Recent content by Frederic

Hey all, it's been a while. I would like to experience my first grilled salad this weekend and I was wondering what could be the perfect dressing for it. I'm searching for idea. Thanks

One of the best brisket I've had. Went on our way to KC and on the way back to Dallas. Worth the stop. You can also pump gas as it is connected to a gas station. http://www.rudys.com/

Enjoy your stay up north!

Thanks guy for the tips. So I didn't take any chances and went to the liquor store for beer and whisky and also went to the drug store for pills. Now can someone tell me when I'll stop buzzing. I've had 6 beers and two pills saturday at noon and still can't wake up properly:-)

I put a 5 pounds pork shoulder about 4 hours ago and now, it is very firm. I don't remember having that kind of reaction so I was wondering if it's normal. The meat is now at around 140. Thanks

Louis, where do you live in Quebec and where have you find your brisket. Butchers never seem to know what I'm talking about.

Congrats Louis! I was hoping to do the same as you did today (first cook on the wsm doing ribs) but I guess that the high winds are too much for the smoker.

Glad it went well. I've never tried with lump but with briquettes, everything has become very easy to do. Your friend lives at the complete opposite from our house. We live in a small neigborhood located at the corner of Chomedey and Notre Dame. Take care, Fred

You never know, your friend may be my neighbor;-) I live in Chomedey, south of the 440 and maybe 2 minutes from the 15. If you smell smoke coming that way, follow it and you may end up to my place. Let us know how your cook went Fred

I bought chili paste yesterday and planning to use it tomorrow in a mix with honey and sriracha sauce. I will go gently with it. It looks like an extra hot mix. amazing smell though:-)

MoGridder's on East 186th is also very good. About 10 minutes from Yankees stadium. Even though it's in the Bronx, it's a very safe neighborhood.

I agree with everyone here. The minion method is the way to go. Using firebricks, (I bought mine at Rona for about 3$ each) I put around 80 unlit briquettes mixed with wood for smoke. Then, on top of that, I put 10 burning briquettes. bottom vent slithly open (almost closed) and top fully...

I thrust you son to be a good cooker, he already has a tinny belly. Hey, can't trust a skinny chef:-)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Larry Wolfe's Orange-Sriracha </div></BLOCKQUOTE> Ok, I took note of that recipe. The only thing is that I can't find the citrus rub recipe on this site.

Thanks guys. Going in Plattsburg, NY today. I saw Texas Pete somewhere but not sure if it's over there. I will give it a try for sure. Kevin, you mean using your own growing your cayenne peppers?