cdnwolfbbq

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

Pork “Steaks” for tonight’s cook! Man it’s getting hard to have good lighting at 5pm!

Seasoning tonight was your house “Ultimate Seasoning” mixed with Kinder’s Buttery Steakhouse. Final glaze was kept simple with maple syrup blended into our house BBQ sauce. Cheers BBQ Fam!

@ Innisfil, Ontario

The rest of the photos from tonight’s cook!
Cheers BBQ Fam! @ Innisfil, Ontario

Back on the Grill! Man I’ve missed the sweet smell of the smoke rollin!
Tonight’s cook is 2 beautiful spatchcock chickens rubbed with powdered honey, pepper, roasted garlic and salt . Final glaze was a fig and maple reduction. These were cooked at 150F for 1 hour with our 50/50 maple charcoal pellet mix. Then bumped to 275 until the internal hit 165F. Pulled and rested for 10 min. These were amazingly juicy and tender!
2020 has been a tough year. Getting back to the grill reminded me: no matter how hard things get and how many times life gets you down; take some time for yourself to ground yourself. To center yourself. Good food made for family is always a great way to remember that.
Cheers BBQ Fam! It’s been a while. But I’m back baby! More great BBQ is on deck. Stay tuned! Stay Safe and healthy!

Happy to all the daughters! I don’t normally post personal, but I had to share my special little girl on this special day.

Final pepper pics. These were smoked for 1 hour and then oven dried. Can’t wait to try my new oil! Cheers BBQ Fam!
@ Innisfil, Ontario

BBQ Pork Belly strips with roasted Yukon Gold Potatoes, sweet onions, mixed veg and a simple au jus gravy thickened with Pinot Grigio reduction (house made). Cheers BBQ Fam!


@ Innisfil, Ontario

Update! The Pork Belly has been smoking for a total of 3 hours. Now to wrap the whole thing up and bring the internal temp up to 165F. To do this we are bumping up the PB700 to 350F. Once internal is hit - we will finish at 400F with no cover to finish and (fingers crossed) form that perfect crackle! Stay tuned!

Decided to throw down some peppers into the smoke on the top tray to add a little smoky kick start to the drying process. An hour each tray. More updates coming! Bonus points if you can name the 5 varieties of peppers from our garden! Cheers BBQ Fam!
@ Innisfil, Ontario

Something a little different on the today! Pork belly strips over a bed of Yukon Gold potatoes and sweet onions. These strips have been salt curing fat side down to dry them out and encourage some crackle to form. Kept the seasoning simple - garlic, pepper, Hoisen and freshly dried parsley and oregano from the garden. These will cook 1 hour on “smoke”(150F) then another hour at 200F. Then wrap and cook at 350 until done. Inspiration for this cook from - I hope to make him proud with this Canadian take on his classic.
Stay tuned!
@ Innisfil, Ontario

Local Butcher Fresh Honey Garlic Sausages! Nothing like em! Grilled to perfection on our Napoleon Rogue! During times like these it is especially important to do your part - the rewards are yummy! Cheers BBQ Fam!

Peachy Pulled Pork - the reveal! Total cook time 9 hours. Final internal temp 206F. Let rest for 30 min (the hardest part!). Forgot to buy buns - so rice it is. Lol. This turned out to be quite possibly the best pulled pork we have ever done. Smoky, sweet, kick of heat. The Peaches added a layer of flavour that just felt like summer! The sauce was made from Ontario Peaches blended into a simple BBQ sauce we make. Kicked that peach flavour out of the park! Paired with farm fresh Ontario Corn grilled on our BroilKing. Perfect summer meal!
Cheers BBQ fam! More to come!

@ Innisfil, Ontario

Peachy pulled pork update - 6 hours in. The bark is right where I want it and the internals have hit 160F. Time to wrap! Keeping with the spirit of this cook we added butter, 1 thin sliced peach and Mikes Hot Honey to each wrapped butt. These are going back out on the PitBoss PB700 Classic at 275F until the probe shows 205 (or probe tender). Stay tuned - the reveal is next!

Prep for tomorrow’s cook! Made a bribe out of Ontario Peaches and Nectarines with simple syrup, Worcestershire sauce, roasted garlic, pepper, water and smoked sea salt. Brought to a boil and then rapidly cooled with ice. Let this set for 1 hour then added 2 pork butts 5lb each. These will rest in the fridge overnight. Tomorrow will be a low and slow cook on our PitBoss PB700 Classic with the end result being a summertime twist on a classic pulled pork! Stay tuned for more posts on this experiment! Cheers BBQ Fam!

@ Innisfil, Ontario

Huge shout out to .your.q.on for the awesome shirt!! Thank you Thank you!!
Also - first time posting me. Time to put a face behind the brand. Also - Mrs CDNWolfBBQ. She is my rock, my inspiration, my everything. Cheers BBQ fam!
@ Innisfil, Ontario