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Ibglowin - its always warm enough to BBQ this is how us Canucks roll -lol! no weather holds us back!

made 2 batches my home made Bailey's irish cream added a little tad too much Irish Whiskey(Tullamore of course) - but still tasted great!

new years eve's dinner Quebecois pea soup, lobster and crab

Christmas eve dinner Charcuterie Board ,Mardi Gras Shrimp, Tortiere(3 meat , veal, beef and pork), Almond Parmesan Brittel

Welome to WMT much knowledge shared here where abouts u from? - im from Ottawa, Ontario

food looks great i like ur pint choice - knew right away is was wheat ale - the Color - Slice of Hefen - love it! i tried it a couple months ago these microbreweries sure have come a long ways

i understand what u r laying down do u have a Herb and Spice store where u live? ive been to Alberta many times to xc ski - will be doing another trip this year - i didn't t see any in Calgary ?? or Edmonton??? i go to this place 2 times a year to load up on my spices -all in bulk - he...

wow - interesting - not in my rotation! sorry - i make a lot of wine - i can't take any chances only time i use bleach is when i do laundry for my whites -lol! works for u ? then let it ride!

yo Vinny - paprika mixed with other spices gets totally lost the smokers - the pit masters use it for color - if u would put paprika on its on like fries for example -u would taste it don't say that its no spice to the Turks who got possession from the Italians - who introduced this...

nice - love the chiles on that!! love beef jerky - i do it 2 times a month - my kids love it - i don;t know ur recipe - but my go to is the Dr. Pepper- recipe - from Hey Grill Hey

last night i made a Detroit -style zia - with a beef barley soup

smoked salmon with seafood pasta(mussels,shrimp,scalops)

just finished prepping up a garlic and herb prime rib roast for the smoker for our Grey Cup football game - this is our Super Bowl

there is no right - or wrong when it comes to the pallet - i use this yeast - i use that..... some say this , some say that - smells like this - smells like that i use this yeast - i use that i;m 56 - i never ever made wine from kits, juice buckets, etc... - - i love working with...

i have always used Lalvin ICV D254 - brings out the butterscotch, hazelnut and almond aromas in the Chard this was recommended to me many years ago by a big wine maker in the Niagara on the Lake - here in Ontario i also use it n my reds as well

dam that looks great - nice bark and smoke ring! nicely done!! what's your seasoning? - i always go with Texas Style - with a little Celery salt and when i wrap a nice dab of Wagyu beef tallow

smoked some salmon on cherry wood rice pilaf, naan bread and asparagus

this year i decided to do some Alicante - been a while since i worked wth this grape made a blend - 80 % Alicante , 10% zin, %10 barbera - early results - a winner! big wine - great fruit/tannis -will enjoy this in the next 2 years next year going to do a a throw back to my old Italian...

showing off a little Canadian eh! love it!!!!

happy thanksgiving giving to all my Canucks i smoked a ham on Cherry Wood, honey glazed, scalloped potatoes butter nut squash, stuffing, homemade pop tarts, and some beautiful mouth watering Labanese sweets(baklava, Znoud el sit)