I see.. When can i come over?
+1
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newbieowner wrote:
May 24th, 2014 5:12 pm
Where did you buy that cut (korean bbq short ribs) of meat? Can I ask for it at a Zehrs or something? What exactly is the cut called? Thanks!
Not familiar with Zehrs, but over here in the west, they usually label them as korean bbq short ribs. Either that or just short ribs. got these on sale at sobeys, at around $5/kg, already marinated. It was a BOGO deal, and cheaper than regular stuff in the meat dept.

If you go to a butcher ask for beef short ribs sliced thin. They'll usually do it for you for free.
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kryton619 wrote:
May 24th, 2014 8:05 pm
Those are some fine looking ribs popcorneater. I did some up last summer and my wife just said last week that she is looking forward to me cooking them this year. Thanks for sharing!
Thanks! The Sobeys by my area sells ribeye from time to time, and it seems nobody knows what to do with the bone. I can't pass on them when they mark them down for $1.99/lb!
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AudiDude wrote:
May 25th, 2014 7:05 pm
They most definitely are home made. Chicken is so soft and I don't use any binder. I rolled them into meatballs after I added the ingredients and microwaved a mini meatball to make sure I have the salt, pepper and garlic level right. Just enough to eliminate the inside of the burger from tasting unseasoned.

I put them between two pieces of wax paper and smush them to patties. You either better have a lot of oil on your hands or wear gloves because chicken is soft and sticky. Since they went in the Traeger, there is no sear and the patty oozes through the grate a bit before it firms up because I had them on at 220 degrees. On a hot grill, the grill groves wouldn't be that thick.

Before I put them on, I have a shaker filled with a blend of salt, pepper and garlic powder like what we used at Mc Donald's when I was a kid, that I use to dust the patties.
They look delicious!! How long did you cook them for at that temp? Might have to do this myself.
That's my 2cents worth
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longitude wrote:
May 26th, 2014 9:42 am
+1
Jimboski wrote:
May 25th, 2014 7:07 pm
I see.. When can i come over?
Keelie wrote:
May 26th, 2014 8:02 pm
They look delicious!! How long did you cook them for at that temp? Might have to do this myself.
We're in!
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I cooked them for around 2.5 hours. The red peppers give off oil when cooked which helps keep the burgers moist. Cilantro adds that extra fresh taste and the green onion isn't overpowering with onion.

I'd like to help you all out, but I'm kickin' it in Vegas right now... ;)

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