Mid April Beer Can Chicken on the Pitboss.

This time I used Frank's Hot Sauce as a binder topped with Meat Church Holy Voodoo.

This seasoning was a game changer if you like a little heat, one that I wont be straying from anytime soon, it's delicious!

Moose Sausage 7-Layer Dinner is always one of my favourites!

Start of a beautiful day's worth of cooking here on the Pitboss, beginning with pulled pork!

Pulled pork done, now it was time to throw on my Spicy buffalo Mac-N-Cheese, cooked on the Pitboss to add a note of wood fired goodness.

Almost done, threw pulled pork with all the juices back on to keep warm.

Simply amazing!

In May I tried my hand at Gordon Ramsey style scrambled eggs. Starting with a cold pan you whisk eggs and butter together with a spatula and keep going on and off the heat as not to over cook the eggs. Season at the end with salt and pepper and the finished texture is creamy and delicious with all that butter!

Sloppy snow we normally get on May 24 weekend came one week early!

Wasn't gonna stop us from cooking ribs, as usual Sandra started hers in the oven, mine were done beautifully on the Smoker.

Mine on the pellet grill vs.

Sandra's finished on the BBQ.

Cant beat the beautiful mahogany colour and flavour of wood fired ribs.

May 24th holiday weekend, Saturday supper BBQ prime rib steaks, baked potato and a dandy feed of mussels.

Sunday evening I fired up the Pitboss for another fabulous beer can chicken. I again used Franks as a binder, but ran out of Holy Voodoo, so I threw on Holy Cow instead. More coarse pepper in this one, but it was fabulous. Holy Cow, not just for Beef anymore!

Sandra threw on a Costco Lasagna to have with supper tonight.

This cook I did a little different as I had more time. I started on smoke setting for about 45 minutes then cranked to my normal 350F to finish out the cook. Came out beautiful, perfect skin, not underdone and very juicy, a perfect cook.

Getting ready to smoke/grill some chicken thighs seasoned with Spiceology Honey Habanero and a small moose roast seasoned in NL Seasonings Moose Spice.

We threw on a couple prime rib steaks for good measure!

The moose roast came out perfect! Beautiful smoke ring and cooked it to medium, it was tender and quite moist.

Pulled Pork.

Pork chop night.

First brisket for 2024!

Once again I saved the fat trimmings and placed in a pan to render out to make smoke beef tallow. The brisket was put on the Pitboss a little after midnight set to 200 with a smoke box burning as well.

Took the brisket off at 8am to wrap and place back on the Pitboss.

The smoker ran great all night, but when I bumped the temp up to continue cooking the now wrapped brisket the board malfunctioned and continuously fed pellets smothering the flame.

Fortunately the most important part of the cook was already done so I popped the brisket in the oven to finish out the cook without sacrificing any flavour since it was wrapped in butcher paper now anyway.

Tallow ready to strain

Needless to say, once again this was an absolutely delicious cook!

Tip: if your tired of stinking out the house seasoning cast iron cookware, heat your BBQ up to 400ºF and do the bake outside. Works great and the house smelling fresh!

Today I tried out a new recipe to make a simple side for any BBQ, Mexican Street Corn.

Street corn is fantastic on its own, but is even better as a topping for tacos or crunch wraps!

I am very very impressed with customer service at Pit Boss Grills, my defective control board was covered under my 5-year warranty and the process was absolutely hassle free. Within 2 weeks I had my replacement part.

I removed the lower cover on the pellet hopper, then popped out the old board.

Connections were simple but I did them one at a time to ensure there were no mistakes.

Test fired the unit and its now working perfectly, as good as new!

Fired up the Pitboss today to smoke a large batch of Bacon & Canadian Bacon for Bassan.

This time he tried one batch standard (right) and the rest topped with black pepper (left).

Labour Day Long Weekend/my birthday weekend. We were heading to Natasha & Cory's for a BBQ so I decided to try for the first time, party ribs. Similar to regular ribs but they are cut up at the beginning so seasoning and later sauce coats all sides of each piece.

I must say they came out great and cooked much faster than doing a whole rack.

Over the Christmas holidays I tried my hand for the first time making moose jerky. The process I decided on was using ground moose, mixing in the seasoning and using my Sausage stuffer to lay out rows of meat on to Parchment paper (as I don't currently have a jerky gun nor jerky racks).

The rows were flattened out and laid on the Pitboss at 200ºF for about 45 minutes at which time the pieces were stiff enough to take off the paper and lay directly on the grill to finish cooking for about an hour more. This is definitely my favourite jerky, the flavour was perfect, a note of smoke and the chew very tender.

We have also started another new journey, making our own sour dough starter with intentions to eventually make our own sour dough bread. I'll make a separate post later to let you know how we make out.

Nothing like a quick late night winter BBQ to bring back those wonderful memories of summer!

Cheers, MIKE

Copyright © 2025 Michael Smith