Recent content by Pete Hannan

Dave, thanks ! Sounds great ! Pete

Paul, thank you ! If I can post photos, I`ll get them up tomorrow. Pete.

Hi Robert ! I made this loose pledge around the dinner table to a group of my friends. We were talking about the opening of the season, and I said I would have my first fish caught fot April 10th. Will have to learn to keep my mouth shut in future ! lol.

Well there`s good news, and bad news ! The elusive Spring Atlantic Salmon was not to be had, but we did fish hard, and had fun trying ! That`s the bad news ! The good news is, that when I arrived home, my new Gold, and WSM had arrived. There was also a kettle lighter and lots of other little...

Tend to disagree with Larry here ! We supply many hotels and restaurants, and the general rule of thumb is 12ozs uncooked wt of meat to feed an adult. This usually reduces to 8ozs cooked meat. However, from what you describe, you have ample to cover your requirements for the function. All the...

Ok ! I`m new here, but I`m hot enough to realise that the best smoke men on the planet are all in one place............ right here ! Here`s the plan ! I`m away in the morning, while all you guys are asleep. (That`s because of the time difference, not because you guys sleep too much!) I`m...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W: [it over so your guests don`t see wher you slashed it, and look inside to see how rare iQUOTE]Originally posted by Pete Hannan: Gary I just...

Olive oil, Rosemary/Thyme, Garlic cloves (skin on but crushed), Sea Salt, Peppercorns (lots of), and Wine vinegar. Marinade for three days ! Never use water, it rots beef ! Pete.

Gary I just clicked on the link, thank you. Who is this guy ? Listen to what he says, and you can scarcely believe your ears. His 4th way to check a steak for doneness is to "slit and peek". (Turn it over so your guests don`t see wher you slashed it, and look inside to see how rare it is). His...

Jay That`s a good looking piece of beef, but over here we wouldn`t call that a sirloin. Is it perhaps a top/bottom butt ? What we call sirloin here, is what you guys call a NY strip. Just interested in the terminology. Pete.

I`m old school on this ! You only have to peel and chop a fresh clove of garlic to tell the difference between it and the pre-peeled version. Think of it like this, assuming that you start with fresh young garlic, (and not stuff that is at the end of it`s 6 week shelf life after sitting on a...