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  1. chopper

    First Shot at Ribs

    Bought a couple of racks of spare ribs, and ran them through the GOSM using the 3-2-1 method, modified to more like 2.5-2-1 mothod I was hitting them with an apple juice spritz about every 20 - 30 minutes during the 2.5 phase, then doused them with some sauce a few minutes after un-foiling...
  2. chopper

    SUMMER Classes for Women

    My Missus sent this to me, so I think I can post it without fear of offending? SUMMER Classes for Women at THE ADULT LEARNING CENTER REGISTRATION MUST BE COMPLETED by July 22, 2009 NOTE: DUE TO THE COMPLEXITY AND DIFFICULTY LEVEL OF THEIR CONTENTS, CLASS SIZES WILL BE LIMITED TO 8...
  3. chopper

    Today's Project

    Three birds and a bucket o' beans to go with the PP from yesterday Stuffed each bird with an apple. We'll see how it turns out. For the beans all I did was add a bit of molasses, brown sugar BBQ sauce, and mustard
  4. chopper

    My First Pulled Pork Butt

    Started at about 0800 hrs this morning. I rounded up most of the ingredients to generate a decent version of one of the rubs I found on here. I bought a second digital therm (wireless...awesome), so partway through I decided to mount my wired therm inside to figure out how close the stock...
  5. chopper

    Victoria Day Weekend Smoketravaganza!

    So Canada has a long weekend, and we are having a little get together (15 - 20 mouths), and I have been tasked with generating vittles for the crowd. My menu thus far looks like this: 3 x smaller (4-5 lb) picnic shoulders (for PP sammies) 1 or 2 x chicks whatever room I have left I intended on...
  6. chopper

    Looking for a rub recipe

    I know there are a couple of things you cannot ask a fella: 1. Can I borrow your deer rifle? 2. Mind if I kiss your wife? 3. Can you tell me your rub recipe? So I'm not asking for specific measurements, but how about some ingredient ideas? If I let my kid decide, it's going to consist of...
  7. chopper

    Three Little Birds

    Fired up the GOSM this morning and put three chickens on. I didn't do a whole pile of prep, but laid on a rub that will hopefully work out ok. Put the 8 year old offspring to work, and she came up with the following rub ingredients: Garlic powder (LOTS) Paprika Chili powder Sea Salt little...
  8. chopper

    Looking for snack stick recipe

    I'm going to try my hand at venison snack sticks this weekend, and was wondering if anyone had a tried and true recipe? I plan on using ground wild boar and venison (50/50?)
  9. chopper

    First shot at jerky

    OK, so I know if there are no pics it never happened, so... Once upon a time, a handsome young prince named Chopper sliced up a moose roast, and a beef roast to make some jerky. He marinaded it overnight in a concoction he assembled from numerous recipes he found on a website he likes to...
  10. chopper

    Two Firsts!

    First smoke in my new GOSM, and my first turkey! Not very many pics as I had a bunch of other stuff on the go. In the last pics, you will notice lots and lots of liquid. This came out of the bird after I took it off the rack. Is that normal? It tasted great, but there was a lot of moisture lost...
  11. chopper

    Quick Turkey questions

    Smoking a turkey today in my new GOSM and have two last minute questions: 1 - do I give it a "drying time" before adding smoke? 2 - Where do you all put the therm? Breast / Thigh?
  12. chopper

    Another new GOSM

    Just got back from the new Bass Pro Shop in rockey View Alberta, and I brought a new GOSM home with me!!! What a leap from that P.O.S. Char Broil!!! Tomorrow will be my day of seasoning, then I think I'm gonna try a turkey this weekend!
  13. chopper

    My First Fatty

    OK. So I thought I would just dive head first into this whole "Smoking Lifestyle". After only having run a few batches through my Char Broil, I thought I would give a Fatty a try. My daughter and I put this little number together tonite, and will be smoking it over the weekend.
  14. chopper

    Moving to gas

    I have run a few smokes through my Char broil, and I'm less than impressed with it. Making trips out to check the fire every 15 minutes ain't doing it for me. As well as the unit seems incapable of keeping up with -25C temps. And since the majority of my year is spent below freezing, my rig...
  15. chopper

    One more quick one

    Do I need to add tenderquick to all sausage? And is tenderquick the only brand name, or is it known by other handles? I know this is probably painful for some of you guys to even read!!!
  16. chopper

    Newbie question

    I've just got myself a Char Broil, American Gourmet offset smoker / grill / bbq. I've got one batch of venison sausage through it, and they are ok...not great...but ok. The first few of what you can expect to be many questions from me is how long can I expect a batch of charcoal to burn for...
  17. chopper

    Howdy, from Alberta Canada

    Hello all. Am I ever glad I was directed here! I just bought a Char-Broil Grill / BBQ / Smoker, and I've run exactly one batch through it. It didn't turn out badly, but I am sure looking forward to some professional input!
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