Building A Smoker

In this post we share our adventure of Building A Smoker. Char Broil I have been wondering how to start this post for a while now. It came to me quite clearly  a few days ago to just simply share the story I have been telling so many in the journey to build this smoker.…

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Cured Beef Garlic Sausage

The time and effort put into this cold cured beef garlic sausage yields an incredible, ready to eat product that looks like it came from a butcher shop. First smoked then poached and finally cold cured for a beautiful dried garlic coil. Cured Beef Garlic Sausage We went with a beef only grind in this…

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Grades of Beef In Canada

The Beef Grading system in Canada is separated into several groups. The quality grade evaluates many characteristic which determine meat quality. The age, quality of marbling, degree of muscling, fat and meat colouring and texture all play roles in grading. We will look at the top 4 grades of beef in Canada. Grades of Beef…

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15 hour Slow Smoked Alberta Beef Brisket

This 15 Hour Slow Smoked Alberta Beef Brisket showcases some of the best beef in North America slow smoked to perfection. The love affair with the smoker continues! I use a Grill Pro propane smoker. The interior has 3 shelves so you can smoke a fair amount of meat or fish at one shot. The…

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Beef Dip Featuring Alberta Beef

This easy to make Beef Dip features beautiful Alberta beef, slow cooked to perfection. Alberta Beef  The province has over four and a half million head of cattle, compared to the population of roughly 3.931 million people we are out numbered by cattle. Agriculture has a significant position in the province’s economy with 44% of…

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Cooking A Tri Tip

Tri Tip is an impressive cut of beef that is absolutely spectacular. The technique we used for cooking a tri tip was to slow roast in the oven then butter bast it for a beautiful finish. Know Your Butcher We are very lucky to know an amazing butcher. His skill is incredible and you can…

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