#crazycanuckbbq — Public Fediverse posts

The #PackRat just won a gold medal.
🥇

The low time record for junk-spotted-and-acquired to junk-purposed to junk-deployed has been absolutely shattered!

The unknown melamine boards with the dishwasher? Just stiffening supports for the packaging. They are some sort of dense fibreboard. No idea why they were plastic wrapped other than they will absorb water and degrade.

Anyway, absolutely perfect size to support the incredibly handy shelf I have on this banister.

With #CrazyCanuckBBQ stuff!

Somebody knows the way to KBQs gnarled, blackened heart! 👍👍
🤘🤘

#CrazyCanuckBBQ

#CrazyCanuckBBQ tip

If you make your own yoghurt, save the last cup of 'soupy' mixture left after transferring the solids from the cooking container into the storage container(s).

Then marinate some chicken in it!

Um. No. Sorry. Absolutely not!

#CrazyCanuckBBQ would be spinning in his grave if he were actually dead.

Instead we have a challenger for the bacon-yogurt nightmares!
😂

https://www.jocooks.com/recipes/air-fryer-roast-beef/

@Shanitoba Beautiful!

#CrazyCanuckBBQ 👍

Mmmm. Cold Meat Soup Broth!

#CrazyCanuckBBQ

Quick Jamaican Rarebit

Lightly buttered toast
Marmalade
Chopped mushroom/jalapeno
Shredded Gouda
Smoked Jerk Salt

Put a light layer of marmalade on the buttered toast. Mix the shredded cheese and the chopped mushroom/Jalapeno and spread mixture over toast.

Broil on high on a piece of tin foil until cheese melts and bubbles and just starts to brown.

Remove and sprinkle with Smoked Jerk Salt.

Inhale and enjoy! 😋

#CrazyCanuckBBQ

Air Fried Potato/Sweet Potato with Smoked Spicy Ketchup Salt

#CrazyCanuckBBQ

@docpop waving the #CrazyCanuckBBQ smoke wand over the first salt to mark my territory!
🪄🌬️💨

Black cherry pellets on 🔥 in a maze smoke tray.

What's for lunch today? Cherry tomatoes of course!

We have a winner here! 🏆

'Stretched' Bocconcini Salad

- halve the larger cherry tomatoes
- quarter the bocconcini
- add halved pre-cooked fusilli pasta
- shaved parmesan, lots
- olive oil, until lightly coated
- black pepper, lots
- salt
- chopped basil

Toss and put in fridge until cold (or overnight)

To serve: garnish with a drizzle of balsamic vinegar (or glaze), more parmesan, chopped basil & black pepper

#tomatoes
#CrazyCanuckBBQ

And done. Declaring this a success with mild reservations.

Even the turbo blender couldn't disintegrate the seeds completely. You notice them if you eat the ketchup straight off of a spoon but once you use it on something as a condiment they are hardly noticeable. And they don't get stuck between teeth 😃

A bit too sharp vinegar flavour. Quite likely because I used white rather than apple cider vinegar

Tastes awesome otherwise! 😋🤤
👍👍

#CrazyCanuckBBQ

Cherry tomato ketchup

Step 4: Immersion blend the heck out of it. Still a large number of seeds and some plum skin. Tastes really good but there is a bit of a taste 'uncanny valley' with plum sauce.

Rather than simmer down by half I'm going to slow cook it for a couple of hours and then blend again (maybe with the serious blender this time).

#CrazyCanuckBBQ

Cherry tomato ketchup

Step 3: Proceed to mess with the recipe (as usual).

- no raisins on hand so use currants instead
- add a couple of good shots of Worcestershire for umami boost
- a couple of good shakes of chile flakes just because
- drop the honey as cherry tomatoes are likely sweeter than the plum tomatoes
- add about 12 small plums from my neighbours tree because I needed to use them up!
- likely a few other abominations that I have now forgotten

#CrazyCanuckBBQ

Cherry tomato ketchup:

Step 2: Realise the chicken stock from yesterday is still in the fridge in the pressure cooker pot. Proceed to fat strain and package for storage.

Last night I thought this stock was over spiced but this morning it has tamed down nicely. It's going to be an excellent base for Pho with the blend of spices used. 👍👍

#CrazyCanuckBBQ

Cherry tomato ketchup

Step 1: Pick a 'few' cherry tomatoes.

#gardening #tomatoes
#CrazyCanuckBBQ

I posted a book earlier for 20 Books that was *my* influential book for learning how to BBQ/smoke foods.

I fly the #CrazyCanuckBBQ flag so I feel a PSA is necessary. This is no longer *the* BBQ book I recommend.

That goes to Meathead - The Science of Good Barbecue and Grilling by Meathead Goldwyn. In my mind Cook's Illustrated for BBQ. An essential book for learning what really works and why.

The website/forum is like having continuous errata. Here's a review:

https://migrainereliefrecipes.com/review-meathead-barbecue-grilling/

This is really good and I'm just having it mixed with ice water. Definitely recommended! And a 4:1 rhubarb to sugar ratio 👍

Proving an earlier toot, I immediately substituted ¼ cup of brown sugar for ¼ of the white. And added two Star Anise.

Next time I'll go 50-50 on the sugars (½ cup of each). The light molasses taste of the brown sugar really backs the rhubarb flavour. And the Star Anise is definitely staying too!
👍👍🤤

#recipe #rhubarb #gardening
#CrazyCanuckBBQ

https://venisonfordinner.com/rhubarb-mint-syrupcocktail-recipe/#recipe

Found it!

Rhubarb and Star Anise Shrub

Makes 2 cups

2 cups rhubarb
1 cup sugar
3 whole star anise
1 cup apple cider vinegar

In 750 ml glass jar, layer the sugar and rhubarb, placing one star anise on each sugar layer as you fill the jar. Allow to sit lightly covered for 24-48 hrs at room temp (should start to get liquid)

Strain out rhubarb/anise keeping all undissolved sugar. Note: I don't bother

Add vinegar to rhubarb mixture and mix well. Refrigerate 1 week before use

#CrazyCanuckBBQ

@ReverendMoose @ordrad @claralistensprechen3rd tasted the thickened version and it was still too vinegar tangy for me. It had thickened up to a runny jelly consistency though.

Added in a tablespoon of maple syrup. Bang! Still mostly tangy but a background sweet as well. I'll be making this again!

#CrazyCanuckBBQ

I have just discovered that a cheddar cheese and pulled pork omelet with fresh herbs is an absolutely magnificent combination of flavours!

#CrazyCanuckBBQ

A four day on and off activity that pretty much guarantees any spice/herb/rub will *not* be where I expect it to be for at least a week...

Much needed though

#CrazyCanuckBBQ
#WeAreTheWeird 😜

@TreasureDev some have them built in or you can buy external ones

They usually have a pit temp probe & 1-3 food temp probes. They also control a blower fan to push air through the charcoal to regulate the Pit temperaure. Good ones can be as accurate as an oven.

Mine is an #OpenSource one called a #HeaterMeter that has an #Arduino for low level HW and a #RasPi Zero W running Open-WRT to provide web and MQTT access to the controller

#homeassistant dash

#CrazyCanuckBBQ

Of course, to anyone who followed along w/ the original IC. it's plainly obvious that the first programming effort should be a:

bot that announces status of BBQ smoker controller during a cook.

Pit temp, probe temps, ambient air temp. Maybe graph of progress so far attached to toot.

Opt-in, set your own update rate

Quiet when not cooking or hourly ambient air temp

Control 'channel' that allows *me* to control the smoker

By Toot!

#CrazyCanuckBBQ

#BotsAsTools
#WeAreTheWeird 😜

@freemo @[email protected]

Cook to 5-10°F #InternalTemperature below desired before going nuclear.

ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ

#CrazyCanuckBBQ
---

Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant

#KaybeeQ

@freemo @joesabin

Cook to 5-10°F #InternalTemperature below desired before going nuclear.

ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ

#CrazyCanuckBBQ
---

Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant

#KaybeeQ

@freemo @joesabin

Cook to 5-10°F #InternalTemperature below desired before going nuclear.

ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ

#CrazyCanuckBBQ
---

Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant

#KaybeeQ

@freemo @joesabin

Cook to 5-10°F #InternalTemperature below desired before going nuclear.

ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ

#CrazyCanuckBBQ
---

Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant

#KaybeeQ

@freemo @joesabin

Cook to 5-10°F #InternalTemperature below desired before going nuclear.

ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ

#CrazyCanuckBBQ
---

Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant

#KaybeeQ

For my own sanity and possibly yours in dealing with my stuff.

#hashtags I commonly use when posting beyond those in bio (some key ones repeated):
Note: #WIP

#WryComment #CanadianEh

#CrazyCanuckBBQ
#Carnivore
- various tags to identify possibly unwanted text/imagery in food preparation

#ResurrectedRecordPlayer
#NowPlaying #RandomMusic

#PhonePhotography

#reuse #recycle #OtherPeoplesGarbage
#PackRat

#MyHistory
- locations where appropriate

#WeAreTheWeird
#WeAreTheBlinky
#FreakFlag

For my own sanity and possibly yours in dealing with my stuff.

#hashtags I commonly use when posting beyond those in bio (some key ones repeated):
Note: #WIP

#WryComment #CanadianEh

#CrazyCanuckBBQ
#Carnivore
- various tags to identify possibly unwanted text/imagery in food preparation

#ResurrectedRecordPlayer
#NowPlaying #RandomMusic

#PhonePhotography

#reuse #recycle #OtherPeoplesGarbage
#PackRat

#MyHistory
- locations where appropriate

#WeAreTheWeird
#WeAreTheBlinky
#FreakFlag

For my own sanity and possibly yours in dealing with my stuff.

#hashtags I commonly use when posting beyond those in bio (some key ones repeated):
Note: #WIP

#WryComment #CanadianEh

#CrazyCanuckBBQ
#Carnivore
- various tags to identify possibly unwanted text/imagery in food preparation

#ResurrectedRecordPlayer
#NowPlaying #RandomMusic

#PhonePhotography

#reuse #recycle #OtherPeoplesGarbage
#PackRat

#MyHistory
- locations where appropriate

#WeAreTheWeird
#WeAreTheBlinky
#FreakFlag

For my own sanity and possibly yours in dealing with my stuff.

#hashtags I commonly use when posting beyond those in bio (some key ones repeated):
Note: #WIP

#WryComment #CanadianEh

#CrazyCanuckBBQ
#Carnivore
- various tags to identify possibly unwanted text/imagery in food preparation

#ResurrectedRecordPlayer
#NowPlaying #RandomMusic

#PhonePhotography

#reuse #recycle #OtherPeoplesGarbage
#PackRat

#MyHistory
- locations where appropriate

#WeAreTheWeird
#WeAreTheBlinky
#FreakFlag

For my own sanity and possibly yours in dealing with my stuff.

#hashtags I commonly use when posting beyond those in bio (some key ones repeated):
Note: #WIP

#WryComment #CanadianEh

#CrazyCanuckBBQ
#Carnivore
- various tags to identify possibly unwanted text/imagery in food preparation

#ResurrectedRecordPlayer
#NowPlaying #RandomMusic

#PhonePhotography

#reuse #recycle #OtherPeoplesGarbage
#PackRat

#MyHistory
- locations where appropriate

#WeAreTheWeird
#WeAreTheBlinky
#FreakFlag

#CrazyCanuckBBQ Thread #1!

I like spicy foods and two of my favourite flavours are Korean #BBQ and Jerk BBQ. So here we go...

Gochujang meets Jerk

I have these and a spatchcocked chicken and I'm not afraid to use them! Will be making up a (hopefully edible) glaze/sauce on the way.

Upcoming content warning:
#BBQ #smoking #carnivore #foodprep #rawmeat #meat #chicken #butchery #CrazyCanuckBBQ