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...and ofcourse Milos. Fine greek cuisine, one of three in the world. The cook was on Christine Cushing once.

I think I can help . Depending on your budget.... Dun's, Schwartz are famous for their smoked meat Moishes, an incerdible steak house Au pieds de cochon, European cuisine with canadian products Chez Toké...for an experience that is hard to forget. Tell me the food and budget and I can...

Thanks for the reply! Yes, masonry skills is not a problem, the guy in which we want to do this for is a brick layer. All three side by side is what I was thinking and yes only one will be used...actually I could smoke and grill at the same time since the smoker is fed by the chimney of where...

Thanks, but I still can't believe she would be the only one. :huh:

...there has to be someone that knows ? :ermm:

Folks, Being a BBQ man with an obsession, it tends to be catchy when I am around others. After smoking a ham in an open pit (created by simply making a fire with maple logs) my brother in law flipped and wants to make this and a smoker all out of stone. I want to make a cold smoker, a...

Thanks for the recipes all. Any others ?:smile:

<Try using advanced search if you get too many results from the regular search feature. Here's the original thread: What is your favorite pasta sauce? > Thank you

:ohmy: Sweet smolians we have gone mad! I am very open minded by this one is just too hard to swallow (pun intended) I would assume slow cooked is the best...? Uhmmm and the shell, what do you do with it, make broth ? Regards, Steve

If you were talking to me, I was referring to the chart that posted. By the way, olive oil does not fare well at high heats and therefore breaks down at a pretty low temperature. When you see smoke, it is because the oil has broken down and that is not healthy. That is why I use grapeseed...

Hi As for the wrapped vs non wrapped. I would say that for me and after watching many competitions on tv, I have adopted halh/half. I start with the smoke indirect heat and finish with wrap. For a brisket however I do not wrap cause I like mopping my beast every 30 minutes. I then steam...

Hi all chefs and sous chefs! I searched quickly and didn't find a thread with classic pasta dishes summed up in one, so I figured why not create one! So, from Carbonara to Napolitana.... Let's hear them! :chef:

Ditto. That sums it up for me too.

Gadzoucks, cocnut oil seems really healthy according to chart. Am I reading it correctly ? Regards, Steve

Thanks AllenMI, I was thinking of starting it in the oven in aluminum foil. Also, I was thinking of trying to steam it at the end. What do you think ?

Thanks all, Would it be possible to transfer this thread to the BBQ section of the forum ? Awesome section by the way and I love the new setup here! :smile:

Hi all, I'd love some recipes, mops and ways to make a whole pig on a rotisserie over an open flame. Thanks so much

Thanks! I'll give that a go! May I ask which caviar you ate with your tuna....?

Tuna Carpaccio! Yum! I do it every so often.....I mix fresh ginger juice, mango, avocado...shallots as a sauce on the beautiful raw tuna.....just delightful! :D

True.....I have it raw sort of regularly....but I liked the twist of the barbeque flavour and the raw interior mixed together.....it was different... :)

Hi all...me again! :oops: I love beef Carpacio...... I did a different twist on this summer... I seared the beef on the barbie with charcoal flavour enahncing the meat.....It was dry rubbed with Dry mustard...garlic....basil....corriander....and rubbed in with Extra virgin Olive oil...

marmalady...buckytom.....nice! Man we would have a blast united as a group! :lol: I have to say for me...I enjoy cooking for guests......when I am alone with my wife....while I enjoy the food.....but seeing people's eyes light up in awe just makes it all worth it.... I do a lot of...

...great stuff everyone! :D apparently...from what I have understood....the dried one's are from Japan....the best! The fresh ones are from North America....the difference is in the soil......We just don' t have the right soil..... Ever hear about this...or am I smoking some good stuff ?

....good stuff....I'll give these a go.. Any special treatment for the mushrooms.....I go a little nuts when I am making mushrooms......I make mushroom stock with the stem.....usually hitting the mushrroms with 3 different mushroom stocks during the carmelizing process......I go with...

Hi all! I'm just curious to know what classic pasta dish you love to make and gets rave reviews! For me I enjoy the classic Carbonara....with fresh Italian parsley...egg....cream....parmagiana reggiana.....with a roasted pork tenderloin pan seared...then I dry rub it with Sweet Paprika...all...