Pulled pork & partridge bomb Care Package for Dad!

Sandra's oven baked ribs are great but don't have the same colour (or smoky flavour) as the Pitboss ribs above!

Quick steak dinner!

First crack at making Brisket shepherds pie, testing the recipe using a beef roast instead. You can check out how to make this under recipes on the main Grillmasters index.

Gotta take advantage of a really good sale on your favourite cut when you can. Steaks were carefully placed in the freezer face to face and held up great all summer/fall.

Beer can chicken is a staple in our house, its easy on the pellet grill and cooks in about 1.5 hours.

Sandra's famous homemade burgers.

The sear station on the Pitboss got used a lot all summer long, reverse searing steaks and finish searing chicken & pork. It's simple and works extremely well especially since I added the outside handle to operate it.

Just because everyone likes an occasional dirty feed!

Apple wood smoked bacon.

Duelling BBQ's because Sandra doesn't like the smoky flavour on her steak.

Tried Pecan pellets for brisket this summer, Traeger were the only ones I could find at this time, however I later upgraded to Furtado Farms pecan pellets. Gives a very nice and milder smoke flavour for these longer cooks.

Smoking Brisket for brisket and brisket shepherds pie for the upcoming Lomond Salmon fishing trip!

This will be finished at camp by re-heating the filling and adding mashed potato & cheese on site.

Breakfast wraps featuring our homemade bacon!

Even nachos taste better off the pellet grill!

Sandra's Oven baked ribs on the Webber Genesis

More bacon, when it's not for us, it's for one of the 'byes!

This hot sauce which is Canadian made, pairs epically with pulled pork!

First time trying Spatchcock turkey on the smoker.

Final cook was tinfoil wrapped to maintain moisture.

Instagram recipe Cowboy Butter, I used it to marinate some chicken thighs. Not bad, but a lot of work compared to using delicious bottled rubs.

Making bacon for Bassan and for my upcoming bacon/moose sausages.

Was cold and windy so I had to add my welding blanket to keep heat in while set on smoke setting.

When doing brisket you always end up trimming the piece prior to the cook. A fair amount of fat is cut off which can be reduced down for tallow, the meatier chunks (trimmings less than an inch thick - they won't survive the cook) were set aside and frozen until today.

I ran all the bags of brisket trimmings through the meat grinder and ended up with 3lbs of fairly fatty ground beef. I mixed in another 2lbs of lean ground beef, then Sandra used this to make the most epic version of her homemade burger patties to date! Extra burger patties were frozen for future delicious meals.

The burgers were outstanding, very flavourful and funny enough, were still not nearly as fatty while cooking as store-bought frozen burgers.

Well that wraps up 2022, it was a busy BBQ season, one of the best ones yet as it was my first full summer with the Pitboss pellet grill. The unit is holding up great, and I'm super happy with the purchase, its definitely had me BBQing a lot more this summer than any other, and BBQing a much wider variety of stuff than ever before.

Cheers, MIKE

Copyright © 2011 Michael Smith