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Recent content by jbinsk

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  1. jbinsk

    Canadian Tire's stainless Louisiana Grill quality?

    Cool. I've been using Lumber Jack pellets which seem to be burning at a slow enough rate to keep me happy. Also a quick tip.. (Not sure if it's all in my head or not...) but, on cooler days I supplement my pellet mixes with about half oak pellets . I believe the harder wood helps slow the burn.
  2. jbinsk

    Canadian Tire's stainless Louisiana Grill quality?

    Cool. Congrats on the new unit! I baked a loaf of bread on our LG900 yesterday. My indoor oven is becoming jealous as we rarely use it anymore!
  3. Canadian Tire's stainless Louisiana Grill quality?

    Canadian Tire's stainless Louisiana Grill quality?

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  5. jbinsk

    Spatchcock Chicken or Not

    I started spatching as of this year. No turning back. No cons. All pros.(the main pro being perfect even cooking on every part of the bird.) also, I find it easier to evenly distribute seasoning too!
  6. jbinsk

    Abandoned 3-2-1 method

    Awesome! Thanks for your thorough walkthrough. I have only done ribs and butts with a foil step. Now I really want to try without. Probably tomorrow!
  7. jbinsk

    PERFECT RIBS EVERY TIME! This really works!

    I have a question about presmoking. If I were to be having company over tomorrow; what if I were to do the smoke tonight. And refrigerate (once cooled enough to safely do so). Then do the wrap, and sauce steps tomorrow? Anyone have experience doing this?
  8. jbinsk

    PERFECT RIBS EVERY TIME! This really works!

    Turned out incredible! Thanks again!
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  11. PERFECT RIBS EVERY TIME! This really works!

    PERFECT RIBS EVERY TIME! This really works!

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  12. jbinsk

    PERFECT RIBS EVERY TIME! This really works!

    Al!! Thanks for this method! ....and I haven't even tried em yet! Lol I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage". Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)
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  14. My first country style ribs. (Ginger-Hoisin)

    My first country style ribs. (Ginger-Hoisin)

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  15. jbinsk

    My first country style ribs. (Ginger-Hoisin)

    First go at country style ribs (aka ribends? Rib-end-loin?? 128516 so many names I seem to stumble across for this cut of meat) This is the recipe (as I remember anyways 128512)... So I guess, this is the guideline: The wet rub (left on overnight) : 1tbsp Ginger 1tbsp Hoisin  1/4tsp Garlic...
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