Recent content by mstphrchrstphr

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  1. mstphrchrstphr

    Smokers in Ottawa

    Hey! Thanks for posting. I've used Lavergne's a bunch now and love it, got a full pork belly from there and it lasted so long! Also did some orders from Premium Meats and the quality has been great. Haven't tried the smokey mountain or any gas grills yet. Bought a COS to start then upgraded...
  2. mstphrchrstphr

    Best beef ribs evahhhh...

    Those looks great! I'm trying beef ribs for the first time tomorrow.
  3. mstphrchrstphr

    First time trying Umai

    I had someone tell me to leave it if it had a good connection with the meat. It seems to be going well so far. It's stuck to some of the meat now and I'll let it go and see how it turns out
  4. mstphrchrstphr

    First time trying Umai

    Ok thanks. I was hoping to not have to try it again. The vacuum sealer I have is an automatic version and was a pain to get the bag to register. Thanks for the input!
  5. mstphrchrstphr

    First time trying Umai

    Hi, I tried dry-aging a striploin today in an Umai bag for the first time. The vacuum seal didn't seem to seal the bag super tight, but it seemed to be tight enough that their 75-80% coverage suggestion was there. Now that it's in the fridge, it seems as though there is more air and space in...
  6. mstphrchrstphr

    New smoker. Need to clean/season and prep for weekend smoke

    Thanks! It was definitely delicious!
  7. mstphrchrstphr

    New smoker. Need to clean/season and prep for weekend smoke

    Had a ton of fun smoking on this new guy today!
  8. mstphrchrstphr

    New smoker. Need to clean/season and prep for weekend smoke

    Great! Thank you so much!
  9. mstphrchrstphr

    New smoker. Need to clean/season and prep for weekend smoke

    Thanks everyone! It's lit up right now and burning between 350-400, I'll let it go for a couple hours. I'm looking up some tricks for getting the rust off the grills and will try something tomorrow morning before smoking. While cleaning there was tons of rust coming off the inside of the...
  10. mstphrchrstphr

    New smoker. Need to clean/season and prep for weekend smoke

    LOL that banana will not get smoked, thanks for the heads up! Thanks for the info, I'll vacuum it and smoke it out with some oil. I have a couple chicken thighs I can throw in for the grease. Thanks!
  11. mstphrchrstphr

    New smoker. Need to clean/season and prep for weekend smoke

    I've been using a COS for a few months now and saw a smoker for sale I needed to jump on. It comes from a guy who was a welding student and made a smoker for a project, but never used it after it was done. I seasoned my COS when it arrived and everything seemed to work well. My question is...
  12. mstphrchrstphr

    Burnt Ends Teaser

    Thanks, happy with how it turned out.  Plus there's none left so I must have done something right
  13. Burnt Ends Teaser

    Burnt Ends Teaser

  14. mstphrchrstphr

    Burnt Ends Teaser

    Tried this out.  Thanks for the inspiration!  Can't find a chuck roast in Canada, so was recommended a blade roast.  A lot more round, but seemed to work
  15. IMG_6155.JPG

    IMG_6155.JPG

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    • Album: Burnt Ends Teaser
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