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First cook on the pro series griddle - this was a great finish to a great Birthday Day. After the initial burn in we went straight for Onions, Zucchini, Eggplant, steamed corn and Grilled Steaks.

Overall build quality is spot on. PitBoss built this Griddle to live up to their motto, Bigger Heavier Hotter. Without a doubt a great addition to our BBQ family (number 3 for PitBoss now).

Happy Birthday to me! From my darling wife and parents. Another addition to my family! So hey PitBoss - this is now my third addition from your line - can a little Canadian BBQ page get some love?

My first time down the Sous Vide road! This was a lot of fun and so easy. Steaks from placed in the bags with rosemary (fresh from the garden), garlic and butter. Left to cook for 2 hours at 123F. Once done, a quick SPG coat and off to the sizzle zone to bring up the colour and flavor. Paired these with roasted potatoes and fresh from the garden salad. Can’t wait to try more Sous Vide cooking. These were amazing! Cheers BBQ Fam!

That’s a wrap on Brisket 2021! This turned out perfect! Total cook 15 hours, pulled when the internal hit 207F. Then the hardest part - a 3 hour rest. Full spread included bbq baked potatoes with garlic and Parmesan cheese, bbq corn on the cob (soaked in the husks for about an hour before the cook), jazzed up Caesar salad and 3 heat levels jalapeño poppers (the hot ones featured ghost pepper sauce inside). Featured sauces to pair with the cook included homemade Chimichurri and our house seasonal BBQ sauce (this time of year featuring watermelon (DM for the recipe) . Cheers BBQ Fam! Until next time.

6 hours in on my first Brisket of 2021. Been a long night dealing with rain and high winds - but my PB700 has handled it like a champ! First 6 hours done at 200F to build the bark. Now bumping to 225 until internal of 165F then wrapping this 15lb Angus bad boy up. Stay tuned for more pics and tips!

Today’s cook - trying our hand at “Swineapple”!
We used tenderloin, removed the silver skin and then cubed and marinated for 5 hours. Fresh pineapples where cored, lopped and topped (saved for later). The pineapples where then stuffed with the tenderloin and then treated to a basket weave of Thick cut Bacon. 4 hours total on our PB700 using apple blend.
These turned out amazing! Juicy and tender - FULL of flavor! This will be made again for sure! Highly recommend.
Marinade: 1/2 cup peach jam, 1 large Vidalia onion rough chopped, 1/4 cup soy sauce, 20 cloves garlic, 1/4 cup ketchup, 4 tbs paprika, 4 tbs dried provincial herbs and 2 tbs our house Ultimate Seasoning (substitute your favorite rub). Heat over med to blend well but not boil. Allow to cool prior to mixing with the pork.
Cheers BBQ Fam!
Hey you gotta try this!
@ Innisfil, Ontario

Simple homemade burgers with kale salad (I know should be fries). Super juicy and full of flavor. Cheers BBQ Fam!!

Not exactly BBQ - but! It is brisket wrapped! If you haven’t tried this I HIGHLY recommend. I had my butcher cut some of my brisket paper thin for this experiment. Then wrapped it around par cooked asparagus and fried in butter and soy sauce. Man oh man these were great! 10 out of 10 for the whole family!
@ Innisfil, Ontario

Texas sized Ham Steak heading for a low and slow afternoon on the PB700. This was rubbed down with our signature house blend and left to set up overnight in the fridge. Pellets tonight are a blend of cherry and charcoal. Mouth watering for sure! Stay tuned for more updates!

Finally got the parts in from and got my PB700 back in service. Did a test run with some baby back ribs. The kids faces say it all! They were a hit! Glad to have the Pit Boss back in working condition. Full cook post to follow. Cheers BBQ Fam!
@ Innisfil, Ontario

Hour 2 update - it’s working! Getting some beautiful colour already. Starting the mop now - Apple cider vinegar, Apple juice, maple syrup and Kraken rum - this is going to be great! @ Innisfil, Ontario

Well today didn’t start as planned. I have 2 Bacon Bombs to make - and my Pitboss decides to not start. First time since I got it that it’s given me an issue. Soooo Plan B! Made some pellet pouches for my Broil King and away we go. The BBQ must go on! Stay tuned for this first time trying this recipe on something other than a smoker. Fingers crossed! @ Innisfil, Ontario