The BBQ thread
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Postmaster
Joined: Jan 2005
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From: Saskatoon, SK
The BBQ thread
Summer is coming. Lets hear what you guys do. I watched a show about some type of bbq rib cookoff from Reno I beleive. They all used some type of dry rub first then slow cooked in a smoker with lots of sauce being slopped on - many recipe variations but this gets me drooling to a point where I am scared to be around anything plugged in!! 
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Joined: Dec 2003
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From: Saskatoon, Saskatchewan
It would be nice to combine a BBQ with a chapter gtg, put some faces to the names.....The Coachmen Fun Run at Pike Lake would be excellent this June. 
We had a little gtg/picnic last year at Holiday Park, it was great to see some of you again.
We had a little gtg/picnic last year at Holiday Park, it was great to see some of you again.
Last edited by Fomoko1; Mar 25, 2008 at 01:05 AM.
FTE Legend
Joined: Aug 2004
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From: North Central Rural Sask.
Im in for a chapter BBQ. I would even love to hold one out at my place but my place is far from being ready for that.
We should try and get something planned in advance so people could plan for it.
We should try and get something planned in advance so people could plan for it.
Lead Driver
Joined: Jan 2005
Posts: 5,800
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From: Rouleau, Saskatchewan
Wynyard is only a couple of hours from here. Is there a regional campground around there close? And we all could go to that wrecker just off Highway 35 for a tour.
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Postmaster
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From: Saskatoon, SK
Lets stay on topic here because I am getting hungry!
This was for recipes / ideas on the grille.
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we can have a bbq in wynyard...
Senior User
Joined: Jun 2003
Posts: 417
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From: Napanee, Ontario, Canada
The key to ribs is Boiling them before you get em on the BBQ. Keep the whole char effect down.
I baste mine on the BBQ with a mixture of Franks red hot sauce, Honey, Splash of vinegar, a sprinkle of Brown sugar, and a squirt of Worceshister sauce.
Throw in some ketchup if its too hot.
Keep flipping them and layering on the sauce.
You'll love it
I baste mine on the BBQ with a mixture of Franks red hot sauce, Honey, Splash of vinegar, a sprinkle of Brown sugar, and a squirt of Worceshister sauce.
Throw in some ketchup if its too hot.
Keep flipping them and layering on the sauce.
You'll love it
FTE Legend
Joined: Aug 2004
Posts: 37,887
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From: North Central Rural Sask.
I dunno if ya like chicken, but here goes. I use chicken breasts too.
Take some french salad dressing, some franks red hot with lime, and some chicken and rib spice.
Let er soak overnight, or maybe even two nights.
Slap em on the bbq and use the leftover maranade to "baste" it abit while bbqing.
Its deadly when its done.
Take some french salad dressing, some franks red hot with lime, and some chicken and rib spice.
Let er soak overnight, or maybe even two nights.
Slap em on the bbq and use the leftover maranade to "baste" it abit while bbqing.
Its deadly when its done.
Post Fiend
Joined: Aug 2006
Posts: 20,099
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From: Yorkton Sask
Originally Posted by truckfarmingcanuck
The key to ribs is Boiling them before you get em on the BBQ. Keep the whole char effect down.
