Monday, November 26, 2007


How sweet it is!!!!

Saturday, November 24, 2007


We all know what is happening tomorrow....

Riders are in the Grey Cup!!

Lets all cheer them on and cook up a storm.

For me its ribs and wings......

Good Luck Riders!!!

Wednesday, November 7, 2007

Pulled the Crock heard me right....

Trust me...this is wonderfully tender, tasty, a treat....and best of all EASY!!!

Tossed a 6lb pork butt in the crock (hint- wipe down crock with olive oil first...cleans easy). Can do it a variety of different flavs....easiest???? Dump a full bottle of your favourite BBQ sauce over the top. On low for 8hrs or high for 4hrs....don't peek!

Take out and put on plate to sit for 20 min covered with foil.....then pull apart with forks. As you can see in the pick I found these PLATE SIZE crusty buns at Safeway....toasted with some olive oil and rubbed with fresh garlic. Stacked high with shredded pork...healthy dose of more bbq sauce and I was stuffed 10 minutes later....

Trust me...try will like....

Low and Slow Chicken

Ya its being a while since I posted....well here it goes.

Sobey's lately has being having a sale on chicken legs with back attached. They are indeed great for the Grill. A dash of my not so famous spice mix overnite in the fridge....a looong...3hrs or so on the grill on indirect heat...a little alder wood....and there you go. Add a nice rice dish....some veg....your done.

If we are cut for time I just grill them on direct heat...but for "fall off the bones" meat...low and works nice.

Thursday, October 11, 2007

What is the Temp???

Bought this remote temperature probe from Superstore the other day....used it for Thanksgiving and now some chicken. Cheap at $10 and it works....nice.

Sunday, October 7, 2007

Happy Thanksgiving!!

Indeed a gobble of a day coming up.

Sunday, September 16, 2007

Loooong Pork Leg on BBQ

...Okay...note to self...."self"....check weight of propane tank BEFORE doing a loooong BBQ.

Carol, my wife, found a good buy in the grocery store of a nice cut of a pork leg....or below "butt" on rear leg. I did my normal rub on it at 2am last nite....(okay reasoning is I got called out to work at midnite...I am on call 24/7/365...woo hoo). Come on...I don't like "Q" THAT much...sheesh!

Anyways this thing was probably 6 lbs so I started at 1pm thinking it would be done by 5 or 6....WRONG!! At 5:30 about I checked and the temp was not getting above 145.....pfft...then noticed no more flame. (knocked self on forehead). I quickly fired up the oven to 400 and got it up to 160 by 7pm. All that wait was alright with was very very tender...and a great taste....nothing to outstanding....(just the ginger for the wife...okay honey....I will cut back on that next round). In addition to the rub I injected it with some white wine, apple juice, salt and sugar before I put it on. Dropped in a drip tray underneath on the BBQ with more wine and apple juice mixed off with water. Kids loved it and wife loved I am happy. The wait was worth it.

Now to get that propane bottle refilled tomorrow....grrrr.

ps..sorry about the left over pic....this was taken after we had devoured the other 3/4 of it.

Thursday, September 13, 2007


What the??? -4deg tonight....then calling for plus 26 for Saturday....hmmm...I smell maybe a last back yard BBQ before freeze

Sunday, September 9, 2007

Pizza on the Grill

What better snack to have today for the Rider vrs Bombers CFL Football game then Pizza on the BBQ. I have to admit I don't do this very often but when I do it is truely a nice treat.

I started out with some store bought pizza crust....little 6" size. Lightly dressed each side with some organic olive oil and crisped them up on both sides on the hot grill. Could not go any further until I rubbed some fresh garlic cloves on one side for added taste and aroma. Lathered on some basic pizza sauce (store bought)...then all fresh ingredients of onions, garlic, mushrooms and topped with assorted pepperoni, ham, summer sausage and a dash of oregano and basil. After a nice drop of chedder cheese and some extra sauce I let them sit on the grill under indirect heat for about 20 minutes. They smoked along nicely with a touch of Alder wood left from the beef on the bun I did 2 days ago.

Took them off and appropriately my daughter and I woofed down a couple. The smokyiness really adds to them. If you haven't try it.

BBQ Beef on the BBQ

Friday nite I smoked a Sirloin Tip I had in the freezer. Tried a basic rub of Garlic powder, celery salt, paprika, ground pepper, dry mustard and a touch of cayenne.

Added a stick of Alder to lower grill...waited for smoke then begun. Approx. 250deg for 3hrs. Started at 5pm when I arrived home from work so was smokin in the dark. Mopped a mix of hickory Honey and Garlic BBQ sauce on it last 45min. I then put it to rest for 15 before cutting into it.

Overall a nice mild taste. I will proly add some onion powder and crushed corriander next time. Although...the meat was a bit tough. I shaved some up and laid it on a nice crusty bun with some left over mop sauce. A nice late friday snack....only thing missing was the beer I ran out of earlier in the week.

Sunday, September 2, 2007

Brined Chicken...Final Post

We just finished doing our Sunday supper with a Brined Roast Chicken, young potatoes, gravy, garden carrots and beans. The chicken was quite good...moist and easy to pick apart. I would say the salt and sugar did a good job. The wife said it was too strong a Thyme taste. I might maybe leave that out or substitute garlic or onions.

Overall a good tasting bird. Now the left overs are in the fridge for a nice homemade Chicken soup next week.

Henkel Knive Set

I had longed to get a good knive set rather than the Walmart $5 special that couldn't cut butter. Last year the wife bought me a set of these Henkel Twin Selects. I love this set. Not top of the line but great quality like all Henkel products. All Stainless including ergonamic handle. I just need to purchase an oval Diamond Coated Sharpening Steel.

Have You Ever Struggled Estimating Deer Meat

Now you don't have too....Have a quick look at this chart I found on another site. Gives some good basic numbers for estimating the amount of usable meat you would get from a deer you take.

I suppose regular hunters who have many a deer under their belt have a keen eye on what amount of "sausage" they can get out of one. That being said...its still a good chart to go with...maybe print it out and put up on the hunting cabin wall or out in the 4x hunting truck.

Saturday, September 1, 2007

Crock Pot Beef Final Chapter

The wife ended up tossing it in the slow cooker as I had to work. No BBQ sauce though...grrr. But hey...overall a good tasting tender meat.

I will try for the 2nd roast Monday....thats if it thaws out in time...I just took it out and its as solid as a cow pie on a early morning prairie -40 snow storm.

Brined Chicken....yep...long bath

Last time I tried this I think all I did was give the chicken a long bath. My salt and sugar was too little for the volume of water. Wife bought a good sized chicken yesterday and she left it in the sink in a ice water bath to thaw out. When she was on the phone with a friend and not looking I dumped about 2 cups of brown sugar, a cup of sea salt, 2 table spoons of thyme and for "what the heck" sake I crushed up some red and black peppercorns and tossed them in.

After I took the injector and did my best nurse duties on the thighs and I transferred it all into the roaster and into the fridge for overnite.

I guess we will see if this does really give a nice moist tasting chicken.

Tuesday, August 28, 2007

Crock Pot BBQ Roast??

Okay...aside from lathering on a hefty dose of some Bullseye BBQ sauce using a crockpot is no where near true Q....bare wit me... As school for kids start tomorrow (yehaaaa!) wife wanted to pick up some stuff for school lunches. After a Daddy day off cookin supper - (Mcdonalds.....that taste of premium Canadian beef "healthy" doused in a heart racing salt and oooozing artery clogging grease....oh my...come hither it calls) I picked up two nice beef sirloin roasts. I did a simple rub of ginger, sea salt, fresh ground pepper, dried parsley(what the heck...), celery salt, dried mustard and garlic powder. I wrapped it and put it in the fridge for supper tomorrow. Will brown off at noon and drop in slow cooker with some(whatever flav) off the shelf BBQ sauce for supper.

Its hard to screw up the crockpot...but hey....shit happens sometimes....we will see. The second roast I will try to do on Q again this weekend....but I will proly K.I.S.S. it....gotta try to please the wife with the Q....sometimes.

Saturday, August 25, 2007

For Sale...

Next street over....anyone need one?

Friday, August 24, 2007

Tony Romas or Bust

I have only gone a few times but the Carolina Honey ribs are my fav.....anybody have a similar sauce recipie they do?

Tuesday, August 21, 2007

Buffalo Burgers anyone??

I being meaning to try this meat....same ol' beef burgers gettin old sometimes....anyone have these?

Rob Rainford from Licence to Grill has this recipie I will try ....
Anybody got two pot scrubbers and a old booster cable clamp??...I still buy the 99 cent wire brush scrubbers from Walmart...

BBQ Pricker.....ahem...

Monday, August 20, 2007

Our Two Purebred Golden's

Ya I know not about BBQ or grilling or what have you...but they are good companion hunting or just chillin with a Pil in the back yard.

Old Smoke house Gone

My dad sold his acerage last fall and with it went our walk-in 8ft x 8ft smoke house. Was made out of steel and insulated. Man it will be missed. Dad talks of building a new one at the new "homestead" but I think I will have to get on top of that before hunting season.
A nice pic of some Jerky and Sausage last fall.

Wings and Beef

(Hint - click on pics for close up) I was too busy eating to post how the grillin turned out....

I did both the wings and the beef on indirect heat. about 220 for 2.5hrs. Added some Alder wood directly to burner grate.

Wings were fantastic....slightly overdone but a good smoke coverage....(wife thought they were still raw with the pinkness the meat turned).

Beef did not turn out that great. Tenderness not their and flavour was off. (I tried the cumin...I will be dropping that from the spice shelve.)

Next time another meat and another rub.

BBQ Forum...closer to home

A keen member pointed me to this site....


From what I see so far the site is nothing fancy just good conversation on bbq and all the "fixins"....

Sunday, August 19, 2007

A little humor....

A Ukrainian walked into a bank in New York City and asked for the
loan officer. He told the loan officer that he was going to Kiev on
business for two weeks and needed to borrow $5,000 and that he
was not a depositor of the bank. The bank officer told him that the bank
would need some form of security for the loan, so the Ukrainian handed
over the keys to a new Ferrari. The car was parked on the street in front of
the bank.
The Ukrainian produced the title and everything checked out. The
loan officer agreed to hold the car as collateral for the loan and
apologized for having to charge 12% interest. Later, the bank's president
and its officers all enjoyed a good laugh at the Ukrainian for using a
$250,000 Ferrari as collateral for a $5,000 loan. An employee of the bank
then drove the Ferrari into the bank's underground garage and parked
Two weeks later, the Ukrainian returned, repaid the $5,000 and
the interest of $23.07. The loan officer said, "Sir, we are very
happy to have had your business, and this transaction has worked out very
nicely, but we are a little puzzled. While you were away, we
checked you out and found that you are a multimillionaire.
What puzzles us is, why would you bother to borrow $5,000?"
The Ukrainian replied: "Where else in New York City can I park my
car for two weeks for only $23.07 and expect it to be there when I
Ah, the Ukrainians... See! Koobasa & Vodka is good for the

Canadian Based BBQ Forum

Found this by surfing this am....looks good...time will tell.

Anybody that has Canadian based forums or food blogs....give me a them here...

Would be great to hear from you.

Small Beef Sirloin and a Rub

In addition to the chicken wings....I found a nice Beef Sirloin in the freezer last nite.

Put a rub of something I saved from last time BBQing. I do rubs overnite usually.
Rub has crushed black pepper
crushed coriander
brown sugar
celery salt
garlic powder of course
dried onion

I usually mix up some bbq sauce add some yellow mustard, some brown sugar for sweetness and mop it on late in the Q.

I think I will do the indirect heat method again tonight.

Marinated Chicken Wings

I do these regularly....just experimenting with spices and herbs....a little extra thing and that. Overall they turn out great but the fun is in the different flavours.

Starting on the left this is whats in them
tablespoon balsamic vinegar
4 cloves garlic minced then crushed with knife
tablespoon of oregano
salt and pepper

teaspoon of each
cumin, ginger, pepper, celery salt, dried mustard(from the wife) garlic powder, tyme
3 table spoons brown sugar
a slug of organic extra virgin olive oil(I use this lots)

To try to please the wife
zest of a lemon
1/2 squeeze of a lemon, table spoon of lemon pepper seasoning

Will do on BBQ tonight.

New to blogging

So what the heck...trying this blogging thing out once and for all. Adding my two wishbones into the mix.