Search results

The pastrami looks great. I think I see some cure meat in my future.

Sausage and peppers look great to me! And, if everyone asked for the same meal again, sounds like a successful cook!

Looks great!

Jim, the tri-tip looks great. It's not a cut that we can get on a regular basis around here without special ordering.

That looks great!

Ribs were done on the WSM, minion method, and cooked for 5 hours at 225-230 degrees. I use sugar maple lump charcoal and had hickory chunks in for smoke. As for the ribs, I rubbed them with my rub (paprika, chili powder, kosher salt, brown sugar, onion, garlic, cumin, celery seed and a good...

Looks and sounds awesome!

Way to improvise! Looks great!

Entered my first competition last weekend - an amateur rib cookoff. 14 contestants entered - 2 gassers, 2 green eggs, 3 x 22" WSM's, 3 x 18" WSM's and 4 Weber Performers. 18" WSM's took 2nd and 3rd, with a Performer taking top spot. Here's my turn in box - good enough for third.

Couple of racks of back ribs are waiting for a little love in the smoker. As well, there's a 3 pound slab of pork belly curing in the fridge that we are going to hit with maple pepper before smoking it up.

Mmm ... that bacon looks good, as do the biscuits! I have a 2.5 pound slab curing in the fridge now! Can't wait!

Great looking burgers!

Great looking ribs!

After months waiting for an opportunity to try it, everything unfolded perfectly! I'm talking Burnt End Poutine from Boneheads BBQ in Halifax. They don't have it all the time. Usually, you can find the tweet when they do have it. Fresh cut fries smothered with cheddar cheese (think they...

Great looking chicken! Putting Piri-Piri on the "gotta try" list!

Sounds like Great advice!

Looks great! I know good meaty beef ribs are hard to come by in these parts.

Looking Good!

Great application of bacon - everything is always better with bacon!

We decided on a quick chicken dinner for Sunday. Air chilled drums and thighs were on sale at the grocery store. We dusted the chicken with our everyday BBQ rub, loaded the WSM with maple lump and a couple chunks of cherry and let 'er rip at somewhere between 300 to 350 degrees. For the last...