Recent content by Tim Maybury

I remember one in Kitchener Ontario, about an hour southwest of Toronto.

Sounds like a great spread. Everything I've read says don't make it the day before. I wrapped my brisket yesterday and it turned out wonderful. What about starting it a couple hours earlier, pull it out a 3. Cut and chop, wrap in tin foil with a little liquid (beer,beef stock) and hold in a...

Thats too bad that they didn't work out. Just a couple points that might help you next time. Don't cut out the salt, just reduce it. Don't sauce the ribs till they are almost done, like the last 30 minutes. Any sooner the sugars will just burn. Don't put the meat on if your not at the right...