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Bob, you've posted a few bacon and Canadian bacon pics in the last little while. You got me motivated to make my own. I had two big bellies from pig I bought last year. Took one and cut it into two to make pancetta. And the other, I made into slab of bacon. On the left is pancetta. Right...

Long story short, I defrosted a couple bellies, thinking I'd make them into pancetta. But I failed to realize how big they are and figured it'd would be too much pancetta, so decided to turn one slab into bacon. Problem is...it won't be cured by this weekend (I'm doing a dry cure), so can't...

Each year, we have a bunch of people over to make sausage. This year's list included a smoked spicy pork sausage, a South African beef sausage called Boerwors and maple syrup and sage breakfast sausage(meant as a take home gift). The pics are below. I believe this is the pork, pre-stuffing...

I've been meaning to roast some ducks in the WSM for a long time. Can scratch it on the list. Oh, and I hadn't made my own taco shells in a year. Scratch that one off the list too. Here's Donald and Daffy, seasoned with S&P, and the skin lightly scored and pricked to let the fat drain...

I've got a few maple and apple logs in my backyard just screaming to be consumed in the WSM. I've also got a lead on some peach wood that I'd love to try out. PRoblem is, I don't have access to a band saw or a log splitter or anything that would make preparing this wood possible? I can rent a...

My wife's aunt gave us some steaks the other day. Part of a weekly thank you for letting her son stay with us this summer. Not to sound ungrateful, but I'm pretty picky about my steaks and these had no marbling and not much flavour. But who am I to complain? Even a not-so-great steak is...

Haven't done a pork loin in a long time. And this was the first time on the Performer. Made a paste out of mustard, fennel, celery salt, chili flakes, pepper. Pretty much a random mix, but figured it would work. And it did, although I was a bit heavy handed on the salt. Also had some nice...

Hey all...made a few kebabs. 3/4 ground lamb and 1/4 beef. Flavoured with ginger, garlic, green onions, hot red chili, cumin, zataar balady and some other stuff. Zataar is a traditional lebanese flavouring. Enjoy the pics. Flickr pics show up small now, so I've also linked the slide show...

Sorry, the title sounds better than the meal itself. I got the chicken cooked nicely, with a crispy skin and still moist (Bone-in skin on chicken breasts are pretty good). Grilled indirect, finished direct. Served with some grilled cubanelle peppers, served with S&P, olive oil, lemon juice...

Hello all, I got my hands on a nice hanger steak from a butcher. I've really been wanting to try one of these at home. The only time I had one was a few years ago at a restaurant, and I really enjoyed it. Here's the slide show: Hanger steak It was a really nice steak. There's a membrane...

Happy Independence Day, my American friends. I enjoyed a burger on your special day. And someone else enjoyed it too.

My wife's cousin is staying for us this summer and i'm getting him into grilling. He wants to grill when he goes back to school in the fall, but needs something he can bring in & out pretty easily. Is the Weber Q100 a good option? There are few cheap ones on craigslist every now and then.

Made a batch of tandoori wings, grilled over some Royal Oak lump. I'm testing it out after not having used it for a bit. The marinade consists of plain yoghurt, a paste of ginger/garlic/green onion/hot chili, garam masala, tandoori spice, salt/pepper, lemon juice. Although it doesn't look it...

It's been too long since I've posted pics. Between winter, moving (twice), and change of jobs, I haven't had much time. I've looked at a bunch of Q pics the last few months, so thanks guys and gals. Ribs, after two hours or so. The thing in the middle is a duck breast, which is GREAT...

Yes, yes, Weber is the way to go. But my father-in-law asked me to keep my eyes open for a used charcoal grill for him. Craigslist up here just doesn't have the same amount of Webers that pop up for sale. So there's one of those square ones that I'm sure you've all seen. Adjustable grill...

It's been probably over a month since I've lit up the old WSM. Life got in the way, we sold our house, and overall things got really hectic. Needless to say, I've been jonesin' for some Q. So this morning, got up early, threw on a couple butts (smaller ones) and will put down some ribs later...

I was planning on doing another rotisserie chicken this weekend. But cooking it on the WSM has appeal, in order to get some nice charcoal flavour. I'm sure someone has used the WSM to roast a chicken. What's it like? This would be high heat, trying to get the skin crispy.

I'm not a huge turkey fan...so I prefer to make a nice ham for Thanksgiving. This one I made starting from a fresh ham from half a pig I recently bought. Spent a week in salt/brown sugar/curing salt brine. I also threw in a pork hock into the brine for a couple days. I love smoked hock for...

To my fellow Canadians...you know it's coming up this weekend. What's on the menu? I've got a homemade ham, currently sitting in a brine, ready for a session over some cherry and maple this weekend. Still need to figure out the glaze. I'll be posting pics. Second time making homemade...

We had a big storm last night. Bad for my neighbour's deck, good for my wood supply. I've got a bunch of maple logs, to go with my apple logs. Am I ok just gettnig a chainsaw and cutting off fist sized chunks? I don't have access to a wood splitter or anything.