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.

For Sale...

Next street over....anyone need one?

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?

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 ....
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6533

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...

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....

PRAIRIE BBQ ASSOCIATION

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

http://www.phpbbserver.com/phpbb/index.php?mforum=smokinjim

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
it.

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
return?"

Ah, the Ukrainians... See! Koobasa & Vodka is good for the
brain.

Canadian Based BBQ Forum

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

http://www.bbqtalk.ca/forums/

Anybody that has Canadian based forums or food blogs....give me a shout....post 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
ginger
Cumin
tyme
rosemary
garlic powder of course
dried onion
allspice

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

Next
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)

Last
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.