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Molson wrote:COngrats! Will Bacon make a surprise appearance this year?

Message from bacon..
I'll do my best to pop out to a few events this summer.... with or without a team!, i'll just bring lots of whiskey so i can get eveyone hurlin!

the proq just needs more vents.. i highly suggest you mod it to be more like a wsm with 3 vents.

my signature breakfast is peameal bacon, smoked on my vertical for 3 hours, problem is you either need to get up 4 hours before, or be up all night anyway.

anyone know if it's safe to brine both chicken and ribs in the same container at the same time?

i'm cooking pulled pork, pulled beef, atomic turds and chilli !
plus baking some cornbread...

As requested here's a few pics, my 13lb bird took about 5.5 hours. sorry for the crappy pics, we were starving. that's a chipotle cran maple rub. smoked it with maple, apple and oak. inner cavity stuffed with (pre heated)onion and garlic brined with juniper berries in the brine, made it nice and fra...

I bet i'm one of the few people in all of ontario smoking at turkey today...



Having a Q-bana is awesome!

when i do duck, i hit it with the blowtorch before i put it on, makes for nice crispy skin

I do a fresh ham every easter. my family does not like the salty-pink cured hams from the grocery store, so i just give mine a 2 day brine ( skin off and throw it on the smoker on easter day. my brine: 1/4 cup white peppercorns 1 cup salt, 1 cup maple syrup 1/2 cup orange juice 1/2 cup apple cider v...

got myself a nice 7lb beef rump roast, larded it and tied it up all nice. For me, this cut of meat used to be oven and crockpot time.. Anyone ever tried putting one on the spit for a spin? my spit burner can only hold 275 on a cold day, and i'm worried i'll dry this sucker out. I do have it sitting ...

best breakfast in the world.. i've done peameal a few times, sometime i put it on the proq about 4am and serve big steaks of it for breakfast around 9am