Home of the BrewNosers

just an fyi that sobeys in clayton park now has a dry ager for meat.

Haven't had a ton of time to do much cooking on the Kamado this winter, but took the chance this past weekend when things were a bit quieter to do a couple racks of pork back ribs. Pretty standard rub, 225ºF over apple wood, glazed the last 15 minutes.

L00king good, J!

Nice!

In honor of Halifax Burger Week, we have the Smokehouse Bacon Double Cheeseburger; two 4oz, fresh ground beef patties topped with house smoked applewood bacon, house smoked peachwood Gouda, Jalapeno Havarti, Moishes sliced Dills, pickled jalapenos and slivered onions

Ohhhh baby.. that looks nice!

Today's burger ... The "Jerk from Away" chicken burger. Chicken breast, marinated in Siracha and buttermilk, basted with Maritime Madness Jerk from Away hot sauce, topped with jalapeno Havarti, spicy dill, tomato, and jerk infused mayo, nestled on a bed of jalapenos.

Easter dinner smoking.
Meatloaf, about 7 pounds per smoke.
And lots of ribs!!!
Missing from picture are the candied sweet potatoes, they were a hit as well.
And 3 kegs ran dry today.......

Meatloaf and ribs look great!

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Boneless pork loin chops over charcoal for tonight's meal ... Simple Himalayan Pink Sea Salt and pepper rub.

Cleaned my shit out and did my first slow cook of the season. Was light on the dry rub for needing to make another batch. Left for four hours after putting them on and my vegetarian wife took care of the apple juice spray and the temp control. And I used a store bought sauce (Sweet Baby Ray's Original) to finish.

I will happily do all of the above again. Fucking nailed it.








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Looking good!

My uncle on the West Coast has a sausage business ... He's taking some here for a tasting at our reunion in a few weeks. Folks thought it would be good if we had some East Coast sausage to try with them. Made up 6lbs of Spicey IPA Hop Sausages this morning.

Don't take this the wrong way, but you have a nice looking sausage there.

Has anyone ever tried placing steaks on top of spruce boughs near the end of cooking? Looks interesting.. will try this w/e.



https://www.youtube.com/watch?v=uNuL1Ona9ns

erslar00 wrote: ↑

Tue Jan 23, 2018 1:12 pm

Has anyone ever tried placing steaks on top of spruce boughs near the end of cooking? Looks interesting.. will try this w/e.



https://www.youtube.com/watch?v=uNuL1Ona9ns

No

I don't think the ""turpines" (I think) in the bows would be good or healthy.

S

GAM wrote: ↑

Thu Jan 25, 2018 11:41 pm

I don't think the ""turpines" (I think) in the bows would be good or healthy.

S

Come on man!

They make insect repellent and turpentine outta that shit, and Garrison makes beer with it. Can't be poison!

Just shy of 15lbs of fresh pork belly before trimming ready to cure for a week and then take on some hickory smoke. Traditional cure for 2/3rds, black pepper and coriander for the other slab.

Just shy of 15lbs of fresh pork belly before trimming ready to cure for a week and then take on some hickory smoke. Traditional cure for 2/3rds, black pepper and coriander for the other slab.

Pork belly turned bacon, smoked with maple and hickory.

Game day wings for the little fella ...

Nice! How was the bacon?

Celiacbrew wrote: ↑

Sun Feb 04, 2018 6:14 pm

Nice! How was the bacon?

Both the traditional and coriander - peppercorn turned out great. Slicing and packaging took a few hours this morning, but we should be good for the year.