Posts Tagged ‘Traeger Canada’
I think duck doesn’t get used nearly as much as it should be. Its an incredibly rich dark and forgiving meat that lends itself well to many applications.
- 5lb Whole Young duck
- 3/4 cup maltose (or you can substitute honey or molasses)
- 1/2 cup soy sauce
- 2 tablespoons grated fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon 5 spice powder
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
Salt & Pepper to taste
- Preheat your smoker to 225F
- Rinse & pat dry the duck.
- Using your fingers separate the skin from the breast. This will help render out more fat.
- Spatchcock the duck. See this easy step by step tutorial from Martha.
- Use a jicard all over the duck. This will help release a lot of the fats from the duck.
- Sprinkle Salt & Pepper on the duck and place on grill. PLEASE Note: I used my traeger wood pellet grill with hickory pellets. It is indirect heat with a slanted heat shield that pours the fat out into a drip pot. If using a gas or charcoal grill you will absolutely need to place a pan under the grates of the duck to capture the fat and grill indirect.
- Smoke duck for 2 hours.
- In a small bowl mix the maltose, soy sauce, ginger, 5 spice powder, salt & pepper together. Set aside on counter.
- After the 2 hours of smoking Turn up the grill to 300F
- After 2 hours start saucing the duck with the soy mixture. Every 10 minutes re sauce the duck. This will bring a beautiful rich color to the duck.
- Repeat this step until there is no sauce remaining (Approx 40 minutes)
- After the saucing turn your grill up to high (400-450F) for the last 10 minutes to help crisp the duck even more.
- Remove duck from grill and let rest uncovered for 20 minutes
- When the duck is cool enough to handle segment into portions or shred the duck chopping the crispy skin and mixing in.
I served our duck shredded with sauteed finely chopped shiitake mushrooms, chow mein noodles, chives and thin cucumber slices for crunch. Served beside a pile of iceberg lettuce cups with a side of hoisin sauce for dipping. It was a fun family meal that my kids loved.
Well. Where do I begin. How about with a BIG Thank you.
It was an awesome night for a fundraiser at the Charlotte Room. It was a wonderful venue for this event. Can’t wait to go back. We all had an excellent time. It was amazing to see so many folks come out. I loved every moment of it. I was truly humbled by the support. Vlad and I cooked for a week before the event to make sure we had enough food for everyone. Right up until 230 am the day of the event I was still in the kitchen and let me tell you it was worth it!!
I first of all have to thank my Jack Team. They have been working really hard towards this fundraiser for a long time. Behind the scenes they plugged our event ran around and got things did more than you can imagine.
Diva Q official Jack Team for 2011
If it wasn’t for all their hard work we could not have put on this fundraiser. Or the support of all our sponsors listed above. I am really grateful for the help. You are only as good as the people that are with you in life and I tell you I am one lucky chick.
I have to say a HUGE thanks to all who came by from near and far. The dynamic duo from Team Eatapedia John Thomson and Paul Firlotte even came all the way from Ottawa to show their support. I adore the entire team. They are good freaking funny people.
John Thomson Paul Firlotte Wilfred Reinke – Photo Credit Wilfred Reinke
I tried to get around to everyone and I think it was near impossible. I did however get to chat for a bit with my BBQ Brother Ted Reader. It was only fitting that we toasted with a shot of Jack Daniels -
Diva Q & Ted Reader toasting with Jack Daniels
The team set up as much food as humanly possible at the Buffet. Mike Miller from Big Bone BBQ ran the kitchen for the evening. I could not have done it without him and Vlad they never stopped with Patrick and Jessie running everything to floor and raffle tickets too! Jason kept the prime rib cut and Jamie ran the door (and poker) with Jennifer and Jeff G. (My friends who came early helped set up and helped anywhere and everywhere) There was prime rib, chicken, ribs, pulled pork, beans and our legendary mac & cheese which almost caused a riot when it ran out. (*Seriously I promise to make 8 trays of this next time) I love Buster Rhinos BBQ products and a lot of it was used in our BBQ. There were abt’s and pig candy brownies and cakes too! With all of the buffet and everything taken care of I could actually talk with people. This was truly terrific.
Photo Credit Wilfred Reinke
There was so much laughter it was infectious. Nothing makes me happier than seeing a room full of happy BBQ eating folks. Many thanks to Scott & Tania from Culinary Adventure Co. for hosting our online ticket sales and all their help with their donations. I know I will be taking some of their classes and food adventures in the near future!
There were lots of prizes and raffles to be had including a very generous donation from Traeger Canada their Traeger JR with a digital temperature control !! thanks so much to all of our donors. There was an incredible assortment of BBQ products and foodie gifts galore!
Photo Credit Wilfred Reinke
So from now till the Jack I have 2 more contests and I will practice and then when I think I am done practicing I will practice more.
We are all set now to do our very best to represent at the Jack Daniels World Invitational BBQ. We are going up against the best in the world. I can’t wait. Thanks to all of you who came out sent support and helped us get there. You are all freaking awesome.
This past weekend we had two fun filled classes back to back. First up was our turkey class. We made an assortment of turkeys from savory Traditional to some jerked turkey. Turkey has to be one of the best meats as a canvas for your own personal flavor preferences. I really do believe people should eat more turkey. Its economical easy to grill or BBQ and extremely versatile.
The Brisket class covered really different briskets and textures as well as seasonings for home and at competition. The same for our pulled pork class and out rib class. Lots of fun!
Much thanks to our students from the last 4 classes we have held. They were great people that were so much fun to be with.
All of the pictures are from a really lovely lady and friend of mine Sherri Canjar. She is a very accomplished writer, hunter and forager. Her website is The Foraging Gourmet
Here are some pics from the classes in the last couple of weeks:
Much thanks to Traeger Canada for their support!!
I want to take a moment to publicly thanks some really fine folks who really went out of their way to help us get all our gear to California to tape the episode of BBQ Pitmasters.
wood pellet grills we use everywhere! We used the Traegers to make some of the alligator, to bake the corn bread muffins, the alligator tacos, and also to do the ribs.
we love this all natural sugar maple lump ! While they didn’t show it we used Basques Charcoal to grill the alligator and also to make our beans. They were awesome!!
for their injections and rubs we love to use them. Trust your butcher. We do.
for their excellent cutting boards rubs and sauces we love to use them.
and some personal thanks……
Sylvie Curry thank you so much for letting us use your WSM! We appreciate it and getting to have dinner with you was just wonderful so glad we were able to.
Neil ” Big Mista” Strawder (who I do believe has some of the best BBQ in LA! ) for hooking us up with loads of stuff so we didn’t have to take it on the plane. Thank you for making us feel welcome in California. For those of you in California make sure to check out Big Mista’s BBQ !
To my team Angie Quaale and my beloved husband Vlado I could not have had any better a team than ours. I am proud of what we did. You are both the bomb. Heres to yet another BBQ adventure!!!
Coming in second bites royally. We went in to win it however I am still happy with the food we put out.
John Markus, Jon Sechrist, Jordan Mallari, Lindsay Freed, Michael Gretza, Original Media, & TLC thank you for continuing to promote BBQ on TV and for all your help. I appreciate it.
Thanks to all the fine folks who sent us twitter messages, facebook messages and a whole whack of emails during the show. Really cool to have so much support. Thank you thank you thank you!!
Till the next time you see me on tv…………
Remember life is too short for bad BBQ!!
I’ll be testing out a new piece of equipment in the coming weeks the FB 150 Pro S/S.
Here are some pictures of the unit as it was getting burned in for the first time. This is the only one in Canada right now.
I’ll post more about it in the future and what I cook on it.
- 14.7 Sq feet of cooking area
- 4-23″ x 23″ chrome plated shelves
- 45″ wide x 26″ deep x 62″ height
- 120 volt, 5 amp, 36000 BTU burner
- 40lbs hopper capacity
- .75 lbs of pellets per hour at 250F
- 20 guage stainless steel exterior
- 18 guage stainless steel interior
- 850F spin glass insulation
- Unit weighs 464 lbs
- 150lbs pork butts, 100lbs brisket, 80 lbs ribs, 30 chickens.
I love MOINK balls. Just love them. So easy to make so easy to serve and one of the most perfect bites of BBQ happiness in my opinion. So I was more than pleased to get to make them for Jennifer Bain Food Editor from the Toronto Star.
Here is the LINK to the online article on MOINK balls. Glad to see Larry Gaian is getting some press for this as well as Jason Day and Aaron Chronister from BBQ Addicts – BBQ Makes everything Taste better!
For the recipe featured in the Toronto Star I used:
Hovey’s Gourmet Meats Ground Beef
Hovey’s Gourmet Meats Double Smoked Bacon
Traeger Prime Rib Rub
Butcher’s BBQ Honey Rub
Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
Diva Q MOINK balls
1 pound ground beef
1 pound double smoked bacon (slices cut in half)
2 teaspoons prime rib rub
2 tablespoons dried parsley
1 tablespoons garlic pepper
1/4 cup Butchers BBQ honey rub
1/2 cup Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
In a medium size bowl mix the ground beef and spices. Form into meatballs approximately 1 ounce each. Wrap each meatball with half a slice of bacon and secure with toothpick. Sprinkle the MOINK balls with Butchers BBQ Honey Rub.
Prepare the grill for indirect cooking. Preheat grill to low temperature approx 250⁰F (120⁰C). Use hickory chunks or chips depending on your grill.
Please note if using a gas grill the smoker packet will need to be replaced every half and hour.
Place the MOINK balls on the grill for 2 hours. Temp probe the meatballs ensuring they are at least at minimum 160⁰F internal temperature. When the bacon is crispy glaze with the BBQ sauce and turn the heat to 350⁰F (176⁰C) until the sauce is caramelized. Serve warm.
** Warning these are highly addictive!
Yesterday I had the opportunity to attend the Ontario Gas BBQ’s Media Day. Ontario Gas BBQ is one of my all time favorite places in the world. They have so much stuff. So many BBQ’s. I have to show extreme self restraint every time I go. I want to buy everything. They also are the largest BBQ store in the world. Unfortunately the day was cold and wet. Ugh. But the grills never stopped the beer was flowing and the media were all about….
Their BBQ showrooms are incredible. They carry everything you can imagine and more….
So many BBQ’s ……………….
There was a great selection of BBQ Companies there to demo their products and to provide tastings..Traeger’s menu for the day was ABT’s Grilled Asparagus with a curry aioli, and hot & fiery chili dipping sauce, pulled pork sliders, Bacon Bombs (Ill be posting about those next week!!) and of course a little bit of chocolate heaven. All done on Traeger BBQ’s
Celebrity BBQ & grilling chefs Ted Reader (Teds BBQ World) and Rob Rainford (Food Network- License to Grill) were also on hand making some incredible food (pulled pork and foie gras burgers from Teddy!- so decadent)
For some serious comedy please watch this video of us chatting after the show on Teddy’s weight loss secrets – they are truly inspirational.
Heres a link to some of the media coverage from yesterday. It was a really fun day !! Thanks to the folks at Eventrix for organizing the entire event.
Well today has been a very exciting BBQ day!! I got to see the new Traeger 300 in person right after it was unloaded. It is even more impressive in person. Really solid design. I am looking forward to playing on one in the upcoming weeks.
Here are some pictures of the unit
As soon as I get the spec sheet I will update this post!
No special day here or anything buts it’s not often I get to have prime rib.
Was feeling a bit out of sorts earlier today on a personal level but I will say that spending a bit of time in the kitchen doing some prep lifted my spirits. There is something strangely & immensely satisfying about smashing the crap out of a whole bunch of herbs and garlic using a mortar and pestle. Today’s crust was made with a lot of savory, thyme, 6 cloves of garlic, some beautiful New Zealand sea salt (thanks Angie!!) , black peppercorns and some canola oil. I pounded my little heart out (seriously I really need to bring the mortar and pestle out more often) and came up with a lovely herb mash.
The prime rib was lovely. I just love the look of raw meat. I love seeing the striations of marbling. Just beautiful.this prime rib weighed approx 6 lbs
On went the slather and into the fridge for a couple of ours.
My children were seriously not impressed at this point. At this point they were giving me the oh my goodness you can’t possibly expect us to eat that for dinner tonight looks. Any parent can relate to that.
It was a lovely smelling prime rib and the color was coming along nicely. Off to the kitchen to prep some veggies to accompany our dinner. Had some portobellos with some Wisconsin Parmesan that I picked up on our last travels to the US. Its a nicely aged cheese. Lovely to eat on its own. Not sure I would use it again on the portobellos. Just didn’t have enough oomph.
Then one of my all time favorite veggies – asparagus! Love love love asparagus grilled. So do the kids. Ok 2 out of 3 of the kids love it. The other (Chaos causing , tiny terrorist also known as my son Gabe) child has determined it looks too much like a plant. I grated the rind from a really large lemon and sprinkled it on the asparagus as well as a really fragrant lemon olive oil. Salt & pepper was added as well.
The Natives were getting restless at this point and it took everything in me to keep them all (including husband) occupied until the prime rib had rested for enough time.
Overall dinner was lovely. The prime rib was delicious. I love herb crusts on beef.
Along with my love of BBQ and food in general I have a serious affinity for butchers shops. I have my own here in Barrie- Hovey’s Gourmet Meats and I believe everyone needs a good butcher. Last year I had the opportunity to do a Traeger demo at an incredible butcher store Schinkels Gourmet Meats in Chatham Ontario. Due to some technical difficulties (ok I admit it I lost the pictures) I haven’t posted before now but here are some pictures of this terrific butcher store. If you are ever in the area I suggest you stop in and pick up some of their great products.Additionally they have some of the nicest and most helpful staff you will ever encounter.
They have terrific meat counters that are full service
Great selections of lots of cheeses
Lots of spice mixtures and also BBQ sauces
Plus their owner is an all around great guy who really knows his stuff:
Stop in if you are in the area!
Schinkels’ Gourmet Meats
145 Richmond St.,
Ph: (519) 351-2117
Fax: (519) 436-0961