Daddy-A

Considering I was "slathering" with sauce towards the end, I doubt there would have been much bark anyway. I was following the "Best Ribs in the Universe" recipe from VirtualWeberBullet ... so sauce was requested and used. The rub did add a good flavour however. Next time I'll do some with bark and for those, no I wouldn't turn them. It's a 1/2 and 1/2 mix of honey (clover) and my own rif on Rockin' Ronnie's Barbeque sauce. I PM'd a copy to Susan a while back, so she may be able to PM you ... I'm too lazy to re-type it right now. Funny you ask ... I know others have been discussing this exact subject in another thread. I always wait a day before I judge the salts since I'm usually so smokey right afterwards I can't tell how much smoke gets in. My experience is that the salt smells really smokey, but doesn't taste too smokey. "C" restaurant in Vancouver sells it's own line of smoked salts, and they really taste smokey. My suspicion is that they're cold smoked for a day or so, rather than hot smoked for 6 hours. A.

Susan ... I turned them several times during the last couple hours, but for the most part they were bone down during the smoke. As far as serving sizes go ... those two racks fed about 20 people as a small snack. However, I always consult the "Bible" (VirtualWeberBuullet.com) for such matters: If my eldest son is in the picture, he counts as two adults right now. I only count as one ... I've given up trying to keep pace! A.

Okay, I know you're all just bustin' to hear how my rib homework turned out. To Review [CLICK] I planned on 6 hours to smoke the entire rack (now divided into two sections). I needed to leave for an appointment at 4, and figured I could keep the ribs warm by wrapping them in towels and putting them in a cooler until they were to be served at my cooking class at 6:15. 9am the charcoal was lit, and the bullet prepared. Now, the ribs: Slathered in mustard, and then sprinkled liberally with "Bob's Rub" ... if you're looking for the recipe, buy Ron Shewchuk's book "Barbecue Secrets". Very worthwhile for beginers and experts alike. I haven't found a stinker recipe yet. After 3 hours they're starting to get a nice colour. They smell AMAZING ... especially when paired with my morning espresso That's a tray of salt in the back getting smoked at the same time. The final 2 hours, they got glazed (same glaze I mentioned up thread) and then turned. Repeat this every 45 minutes or so, until the ribs pass the pull-test. Wrap them in foil, then in towels, then off to class. Nice smoke ring! Really excellent ribs If I do say so myself ... the class seemed to enjoy them as well. I'd like to have left them on a little longer, just to get them that much more tender, but all in all I was happy with this first attempt. A.

Add me to the list as well. Was the fix in? That section in "A Cook's Tour" about the killing of the pig is about the funniest thing I've ever heard (I listened to the book on my iPod). Guess I don't need to go try to catch a glimpse of him at 7am at Barbara Jo's now! A.

Coffee's often discussed here, but rarely agreed upon. With one noteable exception. The Elysian Room HERE is the Vancouver Coffeehouse thread for your entertainment. A.

I have when I get the shoulder whole and directly from the place that slaughters them in the building next door. If I buy them at the grocery they never have skin on. I'm thinking that when I go to the slaughter place and ask for a shoulder they usually just give me the entire primal. Last time was something like 10#'s. Yeah Dave, that's what I figured. My butcher used to be really surprised when I asked for my butt's whole, and bone in (I guess most folk like them cubed up for stew or sausage or whatever). My guess is that he's getting the pig cut into primal sections, then butchering from there. Taking the skin off is probably something he does as a matter of fact. So, having never experienced butt with skin-on ... is it worth asking him for it that way? Does it add any flavour, because unless you go crisp it up afterwards, I can't imagine eating it! Thoughts? A.

"At the turn" means exactly that .. at the point you turn over the butt. For me that's at my estimated 1/2 way point. Looks like I was too late to get you that information ... You guys get skin on your butts? The only skin I ever get now is when I pick up the occaisional picnic shoulder. A.

Ahem. A real woman doesn't need a bullet!I didn't say it was for her A.

Ummm ... let me get this right. You encouraged him to get a larger grill, bought him a butt, and grill gear? Has this guy got an engagement ring on you yet??? Try out the kettle first. Then if things work out, you can get the lucky bastard a Bullet for his birthday!! A.

I figure as long as you're not talking about Kolachies or Go Fish! few if any will accuse you of being a shill around here. Kate stole my thunder as far as history ... although I can add that the first time I took a date out for dinner, we went to Dem Bones on Pacific. Nothing says "I think you're cute" like rib sauce on your face. A.

I just recently upgraded my old Weber (12 years old - similar to the Genesis Silver series mentioned up thread a number of times) to a Jackson Grill. I wasn't really looking to invest in a stainless steel monster, but we were at a charity auction, and I figured "Why not?" It's about the same size as the Genesis, but is all stainless steel. I'll let you know what I think of it after I've cooked with it for a while. So far, so good. I'm with most people here ... it's about the heat provided and the construction. I also take a long hard look at the grills. Stainless steel or cast iron is what I want. Everything after that is useless for me. My next grill? I'm looking to add a Weber Kettle and another Bullet to my collection. But I'm too cheep to pay the $150 for a new Kettle, so I may have to go search the garage sales. A.

You betcha baby! A Warsteiner at the turn is a tradition with me. Either that or a slug of the apple-juice/bourbon/maple syrup spray I use. I like beer better. A. ← Details, please? ← Chris, 2 parts apple juice, 1 part maple syrop, 1 part bourbon. I keep it in a spray bottle and give the butt(s) a spritz at the turn, then every couple hours after that. The spray caramalizes and gives a nice shiny coat. And, as I mentioned, it's also a nice drink at 4am A.

I'm bumping this thread in response to Marlene's Camping Princess Style thread. As mentioned above, I'm interested in menus and tricks while backpacking or car camping. Fridges/freezers that use the cigarette outlet of the car are not allowed. My old stand by? Tin foil pouch meals. Prepare them before you leave, and toss them on coals. A.

Get thee to La Salza Mexican Deli on Hastings (North Burnaby). Their salsa is home made and WAY better than anything I've tried elsewhere. A.

They've obviously never met my dogs! Haven't been to Maurya in about 2 years, but I've often thought that going the buffet route is a sure sign of trouble. The food was really solid last time I was there - more "traditional" than Rangoli, and a really solid wine list. But I'd still go to Rangoli. Vij's Red Pepper & Portobello Mushroom Curry on Paneer is one of my all time favorite dishes. And Shelly's right, the air is cleaner at Granville & 11th. I think they have it trucked in. A.

You betcha baby! A Warsteiner at the turn is a tradition with me. Either that or a slug of the apple-juice/bourbon/maple syrup spray I use. I like beer better. A.

The last butt smoked in this corner of the Great White North was last weekend at our annual "Luau" (full details can bee seen HERE in *Deborah*'s blog). I thought I'd add a couple shots she didn't .. What a butt looks like at 4:30am What a butt smoker looks like at 4:30am My son, shredding his first butt. *sniff* I'm a proud dad! The finished shred We did two 10lb butts, much like Ronnie ... or at least I thought we did. Upon closer inspection, the "butt" I had purchased earlier in the month from a large supermarket chain, was in fact a picnic shoulder. I think my knowledge of anatomy (or lack therof) is well known on this board, but this was a little embarrassing. The final results were fine .. the damn thing shredded great ... but it lacked just a little of that lip-smacking-ness the true butt has. Another different approach this time ... about an hour before I was to tke the meat out of the smoke, I spritzed it one last time with my apple-juice/maple syrop/bourbon mix. Then I wrapped it in foil, and put it back in the smoker. It was a tip I'd picked up from another butt shredder I know up here. I'll have to do a side-by-side to see exactly what difference it makes, but I have to say this was the best butt ever to come out of my WSM! My son^ agreed. A.

Are you serious? Get thee to a Home Depot and ask them to cut you a 12" section of 1.5" diameter dowel. Muddle your brains out with that bad boy. Now ... the industrious among us would figure out a way to market that akin to the "planking cedar" folk. Best marketing plan EVER! A.

Do any of these ghosts eat? ... in Vancouver or Western Canada? Just wonderin' A.

I like to think of us as the Laverne and Shirley of the Vancouver forum. Do I get to be Squiggy then??????? A.

The IKEA 99 cent breakfast is a tradition in our family. Where else can you feed a family of 4 breakfast for under $10?? And I usually grab another just in case. As to the "Swedish" food on the menu ... I grew up across the street from a Swedish family, and my own family is Norwegian & Danish (not Swedes I know, but close enough). Just because you sprinkle some dill, and use a little carroway doesn't make it Swedish. I never once ate a meatball at my neighbours ... A.

Any place one should look in particular ... or is eG as good as any? We're in Paris mid-September and are always looking for unusual experiences. A.

We do all the same things when we go camping. I guess I need to be sleeping outdoors to complete that package. Nah. No way I'll ever be behind the wheel of one of those rigs ... especially not once gas hits $2/litre! Once I can't tent it, I figure I've earned the right to stay in hotels the rest of my life! A.

Just for the record, I object to the use of the terms "camping" and "convection oven" in the same sentence. Furthermore, "RV", "Trailer", "5th Wheel" should not be used in the same sentence as "camping." "RV-ing" or "whimping out" should be used in place of "camping" in these circumstances. The use of the word "princess" does not negate this rule. A.

Chef Fowke is coming over this week to help me make some head cheese with Wilbur there. Of course, the turn in the weather here is all our fault. For three years running, the Luau has brought on rain after at least 2 or 3 days of scorching sunshine. For that we apologize and we try to make it up with the hospitality and the food. Glad to have been a part of your week Deb! A.