Recent content by Will Erskine

If I have the time, I typically leave the smoker for at least half an hour while I prepare and season the meat. More and more I try to get started early when I use my WSM for longer cooks. In a pinch, I wouldn't hesitate to put the meat on right away, but I prefer a bit of a wait if I can.

That's a honey of a spot! Do you by chance know if the modification to the legs is posted anywhere?

That looks great!! I immediately printed the recipe on Friday and have it pinned up in my kitchen waiting for this weekend. I will probably use a whole chicken, but that shouldn't affect it too much. I did a Moroccan rack of lamb 2 weeks ago and it was fantastic. No pics unfortunately...

Perfect !!!!!!!!!!!!!!!

That looks delicious.

Who needs the KEG? That's perfect right there!!!! Good idea on pre-nuking the spud. I'll have to try that.

Wow. Nice looking grub. Those lemon bars look interesting. Very Summery. If it's not too much trouble, do you think we could see a recipe?

Hey Mark, Do you mind if I ask where in Canada you stayed? Those are some nice pickerel there. And a weber at each cabin. Sounds Great!!!! Bill London, Ontario.

Hey Bob, Great looking cook. In photo #2, what kind of setup is that? Are you lighting your coals up on the main grate?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I love that rack of beef ribs!! </div></BLOCKQUOTE> That's because it's a whole prime rib which has been frenched. You don't see that too often. That's why it threw...

Wow! That is an impressive display of meat. What are those ribs with the very long bones? They must be beef but there seemed to be so much meat left on them.

We had a snow storm last Sunday, Feb 12, which finished up at around noon. After blowing out the driveway, and shovelling the deck, it was time to Grill. I got the idea to combine a couple of my favourite recipes for whole chicken. Alabama Chicken is a BBQ half chicken with a white barbecue...

I tried this recipe last night and I was quite impressed. I needed a new recipe just to spice things up. I made the recipe making only a few small adjustments. I finely diced a small onion and sauteed it in butter until translucent. (I skipped the onion powder) I used 4 tbsp of vinegar...

Well, perfect timing for this thread. I'm cooking one today. I have 3 full length pork loin halves. I usually cut the narrow end into chops and roasts and cut the sirloin end which tends to be fattier and more uneven into chunks of pork to grind up for sausage. I like 8-12 " roasts rubbed...

I received a large bag of oak scraps which were not treated, varnished, or otherwise altered. I thought I was in heaven, but then I read on several other sites that it is unsafe to use this wood. I didn't understand why at the time but stopped using it. So it is safe then?? Bill