Search results

Welcome and Merry Christmas.

I'm in the 2%

merry Christmas from us Canadians.

I either stuff them or marinade them, usually in a lemon garlic marinade, cook to medium rare.

Welcome to the group Tim. I can hear my kettle crying in the backyard at night if I don't use it at least 3 times a week.

Chipotle is dried jalapeño. I usually dry them myself.

Rita's dough recipe is great. I add fresh rosemary, oregano and garlic to it and cut back on the salt by 1/2 tsp. Your pies look good.

Welcome to the gang Jeremy. I grew up in Waterloo and still have some family in Kitchener. Cold temps won't affect smoke flavour. I regularly smoke food when it's -25 and have even done it at -40. My wife doesn't like anymore smoke flavour than what comes off the lump charcoal, another friend...

When you rest it don't foil it right away or it will continue to cook. If your not holding it warm for a few hours just let it rest for 20-30 minutes then slice and eat.

It's the lower part of the shoulder. I use it for pulled pork quite often. Cooks the same.

Hair? What's hair? Have a great time.

Welcome Ian. Don't overthink things and the learning curve isn't bad.

If it was dry and crumbly it was overcooked. If it was dry and a bit tough it was undercooked.

Welcome to the group Cliff. Pie huh? Getting the most out of that cooker I see.

Welcome to the group Dan. Here's a song for you.

I've been seriously thinking of going the suspender route. Ever since my waist and my butt became the same size there's nothing to hold my pants up. I'm already at the point I'm to lazy to hem my jeans and just fold the bottoms, if I add suspenders and a funky hat I can call myself a hipster.

Welcome to the group Mark.

Welcome back to the group Jim.

Learn to cook without using gadgets and this includes thermometers. If you learn to cook by sight, touch and feel you can cook just about anything on anything.

Welcome to the group Matt.