Spiel

Sounding a lot like the Jesus and Mary Chain as well as BRMC, Canadian indie group "Boy."

I'm going for a nap.

Burp! Garlic and butter baked potato with sour cream and bacon/chive bits , tossed salad and a very rare 2" tenderloin off the BBQ with hickory wood chip smoke flavouring.

I've been a little remiss in getting a report up on my smoked brisket and corned beef. I will in time share how delicious they were but right now I'm getting ready to grill this 2' thick, 8oz bacon wrapped beef tenderloin. I'm about to introduce it to a 700* BBQ for three minutes on each side. A tossed salad and baked potato are awaiting it.

I never have before Cliff using my old electric smoker. This new propane smoker has a large water try right under the meat (you can see it in the picture) and I have it full and will keep it full as the day goes on.

Got up at 5 to pull a few brisket hunks out of the fridge after letting them sit refrigerated with a dry rub on since Sunday. Let them warm up for 90 minutes before placing into the hot smoker. Should be ready in time for diner....

I concur.

Exactly. As for the brine, being this is my first time for pastrami I followed (somewhat) an online recipe. 8 cups of water 1/2 cup packaged pickling spice 1/4 cup pickling salt 1/4 cup brown sugar 4 tbsp garlic powder (approx.) and a dash of cinniamon (on advice from a friend?) I chose to omit the Prague Powder for now.

Awesome!

I was going to say the same thing, follow Rizzo.

I just prepped the brisket I bought yesterday. The butcher cut it into approximately three equal portions for me (about 3 lbs each). Two have been dry rubbed and wrapped in cellophane for a few days of chilling before smoking. The third is about to take a week long bath in a pickling brine before smoking it into my first ever Pastrami. I'll update once I get it going.

Seems the link I provided Steve is to general info so I'll copy and paste the related info here. The Denny Leeson Memorial Urban Fishing Project was started by the Rotary Club of Hamilton Sunset over 25 years ago and has now been adopted as a project by the Hamilton AM Club. This year this "fishing derby" will take place on May 4 - 7, 2015, at the outdoor Parkdale Arena Pool located at 1770 Main Street East, Hamilton. Along with the fishermen volunteers and the City of Hamilton, our club provides a fun fishing experience to the greater Hamilton region’s special needs community. The derby takes place annually, in the first full week of May, from Monday to Thursday. In all, some 360 participants of all ages get their turn at holding a rod and trying to ‘catch a big one’. If you are interested in volunteering or making a donation to support this event, please contact Sandy Marincic at [email protected] or at 905-536-6494. Urban Fishing - who knew it could be so much fun! Posted by John Janisse on May 08, 2014 This year our club joined the support team of the Denny Leeson Memorial Urban Fishing Project. Through Rotary, Club member Sandy Marincic has been involved in funding the event for the past 25 years, and been its chief organizer for the past seven. Along with the fishermen volunteers and the City of Hamilton, we provided a fun fishing experience to the greater Hamilton region’s special needs community. The derby takes place annually, in the first full week of May, from Monday to Thursday. In all, some 360 participants of all ages get their turn at holding a rod and trying to ‘catch a big one’. “It was great to see the looks of apprehension turn into wonder and joy as the kids really got into it”, said John Janisse, who cooked hot dogs on Tuesday while a group of 24 young people had their turn at Parkdale Pool. Our guests wouldn’t have this opportunity without Denny Leeson’s dedication over 30 years. Denny passed away in the summer of 2013, and the project is the product of the loving and the gentle relationship he had with his daughter Donna, who has Downs Syndrome. Sandy remembers Denny's committment. "Denny connected with developmentally challenged people through his heart, and that connection blossomed into an event that the developmentally challenged community looks forward to every year."

Those two dished look awesome Bud. *I says while salivating!* Thanks for the tip, I'll definitely be trying it next time. You know it! They were, but they were a gift and I'm not sure they'd ship wll. I'm a sucker for pasta and that looks way tasty. Just dropped over 5 bills at the butcher shop this morning. A full side of brisket, a side of pork belly and a large pork butt and 10lbs of beef back ribs will soon be seeing the inside of my new smoker. Let me know how it goes for you Cliff. Advice always appreciated.

Good guy Dave (you'd be hard pressed to find a nicer guy!) is hard at it again volunteering yesterday and today (that's three of the last six days) along with a number of volunteers from a few of the local clubs (Stelco Fishing Club, Dofasco Fishing Club and the Rotary Club) to get special needs kids and adults a chance to do some inner city fishing. http://www.hamiltonamrotary.ca/ The local pool to me is drained and refilled with fresh water then stocked with Rainbow Trout. I took Brook over for a bit to take in a little of the activities and grabbed a few pictures. Couldn't stay as long as I'd hoped but will plan to help at length next year leaving Brook at home.

Looks like something you'd find below the Caledonia Dam.

Nothing overly special or difficult about last nights meal with the exception of some fresh picked Fiddleheads. Lightly sauteed in garlic butter with some diced onion and topped with freshly grated Pecorino Romano. On the side BBQ Hot Italian Sausage, Pork and Beans and buttered toast. I must admit, it was good.

Is that you? Hard to tell.... Glad to see you and Frank had a good day.

Well the warm weather fishing season is now under way and local kids fishing events are on the agenda for myself and fellow Stelco Fishing Club members. We had the first volunteer day this past Saturday at an event organized by the Optimist Club of Strabane. ( https://www.facebook.com/KidsCopsCanadianTire ) Members of our club committee volunteer time and a truck load of equipment and bait to get the kids out fishing at a handful of local events. Always good to see the kids connecting with the outdoors. Our time is spent assisting the young'ns and untangling a steady barrage of tangled lines. Her's a few pictures I grabbed of the day. ^ Our own OFC member Fish Farmer. Photo bombed by Brook (my dog) .... LOL

Spent last Saturday evening with RDR at the Pheonix for an up close and interactive evening with I Mother Earth. About an hours worth of amazing unplugged music and questions with the band followed by hours of full out mind blowing IME.

I've had the pleasure of spending time with him on a few occasions now Cliff. A finer and more talented young man you'd be hard pressed to find in today's world..

Shameful. An all ages site folks with many members here who's young daughters and sons read it! From the forum rules..... "Things that will not be tolerated. Flaming, baiting, name calling, prejudice, racism, sexism, sexual comments and innuendos, swearing, spam, and general boorishness."

Just got in from the TSC store. Their Masterbuilt 2 door propane smoker is on sale. Reduced from $299.99 to $169.99. http://www.tscstores.com/MASTERBUILT-2-DOOR-PROPANE-SMOKER-P22893.aspx#.VUN8_o5Viko Now I need to go visit my local butcher.

Last nights venison dinner. It actually started last Thursday when I took the venison roast out of the freezer to slow thaw in the fridge. Saturday afternoon saw it placed in an olive oil and cider vinegar marinade along with plenty of garlic. I knew it was going to be browned in a hot skillet full of bacon grease, problem was I needed bacon grease. So Sunday I cooked up a pound of thick sliced hickory smoked bacon. Naturally I ate it all on toasted egg and cheese sandwiches for dinner. So with the grease at hand and the venison well marinated I got said grease and skillet hot and browned the roast. Once browned it was placed into a hot slow cooker on a bed of carrots and onions. Two hours later at an internal temperature of 155* it set aside to rest for 15 minutes. Then served up along with some sweet potatoes. It was absolutely delicious with enough left over for tonight's dinner.

All I need for getaways with the Lund.