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ScotianGriller

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  • Content Count

    29
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Profile Information

  • Gender
    Male
  • Location:
    Upper Tantallon, Nova Scotia, Canada
  • Grill
    Pit Boss

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365 profile views
  1. have you tried here? https://www.bjscountrymarket.com/product-category/ceramic-grill-store/
  2. A phone number you will not forget...
  3. Congrats on making the leap to Kamado cooking. You and your family will not be disappointed. I recently make the change earlier this year and love the flavors and ease of use comparing to a gasser. Gassers still have their place for quick impromptu sears though
  4. Second samples given to me were of dizzy pigs dizzy dust and blues hog competition sauce since I only had a sample of them, they only found their way on to one rack of BB. Also on the grill is APL's baked beans which were phenominal and finally my first attempt at corn bread. Wifey usually does the baking Sorry no photos of the actual cook as I had some unexpected company. Would I use dizzy pig and blues hog again? Absolutely, if they were given to me again The blues hog is definitely a little pricy around here. The dizzy pig, although good, my family still preferred my rub
  5. I liked it. The smell was great. I'm not an off the shelf rub or sauce guy as I prefer to make my own but the suckle busters is one I would use
  6. Finally had some free weekend time to fire up the PBK24. A few weeks back I was given some sample packs to try and to compare to my own rubs and sauce first up was Suckle Busters Texas Mesquite rub. Decided to follow the simple recipe on the back of the package and just coat and grill boneless skinless breasts. The rub has a nice smell to it and decent flavor. Now I used my own bbq sauce on them (based off of APL's base sauce) as I did not have the suckle buster sauce. The corn being grilled was for a black bean and corn lime and cilantro salad. That was damn good.
  7. I was looking at gloves online last week. I was thinking of these Amazon Linky
  8. Yes. To everyone in it's path, stay safe.
  9. I keep it simple 2 teaspoons coarse salt (kosher or sea) 1 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 1 teaspoon chili powder 1/2 teaspoon celery seed
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