Bigslimsbbq

Whole hog, ribs, pulled pork. Good times.

Baby back rack ready for the smoker.
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Just cook’n a nice 3.5lb prime rib steak tonight. Searing it in butter and roasemary then slow heat till perfectly tender. Stay tuned for the final product.

Tonight’s dinner 14oz ribeye seared in a cast iron pan with rosemary butter, wasabi mash potatoes and chipotle grilled mushrooms with asparagus in sage oil.

Fresh oysters from PEI, fresh cut 18oz ribeye cooked in an iron skillet with fresh rosemary and butter, jumbo shrimp with shallots, tomato, cilantro, lime and red chillies, and some fresh greens for garnish. Great dinner after a long day of renos.

On the tonight we have fresh wild salmon on cedar planks with coconut butter, white pepper and a smokey molasses dry rub. Nom nom.

Tonight’s dinner wild salmon with fresh dill and lemon, mushroom risotto and caprese salad.

Yum

Rub a dub dub. Ribs and checken ready for the smoker tub. Offset smoker with hickory today.

7lb picnic shoulder and beef ribs all rubbed up and ready for the smoker. Low and slow over hickory today. Happy to my fellow Canadian bbq’ers!!

Nom nom. Time to eat

Time to wrap these bad boys. Got some good color. Now to get them super tender with a good bite.

It’s rib day!!! Two racks of St.Louis cut ready for the rub and then the smoker. Doing these bad boys on the offset stick smoker over oak and hickory. What’s on your smoker??

Happy Easter!! Smoked free range turkey on the today. Rubbed with my own blend of organic sage, thyme, rosemarry and chipotle. Smoked some maple brown sugar carrots and spicy chipotle habenaro cauliflower. Sooo good.

It’s a steak kinda night over open fire in a with grilled brussel sprouts and bacon.

Ribs and chicken tonight on the stick smoker. St. Louis cut with chicken wings over hickory.

Bringing in 2021 in style. A nice 14oz grass fed ribeye with mushrooms and shallots cooked in smoked pork tallow, brussell sprouts with pork belly and ginger soy green beans.

Merry Christmas and happy holidays to my awesome from far and wide. May your smokers be filled with delicious food and your family be safe and healthy. Here’s to an amazing 2021. Cheers everyone!!

It’s been a while since my last post. I’ve moved into a ne whous eoutside the city with more space for my grills. Outside kitchen coming in the spring. Until then, the first smoke at the new house. Baby backs and pork belly burnt ends that explode with flavor with every bite.

What else are Sundays for besides making a full blown roasted turkey dinner👍🔥

The main course, grilled lobster, halved with cilantro lime and ginger butter, prime filet mignon with my wild game rub, charred and slow smoked over hickory, langoustines grilled with garlic butter, pork belly smoked and rubbed with my pork rub and grilled acorn squash with a cinnamon molasses rub. What a feast.

It’s a beef rib kinda day today. Locally raised and grass fed. Gett’r on the smoker!

Tonight’s dish, 🔥 locally raised free-range chicken🐥 courtesy of , roasted sweet yams with maple sugar rub and chipotle butter drizzle, broccolini with lemon pepper and lemon zest and multi-colored carrots with smoked honey drizzle. 👍😁
Grill: 360
Charcoal:
Cook: 1.25hrs @ 350°F till internal temp of 165°F. Baste with butter every 20mins.

Lunch time calls for an epic prime philly cheese steak sandwich smothered in aged cheddar cheese sautéed onions and red peppers open faced on a slice of toasted Bavarian rye bread. Damn delish.

Well, here it is. The beast turned out amazing. Did a reverse sear. Grill it with indirect heat till it hit 80°F internal then seared it directly over the heat till it crusted up and hit 125°F. I let it rest for 15mins covered with foil. Juicy and delish. Served with grilled brocolini with a cheese sauce, garlic buttered mushrooms done on the grill in my skillet. Nom nom!!!
Grill: 360
Heat:
Meat:

Getting ready to put this beast on for tonight’s main event. This beautiful Prime Ribeye is locally harvested and weighs in at nearly 3lbs. 2.5” thick and marbling for days. Stay tunned for the finished results.

🔥Locally raised heritage pork chops, 🐖 thick cut and rubbed with applewood chipotle and maple sugar. Cooked over indirect heat with hickory and charcoal🔥. Sides are sliced local honey crisp apples🍎 dusted with cinnamon, cloves and drizzled with smoked honey from Niagra region. And some charred yellow peppers. The fat on these babies melts in your mouth.
Bbq:
Meat:
Charcoal:
Wood:
Indirect heat 300° till crust on the outside and 165° inside temp. Apples were put on for 30mins.

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Gett’n that red hot and ready for the locally harvested, heritage breed pork chops courtesy of .

Just made a meat run to . Locally raised full packer brisket, full pork belly, massive beef ribs, heritage breed pork chops and free range chicken. Yes they still have meat left. I love their stuff. Great crew too.

Ribs and wings smoked to perfection.
Grill:
Charcoal:
Wood:
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Time to wrap.

Roasted potatoes with applewood chipotle rub, grilled acorn squash with lemon pepper butter and local farmed free range chicken breast with lime poblano pepper sauce and seasame seed. .

This was a great series. If you haven’t seen this yet, watch it this weekend. great stories that show the family community of bbq..

Eggs Royal this morning. Farm fresh free range eggs, home made hollandaise sauce, wild atlantic smoked salmon. It’s damn delicious.

Fired pepper chicken was a success. Crispy outside juicy and full of flavor inside. Charred peppers and onions done over then blended with olive oil, garlic, flaked french salt, white pepper and chipotle pepper for heat. Smothered the chicken generously and put it on the using indirect heat. Cooked at 280°F with a stick of hickory every 40mins till an internal temp of 165°F. Served with grilled eggplant with fresh basil, taragon and olive oil. Farm fresh multi-colored carrots dusted with applewood/maple dry rub and finished with smoked honey from our local bee keeper. What do you think?

Step one of my bbq experiment. Charred pepper paste. Step two, baste a chicken in it and slow roast over hickory. More pics to follow.

Healthy breakfast. A perfect start to the day. Farm fresh poached eggs, bread from the local bakery, bacon from the local butcher.