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The fam wanted some “sheaded” beef tacos this weekend cause I found this 2.5 lb chuck in the fridge last night..... So it got salted then I made a rub paste with: 1tsp each pepper, garlic, onion, thyme, smoked paprika 2tsp rosemary 3tsp Demi glaze 1/2 tsp sugar 1/8 tsp red pepper Paste made with a bit of water. All rubbed up and the paprika was feeling left out and the red pepper just isn’t one for selfies.... This is going to be a “fast” cook since I slept in, here it is at 230 on the...

I figured I’d bust out the SV for yesterday’s dinner as I was stuck inside because of the storm. I decided to make sausage, sauerkraut and potatoes. I had all the ingredients on hand. One of the things I like to do during a big snowfall is purposely avoid going to the store to stock up, but instead create something entirely using what’s at the house. So I threw the apple sausage directly from the freezer into the SV bath. I went with 155F degrees, total time was 1hr and 45 minutes. While...

I hadn't used the stick burner in quite a while and I think it was getting jealous. She is just a cheapo Old Country Pecos, but as long as it is not too cold I can get good Q out of it. Aside from some wood issues in the beginning, it went pretty well. Seems I get some wood that is still a bit green. I laid down a nice bed lit charcoal and put on a couple large oak splits and they hissed like a couple of Tom Cats in a steel cage match. After a bit I pulled them and put them in my kettle to...

There was a challenge thrown down on YouTube called The Great Chili Confrontation. I’m usually up for a challenge but there were a couple of problems. First, what chance does a fat old Canadian have against all the great Chili makers in the US? What the heck! I’ve embarrassed myself before. Second, If I was going to enter, I would have to go all in which would mean it wouldn’t be a quick simple cook. I would have to pull out a lot of tricks to layer in flavour to have any chance. Well, I...

I know a lot of you have purchased the Ink Bird 2 and 4 probe Blue Tooth units. They now offer a storage case for it and they have it at 20% off so I wanted to let everyone know. Also I know it is for the Ink Bird but I know it will fit several others that are on the market. And I believe you can trim the foam insert out some if your thermometer housing is a tad bigger. I believe the fireboard would fit in this as well. https://amzn.to/2RMdsdV Discount code: FOEYGYAZ

Grilled some jerk legs on the Mak 1 star with the flame zone. Set to 375 deg to get a little char on the legs and finished on the top rack at 300 deg. Used lumberjack 100% oak pellets which is quickly becoming my favorite wood. Smoked some chuck roast this weekend with oak which turned out GOOD. Love the smoke flavor that oak puts on everything. Thanks for looking

OK, So I followed a lead by a friend here and got myself a nice, simple, easy to run, no frills Sous Vide heater. He and another here use this same heater with great success. Me too, now. Lovin It! I've done two meals of Smoked Salmon, and yesterday did a small piece of Pork Loin as an experiment. Not sure the "Vide" part applies, I used a vacuum bag, but my sealer burned out it's heater strip. So it is going back for service or replacement. :emoji_triumph: So Sous... bagged?...

So this weekend I decided to give the smokers a rest.. I found this nice piece of salmon at Aldi’s and decided to do some Gravlox.. simple but delicious Let’s go....

My wife saw this pre-marinated TT at Costco and grabbed one for me to smoke up for the weekend. In inspection, it's missing it's tail.... I did trim a little fat off. Getting the coal base started. The wind picked up! I really like getting the coal base started over the burner it just speeds things up and makes a nice fire in short order. Ok now that the meat is cozy on to the bourbon mushrooms. I did a quick sauce that has some diced onion & garlic in butter on med heat, after they are...

This months theme will be ....................................................... Game Time Appetizers with a dipping sauce (either homemade or store bought) Your dish has have something that is smoked. be an appetizer, and have some kind of dipping sauce. So this one will be pretty wide open. If you are thinking of something that a dipping sauce doesn't work for then send me a pm and we can discuss. If you have any other questions please let me know. I can't wait to see this one unfold....