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  1. N

    DRKsmoking inspired Gyro, Donair

    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...
    • nlife
    • Thread
    • Replies: 5
    • Forum: Pork
  2. N

    Firecracker Beef on Rice Noodle Salad

    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...
    • nlife
    • Thread
    • Replies: 15
    • Forum: Beef
  3. N

    DaveO's Ham

    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...
    • nlife
    • Thread
    • Replies: 3
    • Forum: Pork
  4. N

    LEM 15lb Stuffer Upgrade

    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...
  5. N

    Better tasting smoke

    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...
  6. N

    Ham

    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...
    • nlife
    • Thread
    • Replies: 5
    • Forum: Pork
  7. N

    Pulled Jerk Pork

    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...
    • nlife
    • Thread
    • Replies: 9
    • Forum: Pork
  8. N

    Beef Bourguignon

    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...
  9. N

    Cheese Smokies

    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...
  10. N

    Meatball Sub

    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...
  11. N

    Creamy "Tuscan" Chicken

    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...
  12. N

    3rd batch of Bacon

    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...
    • nlife
    • Thread
    • Replies: 12
    • Forum: Bacon
  13. N

    Bacon Infused Bourbon

    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...
  14. N

    Weston Butcher Series #5 Meat Grinder

    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...
  15. N

    Buckboard and Belly Bacon

    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...
  16. N

    Cheddar Jalapeno Smokies

    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...
  17. N

    Cumberland Sausage

    I decided to grind up two pork shoulders that I picked up from Costco the other day. With nearly 7kg, it turned out to be a fair amount of meat. I decided to do a few different sausages with it. The Cumberland sausage was one I wanted to try since it seems like it would be a great one for my...
  18. N

    Another Reuben

    I had seen @Steve H's post on the Ruben I figured it was time for me to make one as well. Love me a Ruben sammich! Was even able to find an unsliced loaf of rye bread at the bakery so I could cut to the thickness I wanted. I'm pretty tired of the dry, paper thin slices you get most of the time...
  19. N

    Battle of the Brats!

    Following up on my previous post "These Brats are the WURST!", I got a few tips on other recipes to try. @tallbm suggested that I pick up LEM's Brat Seasoning and @jcam222 put forward @Polka's recipe. Last night I got around to grinding up a pork shoulder roast after trimming away all the soft...
  20. N

    Jerk Chicken/Pork Sausage

    I was watching Celebrate Sausage the other day and seen a jerk chicken sausage. I have a recipe for smoked jerk chicken that the wife loves. She wishes that we could have it year round. Perhaps this is a good alternative? My preference is for Jerk Pork so that is acceptable as well. The recipe...
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