BBQTalk.ca

It's a common rookie mistake to think one needs billowing clouds of smoke pouring out, blotting out the sun and freakin' the neighbors

I agree with the others on the thin blue, and find what works for you, if unsure go light, you can always add more next time

Roger M wrote:those brisketslook freaking awesome, and to think thats all he can find for briskets there lol

yeah, poor bugger

Check this thread out over at TVWB. Holy marbling batman

yeah, I wanna try one of those before I die ...

I saw it once. There was a truck at BBQ on the Bow comp in Calgary selling Wagyu a couple of years back.

Try contacting your provincial beef association if you have one ... like Ontario Cattleman's Association ... they should be able to help you out.

the simple easy answer is get it on within 2 hours plus you get better smoke ring starting cold as mentioned above ... the full answer is too long, too complex with too many variables to get in to ... I'm still learning about it (when the fit takes me :)) and no expert but here's my $0.02 our safety...

Just curious where folks buy their charcoal during the off season. I think that I should have stocked up, since I can't find any at the regular spots? Thanks, Tyler Stocking up is a good idea ... I usually grab all the Royal Oak Plus briqs I can get when my Wal-Mart blows them out for $4/18lb bag. ...

Chimneys work very well. With or without the chimney parafin fire starter cubes are a good alternative to newspaper. Weber makes odourless non-toxic ones that are around $7/24, parafin sawdust cubes are larger and around $5/24. With a Weber chimney I break a parafin starter cube in half, put them un...

I was able to find Tender Quick easy enough but had a hard time finding Prague Powder.

If you can't find it locally you can order online from Edmonton based Halford Hide, view online catalog, Butcher's Supplies. They have lots of great stuff.

I finally tried a HH pork butt and the results were great! As good PP as any I've made. The butt was ~8lbs, nicely trimmed, still a nice fat cap on it. http://i715.photobucket.com/albums/ww154/shawnwBBQ/2009%20HH%20Butt/th_2009-09-15007.jpg http://i715.photobucket.com/albums/ww154/shawnwBBQ/2009%20H...

30th anniversary sale, 30% off accessories ... this INCLUDES charcoal and pretty much anything barbecue related

you can get Maple Leaf Lump (17lb) for $14/bag, Dragons Breath (20lb) and Wicked Good (22lb) for $16/bag, others to be had as well

225ºF works better for smaller cuts IMHO, like baby backs when I do big cuts like packers, pulled beef or pork shoulder I've been getting great results by going hotter, like 275ºF I don't usually foils butts but I do foil beef shoulder/chuck around 160ºF and in the oven at 225ºF until it's falling a...

Here's one for your consideration, I came up with it myself, and am really proud of it. Flavor came through in this better than any other flavor brine I have tried. It's a Cajun brined, skinless rubbed bird. You get a nice crust on the outside and the white meat is great but the dark meat seems to g...

I prefer butts for the reasons mentioned above, but I can often get picnics from Sobeys at $0.99/lb. Reg retail on butts is $4/lb. Cooking for the family, tt those prices I'll take picnics every time.

I think I should hang out with other Canucks :D How's it going all? For those who don't know me from USA boards I've been running my WSM for 5 years now ... I've also got a cheapo kettle clone from Wal-Mart (end of year blowout) and some SS Centro 4 burner w/side and indfrared which was also ridicul...