Recent content by Matthew Y

I have it for my performer. I take out the mid section and use it on my Q on occasions. It's great for high fatty foods. Blocks the flare ups. Imo, it was great when I just started cooking over charcoal. It almost seem idiot proof when cooking. Everything comes out with nice sear marks...

Chips for short cooks, chunks for long. Stopped soaking after reading it doesn't really soak. Been trying pellets and I'm surprised how long a handful of pellets can last. I think I might switch exclusively to pellets. Seems to burn cleaner, longer and has more flavour. I do notice it brings...

If your not into bit torrent. You might as well get Netflix. From what I hear, the content is starting to be comparable to the U.S. Around June-August. Rogers offered promo prices 100MBPS at $42/month @ 2 yr contract. Modem included. $45 for 250MBPS 2 yr contract. Not sure about your...

Voltage was using a scare tactic which failed.. but the new law that was implemented last year is a little more concerning. The ISP is suppose to report if you are using VPN for downloading/streaming (netflix).. I recently left Teksavvy for Rogers. They been increasing their prices yearly and...

For the Canadian's that want a WSM. Open Box Floor model. Decent deal. 14.5 Weber smokey mountain $178 http://www.kijiji.ca/v-bbq-outdoor-cooking/city-of-toronto/weber-specialty-cooking-smokers-smokey-mountain-cooker-711001/1138620092?enableSearchNavigationFlag=true The 18.5 was $169...

IMO, KODI on Raspberry PI is too slow. You need to use basic skins and use a bunch of tweaks to have it play HD smoothly. I just build a decent computer with a HTPC case and hook it up to my TV. Kodi really shines with a nice skin like Aeon Nox. Len, Kodi is great with the Phoenix...

Google is running their annual check your security settings(Safer Internet Day). Verify your security settings are all good and you will get 2GB added to your account. I believe it took a week for the 2GB to show up on my account last year...

My local BBQ joint has a R2D2

Haven't been active for the past few months since my work blocked this page. Here's some of my cooks the past 2 months. SYD Rub finished with some sauce. Striploin with some taters Satay chicken on the mini Spinach burgers Cold smoking Gouda Pork belly seasoned with SPOG...

I have it. I use it when strapped on time and need to cook quick. My experience with it: (light up times, w/full chimney) Lump: 4-5min vs 10min Briquette: 8-10min vs 15-20 I got it on sale. I wouldn't pay full price for it. Like what others said, you can do the same thing with a portable...

Early father's day bbq for myself. After seeing Benji's Pork belly and following Enrico's method (http://tvwbb.com/showthread.php?56422-Pork-Belly-Roast-my-first-not-last-for-sure!&highlight=pork+belly). I had to try it myself. SPOG rub overnight and cooked indirect @ 400. 2 handful of...

The first time I made ribs was with the meathead Memphis dust. I also let it sit in the refrigerator for an hour. Mine was bland as well. When I foiled the ribs, all the fat rendering removed the bark. The second time I made ribs I marinated it overnight and it tasted fantastic.

That got me drooling. Looks so good. I need to try this.

First of all, THANK YOU Bryan S. After reading about 65 pages of the comments, I had to try this. This is great recipe. The only way I can describe the flavour is BBQed KFC. Will be making this more often. 4 bone in chicken thighs. Not marinated. Lid temp was 450 during preheat. Entire...

Dave, that is really similar to what I used, minus the oyster sauce. I ran out of honey, which I think contribute to the blandness on my first batch. My 2nd batch tasted pretty authentic, but the meat was too lean. I need to try again with pork butt/shoulder. The fat is where's the flavors at.