Hi all, Stobie here, I grew up in Vancouver BC and now living in the Gulf Islands. Learning a lot from this site and having fun experimenting with my own rubs and sauces. Love the science. I have a decent gas grill, but am currently more excited about my Masterbuilt dual fuel smoker (gonna cook up a pork loin later) Im a firefighter and landscape on the side, so I bring home lots of wood to cut my own chunks. I mostly prefer the fruit woods. Cold smoked some Cracker Barrel old cheddar with apple last weekend. I am also really fortunate to be able to hunt in my own yard, so have a freezer full of venison.
Getting close to winter up here so that brings out the pale ale and single malt. In fact I am attending a scotch tasting next weekend. Research says meat goes with that beverage, so back to the smoker with a venison roast and cherry chunks.
Cheers all and thanks for​ the excellent info.
Stobie
Getting close to winter up here so that brings out the pale ale and single malt. In fact I am attending a scotch tasting next weekend. Research says meat goes with that beverage, so back to the smoker with a venison roast and cherry chunks.
Cheers all and thanks for​ the excellent info.
Stobie
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