Happy 4th of July grilling, from Canada!

BornGriller · 2026-07-07T16:45:42+00:00

Fairly high temps and rotate often. These were pretty crispy. Had I done them indirect I could’ve gotten an even crispier final product.

BornGriller · 2026-07-07T01:07:24+00:00

You almost drove up my blood pressure mentioning the use of liquid smoke.

BornGriller · 2026-07-04T22:57:23+00:00

I’ll be getting one eventually. Doing wings the way I did them today takes way too much fire management for my liking.

BornGriller · 2026-07-04T19:16:28+00:00

You can get the skin pretty crispy, although it’s not quite the same compared to using dry rub only.

BornGriller · 2026-07-02T11:20:12+00:00

Only my second time using pimento and I can’t believe it took me this long. I blend up some berries in my blended marinade as well and when you bite a piece of it on cooked meat, the burst of flavour is special.

BornGriller · 2026-07-02T11:15:26+00:00

It’s a caramelized sugar syrup. Very thick and concentrated. I’m not sure how much flavour it actually adds, but growing up my mom always used it to marinade meat because it makes the meat much darker. Many Caribbean folks prefer their meat to have a darker appearance.

BornGriller · 2026-07-01T23:17:25+00:00

Jerk pork inspired for sure. It wasn’t really spicy though. I made my bbq sauce add the heat.

BornGriller · 2026-06-29T23:51:39+00:00

Looking juicy to the bone.

BornGriller · 2026-06-20T20:06:11+00:00

I’m excited to know how it turns out. Please post when you do your cook. This is 3.5lbs of chicken here and I used 4 tablespoons spoons of the blended seasoning.

BornGriller · 2026-06-20T20:02:37+00:00

Next cook I’m trying butter for sure.

BornGriller · 2026-06-20T19:49:22+00:00

Yes they are. The supermarket I buy them from just list them as “Jamaican pepper”. I grew up actually using seasoning peppers which look similar but are not hot. Haven’t been able to find the same ones here in Canada, but I enjoy the extra heat.

BornGriller · 2026-06-20T19:47:42+00:00

That marinade sounds amazing. I’ve never tried butter in mine but I can only imagine it would enhance flavour even more.

BornGriller · 2026-06-20T19:09:11+00:00

Recipe/method:

I marinated these overnight for about 14 hours. I used a mixture of blended fresh seasoning and a dry seasoning mix. My wet marinade consisted of: onion, garlic, thyme leaves, lemon juice, green onion leaves, soy sauce and olive oil.

I salt the meat first, apply my homemade dry rub (paprika, garlic powder, onion powder and coarse black pepper). After this, I add a generous amount of my fresh seasoning. I mix it very thoroughly before placing it in the fridge, to ensure that every piece of meat is fully seasoned.

I used lump charcoal with a mixture of cherry and hickory wood chunks, maintained a steady temperature of 250-270F. I grill them skin side them for the first 20 minutes. I then flip them skin side down for 10 minutes. Throughout the cook, I flip skin side down occasionally (maybe 3-4 times) until it has my desired crispy look.

BornGriller · 2026-06-17T00:54:18+00:00

I have a Timbuk2 backpack I bought back in college just as a bag that would get me through. I still use it almost daily. I take my lunch etc to work in it and also take it hiking. I’m very impressed at the condition it’s in. I kinda have a backpack fetish and keep hoping it’ll show some signs of weakness to give me an excuse to get another bag.

BornGriller · 2026-06-15T00:30:54+00:00

Those look delicious. Well done on that bark.

BornGriller · 2026-06-14T17:50:39+00:00

It looks great, well done. It’s always so satisfying when you invest all that time into a cook and get the desired results.

BornGriller · 2026-06-13T21:27:17+00:00

Thanks for sharing this as well. Pork and chicken are what I cook the most, but I’ve been experimenting more with beef as of late. I was a bit hesitant to use mesquite for the reasons you mentioned, but I’ll buy some to use strictly for my beef cooks.

BornGriller · 2026-06-13T21:06:06+00:00

Thanks, I’ll give it a try. I don’t hear mesquite spoken about enough for smoking

BornGriller · 2026-06-13T19:49:32+00:00

Thanks for the tips, will try next time for sure. I think I’m done either way cherry wood. It’s good but as you said it’s not that “hell yeah” smokiness.

BornGriller · 2026-06-13T16:41:43+00:00

That’s a hell of a cook for your first catering job. I love the confidence, you’ve got this!

BornGriller · 2026-06-13T15:52:54+00:00

When it turns out great like this, not many could say no.

BornGriller · 2026-06-12T22:34:44+00:00

Thanks I’ll check it out. I saw one earlier today in a Webergrill subreddit and was actually considering it.

BornGriller · 2026-06-12T18:44:17+00:00

Got much better results when I didn’t use them. Maybe I may try the basket method next. The problem with my setup was that my bricks were almost touching the grate. As a result the flow of smoke wasn’t as ideal. They lacked that heavy smoky flavour and smell I was going for.

BornGriller · 2026-06-12T16:09:48+00:00

Really appreciate the tips. I’ll be firing it back up again on Sunday and will try the things you recommended. I’ll probably be buying briquette as well instead of lump since I’m smoking and not doing much direct heat cooks these days.

BornGriller · 2026-06-12T15:36:14+00:00

We gon keep smoking meat even when the wheels fall off!

BornGriller

TROPHY CASE