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Competition Chicken help
I personally just do thighs because the meat quality is consistent. Dark meat just tastes more like chicken and tastes better/juicier etc etc. Cutting them down can help make them look pretty. Depends on your cooking method and how you want to present them. I find that I leave them whole and... -
Flavoured oils and BBQ sauces basics
I am all for infusing oils with anything...except garlic. Even with straining. You can't strain out bacteria... if it's there, it's there. I dunno about y'all, but when it comes to cooking, I prefer to not risk making someone sick or worse....I try to stick with bottled stuff when it comes to...- eh1bbq
- Post #4
- Forum: Sauces, Rubs & Marinades
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Welcome!
Greetings from Regina! Originally from Northwestern Ontario. Glad to see a Canadian group!- eh1bbq
- Post #11
- Forum: Canadian Group
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Do you have a smoker off season
I am going to build myself an outhouse style shed for my WSM and buy a digiQ. Should keep the wind out. From what I've read, it is a surefire way to keep your temps up.- eh1bbq
- Post #3
- Forum: Canadian Group
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Long time lurker, first time poster from SK, Canada
Good day! I have been lurking on these forums for quite some time and am just starting to post. I have been grilling for a few years now and smoking properly for just about 1 year. I live in Saskatchewan, Canada and so the smoking is SOMEWHAT hampered in the winter months, mostly by wind more...
