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Good and bad beer weekend on this side of the continent..... Started on Sunday night with a couple casks from the local brewery (tofino brewing. Both were there base hefweizen. One hadhuckleberries and raspberries added. Not a bad beer but not the best either. The next was amazing though...

First off I just went to say excellent work, we were presented with exceptional creativity as well as incredible dishes, someone needs to find a way for me to taste all these dishes next time though! Anyways here are my results and explanations. Team Sweeden Dish 1 Appearance – 2.50, the...

Just so all are in the loop the judges have agreed to post their scores and synopsis at 8 pm est today! Clark

Just a few questions first for Mr Wolgast.....can you tell me a little more about your chocolate sauce, just wondering how much chocolate was in there combared to some of the otehr ingredients, also if you could tell me more about the rub you used on the steak....! Thanks! For Johns dish Just...

I'm with you on the Dieu Du Ciel Peche Mortel, that is one wicked beer, if folks can get there hands on it they should, you won't be dissapointed!

The temperature swings aren't really normal, I smoke often in the kettle and have never really had the problem. What were the bottom vents set at. I leave the top vent open on the kettle and the bottom vents basically closed for most of the cook and that always keeps me below 300, I never lift...

I've never been one to really say what "real smoking" is, so I may not be the right person for that debate but I would never use 12 chunks for a brisket. For me I usually go with five or six and that ends up plenty smokey for those who I cook for. I add them all at the start. I would not want...

Really glad you liked it and so many are trying it! Clark

Ok I', guessing your just doing one brisket and one shoulder (I would highly recomend two but that's all good). I highly recomend what Mark is saying about a good practice session but short of that to be sure of time I would do the following.... WSM 1 Pork shoulder on the night before, about...

I'm thinking your going to need a lot longer on the pork shoulder, I wouldn' gamble on an 8 pound or larger shoulder being done in 8 hours (4am to noon) at 250 degrees..... I like to have my ribs done half an hour before turn in and let them rest 15 minutes, for me an hour is a little much but...

Yes it ws beer day after....what a great week! The red racer is awesome, they make really nice beers and it's actually fairly cheap for beer up here. You'll have to try the paddy whack from Nelson, it is probably my favorite of the above. I can send to you if ya want. Clark

I used to use two wsms and it is easily achievable. When I did I did shoulder and chicken in one and brisket in ribs in the other. I would hold the brisket for 4 hours. If something wasn't done on time I would foil and put it all on one, as in 2 briskets and 2 shoulder, like I say this would...

That's one great day Hayden! Did anyone else celebrate IPA day a couple days ago? I couldn't think of a better reason for a holiday so I did! Here's the beers for the night! Howe Sound Devils Elbow IPA, Tofino Brewing IPA, Central City Red Racer, Tree Brewing IPA, R and B IPA, Phillips...

Probably a stupid question but what was the whole process? I went through the slides which were awesome, just kind of wondering what all was done, that kind of thing? If you don't mind of course! On a completly different and unrelated subjuect you're right the Performer does change your...

Wow thanks for sharing Brian! Great work Joe! That looks wicked, I would love to check it out some time. Besides there is nothing better than kalua pig! Clark

This is a really really nice tart. We had it for breakfast but I figure it would go good at any time of the day! The one thing I would add is make sure you use excellent tomatoes! 6 Large Tomatoes sliced - First take the tomatoes and put them on paper towel, salt them and cover with paper...

I cook most of my food on a grill or smoker but as far as traditional bbq goes I would say once every couple months......It's probably not healthy to always be cooking over fire but it has to be better than eating out! Clark

I also am a big smoked paprika fan. I especially love it in home made sausages as well as potatoes, sliced thin coated in olive oil and salt and then smoked paprika and baked until crisp. Really really good. As for "regular" paprika I'm not much of a fan in most things, I find there are much...

Swung by Tofino Brewing again today to pick up a couple growlers. They had a cask of the session ale set up that they added cumin, ginger, and thyme too. Very interesting, not prepared to say really good but glad they are experimenting! Keep the world of Micro's growing! Clark

I don't have a tonne to add but I will toss my vote under the calphalon anodized aluminum pans. I've had them for a couple of years now. I have the older set, i believe they were called commercial where as now they are called "one" or something like that if memory serves me. I haven't had a...