Anyone Grilling Out for Victoria Day Weekend?

At the cottage this weekend and just finished grilling some striploins, a tinfoil pan of peppers, onions, garlic and mushrooms. A tinfoil package of asparagus garlic and butter, all on the bbq and some potatoes on the side. Sorry to late for pictures unless you want some of XS doing the dishes. Didn't know our American brothers knew about Victoria Day.

 

Grizzly Adam has a very inquisitive mind and does his research. I think you will have more Canadian surprises throughout the year.

 

Good ones, I trust!

 

I'm going to do some Red Hots for lunch, then tonight 3 bone in rib steaks and a strip loin (New York strip). Down to one pack of steaks left, good thing I'm back to work on Tuesday.

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Yeah stick to the hardwoods for cooking. 99.9% of the time, using conifers will yield unpleasant tastes. It will ruin your food with a foul taste.

Cedar is pretty much the only exception, and even then, it has to be used for the right foods.

Personally, I don't even care for oak as a cooking wood.

 

Burbon soaked oak is pretty good, though.

 

Yeah that is good. I have a few packs of jack Daniels keg chunks that smell awesome.

 

That makes sense but Ive had steaks and hot dogs over pine once its down to coals and it tastes pretty good. I guess once I try the good stuff Ill see what you mean. Probably the same reason why we dont use pine wood chips in the smoker.... I have the Bradly smoker and have enjoyed apple for meats and alder for fish for many years.

 

I was in the city today at Canadian Tire looking for hardwood wood chips and didnt see any except the ones in pucks that we use in the Bradley smoker.

 

I was just thinking to that when I do it Ive always had a good fire going and let it die down some so that there is minimal smoke if any, maybe that is the trick to being able to enjoy it, whereas with the hardwood it seems like the guys are enjoying the smoke part of it as well, is that right Horkn? It had never occurred to me to use the pine smoke while cooking maybe thats why its enjoyable.

 

Thats a nice offer Eric VW, if we can work out the logistics Id be game. I was thinking of talking to a local tree guy and see if he ever gets any while removing yard trees. The apple I got last month came from the yard of the lady who cuts my hair but those opportunities are few and far between. Her husband was doing some heavy trimming so I asked if I could have the trimmings. They are almost big enough for the stove but Im liking the idea of cooking with it. I also have three splits left over from an apple tree I cut down over two years ago that never made it in the fire last Christmas that I may sacrifice.

 

Interesting. The Bradleys are pretty popular but not for everyone I guess. He probably got real good at the way he had always done it and couldnt get used to the new one eh?

 

Yeah, I think if you get the pine coaling, you can use conifer wood with no ill effects.

Here's the weird .1% time that pine smoke works, apparently. I've not tried it, but he's not alone as I've seen oyster and mussel recipes using Pine needles from several different places, on both counts coasts. Primal Grill with Steven Raichlen

 

Ok, you would know that that stage lasts like 1 minute.