Daddy-A

Good point. It was pretty soon ... I was impatient It's now sitting in foil and weill rest until Saturday afternoon. I'm going to investigate with some other briquettes. I had no trouble getting the heat UP with lump ... just keeping it under control. (Kettle snob! ) A.

Today was the day. I've smoked pork butt, chicken, salmon ... even lamb. Today was the day we add brisket to the list. I'm a Weber Bullet guy. Kingsford briquettes. I was "given" about 8lbs of brisket by one nwyles, owner and chef at the Hamilton Street Grill here in Vancouver with the suggestion that the smoked brisket might make a nice addition to our Micro Brew Tasting on Saturday. No pressure. None at all. My smoking bible is The Virtual Weber Bullet. So last night I surfed. Fer crissakes!! 9 hours for a 10lb brisket?? Of course, I have nothing but time, and figured a day working at home would allow me the luxury of smoking at the same time. 6am this morning I'm up. First chimney of charcoal is lit. By 7am the Bullet is coming to temperature, and by 7:45 we're holding at 210°F. BTW I smoked with maple today. As a kitchen designer, I have a good supply of maple, cherry and oak at my disposal. Briskets go on, and I return to the office to start drawing. Did I mention I was out of briquettes? Quick trip to the local grocery store. Is anyone else having a tough time finding briquettes in decent sized bags (i.e. NOT 5lbs!) Our local grovery carries it ... I'm sure only because I buy 3 20lb bags once a month! 2 hours in: Neil had cut the brisket in half at my request. I think it would have been too long for one level ... so the thin end is on the top, thick on the bottom. Smelling good but dropped to just under 200°F after another chimney of charcoal was added. Now, either my thermometre is off, or I'm having a hell of a time keeping things above 200°F. After 3 hours this shouldn't be an issue. I think perhaps its the charcoal I'm using. Like fifi, I tried lump a while back and hated it. The Kingsford briquettes don't seem to throw the heat ... vents are open 100% almost the whole time. Work started getting the better of me today. Cell phone wouldn't shut up ... so I got distracted. I had intended to baste with some apple juice & Jack Daniels, but well ... didn't. The briskets came off at 4pm with an internal temperature of 204°F. After a rest I sliced off a bit: Looks like a ring to me!! Really tender, nice and smokey ... quite literally falling apart: I have to admitt, that "meat-string" effect is something I've never seen. I'm guessing it's the reuslt of a dry piece of meat due to the lack of basting. Any thoughts? I haven't tucked into the thicker end yet ... that's to be left for tommorow. A.

I think this is their first Saturday opening as well ... don't quote me. I spoke with Keith last week and he said they'd be adding a pop-up to the website to announce the new hours. No sign of it so far A.

There's NO WAY I'm smoking butt for The Kolachy Shop! A.

I feel your pain ... although as of right now, the rain has stopped in Vancouver. I hope you're having the same luck. No butt for us this week, but I do have about 10lbs of brisket that has been nicely cured for me waiting to be smoke on Friday. Can I post here, or do y'all want me to start a My Briskets are Burnin' (er - Smokin')! thread? A. ps. Abra ... I hope that's NOT coffee in yer mug!

The Costco's up here used to serve the Hebrew National dogs at their food counters. After the "mad cow" thing, transborder shipping of tube-steak seemed to be forbidden, which always struck me as odd since I thought it was the Americans who didn't want Canadian meat, and not the other way around. I LOVED Hebrew National dogs! Good snap, nice taste. The dogs they use now are just kinda ... acceptable. A.

Bias? That's never stopped anyone else Mark!! Zuke's comments about a craft fair is valid. And just to repeat myself ... I have no problem with craft people being at farmers' markets. I just remember an article in Business in Vancouver last year that reported something like 25 of 27 stalls in the Yaletown Farmers' Market being fashion or craft oriented. WTF???!!! However, considering this is a food board, we probably should move the conversation back towards food. Is this true in the Lower Mainland? What about the rest of Western Canada? If so, what can be done to change that? A.

Who's craft-bashing? I have no issue with crafts. God knows there's not enough macrame to go around My complaint is with the amount of craft stalls at a farmers' market. We truly have no idea what we're talking about in Vancouver ... a quick visit to the Portland Farmers' Market will prove that. That particular market is limited to producers only 3 out of 4 weekends, with no more than a few craft stalls permitted. You go there to by FOOD, not hats or photos or tea cozies. Can you honestly say you can go to Trout Lake, or GI Truck Market, or any lower mainland market and buy everything you need for dinner? It's rare. I love the local markets, and support them every week ... sometimes twice a week. We've got a LONG way to go, and filling market space with yet another craft person isn't going to get us there. A.

Welcome Mark. Thanks for the inside scoop! I was thinking the same thing re: the West Vancouver market ... all the locals having fits when the see vendors in hemp pants and sandles. I'm amazed the thing got off the ground. After all, I mean, .... all those SMELLS! A.

I'll second that! What is the name of his stand ... "Urban Pup" or something like that. He's the only guy I've found who has corn relish! European weenie, a little mustard, kraut and corn relish. I'm surprised nobody's mentioned the dog at Kaplan's. Keith? A.

Mac & Cheese ... or Kraft Dinner if you prefer. That's the first thing I remember making all on my own. My kids are faring better ... both have made risotto (with some guidance) before they were 12 and my 14 y.o. can now do it on his own now. [proud dad smiley] A.

Oh yeah! I forgot about my blog breakfast at The Elyssian! Capuccino and a wedge of chocolate cake! Perfection A.

You guys are doing you best to get me fat aren't you??? Perhaps if I just injected the butter straight into my veins! More info on butter poaching can be found HERE. A.

I have a tradition: any time I'm "fortunate" enough to work a Saturday in the showroom, I treat myself to breakfast beforehand. As of late, breakfasts have meandred between Helen's Grill (Main & 25th) and Berts (Main and 13th). Both good, basic, cheap (hold the chearful ... Helen's not the smiling kind). This week "J" and I had to do an impromptu change of morning plans as the water was shut of on our street (water main had burst at 1:30am, flooding 2 houses ... thankfully not ours). We dashed down to use the shower facilities at her office, then hopped over to Café Artigiano on Hastings for brekkie. "J" had a muffin and a latté, while I indulged in a delicious omlette of goat cheese and asparagus, accompanied by some perfectly done home fries and a grape or two. This is the 3rd or 4th visit I've made for breakfast ... certainly won't be the last. A.

No doubt! I can't wait for the Wonderbread battle, although I hear Flay actually breaks into tears when faced with Cool Whip. And the programming gets dumber and dumber .... I need to go prepare for the apocolypse. A.

I think Little Qualicum is a large enough business to operate at more than one market. Bad Girl alternates between Trout Lake and West End. I think she said she'd be at West End three Saturdays out of four a month. I know dammit! I'll have to get my Bad Girl fix on Wednesdays now at Nat Bailey. Not nearly as much fun as sharing a couple Bad Girls with my wife at Trout Lake! Re: Little Qualicum ... at Trout Lake I spoken with at least four different people at Cheeseworks, so I'd assume they split the team between the different markets. Cheeseworks Brie is excellent as well ... mmmm cheese. A.

We were at Trout Lake this morning. Okanagan cherries made their first appearance! Maybe a bit early, but these ones are nice and sweet. Raspberries were also looking better as were the strawberries. Prices were down a little from a couple weeks back. Big purchase today was a bone-in leg o' lamb from Jay Springs Lamb. Really nice folk ... very knowledgeable about their product ... and how to cook it. I asked them if they'd do up some lamb ribs for my smoker. 2 weeks notice, no problem. In the meantime, they gave me some spare ribs to try. Braising? The roast is to be smoked for Father's Day. BCinBC insipred my to visit the Mushroom People and pick up an assortment for a risotto to go with tomorrow's lamb. The kids added some frommage frais (Herbie) and some cheese curds from Little Qualicum Cheeseworks to the bag as well. Still can't wait for the tomatoes! A.

NO Now get out before I taunt you some more! What is it about spicey chicken burgers? All the best chicken burgers I've had have some form of spice-heat to them ... not so with beef burgers. Just wondering... A.

For me, I think it was simply the fact that I did cook that won her over rather than any particular meal. I'm not a great chef, but I can work my way through a recipe and keep the kitchen somewhat clean during the process. Even today, it's not so much that I cooked anything in particular, but that I planned out the meal, and have it ready (or at least well underway) when "J" comes home from work. A martini as she walks in the door doesn't hurt either. A.

MD ... so glad you made it down there! Make sure you go back for the perogies ... and their borscht is really good too! My ONLY exception for my disapproval of the current steak-frites craze. Soooo good! A.

[host] Folks, we're straying from the topic at hand ... which is Malik's trip to Vancouver. Frozen vs. fresh and the question of sustainability doesn't apply here. [/host] A.

JEEEZ! I thought he said PANDA! A.

Ahem ... Remember the Farmer's Market? That TOPIC thingy we should be talking about? As in ..."I think I'm gonna go to the Farmer's Market this Saturday and buy something to grill for father's Day. Is the lamb from Jay Springs any good?" Thanks. A.

A good way to get facts would be to join us at the Sustainability Luncheon at C CLICK. As the issue of salmon farming is a global one, the debate needs to continue elsewhere. Discussion here should relate to the BC Farmed fish industry. General fish farming discussion already underway: Salmon - Wild vs. Farmed "Wild" Atlantic Salmon A.

This is probably the only time I will sound like a capitalist ... If you have a $100 tasting menu that disappoints, the dining public will vote with their feet, and pretty soon the place will be empty. Somehow, I don't see Lumiere ending up empty, wo either the $100 tasting menu will become a consistent performer, or it will be removed from the menu. Now if you'll excuse me, I have a union meeting to attend A.