Search results

couple of za's on the green egg

ive done the drunk mussels - meh! once u have these u will never go back had these/been making these for 30 years - i was working in Kahnawake, Quebec - on the Reserve -i went to a little Italian restaurant in Montreal and i had these - i was blown away - i asked the waiter and he...

https://gypsyplate.com/portuguese-mussels/

with a family of five -some want fish some wanted ribs so to keep the peace i made both smoked ribs, smoked salmon, smoked mussels with Portuguese sauce(best sauce ever) and a pasta salad everyone happy!

went old Italian school olive oil pasta -garlic with hot chile peppers and a little parmesan cheese on top and chicken cutlets - corn bread on the side - and of course a little juice wash it down - my 2020 Dolceltto and Barbera blend

smoked a boston butt - 10 hour smoke smoked beans - corn bread and potato salad my 2017 Tempranillo to wash it all down all during a snowy(6 inches) spring day!

pirogies smoked golumki

brewed in your neck of the woods these microbrewery companies in Canada sure have come a longs ways good stuff out there!

watching the road to the final 4 - some great ball drinking my one of my favourite beers

nice - i'm a Canuck i;ve never seen those here i picked these up few years back since i'm a huge Hawk Fan loved the days when we had the Stubby - sure miss those !

the beauty about wine is - give a glass to 3-4 people - most of the time 3-4 of them has a different take on smell, taste, mid pallet, and Finnish - there's no right on wrong on smell or taste - unless its corked - then its bad this is my take - u get what u pay for - living in ontario...

#1 u may have used too much wood? #2 u may have put ur ribs on too soon - i wait till i see blue smoke - very faint if it was white smoke that is probably why ur ribs were a smoking sharp acidity taste

here's the mighty Mississippi PoBoy - smoked the chuck roast for 4.5 hours rest for 1.5 hours beautiful - with some home made tomatoe soup and a bottle of my 2015 Tempranillo to wash it all down!

from one Canuck to another - next round on me plenty of wine at my place -no need to bring partial glimpse of my wine cellar -

i;m actually smoking a chuck roast tommorrow making Mississippi PoBoy - done this many times - never disappointed

always- rest is the key - if u cut right away it dries out instantly - i do the same with pork butt i let all my meat rest - steak, chops, chicken for at least 15 minutes u work so hard to get it juicy/tender - waiting a few minutes is totally worth it

i'm a big smoker - love doing brisket i like the to follow the texas style - salt, pepper,grarlic and onion powder, with a sprinkle of celery seed i always use post oak or hickory -temp is set at 225 i wrap in butcher paper i put on a good layer on beef tallow they key is to let it rest - i...

burrito bowl sautéed chicken, peppers,cucumbers,tomatoes, scallions, scoop of avocado and greek yogurt over bed of basmati rice with a drizzle of papaya hot sauce

u had me at the avocado - huge fan - great super food love anything with it

wasting food is a big no no in my family as a family of five with food prices - oh no instilled by my parents - there were 7 of us - no food was wasted