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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

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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Old 02-24-2013, 01:51 PM   #151
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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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Old 02-25-2013, 01:00 AM   #152
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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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Old 03-17-2013, 06:26 PM   #153
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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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Old 03-17-2013, 06:35 PM   #154
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Canadian tire is really the cheapest
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Old 03-17-2013, 09:46 PM   #155
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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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Old 03-18-2013, 02:02 AM   #156
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sell me some discs murdoc

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Old 03-20-2013, 09:57 PM   #157
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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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Old 03-31-2013, 07:15 PM   #158
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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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Old 03-31-2013, 10:41 PM   #159
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Sad indeed. RS group wing meat (pun intended) at Murdocs! lol
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Old 03-31-2013, 11:18 PM   #160
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With my deep fried, bbq'd and baked wings as well a meet would work
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Old 04-06-2013, 12:36 PM   #161
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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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Old 04-06-2013, 02:50 PM   #162
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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
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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Old 06-09-2013, 10:31 PM   #163
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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

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Old 06-09-2013, 10:35 PM   #164
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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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Old 06-09-2013, 10:51 PM   #165
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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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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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Old 06-10-2013, 12:09 PM   #166
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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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Old 06-11-2013, 07:47 AM   #167
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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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Old 06-13-2013, 10:09 PM   #168
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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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Old 06-15-2013, 01:35 AM   #169
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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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Old 06-15-2013, 01:50 AM   #170
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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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Old 06-16-2013, 01:09 PM   #171
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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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Old 06-16-2013, 10:47 PM   #172
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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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Old 06-22-2013, 01:03 AM   #173
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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 12:36 PM.
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Old 06-22-2013, 10:34 PM   #174
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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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Old 06-22-2013, 10:38 PM   #175
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so some of you guys are smoking them on a BBQ?
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