Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS |
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02-24-2013, 12:51 PM
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#151 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Originally Posted by willystyle  Where do you guys buy your Pork Butts? All I can find are Pork Shoulder and Picnic.
What is the going price at for Pork Butts per lb? | Pork Butt is another name for the Shoulder. Try and get one bone in
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02-25-2013, 12:00 AM
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#152 | | I contribute to threads in the offtopic forum
Join Date: Mar 2001 Location: Vancouver
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I still have bout 10lbs food savered in my freezer...love that thing
Haven't bought pork shoulder locally for a while bit I think it was 1.59/lb bone in last year at supreme meats
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03-17-2013, 05:26 PM
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#153 | | I contribute to threads in the offtopic forum
Join Date: Jan 2002 Location: Vancouver
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Bradley smoker $100 off at Canadiantire folks!
I'm thinking of picking one up, but damn, those bisquettes are expensive, $26.99 for 60 discs!
Anyone other than murdoc that has one of these units find a cheaper solution to the discs?
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03-17-2013, 05:35 PM
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#154 | | In RS I Trust
Join Date: Mar 2003 Location: Mission
Posts: 20,634
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Canadian tire is really the cheapest
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03-17-2013, 08:46 PM
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#155 | | I bringith the lowerballerith
Join Date: Mar 2002 Location: Vancouver
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I'm in the market to buy a smoker for the upcoming BBQ season.
Any suggestions to get a good smoker locally at a good price?
I'm going to be doing ribs and pulled pork.
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03-18-2013, 01:02 AM
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#156 | | I contribute to threads in the offtopic forum
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sell me some discs murdoc 
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03-20-2013, 08:57 PM
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#157 | | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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My BBQ might last one more year, only 4 years old but I'm a year round BBQ'er so I tend to go through them pretty quick. I think I might get a kamado style grill next. My friend has the Broil King Keg and its killer. If I go that route, I plan to make some strong contributions to this thread 
Anyone have the Big Green Egg, BK Keg or anything similar who can offer insight?
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Originally Posted by MG1 punkwax, I don't care what your friends say about you, you are gold! | Quote:
Originally Posted by mikemhg What do your farts sound like then? | | |
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03-31-2013, 06:15 PM
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#158 | | In RS I Trust
Join Date: Mar 2003 Location: Mission
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My dad had the big green egg and its the best bbq ever. The issue with it is the small cooking surface but the things you can do with it.
Didn't have a Easter dinner today so I decided to smoke some wings since I have never done it before. I ended up injecting the wings first with Franks and Garlic then added a rub and let them sit for two hours. Then in the smoker for two hours with a apple smoke then I tossed them in a homemade bbq sauce that I mixed with the franks and garlic injection I had left over.
I have to say they are beyond fantastic and kinda sad no one else will get to try any.  | |
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03-31-2013, 09:41 PM
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#159 | | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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Sad indeed. RS group wing meat (pun intended) at Murdocs! lol
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If you drive like an asshole, you probably are one. Quote:
Originally Posted by MG1 punkwax, I don't care what your friends say about you, you are gold! | Quote:
Originally Posted by mikemhg What do your farts sound like then? | | |
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03-31-2013, 10:18 PM
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#160 | | In RS I Trust
Join Date: Mar 2003 Location: Mission
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With my deep fried, bbq'd and baked wings as well a meet would work
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04-06-2013, 11:36 AM
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#161 | | Rs has made me the man i am today!
Join Date: Oct 2001 Location: SURREY
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Love doing the wings with the smoker. Going to try smoking the wings then a quick flash fry with a beer batter. Crispy and smokey wings
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04-06-2013, 01:50 PM
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#162 | | In RS I Trust
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Originally Posted by Eternal_SiR Love doing the wings with the smoker. Going to try smoking the wings then a quick flash fry with a beer batter. Crispy and smokey wings | You don't even need a batter, coat them in plain old flour and they will be great with out that greasy batter taste.
I was going to fry them after but said screw it.
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06-09-2013, 09:31 PM
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#163 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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did a stuffed, bacon wrapped pork loin
brined overnight and dusted with my rub 
spread the stuffing 
rolled back up and more rub 
bacon laid out on saran wrap 
loin placed on the bacon... tuck and roll! all tied up. 
smoke baby smoke! what a beautiful day to smoke 
off after 2 and a bit hours when it hit 138 F. looks great! 
tented and rested for 30 mins.. hitting 145, sliced up, nice and juicy.. deep smoke penetration 
dinner is served! - pork loin, roasted garlic potatoes, red potato salad, mixed greens fresh from the farmers market with strawberry, grape tomatoes and a onion vinaigrette 
Last edited by pintoBC_3sgte; 06-09-2013 at 10:02 PM.
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06-09-2013, 09:35 PM
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#164 | | I contribute to threads in the offtopic forum
Join Date: Mar 2001 Location: Vancouver
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Nice looks good
Keep up the smoking and who wouldnt want to With that view
I've been lazy this year ._.
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06-09-2013, 09:51 PM
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#165 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
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Originally Posted by beatdownvictim Nice looks good
Keep up the smoking and who wouldnt want to With that view
I've been lazy this year ._.
Posted via RS Mobile | thanks man.
haha there's too many things that I want to smoke this summer. brisket, pork shoulder, prime rib. Plus i want to try and do some cold smoking... never done that before | |
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06-10-2013, 11:09 AM
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#166 | | Everyone wants a piece of R S...
Join Date: Nov 2003 Location: vancouver
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check out vision grill @ Canadian tire for a kamado style grill
I got the small one when it was on sale for 399 use it for smoking
it's great
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06-11-2013, 06:47 AM
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#167 | | Rs has made me the man i am today!
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had family over on the weekend  
8 hours later. Basted with a home made guiness and chipotle bbq sauce. Beer in the water tray. Smoked with Hickory chips 
Paired with home made grainy mustard potato salad, smoked bacon mac and cheese topped with Roaring 40's blue cheese and crispy onions  | |
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06-13-2013, 09:09 PM
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#168 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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smoked some wings tonight. Used apple wood chips.
Brined them overnight and just dusted them in my rub, turned out nice and juicy with a nice smoke.
would liked to have finished them with a squeeze of fresh lime juice, but i was out... next time.   | |
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06-15-2013, 12:35 AM
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#169 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Sitting outside... clear june morning sky..Brisket on and Smoke'n away.
Smells like BBQ season!!
Will post with pics later.
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06-15-2013, 12:50 AM
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#170 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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Originally Posted by murd0c You don't even need a batter, coat them in plain old flour and they will be great with out that greasy batter taste.
I was going to fry them after but said screw it. | Seconded.
Chicken already has a wonderful layer on the outside of it called skin!
It fries up nice and crispy.
Just a simple dredge will get you wings better than you can find in a pub.
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06-16-2013, 12:09 PM
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#171 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Brisket time. I used a mix of pecan and apple wood. Smoked at 250 F for 12 hours with a IT of 198 F. Mopped every 30-40 mins after 5 hours.
Foiled, wrapped in towels and coolered for 5 hours.
Turned out tasty!
15 lbs packer 
rubbed down  
1/2 way done 
finally finished 
all rested up, out of the cooler and foil.. still hot! 
sliced and plated    | |
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06-16-2013, 09:47 PM
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#172 | | 2x Variable Nockenwellen Steuerung
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For those who just want brisket for experimenting.. T&T has a sale on brisket for 2.99/lb
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06-22-2013, 12:03 AM
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#173 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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smoking a prime rib later today for dinner. Cant sleep, too anxious. Haha I think I might be addicted to smoking
.... Fast forward to 12:30 and put it on its smoking way to flavor-town!
Last edited by pintoBC_3sgte; 06-22-2013 at 11:36 AM.
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06-22-2013, 09:34 PM
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#174 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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My first time smoking prime rib - 4 bone 7.7 lbs. Used a combination of cherry wood and pecan wood. Got a nice light smokey flavor. Took about 4.5 hours then i rested it.
Turned out to be the most tender prime rib I've ever had.. so far :P
rubbed down with olive oil, fresh ground s+p, and some other spices. 
hour in 
1/2 way there... 
done, and rested 
JUICY!!!!!  
over head view 
All said and done it was great! Will do again for sure.
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06-22-2013, 09:38 PM
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#175 | | I have named my kids VIC and VLS
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so some of you guys are smoking them on a BBQ?
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