Hello folk,
I'd just joined a few weeks back, so my posts didn't date back far enough to make the backup.
I'm a resident of Maple, Ontario and darn tired of the snow by now. I'd put ground hog on the grill about this time if I could find the one that promised us 6 more weeks of winter!
I'm a chemist by training, so my wife thinks it funny how much attention I'm paying to taking note of time and temperature every time I cook something, but I figure it will pay off in not making the same mistake twice
.
I like to grill out on the deck every Saturday and saved up my Christmas gift money to treat myself to a MES (sold as Centro up here at Canadian Tire - which will make sense to any folk who've been up here as Canadian Tire sells just about anything household or outdoor related that you could want.)
Temperature's been consistently near 0*F every time I get out with the smoker but I've had good luck so far with a pulled pork shoulder, brisket, the best ribs I've ever made, and last weekend a maple and hickory smoked sirloin tip roast.
I love the site and look forward to trying a little bit of everything - I may have to give up my job just to get more cooking done!
Cheers,
I'd just joined a few weeks back, so my posts didn't date back far enough to make the backup.
I'm a resident of Maple, Ontario and darn tired of the snow by now. I'd put ground hog on the grill about this time if I could find the one that promised us 6 more weeks of winter!
I'm a chemist by training, so my wife thinks it funny how much attention I'm paying to taking note of time and temperature every time I cook something, but I figure it will pay off in not making the same mistake twice
I like to grill out on the deck every Saturday and saved up my Christmas gift money to treat myself to a MES (sold as Centro up here at Canadian Tire - which will make sense to any folk who've been up here as Canadian Tire sells just about anything household or outdoor related that you could want.)
Temperature's been consistently near 0*F every time I get out with the smoker but I've had good luck so far with a pulled pork shoulder, brisket, the best ribs I've ever made, and last weekend a maple and hickory smoked sirloin tip roast.
I love the site and look forward to trying a little bit of everything - I may have to give up my job just to get more cooking done!
Cheers,
