Canadian BBQ and ICE

Fridge Smoker/BBQ

2011-06-19T14:47:00.005-06:00

Fathers day today....started on a project I wanted to try for the longest time. A combo smoker and BBQ. Using an old fridge I decomissioned. It may be along the lines of a Stumps.

Demo....thought I would have to rip out a bunch of spray foam...turns out it had batt insulation...the interior is steel...so I am resuing that and mounting racks on it and reinserting. Also got a bag of high temp insulation.....progress at least.

More Pics of Stuffing Sausage

2011-02-26T18:57:00.003-06:00

Here are a few more pics from the previous time we did the Sausage.

Sausage and Jerky...with Deer

2011-02-26T18:35:00.003-06:00

Has being a while but we made Sausage and Jerky last weekend. Plus Dad did a couple versions of Pork Breakfast sausage. One Maple and one Traditional sage flavour...both excellent.

Maple Smoke Bacon

2009-05-30T19:01:00.003-06:00

Our family .....namely....my Dad...has always bought his own bacon slabs, put them to cure and smoked them in his Smokehouse. I have never had any bacon as good as our family recipie has being. Never changed over the years and always consistent.

Well...we.....namely....my wife and I bought a half a pig cut and wrapped from our local Felligers Butcher shop. Always good products from them...always friendly service. Well we got a slab of bacon cut up into 8' chunks about. What to do with raw bacon....hmmmm....Dad's walkin Smonkehouse is over 3hrs away!!

Well...I put it to cure for 5 days in the basic cure that my Dad used except....I added Brown Sugar. Finally today is the day to smoke it. A visit to the local Peavey Mart got me a bag of Maple wood chips. I made up 4 smoke pouches and did an offset smoke session for 4hrs on my Vermont Castings Grill.

No I did not fry any bacon up yet...but my daughter and I cut a few slices off the top and we both loved the flavour. I am anxious for tomorrows Breakfast to see how it tastes.

Big Flavour...Simple Grilling

2009-05-30T18:45:00.003-06:00

On the plate tonight was...

- Lemon Pepper rubbed Drumsticks
- Lemon Pepper Asparagus
- Pan Fried Prawns with "ClubHouse" Roasted Garlic and Peppers

The Drumsticks went in the fridge overnite...a very nice zing to them...not a ton of lemon flavour. Next time maybe squeeze a lemon into butter and baste them. Love the zing though off them...did I say that already?

Asparagus will always be good on the grill in the pan or steamed. My daughter does not like the "burned" bits on them from the grill....how do you tell a 11yr old thats "Flavour"?? Maybe I will invest in a vegetable grill pan....get the grill flavour and heat but no 'bits".

The wife did up her Prawns in a simple pan on the stove with butter. The Clubhouse seasoning is sure good on anything...chicken, fish, vegetable...

For those who think grilling fancy is putting actual cheddar cheese on their burger instead of the Kraft cheese slices....try to impress the girlfriends with a meal like I put on. In the long days of summer their is plenty of time to TRY NEW THINGS!!

Till next time....see you at the Grill!!!

The Aftermath of Son's First Prepared Meal

2009-05-13T21:17:00.002-06:00

As the below post indicates....our son did a nice Mothers Day present and made Taco Salad and Apple Crisp.

Well...I am still here typing so no food poisoning...actually the Taco Salad was a big hit and even his Sister Kallie liked it....lol

The Apple Crisp....a good job...but needs work...next time less apples, more brown sugar...hehe...we needed more "syrup"...

Other wise....GOOD JOB SON....your hired....

www.jbsausagesupplies.com

2009-05-13T21:02:00.004-06:00

It has being a while since I ventured into an "all sausage store"....lol. As some know my family does our own sausage from scratch a couple times of the year. This time however the wife and I were looking for some spices for the BBQ season....

On a recommendation from CJ Katz (www.savourlife.ca) I was told I could find spices...and lots of them at JB's in Regina. Well...finally got to the place today and yes they have spices...lots. A very good variety of basic shelf spices; garlic powder, celery salt, different paprikas, etc. That is not all they have people.

As their name indicates they are a sausage making supply place. I was impressed to see a good variety (at decent prices I might add overall) of equipment and accessories AND a good selection of many different sausage mixes. Give them a Try if your in Regina.....

We bought the "Saskatchewan BBQ Spice and the basic Lemon Pepper Spice" both with JB's brand on them. As most say....the spice mix has to taste good if its going to any good on your meat. Well....both taste good out of the bottle....lol

Now will have to pay a visit to our local Fellinger's Butcher store to get a nice summer BBQ pack....that should last a couple of months....plenty of meat to try the new spices on.

Mothers Day Supper by Our Son

2009-05-10T17:11:00.003-06:00

Grade 8 and he is taking Home Economics...lol

Sooo....for Mothers day Jordan is making Taco Salad....and .....Apple Crisp. I helped him this afternoon so he would NOT cut his finger off.....

So to recap........On the menu....Sirloin BBQ Grilled steak with lemon pepper seasoning(by moi), Taco Salad & Apple Crisp. Not a bad Mothers day supper...what do you think?

Regina BBQ Championship.....2nd year

2009-04-25T01:01:00.006-06:00

It's on again for all you stick burners.....charcoal nuts......

.....Western Canada "Pilo O' Bones" BBQ Championship.

Some will remember my post last year on the 1st year of this competition. Was held at Taylor Field. I encourage all my fellow AMATEUR grillers to clear the rust off your old charcoal grills...(sorry no gassers allowed) and enter. If you don't have one....just go an buy a cheapie Walmart one for $50 or something and practice a bit on it. Best if you gather a couple of your buddies or even husband and wife and HAVE FUN!!!

http://www.pileofbonesbbq.com/

Another Rub.....

2009-04-19T18:33:00.003-06:00

I have to write this down someplace....

- 1 cup brown sugar
- teaspoon each of the following paprika, celery salt, pepper, majarram(sp), hickory salt, cinnamon
- Table spoon of garlic powder and onion powder and a pinch of red pepper flakes.

I put two Pork roasts on the BBQ today and massaged the above spice rub on. Little EVOO to aid keeping the rub on. Straight onto the Grill offset heat.

Took them off after 5hrs and foiled them and held on the counter for 15 minutes. Temp was 165 approx. Thinly sliced for supper with some sides....turned out very good.

I think that rub is a keeper

Spring Cleaning of your Grills

2009-04-19T14:06:00.002-06:00

Yes it here...spring....forget about that yard work your wife has being nagging you about.

Priorities grillmeister!! Start off the back yard parties right this year....ensure your grills are all tuned up and ready to go....

http://www.barbequesgalore.com.au/bbq-expert/barbeque-care.aspx

Ron Shrewchuk BBQ Secrets

2009-04-19T13:55:00.002-06:00

I admit I do not know who Ron is but from what I read about him he enjoys BBQ and Grillin' like the rest of us....plus being a fellow Canadian....

For some informative readings.....check his blog out....or better yet run out a grab his book....I think I will too.

http://barbecuesecrets.libsyn.com/

http://www.ronshewchuk.com/index.htm

Unique BBQ's and Grills

2009-04-19T13:50:00.003-06:00

Very unique grills on this site....some imagination people have.

http://www.lifeinthefastlane.ca/barbecue-grills-and-recipes-for-real-men/offbeat-news

Buffalo........Burgers..........hmmmmm

2009-03-22T19:11:00.006-06:00

I am one for ....flames a flarin'....charcoal taste....smellin the grease burn in the air....you know FLAVOUR...!!!

Well we had Buffalo burgers for the first time today. Happened to pick up a package of beef burgers today at Sobeys...a lot "redder" than the rest....well turns out they were making some Buffalo burgers today and well the 'rookie packer' as the butcher said must have miss marked this package. Not a problem he said, just take it as is....cheap bison to try....kewl.

Threw them on the BBQ with some salt and pepper and olive oil. Noticed obvious lack of juices rising to the top.....hmmmm...."flavour missing"?? (I put a couple of lean beef burgers on as well).

1st Impressions......Stacked mine with the regular condiments, fresh onion, etc. Tasted like a burger...looked like a burger....but to me missing something. Daughter and wife both said dry...but they ate theirs naked....no bun, condiments, etc. Hmmm...they were grilled to med rare. I guess certainly something that is aquired. I felt it did not take on much of a flavour. Just for a taste test I did up one regular beef burger and it was like day and nite. Nice charcoal taste...very tasty, moist, etc.

Will I have it again?? I think I will try a steak yet....live a little....burgers again....ummm...not so sure...unless adding in a cube of frozen claryfied seasoned butter in the middle...or some other extra seasoning or dressing into the burger. I know it is certainly a lot healthier for you ...low in fat...high in iron...omega 3 and 6......but......I miss the smell of "flavour".....

ps...Thanks Vauner for the tip to try it....the stubble jumper in me still prefers good ole' beef...but I guess I gotta experiment on occasion

"Florida Style" Lemon Pepper

2009-03-07T19:01:00.002-06:00

Picked this up from a small butcher in Manitoba near Swan River. Was their getting a side of pork cut and wrapped.

They had a variety of spices in small bags along a shelf...took this one...and wow!!!

Have tried it on everything from pork chops, chicken, steamed asparagus.....it made the pork chops when done on the BBQ taste like STEAK.

Anyone know where you can buy this stuff in Saskatchewan??? I think I might have to call them and have them put a couple pounds in the mail....if you find it buy it and try it...

Meat Grinder....New Addition.....or was....

2009-02-25T23:13:00.003-06:00

Week or so ago my family traveled back to my homeland(NE Saskatchewan...) to finally make our Homemade Sausage out of that Deer I harvested from last fall.

Aside from the new stuffer I bought last year....'see lower post'...I took the chance to buy a basic meat grinder from Canadian Tire before I left. A Cuisinart Waring Pro...$129.99.

After grinding...or regrinding 20lbs of 70/30 pork and 30lbs of lean deer meat.....trust me when I say this unit works ...it does. Not a speed demon by any means...and YES....when the instruction booklet says the frozen meat must be able to be pierced by a knife before putting it in........it is telling the truth.

It did the job...nice easy...and especially love the ease of disassemble to clean the cutting head and housing. If your in the market for something for the odd time.....buy it. Now if your looking to do a whole cow.....uuum....no.

My only concern is that when I went to pack up to go home....it was no where to be found....hmmm....and mom did not say a word about it........never even said...."hey don't forget your grinder"......I hope you get good use out of it MOM!

Snow and Cold......How lonely is your Grill??

2009-02-25T23:02:00.002-06:00

I look out the back deck at my Vermont Castings $$ grill.....tucked under the eave....snow gathered at its Stainless Steel frame....... I know its calling for me to warm it up.....but....

....I know its not just me....but I am looking forward to spring again....I am not one to do the -25degree BBQ'in....

...sorry grill....it might be nicer this weekend here in the 'Jaw....

Personal Chef Anyone?

2009-02-25T22:55:00.002-06:00

Okay...so I have never met him in person....just online...but he is from SASKATCHEWAN!!

....will us stubble jumpers see him on FoodNetwork Canada soon????

Just to toss an idea out their for some of you BBQ guru's....looking for the "special something" for your wife on her birthday or Valentines day???

Put down that Bic lighter and bag o' charcoal.........she has proly had enough of your Texas BBQ.......

.....Hire a personal Chef ...... Chef Kevin Tetz

http://www.executivechefservices.com

Sausage From The SmokeHouse

2008-09-07T08:44:00.009-06:00

Made a trip back home last weekend to do a number of things....
- trail ride to test new quad
- scout for moose in the forest reserve...and trails...(dern forest companies closing roads down)
- try out new sausage stuffer
- try out Dad's new Smokehouse by doing a 1/2 batch of Sausage

Well....all was successful....other than burrying the Quad in the first Muskeg hole (thanks to the winch for getting me out). Both Kallie and Jordan had fun on the Quad. Got to scout out some nice trails.

As for the stuffer....."WOW"...that thing works slick....

As for the Sausage.....in the words of my wife..."that might be the best sausage you made to date". Another "WOW".

All we did was a half batch of our regular Ukrainian recipie....10lbs lean ground beef and 5 lbs 70/30 ground pork.....then dad heard about this other guy who adds in some ground cured bacon....so we added about 1lb....and I too must say a very nice mild well balanced sausage came out of it.

Now if only I can get a couple deer and maybe a moose this fall and were set for the year with sausage.

BBQ and the RIDERS!!!!......Like Pilsner and Clam....

2008-08-21T20:34:00.005-06:00

For those who are full bore stick burners....or the backyard amateur griller like me.....and in addition....are die hard RIDER FANS!!!!

Spiff up ur grill and git on over to Taylor field to watch the Riders vrs BC on the big screen. While they are on the road they are having a little 'ol BBQ competition around the stadium...

....check here for further details....Good Luck!!

http://www.pileofbonesbbq.com/

Smoking Ribs and Jerky

2008-08-07T23:28:00.004-06:00

Finally had to unload the camara of over 600 pics from early July....

Found a couple of pics of my sisters Ribs and my Jerky in Dads Smokehouse. As previously posted below they went well for the first smoke by us.

Pork Ribs.....Low and Slow?

2008-08-04T16:01:00.002-06:00

Sobeys had some pork ribs on sale with breast attached. Bought 2 large bulk paks and a pack of Maple Leaf back ribs as well.

I rubbed 3 of them Friday nite and did them with indirect heat on the VC natural gas grill. Added a stick of Black Alder for flavour. They took the full 3hrs. Last 20 min I put some heat under them just to take them through to the end and brushed them with some Sugar Ray BBQ Sauce.

I thought they were an improvement from before same as the wife said. She wanted a bit more sweetness to them then I remembered I forgot to add some Maple Syrup to the BBQ sauce. Since I saved one slab for tonite. I am going to slow heat it with the sauce for supper.

For texture.....they were just right....I read somewhere that the meat should just be slightly hanging on the bone....and not falling off. This is what these were.

So slowly....little by little improvement. The rub......I think is good....if anything a slight tweeking.

The BBQ Bible....

2008-07-10T21:19:00.003-06:00

I would proly say that most every guy or gal that is semi serious into good Q knows who Steven Reichel is.....

....thus.....when the wife and I took a trip to Minot this week I snatched his book "BBQ Bible" off the shelf of Barns and Noble.

With over 500 recipies...I should be good for a while.....

Smoking Good Time.............

2008-07-10T21:14:00.003-06:00

Well was back home to parents last week and first thing I did was pick up a couple of roasts to make jerky out of. I had to test the new Smoke House out as Dad had already done some bacon.

The Jerky turned out okay.....(no thanks to mom who's pantry was out of certain essential jerky spices). My sister was their and now she is into BBQ too in Calgary....she purchased some baby back ribs and she put a rub and we smoked them a bit then put to freeze to bring out on the Q in Calgary.

Overall the Smoke house worked great....Dad says he has to make air holes a little bigger but it held right at 160 for my Jerky for a good 3hrs.

NEW WALK-IN SMOKEHOUSE

2008-05-25T20:15:00.005-06:00

My dad.....closing in on 80yrs old missed his smoked bacon and sausage too much since selling their acerage and the old smokehouse along with it.

This spring he started construction on a new one and this past weekend I took a trip back home to help him finish it off. All steel construction consisting of steel studs and sheeting. Sheet metal wrapped door and a new wood burner fire box.

Dad can't wait to get his famous bacon cure going again....

TWO CHICKENS.....One Half Empty Coors Lite Can

2008-05-20T18:44:00.005-06:00

Okay.....went for the old staple of BBQ today....BEER CAN CHICKEN....plus for comparison one whole chicken on the grill indirect heat.

Long and short.....Beer Can chick was "slightly"....more moist. In the end it was a waste of a beer for me.....next time....I will drink the whole beer and keep with the indirect method for doing chicken.

They were on for about an hour and 20 minutes. Lathered on a mix of Bulls Eye Hickory BBQ Sauce and good ol' Canadian Maple Syrup for the last 15 minutes. Very very good skin. Almost to the fall off the bones state.

Now tomorrow is ribs......

Long Time No Post ....Need More Food Porn

2008-05-19T22:15:00.003-06:00

Okay...nuff is enuff.....gotta stop drooling over the Grillin food and take pics before I devour it.

Soooo.....have in the fridge as we speak......

Two chickens to do beer can style tomorrow nite.......nuttin fancy just some Kelly Rub, EVOO, Orange Juice on one....the other....similar Kelly Rub....some extras. Will see how it pans out tomorrow............

For Tuesday.....two racks of very meaty pork ribs.....special rub....on both.....

...to be continued

Perfect..Perfect...Grillin'

2008-04-05T21:13:00.002-06:00

Well...have used the new Grill lots over the last week. Ribs, chicken breast, wings, burgers, steak.

All I can say is wow....this thing provides mega even heat source. All foods cook evenly and quickly. I just have to keep leaning the proper temps to cook at. So far ...(as the Mcdonalds Commercial states)....I'm Lovin' It!!

Now I gotta try some smoking on it.

First Burn with the New Vermont Castings Grill

2008-03-29T16:48:00.004-06:00

Well....got the natural gas line installed Friday.....assembled and first burn done today....up to 560F it got....ouch. Will try steaks tonight. Took me about 2hrs to assemble. Hardest part is getting that stupid blue plastic wrap off all the Stainless Steel.

Looking forward to having this one for a long time.

NEW VERMONT CASTINGS GRILL!!!

2008-03-23T18:40:00.008-06:00

Well...a deal to good to pass up.....we are now a proud owner of a Vermont Castings 5027N Signature Series Grill. Picked it up Saturday from Wheatland Fireplace in Regina for a $1000. Regular price on these are $1800 and local guy wanted $1300.

http://www.vermontcastings.com/catalog/view_product.cfm?ProductId=280

Came in a huge...heavy box. Have to get my local plumber to hook up the Natural Gas....thats right...no more running out of propane.

Comes with 5 burners, infrared burner, rotiserie, cover, SS burners and all around, Ceramic coated lid, side burner, front bun warmer, and LED LIGHTS and BACKLIT Burner controls for Grillin' in the Dark!!!.

Cannot wait to fire this thing up.

NEW GAS BBQ....SOON??

2008-03-10T20:45:00.003-06:00

Well The ol' Fiesta BBQ has served its time....couple of new burners, 2 or 3 igniter wires...quite a few selections of new lava rocks....and oh....a little cleaning out occasionally. The wife and I believe it is time to bring home a new BBQ for the back deck this time it WILL be a natural gas unit.

God I just hate running out of propane.............#**^#**

Well we have begun the hunt and I am limiting myself to three brands.
A Napoleon Prestige II PT485RB or similar model....tah daa!!(Nice "Ted Reader" Edition at Cdn Tire)
Vermont Castings Experience 400 model
or a Weber Genesis S 320
Local dealers are around for all of them....so hopefully with a price tag around $700 to $900 I can round one up.

My Dad still wants to build a new walk-in smoke house this spring....I was going to make a barrel unit this summer but if I can get one of the above units with 3 burners and plenty of grill space I can make due to do some offset smoking.

Stay tuned!!!

Pulled Pork ....Crock Pot Again....

2008-03-09T21:29:00.005-06:00

Yep...simple...easy....tasty and not much monitoring time needed. Did a pork leg in the crock today....added a jar of Diana's Gourmet BBQ Sauce and some orange juice. I have always like her sauces proly cuz they resemble what I really like.....basic sweet bbq sauce. (I always add some Maple syrup to add an extra finger lickin' kick)

Turned out good....however.....the only bottle we had left was the "Cracked Pepper" kind. Well I guess when you slow cook for 5hrs the pepper really comes out. It was a little too peppery for me...and waaaay to much for the kids and wife.

Ol well.....I put the left over in the freezer to bring out and reheat. Will add some more sauce to lighten the pepper taste the next round.

Long Winter....2008 BBQ SEASON HAS STARTED!!!!

2008-03-09T16:21:00.005-06:00

I am far from a diehard BBQ guy....no -40 temps and standing out tending the fire....nope....

Weather is nice here....plus 10 today...snow is melting....proly gone by weeks end.

Saturday I grilled some pork ribs.....sorry no pics....did a quick rub of oregano, cayenne, rock salt, fresh pepper, brown sugar, onion and garlic powder. Added some soy sauce, Worchestershire(sp?), orange juice and Extra Virgin Olive oil. Let that rest for 6 hrs or so then did then on extreme low heat my gas BBQ. Mixed up some BBQ sauce and Nice Canadian Maple Syrup and lathered them up a couple times before taking off. They turned out quite good....A little on the over done side but I liked the crunch.

So I start the 2008 BBQ season...this (yesterday) March 8, 2008 here on the prairies.......

RIDERS GREY CUP CHAMPS!!!!

2007-11-26T08:57:00.000-06:00

How sweet it is!!!!

RIDER PRIDE !!!

2007-11-24T14:33:00.000-06:00

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!!!

Pulled Pork....in the Crock Pot...yep..you heard me right....

2007-11-07T20:30:00.001-06:00

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 it....you will like....

Low and Slow Chicken

2007-11-07T20:20:00.000-06:00

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 slow...it works nice.

What is the Temp???

2007-10-11T17:34:00.000-06:00

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.

Happy Thanksgiving!!

2007-10-07T01:36:00.000-06:00

Indeed a gobble of a day coming up.

Loooong Pork Leg on BBQ

2007-09-16T20:06:00.000-06:00

...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 me.....it 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 it...so 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.

BRRRRR!!

2007-09-13T20:35:00.000-06:00

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

Pizza on the Grill

2007-09-09T15:46:00.000-06:00

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

2007-09-09T15:41:00.000-06:00

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.

Brined Chicken...Final Post

2007-09-02T18:46:00.000-06:00

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

2007-09-02T14:18:00.000-06:00

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

2007-09-02T00:00:00.000-06:00

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.

http://www.servicesourceone.com/sumsauco/estweight.html

Crock Pot Beef Final Chapter

2007-09-01T23:30:00.000-06:00

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

2007-09-01T23:24:00.000-06:00

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 breaths..lol 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.

Crock Pot BBQ Roast??

2007-08-28T22:40:00.000-06:00

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...

2007-08-25T17:52:00.001-06:00

Next street over....anyone need one?

Tony Romas or Bust

2007-08-24T14:10:00.000-06:00

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??

2007-08-21T21:57:00.001-06:00

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

2007-08-21T21:55:00.001-06:00

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...

2007-08-21T21:52:00.001-06:00

Our Two Purebred Golden's

2007-08-20T19:37:00.000-06:00

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

2007-08-20T19:22:00.000-06:00

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

2007-08-20T19:00:00.001-06:00

(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

2007-08-20T18:45:00.000-06:00

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....

2007-08-19T14:30:00.000-06:00

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

2007-08-19T13:35:00.000-06:00

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

2007-08-19T13:19:00.000-06:00

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

2007-08-19T13:10:00.000-06:00

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

2007-08-19T12:41:00.000-06:00

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