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Hello from Ottawa!
Mixed bag. Sunday was the warmest day on record for that date in Victoria since we've been taking records. A high of 26. But today is calling for a high of 15 and a thunder storm.- RyeSmoke
- Post #4
- Forum: Canadian Group
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Hello from Ottawa!
Hello from Victoria! My wife lived in Ottawa for quite a while. Sorry to hear about the snow.- RyeSmoke
- Post #2
- Forum: Canadian Group
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Crawfish
Super jealous! We also call them crayfish where I'm from, and you can catch them down in some of our local rivers. Although it would take a while to get enough for a big boil like that. Still never had a proper crawfish boil. It's high on my bucket list. Do you make them spicy?- RyeSmoke
- Post #11
- Forum: Non-fish Seafood
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Grilled Spot Prawn and Smoked Scallop Pizza ( A Follow up to the Smoked Swimming Scallop Post)
So the other day I posted about the smoked pink swimming scallops I did up. Brined for 30 minutes on a mix of sugar, salt, soy, garlic, water, and Datu Puti vinegar. Then smoked them for a couple hours on a mix of cherry and maple. See my earlier post for the full step by step. They turned out...- RyeSmoke
- Thread
- grilled pizza pink scallops pizza prawns smoked scallop and spot prawn pizza smoked scallop pizza smoked scallops spot prawns swimming scallops
- Replies: 4
- Forum: Non-fish Seafood
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Smoked Pacific Pink Swimming Scallops
Here ya go! Barbecued pizza with homemade pesto, grilled spot prawns, smoked scallops, charred onion, spinach, and goats cheese. Turned out amazing!- RyeSmoke
- Post #10
- Forum: Non-fish Seafood
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Smoked Pacific Pink Swimming Scallops
A couple years ago I discovered a new fishery harvesting pink and spiny swimming scallops in the waters off Campbell River on Vancouver Island. Only a few hundred kilometers away from my home in Victoria. They are sold in the shell and taste like a cross between a scallop and a clam. Some come...- RyeSmoke
- Thread
- brined scallops cherry wood maple wood pacific northwest pink scallops smoked pink scallops smoked scallops smoked seafood smoked shellfish
- Replies: 9
- Forum: Non-fish Seafood
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Simple Salmon
Ah gotcha! Haha I'm a Canadian boy as well and figured that a prairie rub would be different. But the only blackening spice I've heard of comes from Louisiana. Sounds good though! -
Simple Salmon
Looks good! What's that Saskatchewan Blackening rub all about? Kinda cajun flavours? -
And Actually I'm a big fan of grilled brassica tops. Grill em up with a bit of char and hit them...
And Actually I'm a big fan of grilled brassica tops. Grill em up with a bit of char and hit them with some horseradish heavy bama white sauce. Sorry for the multiple posts. My comments are limited to 420 characters. I've got a million recipes for my genesis though so hit me up if you need any...- RyeSmoke
- Profile post comment
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Mainly though I use it as my every day grill because it's so convenient to just fire up and...
Mainly though I use it as my every day grill because it's so convenient to just fire up and cook. Chicken wings - two favourites are a jerk wing with a heavy smoke of maple or oak ( cook indirect for the first 30mins or so on the smoke, then crank up the heat to char them a bit), or a Kansas...- RyeSmoke
- Profile post comment
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Do you have a rotisserie mounted to yours? Because you can also do a pretty killer leg of lamb...
Do you have a rotisserie mounted to yours? Because you can also do a pretty killer leg of lamb on it. Simple seasoning and brushed with olive oil infused with rosemary. finish it off after slicing with a herby chimmichuri sauce.- RyeSmoke
- Profile post comment
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One of my favourites to do is turkey breasts. I do a brine of apple cider, sage, thyme, and...
One of my favourites to do is turkey breasts. I do a brine of apple cider, sage, thyme, and rosemary, garlic, salt, sugar, and carraway. Bring the brine to a boil all together and let it cool before adding the turkey. Brine it for a couple hours and then roll it up with some more herbs and tie...- RyeSmoke
- Profile post comment
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Long Time Smoker, First Time Poster.
Thanks! It's one thing I never take for granted. However we are seeing our fair share of restrictions on salmon fishing these last couple years. Right now the fishery is closed from April-August to protect the Fraser River run of Chinook. But we still get our season on Pinks, Coho, Sockeye, and... -
New guy trying to survive the quarantine and feed his son delicious smoked meats
Welcome! I'm new to this forum as well, my wife is also expecting, and I have a Weber Genesis that I use almost daily. Great to see some relatable folks on here! Those smoke boxes over the diffusers work alright. My biggest issue with the Weber is that the smoke tends to escape the BBQ very... -
Long Time Smoker, First Time Poster.
Hey Gang! I live up on Vancouver Island, Canada, in the Pacific Northwest. Fun fact - Where I live doesn't actually rain that much. We get like a third of what Seattle or Vancouver gets. I've been smoking meats for about 15 years. Started smoking meats with shavings from my neighbours carving...
