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Grand Champion: I Que Reserve Champion: Jack's Old South Overall: 1 I Que 2 Jack's Old South 3 Bub-Ba-Q 4 Tee Wayne's Smoking Lipp 5 Parrothead Smokers 6 Spitfire 7 Lakeside Smokers 8 Cool Smoke 9 Mr. Bobo's Traveling BBQ 10 Dizzy Pig 11 Smoke A Fat One BBQ 12 PA Midnite Smoker 13 The Heat Is On 14 ...

Yes you can, many folks let their pork come to room temp before they place it on the smoker.. Any bacteria that forms will be killed in the heat but the by product that they produce will not be.. so.. the cycle begins... to cook cold meat or to cook room temp meat.. that is the question, wither it ...

Dead apple is not safe for BBQ'in. I will do you a solid and get rid of it for you. You can ship it to me and I will be more than happy to dispose of if for you, free of charge.

Rob R wrote:Any Ontarians (or any members of BBQtalk.ca for that matter ) going to be at the Royal? Come by for a cold one on us! Lot D (not sure of site # yet)

Good Luck at the Royal.. I am sure you will do all us Canadians proud..!!

But what if you prefer them on the half shell..?? then those fancy holders are of naught..

Yes you can, many folks let their pork come to room temp before they place it on the smoker.. Any bacteria that forms will be killed in the heat but the by product that they produce will not be.. so.. the cycle begins... to cook cold meat or to cook room temp meat.. that is the question, wither it i...

Just make sure you got an extra propane full tank handy..

Yeah,, what they said..

Excellent answer Roxy. Ribfest was here in Oshawa this weekend, and credit where credit is due,,, they are ususally run by the Rotary club, and do raise funds for their organization,, which I imagine goes toward the local community. (I was out of town or else I would have went down with the family,...

A Ribfest is a marketing event where the real aim is to sell as many racks of ribs, pulled pork and bottles of sauce to the public over the course of a weekend. The product will be O.K. at best as the goal is volume, not quality. These events are presented under the guise of a competition. A real BB...

Trev wrote:Thank you, Roxy, very nice of you to say.
Cheers mate.

For my own education I did some research and it seems dear old Ma is making Paella in a cataplana..

Roxy, I tossed the ABT's in rub before I smoked them. I only expected it to stick to the bacon as the peppers are smooth, but it actually stuck to the peppers pretty well. I've never seen a cataplana used for paella, only a paella pan in the Spanish style. I guess with Portugal being so close to Sp...

What did you coat your ABT's in.. Looks like you breaded them..??

Great job on the dish even without a cataplana.

Looks to me like a three burner grill.. Even if its a two burner you can still do the wood chip thing for some quick and easy BBQ..

Good luck and let us all know what you ended up getting.

They will be just fine. If you are concerned, toss them in the freezer and thaw just before you want to cook them.