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I’ve done that with whole chickens on my Weber charcoal bbq. It’s harder to keep the temperature in the target range than with a dedicated smoker, but it worked.

Have you tried using corn starch as an alternate thickener? I find it doesn’t add the flowery taste and can be pre-dissolved in whatever liquid you use without having to first cook a roux.

Interesting article about saltpetre and preserving foods.

https://www.mcgill.ca/oss/article/history-you-asked/what-saltpeter-used-and-it-true-it-reduces-certain-carnal-urges

Do what you can to rescue that stove. You’ll never find one like it.

Nobody was hurt as a result of the chicken soup deluge.


I had stepped out of the kitchen for a second when I heard the WHOOSH. I initially though we had burst a pipe in the ceiling and it was...

I have experienced what happens when the pressure cooker vent clogs up while making chicken soup. When the safety plug blows, it rains chicken soup in the kitchen. It’s amazing how quickly all the...

I hope your brother enjoys that meat as much as I enjoyed reading your description of the process of cooking it.

Yum!

Unless you happen to be in an establishment with armed forces personnel in uniform. They are unfailingly polite and respectful. I enjoy that even though I hate being called sir and my wife detests...

Found this new take on “organizing” your smoking activity.

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I was with you until I saw the pic of the meat slicer. Grew up in a store that had one and those things scare the hell out of me. I get tingles of fear in the ends of my fingers when I walk close...

Bittners (and later Shopsy) was bought out by Maple Leaf foods in the late 1990’s. That was a time in Toronto when there were several very good delis in Toronto that also produced their own...

Pickled tongue was a delicacy for my dad. To the mind of 10-year old, nothing edible should look like what it really was and that cow’s tongue in the fridge really grossed me out. Still does.

Adopt me please - for Christmas at least.

Interesting how the cuts that used to be considered throw away meat have become expensive: tongue, brisket, etc. I have a friend who grew up on a Prince Edward Island farm. Ron said he was so poor...

It’s grey and rainy at our cottage in eastern Ontario as well. Good day to put on a fire and hone a few blades and/or smoke a turkey.

I always keep a roll of polenta in the fridge as a quick go-to base to replace pasta when I don’t feel like steaming up the kitchen boiling water. It also tastes great coated with good olive oil and...

Mustard powder, black pepper, worcestshire and Guinness, because Guinness makes everything taste better.. If you want a bit of a kick, add some dried red chilli peppers.

Kinda nice to see photos with shorts, t-shirts and NO SNOW! Good on ya.

I want to be your neighbour. Even if I didn’t get to sample the Smokey goodness coming from your place, I would still be able to inhale it.

Found this on Imgur and thought it might appeal to some folks here.

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Yup. Gravadlax is brined with sugar. I’ve made it with some vodka added to the brining liquid. Doesn’t take very long to prepare and tastes great. You need a real sharp knife to make the thin...

I live in wine country and there is a small company nearby that sells wine making supplies to the wineries. They take back the used French oak barrels and repurpose the staves into tea light holders...