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JeffieBoy last won the day on August 31 2013

JeffieBoy had the most liked content!

About JeffieBoy

  • Rank
    Guru Site Supporter
  • Birthday 09/03/1959

Profile Information

  • Gender
    Not Telling
  • Location:
    Cambridge, Ontario
  • Interests
    Feeding, Fishing & Foolin' around, and not necessarily in that order...
  • Grill
  1. Pork tenderloin info

    Ahhh, was going to say, a 4 pound tenderloin? Must have been a 350 pound pig!
  2. T/A Appliances on Victoria. I've bought lots of things there in the last 30 years...
  3. Peameal Bacon aka Back Bacon

    Hey Rick, check out Witteveens on 24. Great peameal & great meats all 'round.They have a booth at the St. Lawrence Market in Toronto and my buddies and I gobbled a pound and a half of fresh warm sliced Peameal after checking out what everybody was queued up for... Also Carls Choice Meats on Colbourne Street has a pretty good rep at the Cambridge Market. No need to go to St. Jacob's except for the Apple Fritters now that the Brown Dog is gone... K'man, wish I'd had your address during our trip around the rock last year. We fought hard to find the quality of meals that we were expecting to find. After talking to all the islanders here in town, I now understand what we saw/found.
  4. Bravo! Beats the hockey sticks out of the old kitty litter pan that I've been using in the Jr... will look into this immediately! Any idea what the. CTC SKU number would be? Thanks for this.
  5. Question for "Butt" Lovers

    Personally, I've never pre-salted Pork Shoulders. I've been known to get out of bed at 04:00, light the fire, pull the pork out of the fridge, dust it up, inject apple juice and just toss it on. I was of the impression that pre salting meat of any type was a no-no... It dries it out and toughens it up. Am I wrong?
  6. Guilty Pleasure / Shave and a Haircut

    A barber that I have used for thirty years used to offer shaves. I would have one done about three or four times a year. The sting of the Sandalwood followed by the powder made me feel like a million bucks! Wish he hadn't decided to get old and stop offering them... I also found a barber in a hotel we stayed at in Cleveland. Bobby C's right downtown. I jumped out of bed on Saturday morning and ran there to be his first customer. I had told my wife I was going down for a shave. She expected about five minutes, and when I was about 30-40 minutes into the proceedings she came down to find me and ended up sitting and watching in amusement. Think she may have been jealous of the pampering. Check him out.
  7. Multiple requirements...?

    "Likes their steak abused". I have a young protege who came with us for his first work dinner at an upscale small restaurant. Once we explained that he didn't have to pay, he picked up the menu, ignored all the amazing offerings and chose the Bison Filet (IIRC). "How would you like that." And I quote: "EXTRA WELL". You could hear a pin drop in the place and an eerie creaky noise as every head in the room turned towards him. "Perhaps you'd just like to eat that industrial floor mat over by the door" another colleague announced loudly. The entire room burst into tears of laughter. He enjoyed eating his shingle. Since then we have got him down as far as medium, but he refuses to go any rarer. Our little boy is growing up!
  8. I work next to an Arbourist business. About twice a year I stop in and ask if they will cut me a few 2" biscuits of any Oak, Maple, Apple or fruitwood they may have recently cut. They go home and dry in the garden shed for about two months then I chunk them up. I often get them for free or for the guys beer money for the night. I have been known to drop off some pulled pork which doesnt hurt the relationship. That said, I do love Maple for Pork and Chicken. Also, if you driving home through your neighbourhood and somebody is having a tree dropped. Stop and ask about it. I will put money on it that they will give you two or three biscuits if you ask.
  9. New member from Upstate SC

    Wait a minute!?! A few minutes ago you said . . . the exact opposite.
  10. New Akorn coming Friday

    Lard or Olive oil about twice season. Take the temps up to about 350-400 and then snuff it and let the fire coast to a slow finish. For the first time, I'd do it twice.
  11. First chicken on the Akorn.

    Theres the money shot!
  12. First slow cook. FAIL!!!

    I have owned my Akorn for five years now. After feeling comfy using it for a long while I recently dropped a $50 chunk of brisket onto itand then proceeded to watch the temps run out of control and finally snuff itself out when I finally choked that sucker so tight . . Anyhow. A later investigation determined that an overly blustery day, combined with a lot of very small charcoal (missed by the inspector) allowed the burn to run away. So, don't worry, the sun will come up tomorrow or whatever they say in the BBQ world. Now, admit it. You ate the ribs anyway and they were still pretty good, weren't they?!?
  13. Hawk visitors

    Turkeys live in the city, here,s two shopping for a car about a mile from my house...
  14. Distiller from Australia

    Welcome aboard, hope to hear how you combine some of your products into your recipes for BBQ. We also ahve a distillery in the family. My daughter's partner just opened his business in April and has quite a few barrels of Whisky aging, offers a cask aged Gin and is about to offer an Apple Rye. www.drinkwillibald.com
  15. Blue Flames from the buttocks of hell

    I don't quite understand why, when you have blue "afterburner" flames that would essentially be hot enough to melt steel, you decided to toss a nice delicate pizza crust into that sucker? Perhaps you can expand on that for us... extreme hunger, being chased by an alien invasion and didn't have time to settle fire fire, looking for a new fuel source for your car?