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BBQ Brian

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  1. George,

    Hands down, go-out-of-your-way, the bakery in Greenwood - they have out of your mind crazy butter tarts and fresh breads made in house very day.

    An another is the yet to be visited but on good advice... sandwiches at the Petro Can deli in Rock Creek.

    If going through Trail, the default answer is the "special" at the Colander - fantastic Italian eatery even though it's kind of "cattle-trough-ish" for volume and ambiance. Everyone still enjoys it.

    Good luck,


  2. We're coming from Vancouver, Canada for the show... with, truth be told, no plan. On our mission list is simply to network and get a grasp of the show.

    Knowing that, some of your comments are making me nervous...

    I got the comfortable shows at least.

    BBQ Brian

  3. Hello all....

    Best beef in the lower mainland, coming from a person who competes with beef and teaches grilling classes, is from Hopcott Meats in Pitt Meadows. I grew up in Alberta, love beef and still go out of my way to get to Hopcott's.

    The beef is hormone free, natural (not organic - too challenging to do), minimum dry aged 28 days and cut in house. Can't beat that.

    A few stores around the lower mainland carry it - so please ask you local butcher.


  4. Hey Bill,

    My Weber 200 is still holding more than it's weight in dollar value. I continue to push it as hard as I can and it still responds to me... so what does that mean?

    Well, I usually leave the temperature on high, nothing less. It does lose alot of heat quickly when the lid is open or something has been placed on the grill... it takes a bit to recuperate. This can be expected with a 12,000 BTU burner and it being a portable gas grill.

    When cleaning it, as many know, let it burn off the residue... however with this grill there is a catch... literally. If the drip tray is full of stuff and you have a greasy grill, the whole thing can catch fire. I've done this a couple of times without melting any of the internal parts (or external for that matter) however it does result in a few scary moments. Long story short, just keep on top of cleaning it.

    That aside, I have cooked 40 lbs of steaks on it in just over an hour or so - all medium rare of course - that was a task and stuffed jalapeno's for 300 people as well.

    I don't know much about the Napoleon one but as you mention, it's not as common.

    Good luck grilling Bill!


  5. All depends on what I'm cooking or smoking... usually we'll make a custom rub for each entry if we are at a competition and when at home we'll use up whatever rub is left over. Numerous times I've used my competition chicken rub on beef or pork or in an omlette.

    Typical ingredients in the spice bin: cane sugar, cumin, cinnamon, all spice, paprika (sweet spanish), black pepper, garlic (of course!) and sea salt.

    BBQ Brian

  6. I'm no where near astute on this topic however a moratorium appears reasonable but on the other hand and after years of a moratorium on the east coast of Canada for cod, have the fish populations replenished? Or is it too little too late?

    A pathetic answer with an attempt at humour is 'eat more pork'.


  7. Even though the forcast is rain and potential for snow this weekend, summer IS going to come soon and that means bbq competitions are back.

    There are a few BC competitions scheduled:

    - Trail, BC - May 9-10

    - Vancouver (EAT VCR) - May 24-25

    - Kelowna, BC - June 14

    - Whistler, BC - August 1-3

    - Langley, BC - Sept. 6-7

    Also some in AB:

    - Strathmore, AB - August 1-3

    - Calgary, AB - Aug 30-31

    Alot of the details are posted at the Pacific Northwest BBQ Association

    All competitions are open to the public and all highly encourage teams to get involved with the hobby/sport. For Trail and the Langley competitions, I will offer any new teams that have never competed before to be a mentor... that means, how to cook the entries, how to do a judging tray, what to bring, what not to bring and all that... any takers? If interested, drop me a line.

    Also for those that simply just like EATING bbq, there will be a judging class held at Well Seasoned in Langley this summer. For those that go through the class you get invited to judge at the competitions in and around the Western Canada.

    Cheers and bring on the sunshine!

    BBQ Brian

  8. The flank steak is very close to the skirt steak but they are different... the skirt is the "diaphragm" while the flank is the "abs". Both are long fibre meats that have great beef flavor however can easily become tough if cooked improperly.

    Sources? Any butcher who is cutting their own meat on site... I'd recommend Hopcott in Pitt Meadows, North Shore Quality Meats in North Van, North Surrey Quality Meats near Guilford, Penguin in White Rock or Dicksons in Langley... where are you?

  9. Just following along here folks... for dry-pack scallops (good thing) do not rinse the scallop? Why? An in turn and for those that are "preserved" would immersing in water for an hour help remove some of the polytriphosphate?


  10. Rather than single food items (typical in "intro" classes), cover complementary dishes... this dish, that starch... or this protein, this veg... round out menu's with appies and desserts as well but think of balance and complentary flavors.

  11. HungryC,

    There are likely as many ways to make gumbo in regards to the roux and stock as there are varieties of gumbo itself... by the same token, I found fresh okra today! Yeah! (not a local vegetable in Vancouver).



  12. HungryC,

    Thanks for the description and it is a scenario where I'm making roux in one pan while another pot has the simmering gumbo ingredients... once I've got the color I'm looking for in the roux I'm anxious to add it to the gumbo pot. All hell breaks loose at that point when I do add it and the result is the roux quickly overcooks.

    What I hear in your description/experience is to let the roux cool before adding to the stock. Got it.

    Since I'm into the science of this... this seems to be simply an oil/water scenario where the oil (the roux) is as hot or hotter than the water (stock) and thus the reaction that occurs is separation... even though separation doesn't really appear to occur... it just cooks really, really fast even though you are stirring like rabid banshee. Or simply put, cool the roux Brian and make life easier. Got it.

    Thanks and happy etoufee day,


  13. and I gotta chime in here... since it's been a topic I've searched and can't seem to get an answer...

    Now the rule is never to mix hot roux to hot stock (i.e. gumbo) - always have cold to hot or hot to cold - ok I get that - got it in my head however the lingering questions is... why? I've done the wrong thing and added hot to hot with foul results but still, why does it overcook the roux? What is the science behind this? Where oh where is Alton when you need him?



  14. For those in and around Vancouver, the Vancouver Home and Garden Show is on this weekend. At the show is the Outdoor Enterntainment Stage where there are a number of local cooks and chefs demonstrating cooking techniques and recipes emphasizing local suppliers. Here are the highlites:

    Girls with Balls! – Angela Murrills, Caren McSherry

    BBQ at its Best – Memphis Blues

    Trendy Outdoor Eats – Cactus Club

    Sizzling Wild BC Salmon – Karen Barnaby

    Best of BC – Aurora Bistro and Hazelmere Organics

    Elegant Outdoor Dining – Provence Restaurant

    Perfect Outdoor Brunches and Lunches – Tomato Fresh Food Café

    Wild from the Ocean and Fresh from the Farm – Watermark on Kits Beach

    The Steaks are High – House of Q

    Oysters! Oysters! Oysters! – Joe Fortes

    Ultimate Outdoor Dessert – Schokolade Café

    And of course, Colin and Rick from Just Here for the Beer

    Dates and times are posted at: BC Home and Garden Show

    Hope to see you there!


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