Recent content by Rob R.

You're asking a question to which there is no clear answer ;-) Regardless, I'd be happy to answer your questions, specifically in regards to how invitations have been extended in the past. I've been fortunate enough to be invited to one or both of those events each of the past 3 years and...

Are you sure it's a whole shoulder? It could be two butts in a cryovac???

Team Canada Second set of prep pictures... Probably a couple hours early but I gotta go to bed and I can't post from work...

Well, whaddaya know... Haven't participated much on here since my usual access point blocked out the livecloud ID system for some reason... But it works now! This is going to be great... I just called my dad ( a 4th generation MEF&ECS) and he's going into the recipe vault. We can sling an egg...

I'm trying a high heat cook today for the first time, the test will be with a couple of small packer (~8 lbs each) I'm testing two different rubs - my own brisket rub recipe vs a commercial blend I have high hopes for. Is there a noticeable difference between the flavour of a rub after cooking...

Shawn, I've seen that stuff but the price never really jumped out at me. I'll have to try a few bags to see if I get the same results. May as well try it for grilling too, those were some pretty nasty comments! We'll see. Is it a regular stocked item? I haven't been in to CT in a couple...

That's a little guy. Is it just a paring knife? Kind of looks like a hunting / skinning knife.

Hasn't anyone tried or commented on this yet? I'm shocked 😳 I haven't made it for a while so I just googled the recipe, and like so many other popular BBQ recipes, the first result led me here. I'm using this tomorrow for a cater on 16 slabs of spares. You kids really need to try this one...

What do people think of this idea? Will it work as well as using 2 water pans or 2 Brinkman charcoal pans? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">anyways could i just stick my weber water pan inside my brinkman...

I guess my response is a little late... What did you do with the ribs?

Venison ribs are one of those foods that you either like or strongly dislike. I've smoked them on the WSM a few times... and enjoyed the results. Here's what I did: First, scrape off every speck of fat you can find.Yes they will add moisture but I almost gaurantee you will not like the sticky...

Shawn... Where did you find it for sale?

1 HOUR? Well, i wouldn't doubt it. I've eaten there in Mobile, AL a couple of times. The ribs are cooked directly over the fire, about 3.5 feet off the ground. Both times I found them OK, but I've certainly had (and made) better. They were on the tough side and still pretty greasy...

I opened them up, no foul smell whatsoever. I gave them a good rinse. It's too late to smoke them tonight, so I just put them in a stronger brine, and I speared them all over the place with a skewer. Hopefully I'll only have to brine them for a few days.

I've made Canadian bacon a couple of times using a brine/cure mix from a local sausage supply house. It worked well, brining for 7-10 days. I've got two loins in cryovac in the fridge I pulled from the freezer 8 days ago, and for a whole bunch of reasons I haven't been able to get them in the...