Search found 149 matches
- Wed Sep 02, 2009 1:11 pm
- Forum: Buy, Sell or Trade
- Topic: 20'' x36 offset smoker for sale
- Replies: 2
- Views: 619
Re: 20'' x36 offset smoker for sale
What ever happened????
- Wed Aug 12, 2009 6:10 pm
- Forum: Poultry Recipes
- Topic: What makes a true pitmaster?
- Replies: 8
- Views: 2588
Re: What makes a true pitmaster?
A true pit master can Q on anything.....
- Wed Jul 29, 2009 11:58 am
- Forum: Buy, Sell or Trade
- Topic: Camper Trailer Rental
- Replies: 8
- Views: 1037
Re: Camper Trailer Rental
I rent mine for $400 a week (7 days). As mentioned there may be issues with the boarder. All my rentals are for local campgrounds.
- Sat Jul 25, 2009 10:57 am
- Forum: Poultry Recipes
- Topic: Looking for a basting/mop sauce for chicken
- Replies: 5
- Views: 788
Re: Looking for a basting/mop sauce for chicken
Oh for the record Diva, the roadside was great. Kinda unique process but turns out good eats.
- Wed Jul 22, 2009 3:26 pm
- Forum: Barbeque and Grilling
- Topic: White Oak?????
- Replies: 3
- Views: 461
Re: White Oak?????
I seem to be agreeing with Peter alot today
All my wood comes from local tree services and orchards. I made one phone call and found a truckload of hickory last year. Best part was that it only cost me $50. Oak should be easy for you to find in Ottawa.


All my wood comes from local tree services and orchards. I made one phone call and found a truckload of hickory last year. Best part was that it only cost me $50. Oak should be easy for you to find in Ottawa.
- Wed Jul 22, 2009 3:19 pm
- Forum: Barbeque and Grilling
- Topic: Rehydrating Pulled Pork?
- Replies: 11
- Views: 1048
Re: Rehydrating Pulled Pork?
Here is what I do. Cook, pull, eat. All leftovers go into a zip lock bag warm. Right into the freezer. When I reheat I do it two ways. One is just on the microwave and the other is in the oven. For the oven I put the slowly defrosted meat into a tinfoil pan, poor a few tablespoons of my butt sauce o...
- Wed Jul 22, 2009 3:08 pm
- Forum: Poultry Recipes
- Topic: What makes a true pitmaster?
- Replies: 8
- Views: 2588
Re: What makes a true pitmaster?
Peter nailed it!!!
With time all other railroads have been crossed. More teaching then learning but never perfect..
With time all other railroads have been crossed. More teaching then learning but never perfect..
- Sat Jul 11, 2009 10:10 am
- Forum: Barbeque and Grilling
- Topic: Wednesdays Cook
- Replies: 2
- Views: 405
Re: Wednesdays Cook
I knew I would catch heat for no porn. I like the new profile pic jules
- Thu Jul 09, 2009 10:26 pm
- Forum: BEGINNERS/NEWBIES
- Topic: Pork question
- Replies: 12
- Views: 1800
Re: Pork question
I'm with Peter,
My ribs are out for at the most 15 minutes and the butts the same. I don't mess around with that stuff. It's not worth it. Mind you I am probubly being too cautious but hey!!
40-140 is NOT how I roll........... STAY OUT!!!!!!!
My ribs are out for at the most 15 minutes and the butts the same. I don't mess around with that stuff. It's not worth it. Mind you I am probubly being too cautious but hey!!
40-140 is NOT how I roll........... STAY OUT!!!!!!!
- Thu Jul 09, 2009 10:16 pm
- Forum: Barbeque and Grilling
- Topic: Hocks & hooves
- Replies: 8
- Views: 875
Re: Hocks & hooves
K people now I'm hungry and I just finished my grilled pizza




- Thu Jul 09, 2009 10:11 pm
- Forum: Barbeque and Grilling
- Topic: favorite type of wood
- Replies: 14
- Views: 2113
Re: favorite type of wood
Hey John Your fruit woods pretty well tast the same as do your nut woods. Apple and cherry are very similar and pecan and hickory do the same. Oak falls tom it's own like mesquite. This is my own opinion. As mentioned I am partial to maple as a primary. This is because the maple is a good base for a...
- Thu Jul 09, 2009 9:53 pm
- Forum: Barbeque and Grilling
- Topic: Wednesdays Cook
- Replies: 2
- Views: 405
Wednesdays Cook
Pizza night on the grill. 7 total. Cook time of 40 minutes (ouch there is a few burns on my fingers). what a show for the three that have never seen a grilled pizza before. 2- moz. and pep. for the kids 2- moz. pep. bacon and mushroom 1- moz. tomato, bacon and basil 1- moz. panchetta, artichoke, roa...
- Thu Jul 09, 2009 9:19 pm
- Forum: Barbeque and Grilling
- Topic: New WSM and hosting Poker Night - need ideas!
- Replies: 9
- Views: 910
Re: New WSM and hosting Poker Night - need ideas!
Yup gattis has got it. See you can tune them down as much as you want. Have a good one!!
- Tue Jul 07, 2009 2:03 pm
- Forum: Barbeque and Grilling
- Topic: New WSM and hosting Poker Night - need ideas!
- Replies: 9
- Views: 910
Re: New WSM and hosting Poker Night - need ideas!
Grillman, ABT's are so versitile that you can even make them for kids. I used to make mine with a whole jap but have switched to only half. This was to please a variety of quests. If I knew it was just the guys eating them and didn't have to worry about a kid (or my wife) eating them then I would ma...
- Fri Jul 03, 2009 8:25 am
- Forum: Introduce Yourself
- Topic: Hello from NC
- Replies: 5
- Views: 850
Re: Hello from NC
Welcome Jeremy Ahh the first baby girl. It's a beautiful thing and please make sure that you charish every moment. Mine is now two and a half and we just took our first visit to the arbitoir (kept her out of the slauter section of course). Hope your future pit master follows your love for Qing and y...