Search found 277 matches

by Christopher
Sat Oct 24, 2009 11:27 pm
Forum: Side Dishes
Topic: Blue cheese mashed potatoes
Replies: 6
Views: 251

Re: Blue cheese mashed potatoes

No worries Trev, I was just throwing it out there. I've used danish blue crumble that was pretty blue, it turned the taters a touch grey. I add a little milk, butter and some dressing and we're off (with ingredients we usually have on hand).

Renee's blue cheese dressing is killer.
by Christopher
Thu Oct 22, 2009 12:22 pm
Forum: Side Dishes
Topic: Blue cheese mashed potatoes
Replies: 6
Views: 251

Re: Blue cheese mashed potatoes

I've made it by simply adding some blue cheese dressing. I find you get the flavour and extra creaminess without turning the potatoes grey. It's also a little cheaper than buying a piece of blue cheese. :)
by Christopher
Fri Oct 16, 2009 6:51 pm
Forum: Barbeque and Grilling
Topic: Happy Friday ...What's Smokin' This Weekend?...
Replies: 3
Views: 139

Re: Happy Friday ...What's Smokin' This Weekend?...

Back ribs are $1.97 per pound at No Frills this week. I may pick up a few racks to freeze and do up a couple for tomorrow.

I have a small utility turkey I've been meaning to smoke as well. Probably not this weekend though....
by Christopher
Thu Oct 08, 2009 2:54 pm
Forum: Barbeque and Grilling
Topic: Whats Everyones Favorite Drink
Replies: 12
Views: 291

Re: Whats Everyones Favorite Drink

A man of simple tastes, a McGangbang and a James Ready. ;)

Image
by Christopher
Sun Oct 04, 2009 1:22 pm
Forum: Side Dishes
Topic: Buffalo Chicken Crispers
Replies: 2
Views: 128

Buffalo Chicken Crispers

This is my version of an appetizer found at Tully's in Buffalo NY Buffalo Chicken Crispers 1 package of egg roll wrappers 4 cups of shredded cooked chicken (I used the leftovers from a couple of roasted birds I made last night) 2 8oz pacakges of cream cheese (softened) 1 cup of shredded mozzarella 4...
by Christopher
Tue Sep 08, 2009 4:24 pm
Forum: Barbeque and Grilling
Topic: Stumps Smokers
Replies: 1
Views: 183

Re: Stumps Smokers

Ontario Gas BBQ is carrying a Stumps under the Viking brand name..... At an additional cost.

I wonder if they'll do a demo day, these cookers need to be seen in action to be appreciated.

http://www.bbqs.com/viking-portable-cha ... -1026.html
by Christopher
Mon Aug 31, 2009 5:59 pm
Forum: BEGINNERS/NEWBIES
Topic: Smoking a pork butt.
Replies: 6
Views: 312

Re: Smoking a pork butt.

When using my WSM I use the Minion Method almost exclusively. I space out my smoke wood throughout the charcoal from the beginning and it ignites as the process moves along.

Google the 'Minion Method' and you'll find a few sites that explain the process in detail.
by Christopher
Mon Aug 31, 2009 5:55 pm
Forum: BEGINNERS/NEWBIES
Topic: Smoker
Replies: 2
Views: 175

Re: Smoker

A dedicated smoker will be a little easier to smoke your food (maintaining low and slow temps) but a grill is capable of making perfectly fine food. Are you thinking of charcoal grilling or gas?
by Christopher
Mon Aug 10, 2009 7:16 pm
Forum: Buy, Sell or Trade
Topic: Cheap offset, new in box $25
Replies: 5
Views: 403

Re: Cheap offset, new in box $25

Thanks Peter!

The smokers have been sold. Thanks to those who picked them up.
by Christopher
Tue Aug 04, 2009 6:53 pm
Forum: Barbeque and Grilling
Topic: New smoker from Napoleon
Replies: 2
Views: 191

Re: New smoker from Napoleon

Looks like a rebadged ProQ. Page 5 of the instruction manual still has the ProQ logo on the doors of the main chamber sections.

Looks like you got a recipe in there to boot. Cheers!
by Christopher
Thu Jul 30, 2009 9:01 am
Forum: Buy, Sell or Trade
Topic: Cheap offset, new in box $25
Replies: 5
Views: 403

Re: Cheap offset, new in box $25

My sis still has one left if anyone is interested. $25 and it's yours.

Send me a PM for her contact info.
by Christopher
Wed Jul 29, 2009 9:33 pm
Forum: Barbeque and Grilling
Topic: Brand New WSM--What Do I Break It In With?
Replies: 13
Views: 291

Re: Brand New WSM--What Do I Break It In With?

The WSM is porcelain coated so you really don't have to season it. The first few cooks might burn a little hotter because of the reflection of heat cased by the lack of a grease buildup inside, otherwise, you're good to go out of the box! Go for a butt as a first cook to get it good and broken in. O...
by Christopher
Tue Jul 28, 2009 11:34 pm
Forum: Barbeque and Grilling
Topic: Brisket and injectable marinade question
Replies: 5
Views: 178

Re: Brisket and injectable marinade question

I've never used Moore's Marinade so I don't know the ingredients they use..... I'm guessing it's a dark marinade. Streaking is caused by the remnants of dark materials in the marinade. Does it contain a lot of dark spices, molasses or soy sauce? I try and make sure that any injection liquid I use co...
by Christopher
Wed Jul 22, 2009 9:38 pm
Forum: Barbeque and Grilling
Topic: Steak butter
Replies: 16
Views: 313

Re: Steak butter

Thanks I guess , in my head ,, there was this one "classic" flavor they served in the Steakhouses......was hoping someone would know exactly what I was remembering.. I was just googling , and yes ,there's a billion variations. Just gonna have to go shopping ,, and whip one up .... and sees what I g...