Search found 727 matches

by Peter
Wed Oct 28, 2009 10:45 am
Forum: Rubs, Marinades, Brines, Mops & Sauces
Topic: Harbanero BBQ Sauce
Replies: 4
Views: 484

Re: Harbanero BBQ Sauce

Awww .. why take the seeds out? The seeds and the veins are where all the fun starts!
by Peter
Wed Oct 28, 2009 6:35 am
Forum: Barbeque and Grilling
Topic: Tri Tip?
Replies: 7
Views: 284

Re: Tri Tip?

I have never seen Tri-tip in any supermarkets around here (London, Ontario), does it go by a different name? Jake, you will never see it in a supermarket. The big packers have it all contracted to restaurants and caterers and other large users. You need to go to a butcher who has access to a small ...
by Peter
Mon Oct 26, 2009 7:37 pm
Forum: Barbeque and Grilling
Topic: Tri Tip?
Replies: 7
Views: 284

Re: Tri Tip?

Mmmmmmmmm .... tri-tip My favourite beef!!

Great looking pics. Now I gotta go get some tri-tip for this weekend .......
by Peter
Fri Oct 23, 2009 6:48 am
Forum: BEGINNERS/NEWBIES
Topic: It's worth the drive to Norwich... First Packer Brisket
Replies: 7
Views: 564

Re: It's worth the drive to Norwich... First Packer Brisket

Very nice, Bob. I think Norwich has the best beef in Ontario, for sure.
Great pics!
by Peter
Thu Oct 22, 2009 4:59 pm
Forum: BEGINNERS/NEWBIES
Topic: my first bacon fatty...
Replies: 12
Views: 382

Re: my first bacon fatty...

Paul, I have never used the popper trays. From what I have heard/seen, the bacon is simply draped over the open end and pinned with a toothpick through the sides. Most of what I have done is with 1/2 pepper and bacon wrap. Filling can be anything from avocado to lobster. Chicken and shrimp are 2 of ...
by Peter
Thu Oct 22, 2009 1:51 pm
Forum: BEGINNERS/NEWBIES
Topic: my first bacon fatty...
Replies: 12
Views: 382

Re: my first bacon fatty...

Hey Peter, I've made my first jalapeno poppers on the weekend but on the Q! I think I cut them wrong though and will be looking into a popper holder. Cheers, Paul Paul, there are 2 ways to cut them (that I use). First; slice them end to end, hollow out the veins and seeds, fill, wrap and cook on a ...
by Peter
Wed Oct 21, 2009 5:32 pm
Forum: BEGINNERS/NEWBIES
Topic: my first bacon fatty...
Replies: 12
Views: 382

Re: my first bacon fatty...

Hey, Paul .... whatcha been cooking in the last month? Any progress in holding temps? Most important; where are the new pics?
by Peter
Fri Oct 16, 2009 9:56 am
Forum: News and Announcements
Topic: Website Transfer
Replies: 3
Views: 364

Re: Website Transfer

thanks and good luck with the change.
by Peter
Wed Oct 07, 2009 7:23 pm
Forum: Barbeque and Grilling
Topic: Booze, it is not just for drinkig
Replies: 3
Views: 267

Re: Booze, it is not just for drinkig

Oh, now you have started something! Beer goes in anything .... pasta sauce, stews, beans, sauces; just about the same as wine. Sherry is really the best for beans. Port goes in the cranberry sauce. Rye, scotch, bourbon, brandy go in sauces and gravies. Scotch, brandy and rum often go in preserves. P...
by Peter
Wed Oct 07, 2009 6:24 am
Forum: Barbeque and Grilling
Topic: Deer Loin
Replies: 3
Views: 202

Re: Deer Loin

I did some elk loins a couple of years ago. Treat them like pork loins or tenderloins and be very careful not to overcook them. 135 - 140º is tops and rest them for a bit to seal in the juices.
Don't forget the pics....
by Peter
Wed Sep 30, 2009 9:10 pm
Forum: Barbeque and Grilling
Topic: Ribs On WSM... Gettin' Better... More Questions...
Replies: 4
Views: 324

Re: Ribs On WSM... Gettin' Better... More Questions...

Blair, when do you put the sauce on and what is the sauce based on? Sugar and tomato in a sauce will burn if you put them on too early in the cook. Usual practice is to sauce with tomato/sugar based sauces only during the last 20 min of the cook at BBQ temps. That allows time for the sauce to set up...
by Peter
Tue Sep 29, 2009 11:30 am
Forum: BEGINNERS/NEWBIES
Topic: my first bacon fatty...
Replies: 12
Views: 382

Re: my first bacon fatty...

I would recommend shutting it tight. It's surprising how much a little extra air flow will kill the temps. The thermometer on mine is on the lid; it runs right in the middle of the "ideal" zone without much effort. Yours at grill height will give a more accurate reading IMO. The suggestion for a dig...
by Peter
Tue Sep 29, 2009 9:23 am
Forum: BEGINNERS/NEWBIES
Topic: my first bacon fatty...
Replies: 12
Views: 382

Re: my first bacon fatty...

I have a smoker that looks to be the same as yours. I use lump or briquets in mine (I have used wood only a couple of times when I ran out of charcoal, but that is another story). I would suggest covering with an old quilt to keep the temps up and don't forget to keep that side door closed. Fill the...
by Peter
Mon Sep 28, 2009 9:01 pm
Forum: Barbeque and Grilling
Topic: Real BBQ is moving north
Replies: 8
Views: 475

Re: Real BBQ is moving north

Too bad we missed hooking up. The little town of Earlton - pop 1,000 or so was host to over 80,000 visitors for the 5 days of IPM. What a blast!!
I checked out buddy with the BBQ there. He was from Cobourg and cooking on a little Lang offset. Good BBQ for sure!
by Peter
Thu Sep 24, 2009 9:00 pm
Forum: BEGINNERS/NEWBIES
Topic: Charcoal and winter?
Replies: 17
Views: 670

Re: Charcoal and winter?

Good advice here, Andrew, especially about the lighter fluid! Don't go there ... ever. Put together a wind break for the really cold days or find a sheltered spot for the Q. Wind is the only real concern in winter. As long as you can keep the wind off the Q, you can go all year. An alternative to th...