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

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??

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?

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

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....

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

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?

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.