I am a big fan of beer can chicken on the pellet grill however this bird was a tad too large to fit standing on the grill.

Still came out fantastic, seasoned with clucker dust and a dash of Holy Voodoo.

Gotta love a fantastic tip on a job well done at work this week. Few trays of fresh from the farm Jumbo eggs!

Normal supermarket large egg top, wicked awesome Jumbo egg on bottom.

Fine feed for a dandy breakfast!

February 18th: Just a quick Friday afternoon cook before the freezing rain starts later this evening. Once again one rack of ribs on the smoker for me while Sandra baked hers in the oven for me to finish with sauce on the BBQ later.

Meat side down on a bed of brown sugar, butter and honey as they are wrapped and placed meat side down to keep them moist and rich in flavour.

Can't beat the colour and taste of ribs on the smoker, although I did achieve a decent colour on Sandra's this time round finished on the Webber Genesis.

First up at the beginning of the month I got to work putting two 10lb pork bellies in brine to make bacon, and two 3lb pork centre loins in brine for Canadian Bacon.

These will sit and wait for 14 days, flipping each bag every 24 hours.

Dandy feed of large mud trout caught on my snowmobile trip to Indian Bay with Dad.

After we got back from our Corner Brook trip I got the pork ready for the smoker. It was taken out of the bag, rinsed, left to dry uncovered in the fridge overnight, then put on the Pit Boss on smoke setting P4 plus my lumberjack smoke tube, both burning apple wood pellets.

Once colour was great and internal temp at 155ºF the bellies were placed on racks to cool to room temperature in the oven with the door cracked enough to keep curious kitties away.

After that they go in the fridge overnight to chill which makes slicing much easier the following day.

Sliced, expertly packaged by Sandra and ready for the freezer. Should keep us going a few months!

Nothing beats homemade bacon, but the quality of these two pork bellies is better than everything else we've made, these were top notch!

Later that evening Roger and Bassan dropped over to put more pork in brine. This will be Roger's first batch of homemade bacon from the Pit Boss, and Bassan's 2nd batch of Canadian Bacon.

In a couple weeks time the Pit Boss will be running bacon once again!

Today I'll be smoking Bacon for Roger, Canadian Baking for Bassan, and there was just enough room on the grill to fit a small moose roast. I seasoned it with a package of "Moose Spice" Bassan gave me.

Cooling to room temperature in the oven before chilling overnight in the refrigerator.

Meanwhile the moose roast continued on, I wanted to cook it out to 205 internal like a brisket to experiment with tenderness. So that it wouldn't dry out like a boot, I added smoked beef tallow and wrapped in butcher paper for the final stretch.

The final product turned out great!

Quick and easy April BBQ on the Webber Genesis II.

My ingredients for an ultimate Cesar, Vodka optional depending what your evening plans are!

For breakfast I tried out an Instagram Reel recipe, Ham, Egg & Cheese Breakfast Bites. They were surprisingly easy to make and absolutely delicious.

This week I made another batch of delicious Roasted Red Pepper pasta sauce served with chicken & Fusilli pasta.

April 22nd. Today Bassan and I put together another couple batches of his Family Recipe Italian Sausages, one was a Moose/Pork blend and the second was all pork. 

Taste testing before stuffing is about the most important step!

Nothing quite like homemade breakfast foods, bacon, sausages alike!

Another quick steak dinner, this time using the Pitboss and doing some stir-fry vegetables on Sandra & I's new Blackstone outdoor griddle!

Another BBQ but today with a twist! Tried out a new recipe sent in by Texas Crew Member Grant Winn, Southern Style Coleslaw. Most Coleslaw here in Newfoundland is a creamy based salad, but this one is vinegar/oil based and is absolutely outstanding!

In May I tried something a little different, Southern Style Deluxe Fries, which are French fries topped with Pulled Pork, bell peppers and cheese and an option sauce at the end.

I baked these deluxe fries in the oven for about a half hour.

For a sauce I mixed some Heartbeat Scorpion hot sauce with sour cream, proportions to taste and drizzled it over the deluxe fries.

In June Sandra and I did some pan-fried cod and had a bit leftover, a perfect opportunity to throw together a seafood chowder.

I had a few precooked shrimp also left over so I threw them in as well.

The soup base was made from the recipe for my Loaded Baked Potato Soup recipe, just substituting the filler ingredients for seafood, mushrooms and onion! Turned into a delicious cheesy seafood chowder!

More Ribs!

My ribs on top vs. Sandra's oven baked/finished on the Webber gas grill on the bottom. Both were great but you cant beat the colour and flavour of wood fired cooking!

Another batch of delicious pickled red onion! Find out how to make your own!

Canada Day long weekend BBQ!

In July I made sausage stuffed bacon wrapped Manicotti shells, aka on Instagram Reels as Shotgun Shells.

In mid July it was time to try out yet another recipe, Spicy Buffalo Mac-N-Cheese with pulled pork.

Another week another cook outdoors! Today I'll once again be making Nacho's on the Pitboss.

I took advantage of our Blackstone to cook diced chicken breast tossed with Taco Seasoning.

I topped the nacho chips with my favourite toppings using a sheet of parchment paper to ensure easy cleanup.

Once again these were absolutely delicious with just a hint of wood fired flavour.

More pellet grill Mac-N-Cheese for myself and some of the crew at Pool.

Leftover Mac-N-Cheese NEVER goes to waste, today's were re-heated on the Pit Boss while cooking a beautiful prime rib steak over the sear station.

August bacon as we finally ran low on our spring batch!

On August 27th we were off to Bay Roberts for the annual Smith family get together at Dad & Iris's which as per tradition was a massive Jigs Dinner!

Labour Day (birthday) mini Tomahawk on the Pitboss. Did a reverse sear this time which worked out beautifully!

More bacon for Bassan.

In October I decided to do a Thanksgiving weekend brisket on the Pitboss.

I had this one in the freezer for awhile, with Moose Hunting finished for us, and great weather it was the perfect time to get this on the smoker.

This beast went on the Pitboss at 8am low and slow.

At 5pm it was time to wrap in butcher paper as internal temperature was over 150F and I was happy with the colour. My preference is nice and Mahogany and not black like a meteorite.

The brisket reached 205 around 8:30 that evening, it was left in the butcher paper, placed in plastic and dropped in a cooler to cool down slowly for about two hours.

Perfection!

Steak dinner experimenting with a new side, smashed baked potato.

Cooked two potato in the microwave, placed in a cast iron pan (no Blackstone today-raining), smashed with my iron press, added butter, bacon, green onion and shredded cheese.

Absolutely amazing!

Remembrance Day weekend Ribs.

Another Pitboss pizza, this time we finally acquired a wooden pizza peel for placing the pizza on the pre-heated stone.

This made the job so much easier!

Our trusty metal peel is still the best tool for removing the cooked pizza.

This time I tried something different and added some Frank's buffalo ranch sauce! It was great!

Christmas Day dinner at our house. It's great when the weather cooperates and we can do the Jig's dinner part of our turkey dinner outdoors. Saves on a lot of heat and steam in an already crowded house.

Meanwhile I decided to throw on a dandy moose roast from this year's hunt. I used the pressure cooker feature of our Ninja Foodie which is fast and kept the roast super tender and juicy.

Christmas treats!

Also seen this on IG Reels, reheating leftover lasagna by frying it in a pan. It came out deadly, crisping up the cheese just enough, a definite hit!

Cheers, MIKE

Copyright © 2011 Michael Smith