Recent content by olmy

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  1. olmy

    Fast but good?

    To cure or not to cure? I have made one batch in my MES just marinated then smoked and dried out as low as she'd go and I was happy with it, what is the advantage/reason for curing?
  2. olmy

    Cedar planked camembert (brie)

    Wow! What a great idea. I think I may have to try it this weekend, great post.Thumbs Up
  3. olmy

    First Boston Butt

    Patience is key! It will be worth the wait. Looking good!:xrocker:
  4. olmy

    Wild Hog shoulders and ribs with QVIEW!

    Looks awesome! Id love to try me some wild hog, not too many of them buggers running around in Canada though.lol
  5. olmy

    Bone in Butt Time

    Well she is now out at 12:30pm for a total of a 16.5 hour ride at 245 deg, she is all wrapped up in a cooler resting for her big appearance come dinner. There is no way I would be able to make a piece of art like that if it wasn't for you fine folks on the forum, so generous with knowledge...
  6. Bone in Butt Time

    Bone in Butt Time

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  7. BBq3.jpg

    BBq3.jpg

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    BBQ2.jpg

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  9. BBQ.jpg

    BBQ.jpg

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  10. olmy

    Bone in Butt Time

    Good Morning All, I have a 12lb bone in butt in the MES30 for dinner tonight. This is the third one I have done. Previous butts have been 8 and 9 lbs and have taken 16 hrs and 21hrs to hit the 200 deg mark for pulling. So having a bigger piece of meat and wanting it to be ready in time for...
    • olmy
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    • Forum: Pork
  11. olmy

    Greetings from Canada

    Hello from down the highway in Brantford.
  12. olmy

    Spicy Pickled Eggs

    They were not hot at all, kind of disappointing really. I'm not sure if it was the peppers themselves that weren't that hot or if the white vinegar just kills the heat all together. If anyone has ever had success getting their eggs spicy I'd love to hear from ya!
  13. olmy

    Experimental Chicken Pucks

    oh man looks great! Is it hard de boning the thighs? Ive never done it before and thighs are my favorite.
  14. olmy

    Bone Marrow

    I just recently bought a quarter cow and had it butchered. When I got it back all cut up I had two bags of bone with marrow cut up into manageable pieces. I have heard marrow is delicious but I am looking for any ideas on how to prepare or what I could possibly add this  to as I have never done...
    • olmy
    • Thread
    • Replies: 7
    • Forum: Beef
  15. olmy

    Venison Backstrap Philly Sandwich

    You had me at venison!
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