BBQTalk.ca

The Steak cookoff is an absolute go. The applications have been available on their site for a while now. The cost is $125.00 to register, the payout is $1000.00 for first, $750.00 for second and $500.00 for third. Visit http://www.greatcanadiansteakcookoff.ca to get the forms. The BBQ Competition si...

Don't know the confirmed teams for the steak portion of it Duncola, I don't get the applications from Rotary until about 2 weeks before. As for the BBQ teams, since I don't have the apps up yet (should be Monday or Tuesday) I would only be guessing at the teams and that wouldn't be fair to them. Abo...

Update on The Whitby Steak Cook Off and BBQ Competition - It is still definitely a go. Sorry about the wait on the applications it has been a terribly busy month or two for me. I have passed on the process to another person to take care of. We are firming up the head judge this week and are looking ...

Welcome to our little community, it`s an excellent site and full of great information. Don`t be afraid to ask questions or answer them, everything is friendly and welcoming.

Had to think twice about letting this guy in.

Actually Brian is my best friend who has recently become much more adventurous in his bbq'd meals.

Hey all,

Moved this from announcements for two reasons,

a) It is more of either a front porch topic or beginners newbies topic.
b) The mods made a decision that rib classes and the appropriate information be posted in the Beginners / Newbies area of the forum.

Thanks,

Reg is dead on, lots of misinformation in the meat industry and it gets worse all the time because of naming conventions etc. I personally love learning about the things I love and constantly look up items I am unsure about and am happy when someone can save me the time by posting a link to an infor...

If they fell off the bone then the pink to red would of been smoke ring. I have had this happen on many rib cooks in my Backwoods Smoker, it helps create such a big smoke ring during the cooking process in many cases it looks as though the meat is blood red.

This is our fifth BBQ Course in the 2009 year, there has been fantastic response to these courses and each has been a sellout crowd. We limit the number of students to 12 per class to ensure each student has room to prep their ribs. These courses sellout quickly. ------------------------------------...

Hey Jim and welcome to the forums, I have spent a ton of time down your way both visiting BBQ spots, mostly cave diving though. You live in some beautiful country (especially the non-touristy areas, I LOVE florida!).

Well your definitely in the right forum to chat with fellow BBQ'rs. Don't be afraid to speak up with either answers or questions.

Welcome to the board Brennan, it really is a great board for all things BBQ. The B.S. Section is what you will utilize quit a bit with the line of work your in.

And Turbinado sugar is just large flakes of brown sugar, the name actually comes from Turbin - what they use to spin the sugar when it's really wet. This was a byproduct that they actually threw away at one point. There is another type of sugar - think it's florida sugar which is exactly the same th...

There is a little side street called scotia court which they could park at. Or they can park directly on thickson road, it's wide with shoulders. If the driver would like we can also run it out to them so they don't have to leave their trucks as long as they call ahead (we do this with the local bus...

ask for me when you drop in next time, would love to chat with you.