Search found 420 matches

by carolinesrub
Fri Apr 06, 2007 10:05 am
Forum: Barbeque and Grilling
Topic: Any purchases or changes for this years cooking season?
Replies: 15
Views: 2523

bbbrown wrote:Hey guys, i got just what ya'll need.
It's listed in the buy, sell section.

http://smg.photobucket.com/albums/v511/ ... 6_1658.jpg

Bryan
Hey Bryan...that looks a lot like a gator pit. Am I way off there?
by carolinesrub
Fri Apr 06, 2007 8:57 am
Forum: Barbeque and Grilling
Topic: Pork vs. Beef Ribs
Replies: 12
Views: 1854

How did things turn out for you Erik?
by carolinesrub
Thu Apr 05, 2007 8:53 pm
Forum: Competition BBQ
Topic: Guest Judge for Canadian Open
Replies: 1
Views: 599

I met Tana at the Houston Livestock show...she was a great lady and extremely kind. Couldn't have gotten yourself a nicer person!
by carolinesrub
Fri Mar 30, 2007 2:41 pm
Forum: Barbeque and Grilling
Topic: Starting to practice...
Replies: 11
Views: 1831

Where in Ottawa do you get good Brisket? I have a couple of places I go, but I am really partial to Simpson's Meats in Bells Corners. They have yet to ever disappoint! The brisket I am doing this weekend I got last year as a gift from one of my vendors...it is Wagyu out of Alberta. Looking forward ...
by carolinesrub
Fri Mar 30, 2007 10:18 am
Forum: Barbeque and Grilling
Topic: Starting to practice...
Replies: 11
Views: 1831

Starting to practice...

Well...I pulled out a couple racks of ribs and a brisket from the freezer last night for smoking this weekend.

Gotta get in some practice for the season, so I figured with the return of Spring, I would fire up the SM050...

Anyone else out there with their practice gloves on this weekend?
by carolinesrub
Fri Mar 30, 2007 10:05 am
Forum: Barbeque and Grilling
Topic: Pork vs. Beef Ribs
Replies: 12
Views: 1854

Nope...you should be good to go!
by carolinesrub
Fri Mar 30, 2007 9:20 am
Forum: Barbeque and Grilling
Topic: My new toy - Darryls Story
Replies: 9
Views: 1136

Congrats on the new gasser Darryl!
by carolinesrub
Wed Mar 28, 2007 4:37 pm
Forum: Barbeque and Grilling
Topic: Weird request...
Replies: 4
Views: 749

I hadn't even thought of them...saw a discussion around here about them a while back, and I guess it went to the Alzheimers afflicted areas of my brain...

Thanks Pro!!
by carolinesrub
Wed Mar 28, 2007 4:36 pm
Forum: Barbeque and Grilling
Topic: Sunday Lunch
Replies: 11
Views: 1472

Seasonings In The Abyss wrote:I had no idea you were having such fowl weather in the Uk on the weekend.
Alright, I apologize. That was a pretty weak pun. Food looks great!
Fowl weather...that's just plain bad Seasonings!!! :shock:
by carolinesrub
Wed Mar 28, 2007 1:48 pm
Forum: Beef Recipes
Topic: Marinated Beef Ribs
Replies: 7
Views: 3548

Hit the wrong button...sorry about the double post!! :oops: :oops:
by carolinesrub
Wed Mar 28, 2007 1:47 pm
Forum: Beef Recipes
Topic: Marinated Beef Ribs
Replies: 7
Views: 3548

carolinesrub wrote:Hey Erik...both are made from soybeans, but hoisin is more like a dark barbecue sauce (sweet and spicy), whereas soya (or soy) is more like worcestershire sauce and far more salty than hoisin.

Hoisin sauce is also called peking sauce.
by carolinesrub
Wed Mar 28, 2007 1:46 pm
Forum: Beef Recipes
Topic: Marinated Beef Ribs
Replies: 7
Views: 3548

Hey Erik...both are made from soybeans, but hoisin is more like a dark barbecue sauce, whereas soya (or soy) is more like worcestershire sauce and far more salty than hoisin.

Hoisin sauce is also called peking sauce.
by carolinesrub
Wed Mar 28, 2007 1:14 pm
Forum: Beef Recipes
Topic: Marinated Beef Ribs
Replies: 7
Views: 3548

Most excellent Peter...I'm with you. I prefer beef ribs over pork most of the time.

I have never really adventured into marinading the meat first...usually just do them dry. I'll have to give this one a shot! Thanks!!
by carolinesrub
Wed Mar 28, 2007 11:08 am
Forum: Barbeque and Grilling
Topic: Pork vs. Beef Ribs
Replies: 12
Views: 1854

Hey Erik...are they a whole rack or cut into individual ribs? If they are a whole rack here are a couple of items: 1. You have to remove the membrane from beef ribs. It is really tough and won't break down or become tender like pork membrane. 2. Trim any hanging fat, but don't remove too much. They ...
by carolinesrub
Tue Mar 27, 2007 4:51 pm
Forum: Barbeque and Grilling
Topic: Choice of stuff to burn, and I don't mean the Q
Replies: 22
Views: 2602

He's a really nice guy...spoke with him a while back when I found his site. He said he has a lot of trouble getting it into Canada, but is looking into finding a way...

Perhaps one of our wood suppliers around here might have a way to help?!?!? :wink: