The BBQ Bible....

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.............

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

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

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

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'

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

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.