Clark D

The first folks you should talk to is the Australian BBQ Association. There are only a few of them but they have started up a web site and a really basic forum that I'm sure will take off when a few more members show up! My understanding was they were starting to try and get a few comps up and running as well. http://www.australianbbqsociety.com/ One of the guys from the Virtual Weber Bullet Forum was helping get it started a couple of years. His name is Phil Hatcher. Really nice, helpful and knowledgable guy. I believe he also does bbq classes down there (although I'm not sure exactly where) and I know he did do shows selling products and that kind of thing. For cookers anything will work. A really good site for making your own cooker is the Prairie BBQ Association. They have an excellent building section on the forum and are always there to answer any questions. I have seen people make good bbq on WSM, Eggs, Offsets, Massive Pits, drums, at some point it's the cook! As for bbq in the US and Canada, as has been said it means something different everywhere and for which one is best my personal opinion is take a little of what works from everywhere and get what you like out of it! I will stress that no matter where you are from good bbq having to be cooked really slow is basically a myth (again it can be but it isn't required). If you don't believe me go check out the Jack Daniels Championships and talk to some of the winning teams (from everywhere, including Texas). We've been competing for a year and a half and won a few awards (18 in 7 comps), no where near as many as some, we did start doing a lot better when we stopped trying to cook things low and slow. No ones cooking crazy hot either but there is a balance. I have cooked with many of the people competing down there and promise you I am not making this up. Clark

I'm with C. Sapidus. Sweet Freedom Farms is really good, excellent service as well. Clark

Thanks! I had a lot of fun making them all! I'll probably have some more to add soon, if I don't have a heart attack! Clark

You bet, just for the fryer temps. Thanks!

One last one that we did last month.... So basically for this we made a couple of monterey jack grill cheese sandwiches with peppers, ground up a chuck roast and made homemade burgers topped with havarti and finally took a portabello mushroom stuffed it with fontina cheese, breaded it with panko and deep fried it. The construction is grill cheese, burger, portabello, burger, and finally topped with another grilled cheese.....just try to survive eating this. Have a good night!! Clark

The 2nd sandwich from yesterday. Smoked some corned beef, added kraut, asiago cream sauce, jarlsberg, and home made rye bread Clark

Figure it's time to join this awesome thread! I will start with a sandwich we made yesterday, well two actually..... Homemade bun, roasted garlic hummus, lots of peppers, onions, oyster mushrooms, tri tip grilled and then bathed in a red wine beef sauce topped with a Mexican cheese sauce..... Clark

Interesting. I don't find paprika holds up in long cooks overly well. Thanks for the quick responses, very much appreciated as always! Clark

Hey Matthew, just wondering if you have tried any of the Glen Breton varities? I have a friend bringing me a bottle of the 15 year in a couple weeks..... Clark

Nice.....Just looking to see if they have any rub recipes? Nothing specifice as far as bbq info but what kind of stuff is in there? I hate that I'm going to have to buy this book! Just checked out the sauce one, thanks! Clark

I was just reading his blog and Ruhlman says the books contains: quote: Volume 5 includes fabulous barbecue sauces and dry rubs with no unfamiliar ingredients Just wondering if anyone can give me any information on that? Thanks either way! Clark

You'll probably get a few different responses but I would agree that you should move on and come back. A couple of versions of Laphroaig are in my personal top 10 but if you haven't ahd a lot of whisky yet it would be pretty harsh! The Highland Park they are talking about above would be a really good starting point, especially if you can afford the 18 year. If you want to stay Islay side but a little calmer check out the Bowmore, even the 12 year is pretty good! Clark

I love the book. So far I've only made a few of the dishes but they have all been good. I love the way it is laid out by occasions. I can recomend the stuffing. pumpkin soup with crab meat, jambalaya, and blueberry cream pie. I think I've tried a couple of others as well but I don't have the book in front of me. Here is the jambalaya Blueberry Cream Pie Clark

The place is called the Taj Mahal it is on 157 2nd Ave N. She says you have to ask them to add a little heat though. Apparently the chai tea is pretty good. Clark

I'm definately no expert on Saskatoon but my wife used to travel in and out of there a couple of times a month. Maybe Dan could help but she always talked about a really good Indian restaurant there. I'll check the name with her tonight. Clark

One more thing I forgot with the pork. we usually slice up an onion and place it on top of the shoulder, drizzled with olive oil. Adds some really nice flavor. Clark

Not sure the exact dates you're round but there are a few events with Whale Festival the next couple of weeks. The best is the Chowder Chowdonw. All of the restaurants in Ucluelet and Tofino get together in Ucluelet. You get a spoon and then go to each booth and get a small bowl of chowder. I think it's $10 and you leave stuffed. Here's from the web page. 15th Annual Chowder Chowdown Sunday March 20, 2011: 11:00 am - 2:00 pm Ucluelet Community Centre, Ucluelet Tickets at the door: $10 adults/$5 kid/$25 family up to 4 kids Sample the best of the Pacific Northwest from local Tofino and Ucluelet chefs! Gourmet secrets, mom & pop specials, traditional family recipes. Have a taste of numerous samples and favour your flavour. Which chowder will win your vote this year?! Featuring live maritime tunes and collector’s T-shirts for sale. Bring a spoon! Presented in partnership with District of Ucluelet Rec Commission and Department. Thanks to all for keeping the tradition alive and well! Then there is the sweet idulgence in Ucluelet. THis is open to everyone and a bunch of locals submit desserts for everyone to try. It is all you can eat so be ready for the sugar rush...... Sweet Indulgence - All you can eat dessert Monday March 21, 2011: 7:00 pm - 9:00 pm Ucluelet Community Centre, Ucluelet Advance tickets only: $10 adults/$5 kids 12 & under An evening of decadence; featuring favourites from the recipe archives from up and down the coast. All-you-can-eat desserts & people’s choice awards, and more. Live musical guests, Smalltown Empire! Limited capacity, so advanced tickets only! And a few events I haven't been too This is from a restaurant that closed but was actually really good, may be worth checking out. Family Dinner Night Wednesday March 23, 2011: 5:30 pm - 7:00 pm Ucluelet Community Centre, Ucluelet While others are migrating with martinis you can enjoy a fabulous home-cooked meal with the comfort of someone else doing the cooking! Join Shamie of 4 Spice Restaurant for a meal with flavours that will leave your taste buds tingling! After the meal head to the other end of the Community Centre and enjoy a movie night! Adult $12 Kids $8 This one is really popular Martini Migration Wednesday March 23, 2011: 7:00 pm - 12:00 am Tofino Community Hall, Tofino Advance tickets only: $45 6th Annual Cocktail Competition. Local mixologists will compete for the coveted title of the best Whale Festival Martini & decorated booth. Come shake, stir and vote for your version of the best coastal martini, and the most animalistic costumes in attendance! Dress for the theme - Feathers, Fur & Fins - Get Primal! Bring out the animal in you! Live show with Quoia {Kwoi - a} is a collective of musicians currently residing on Southern Vancouver Island. Known for their high-energy live show and uplifting grooves, this genre-hopping group is swiftly attracting new fans of all ages! Partial proceeds to local research projects. I think I'm going to check this one out, Alderlea makes nice wines, especially the one they call Clarinet. A Whale of a Wine - Wine Reception Saturday March 26, 2011: 3:00 pm - 5:00 pm Black Rock Oceanfront Resort, Ucluelet Only $20 per person! Bob Furguson of Okanagan’s Kettle Valley Winery & Roger Dossman of Cowichan Valley’s Alderlea Vineyards for a Wine and Cheese Reception in Float lounge! Meet Roger and Bob and dare to compare! Vancouver Island to Okanagan Varietals A Whale of a Wine - Wine Maker's Dinner Saturday March 26, 2011: 6:30 pm - 10:00 pm Black Rock Oceanfront Resort, Ucluelet Tickets are $120 (taxes and grats not included) Only 25 spots! Call Black Rock now to reserve your seat! Dine with Bob and Roger in Black Rock’s extraordinary Wine Cellar! Explore the Best of BC wines paired with Chef Andrew Springett’s Artistic Culinary Creations!

Couple more ideas for some of the ingredients you mentioned above: Macadamis Nut Cream Pie Macadamia Nut crusted fish with a mac nut pesto Papaya with pineapple, passion fruit, mac nuts, and coconut inside

I tracked down a couple of pictures of one of the times we did Kalua pork for reference to the post just above. Sorry for the small pictures they were all I had..... Clark

I can give you a little advice for the Kalua Pork (not entirely authentic but popular.....). I make it fairly often. Are you planning on making it in a smoker or slow cooker? My personal preference is definately in a smoker but either will turn out well. First I take the skin off for kalua pork. Then I make slits in the pork running perpendicular to the bone, about half an inch deep and 1 inch apart. Do this on both sides and fill the slits with cloves of garlic and slices of fresh ginger. Then rub the entire shoulder with a combination of Hawaian red clay saly and black lavva salt. If you don't have or can't get just use any coars salt. Loosely wrap it in banana leaves and cook it away. I say looseley wrap it so there is better smoke penetration on the smaoker. If you're using a slow cooker or the oven feel free to wrap it tight and even tie it up if you prefer. When it is done and falling apart pull it and leave the garlic cloves and ginger slices in there, they add a lot. I also add about a tablespoon of a simple finishing sauce to each handful or so of pulled pork. Other things I would suggeest: - Haupia Pie or even just haupia slices but the pie topped with mango is always a big hit - Poke and the loco moco as mentioned! - Saimin (so freaking good!) - Teriyaki Beef - Smoked rotiss chicken - Crab Cakesor seared tuna with a coconut cream sauce - Lemongrass and ginger clams (or swimming scallops) - Fried Rice Just a few thoughts..... Clark

I always toast them. THe bagels that I find, even from bakeries and especially from grocery stores are huge and overly doughy. For me to not toast them would actually be difficult to eat! Having said that I have never really had a good bagel from NY, Montreal etc...Maybe one day! Clark

That is interesting. I haven't even heard of chocolate covered potato chips. Where do you get them? I'll have to keep an eye out for the ice cream. Thanks for the heads up! Clark

No worries at all. Like I say if there is anything else just send me an email anytime. If you are looking to cook for your self don't count too much on getting any fresh seafood this time of year, all of the sea food stores are shut down for the season. If there is something you really would like to cook let me know and we can probably get it for you! Clark

Also to add, if you go to Sobo make sure you have the chowder. It is really really good. Kind of spicy, lots of fish. You can also take it to go, they have it in a cooler as soon as you walk into the restaurant. 2 more two add as well: Tin Wiss Resort outside of Tofino has pretty good breakfast and the view is ocean front. Not what you would get at Black Rock, The Wick or Long Beach Lodge but still nice. Breakfast is reasonably prcied as well. For some reason I have never had any other meals there aside from lunch meetings which is a different beast. The offshore restaurant in Ucluelet. The food is really good. Very seafood based. The only problem is it is very unprofesional and the prices match that of the places that do food as well and are more profesional (what I mean by this it is a very small place and you can hear the cooks and so forth using not the nicest language. Plus you get a few people come in and sit at the bar which is literaly a few feet away). To be brutally honest it never bothered me much but the last two times I was there the folks with me had some major complaints once we left. Number One Market in Ucluelet. This sounds funny because it is just a convenience store. It is a great place to pick up a meal on the run. The owners used to run the bakery in town (there is no bakery now) before purchaising it. They have fresh muffins every morning. Sandwiches, burgers and tortillas in the fridge for lunch that are prepared daily, along with soup in a crock pot and baked goods (cookies and so forth). It is right when you drive into Ukee on the right hand side with a yellow sign. In my opinion it is better than the Common Loaf Bakery in Tofino. Clark

Hey Catherine, I can help you out. I've lived in Ucluelet and Tofino for the past five years. The top two restaurants you have to try are actually in Ucluelet. Norwoods - it is on the main road (Peninsula) when you drive in to town. It is definately a little pricey but worth every penny (Say $150 for two people with wine and 3 courses). They have a decent wine selection and are one of the few places out here that carry Vancouver Island wine. It is a small place so make resrvations. The scallop with the potato shards is amazing. The warm sausage plate is really good too, with all the sausage coming from Pete's Mountain Meats in Port Alberni (full disclosure Pete's is our bbq team sponsor but they do make amazing sausage). For mains the lamb shanks are really good and the pork is amazing as well. Driftwood - Go here for lunch one day. The young guy who runs is (Franky) was one of the chefs at Norwoods before taking over here. It is down the hill in Ucluelet (when you see the coop turn left and when you get to the bottom of the hill turn left again, it is on the left hand side of the road just before the police station. I highly recomend the musels and fries. He makes incredible fries and the mussels are in a marinara sauce. I recomend asking for the sauce to be spicy. The tuna loin is really good as well. Also recomended are the thai curry (not traditional and sometimes a bit watery but good). Also the crab cakes are awesome. The burgers are nice as well. It is a very casual place. You won't spend more than $50 here if you try...... Now on to Tofino Sobo - Really nice local food. Lots of seafood. The polenta fries are really nice (although my co worker sitting across from me thinks they taste like Kraft Diner so take that for what it's worth!). The pizza's are good (duck confit and walnut is my fabvorite). The seafood hot pot is really good but only on the dinner menu. You really can't miss here. the miso soup with noodles is really good as well. Casual place as well but kind of upscale. Desserts are really good, my favorites are the flourless chocolate cake and the key lime pie. The margarita's are good and strong and the beer selection is pretty good. I would avoid the tofu pockets. Sea Shanty - Go for lunch, the crab monte cristo is amazing with a good chowder. Not much else to say because that is all I ever order from there. It is right on the water in Tofino (turn right at the coop). Now for the places that are ok...... Tofino Tough City Sushi - On Main Street in Tofino (which is actually not the street you drive in on but is the one that is on the water). If you like sushi this is decent, they have some neat things such as diced strawberries and mango on a deep fried sushi roll. Honestly nothing amazing here if you have sushi often but not bad by any means. Tuff Beans and Vicentes Coffee Shops - Both are good for sandwiches, soups, breakfasts and coffee. Just regular basic homemade food but enjoyable on the go. Shelter - Trendy place. Nice menu, food usually doesn't live up to the descriptions. Not bad in any way but not worth the money and kind of dissapointing all in all. They have everything from pub food, to burgers to fancy seafood dishes etc.....I would compare it to Moxies, Earls or something like that. Spotted Bear Bistro - This used to be the best restaurant on the coast when it was the Rain Coast Cafe. Now it is sub par. Still expensive. The food is not usually cooked correctly. The menu is good, small selection but really nice choices. It can still be really really good from time to time but is hit or miss. I've had the duck breast be amazing and not. Never really bad or anything though. Wick Inn - Good food, very expensive. Seafood based. Very fancy. On Chesterman Beach, amazing view. I'm very biased on this place it's a little too fancy and pretentious for me, they do have really good service though. Probably worth going to (although I hate to admit it!) Long Beach Lodge - The Great Room here is amazing, I would go during the day and at night. The diner menu is really really good. If they have the lamb on special I recomend it. During the day go for a drink and a pizza and enjoy the view. The homemade ice creams are really good and the chocolate selections from there pastry chefs are always good. It is pricier and fancy but still very very comfortable. Ucluelet Cynamoka - Decent breakfast and coffe, basic but good. Lunch the same idea. Black Rock Resort - Amazing view. Nice menu. Food is good, but not extraordinary. Probably worth seeing. The lounge is really nice at night and they have nice upscale lounge food. Decent number of scotches (nothin crazy about 10 but good choices). They are open for breakfast, lunch and diner. Matterson house - odd hours so check before......Really basic diner type food, nothing wrong with it but nothing you'll write home about! Places not recomended...... Ucluelet - Peninsula Chinese, Blue Room, Eagles Nest Pub, Romans Pizza, Harbour Pizza, jiggers. Tofino - Gary's Chinese, Weighwest pub (except for a beer at night although no selection), Schooner, and Breakers, Tofino Bagel Company. If you were coming in the summer I would also say do not miss Tacofina. If none of these work just swing by and we'll cook you some food and get you some home made beer! Shoot me an email if you need help planning anything, anything doesn't make sense, or if you have any other questions! Clark