Fall BBQ

Catching up - Summer 2009

Seafood night - Sometime in August


Prep for Spicy Orange Mango Sauce

Tequila Lime Shrimp



Finally, an artistic picture!



Scallops - Blackened and with S&P

Famous Frenchy's

The finest legal mind at U of O. Ba ba ba ba ba, he's lovin it.

I found another contender for the best burger in Ottawa.

Check out Ron Eade's review here

Awesome, fresh and pretty cheap. $10 for a combo with poutine!

First post - Pulled Pork 2 ways

Holiday Monday in August.

Pulled pork 2 ways, BBQ'd Cabbage, and 2 types of slaw.

Rub - Licence to Grill

Pulled pork in Mutha Sauce - Dinosaur BBQ

Pulled Pork in North Carolina vinegar sauce - Steven Raichlen

North Carolina Slaw - same as above

New England style slaw - random website

I've started wrapping pork, brisket, etc, in Butcher's paper instead of foil since reading this blog. It's been working great.

Pork was cooked at 225-250C-ish for 6 hours. it was good but I put half back on for 2 more hours and it was incredible.