Recent content by labradave

Thanks! Yah our rib steaks are usually only about a third as thick as this one, obviously pricy compared to but worth it

Hey all. So our prime rib in the grocery stores here can be pretty small, most would look at it as a big steak, so that's exactly how it was treated. A friend recently did this and I had to try for myself, since our steaks are also too small. Used my kettle with the slow n sear. This...

I decided to go with the 18.5" WSM. Right now I use a 22" kettle with a slow n sear

It's been a while since my last post, I've been away for the last three months for apprenticeship training, away from home, my wife, and my BBQ. For the last two weeks I've been on stop on the kettle, and decided to show what I've been up to today. I thought I would try the pork belly burnt...

So me and some friends decided to get together for the holidays and have a meal, we decided to smoke and fry a turkey, first time trying. We started the whole ordeal with the most important part, opening a beer. It was -30 Celsius here and snowing. Coldest temps I've tried at smoking...

We're averaging about 6 Celsius now, which is about 42 Fahrenheit , it's certainly tough on smoking, but always worth it!

Thanks guys. And thanks for the points Disco!

Thanks Al! We still have a few nice days ahead of us. Fall is always a nice time of year here. This was my first summer smoking though, and I'm curious how it's going to go in winter when it reaches -50c on a regular basis, with tons of snow.

Summer? Never heard of it

I haven't seen a bad looking plate of nachos yet! Thanks guys!

So it was snowing earlier, and I wasn't in the mood to light the kettle today because of it, so what are you supposed to do when you have some leftover pulled pork, and little time? You make a big dirty plate of no frills, pulled pork nachos! Happy Saturday everyone! Cheers

Very cool! Our weather isn't the best, but the people, hospitality, and food always is! Cheers! David

Wow. Looks like my saturday is planned, definitely trying these! Thanks for sharing!

Great idea! I think I'll do that for my next one, maybe a breakfast fatty!

Thanks guys!