Search results for query: *

My son and I were in the next town over where my parents live so we popped into my dad's shop to say hi. He had an old steam engine that my son has wanted for years. Well yesterday his wish came true. At 83, my dad is getting up there in age and is looking to shut down his little shoe repair...

I've mainly been running a Bradley with the mailbox mod and a pellet tray with decent results. I've found that I'm usually bumping against the upper limits on capacity and have thought about building a smoker for some time now, but I have been struggling with how to heat it. Well tonight, the...

I've been making breakfast sausage for some time now and I really like to make breakfast sandwiches, but figured I'd switch it up and make breakfast sausage rolls. I used to eat these as a kid. In my teens I'd grab a variation of them from the gas station as I was heading out hunting in the...

I used to watch a lot of cooking shows, and still have a few favourites that I watch from time to time. I came across The Mind of a Chef when I was out surfing the toobs and figured I'd re-watch them since it's been a long time. This episode was about how smoke creates flavour so naturally I...

Inspired by my fellow countryman's post the other day, I followed @DRKsmoking's lead and tried my hand at a Gyro or Donair. My son was coming back from a week at granny's place and had been requesting kabobs ever since we bought a new grill a month or so ago. I figured that this was the perfect...

Firecracker Beef on Rice Noodle Salad is my wife's all time favourite dish. We've altered the original recipe some, but that's the joy of cooking. This dish seems to touch on a number of senses/textures. Hot, sour, cold, crunchy, and even a bit chewy. For this dish you'll need: Cracked Black...

It took me some time to find a substitute for the Kitchen Basics No Salt added vegetable broth since they appear to have stopped selling it in Canada. We tried all the different veggie broths available to us and there is quite the variation between them all. I think the worst one we tried was...

I've been running my Weston 11lb stuffer for some time now and it worked great until the last few stuffing sessions. It has metal gears and all, but the ram and the gears have been binding and locking up. The last session left about 2lbs in the stuffer since the gears were slipping so much. I...

I don't like the flavor of the smoke from the Bradley smoker. Neither does the rest of my family. We really like the flavor of the smoke from my Traeger. I've been pouring over posts about how to get a better tasting smoke. I've read posts about thin blue smoke as the only smoke you want. Then...

Managed to find a butcher that sells unbrined pigs legs for ham and at a reasonable price here in Canada. Can get them bone in, skin on, or they can remove both for an extra fee. They are ~20lb in size, but they can cut to whatever weight you want. I've never been into ham, but my wife is. I did...

The wife and I really love jerk chicken and jerk pork. We have a recipe that we've been using for some time now. I even went so far as to get Scotch Bonnet seeds from the Ministry of Agriculture in Jamaica. While the wife prefers jerk chicken, my favorite is jerk pork. This go round I decided to...

We home school our son and have been doing so since covid hit. We've found a great online school with a much better curriculum than he gets locally. We're fortunate enough that my wife can stay home and help him along with his school work. Anyways, part of his French language course, he was...

I realized that we were out of cheese smokies about a week ago and had to rectify the situation.So with a bit of a break in the cold weather we've been having for the last few weeks, I decided to pull out a few pork shoulders and try my new Weston #8 grinder. I left these in the fridge overnight...

Full disclosure. I am not of Italian heritage. I do love Italian cuisine and try to do it justice when I cook it. I add this disclosure because I've come across a number of fine Italian folks that are, how can I say this delicately, 'passionate' about their dishes and aren't afraid to share...

I stumbled across this some time back when it was making the rounds on social media. My wife loves it. I like it too, but my son is neither here nor there on it. The sauce is great when you thicken it and put it over pasta. It was a Valentines Day request for my sweetie, but these pics are from...

I picked up some bellies at Costco the other day. My wife says I went overboard. I say she's the crazy one.... Cut into portions to fit the vacuum pack and rubbed with: 1.5% Kosher Salt .25% Cure #1 1% Brown Sugar Due to the volume I have on hand and limited smoker space, I'll have to...

I was introduced to bourbon by a friend of mine a year or so ago. Since then, I've dabbled for a bit here and there. I enjoy an old fashioned, though beer tends to be my regular beverage of choice. Either way, I came across bacon infused bourbon and figured I'd give it a try with a small amount...

I've had a Weston grinder for a few months now. I've been very happy with the overall performance, though I noticed that the auger and head were gouging the metal on each other since Weston decided that the auger bearing was no longer needed. I took some pictures and sent them to the Weston...

After seeing some of the posts for Buckboard Bacon, I figured that I would try my hand at it. I figured that it would be ok to run the Traeger during the rather mild (for us) el nino temperatures. I started the buckboard bacon (on the right) on December 26. Then when I was at Costco I picked up...

Still working with the pork shoulder I ground up the other day, I made a small 2.5kg batch of Cheddar Jalapeno Cheddar Smokies, but this time, I used 29-32mm hog casings. All my other batches were with collagen. I really like how these turned out appearance wise. Nice visual difference between...