Esau.

A forum that randomly appears and disappears, no schedule or timeline. Suddenly, it's there and then its gone again (one day/week/month etc). Kind of like a carnival, but with more teeth.

We make our own as well, though using a different process. It is sort of similar to your second post though. We have a 55g drum, with another smaller canister within it that holds the wood chunks and protects them from any direct contact with flame or open air (which can cause flare-ups). There is only a small vent on the internal canister to allow pressure release but restricts the amount of oxygen to not allow any flame at all. We make the fire in the space (roughly 2-3") directly around the internal canister. The process takes a little to get going, typically we start with hot coals from the fire pit. We've found the charcoal harder, burns a lot longer and evenly using this process.
 
I'll see if I can find a video of our process, if not I'm get to making one the next time we burn.
 
 
 
I find it an great time waster while sitting around the bonfire at night drinking beer, but over all, time vs money vs amount I can make, I still find it cheaper to stock up on charcoal when it's on sale or in late summer when bag prices drop drastically. I got 15 bags of lump & 15 of briquettes for well under $100. I've also found that when doing long cooks, 6-12hrs, especially during the winter the homemade simply burn too fast and I go through much more of it. Taste wise though, nothing beats the homemade so I save it for shorter cooks within the 3-6 hr range depending on wind, of course, also depending on what I'm cooking, sometimes I'll start with the homemade while I apply smoke, then switch to lump when the window for best smoke retention has passed.
 
For example: I smoked a 8 lb roast a few weekends before xmas, used roughly a  three quarters of a 16 lb bag of homemade charcoal. Last weekend, in colder temps I did another 8 lb roast using purchased lump charcoal and used less than 1/4 bag. With briquettes I can cook a similar size roast using a single chimney worth.

This would be a good example of our process, though we use a much bigger internal canister. Otherwise the process is pretty much the same except instead of making/starting our fire like he did within the larger drum, we shovel a 3-6" layer of hot coals from the bonfire fire-pit in first then add the wood. Same result, just gets it going a lot faster.
 
 

http://www.huffingtonpost.ca/2015/01/12/worlds-oldest-hockey-stick_n_6454872.html?utm_hp_ref=canada-living
 
 
 
 

Sacred steel supergroup The Word have announced their sophomore album, Soul Food, to be released on May 5th via Vanguard Records. The Word consists of Robert Randolph, John Medeski, and the North Mississippi Allstars [Cody Dickinson, Luther Dickinson, Chris Chew].
 
The dynamic group put out their debut self-titled album in 2001, launching a then-unknown Robert Randolph into the limelight. The group has reunited to tour and perform at festivals sporadically throughout the past decade and a half, though Soul Food marks the very first studio collaboration since the band's initial formation.
 
Recording sessions began last year, held in both New York and Memphis. A statement from Dickinson read, "The recording locations of New York City and Memphis represent who the Word is... The spirit of each city, different though they might be, each sets us free. And 14 years after our first album, it is so thrilling to hear what our collective power for improvisation has become. We're ready to go anywhere the inspiration takes us."
 
While the tracklist for the album has yet to be finalized, it will include guest vocalists Amy Helm and Ruthie Foster on two songs - a big deal, considering the group's music is largely instrumental. Check out the preview for the new album below:  
 

http://youtu.be/vjWeVHOspm0

Another Dylan/OCMS tune. Awesome.
 
 
https://www.youtube.com/watch?v=FOfjdX5s-DM

Another Dylan/OCMS tune. Awesome.
 
 
https://www.youtube.com/watch?v=FOfjdX5s-DM

No need to Canadify this...
 
The Barr Brothers – Sleeping Operator
 
Loving the album

I wish they would release a Canadian collection. This show only seems to be officially released in pieces (DP34 for example). I've had the Seneca College show (sbd reel) for quite sometime and it's a worthy recording in my opinion. 

All Esau ever wants to talk about is the Gourds.

He's also playing next April 30 at the NAC in Ottawa with Basia Bulat and the NAC Orchestra.

My band Little Foot Long Foot has just released the first single, "Woman" from our upcoming EP of the same name.  We've been described as sounding like Black Sabbath fronted by Kate Bush.  I'm lucky enough to have my long time drummer Gavin Maguire, who's pretty much played in every band I've been in, behind the kit for this project.
You can stream/purchase the track here!   http://littlefootlongfoot.bandcamp.com/track/woman
 
As well, we've launched an Indiegogo campaign to help properly promote the record... or build an evil underground lair.   Or properly promote the record.  We've got some great/fun/silly incentives to kick in a few bucks.  Check that out here https://www.indiegogo.com/projects/little-foot-long-foot-s-new-ep-woman   
 
 

From the archives:
 
Stardate 031403
nero opening for Drums & Tuba @ The El Mocambo, Toronto, Ontario
 
Recently renovated and reopened, the El Mocambo is sacred ground. Everybody has played there, and it was 26 years ago last Wednesday that the Stones recorded Love You Live there. Jeebus. I had never been, moving away from Toronto before I comfortably reached sneaking into bars age. It’s a nice enough room with exorbitant drink prices; a big rectangle with a raised stage at one end.
 
Another interesting historical note about the evening is the fact that it was opening for Drums & Tuba that marked Chris’ first gig playing bass with nero. Interesting to hear how much more comfortable he is within the ensemble now, and nice that they now have more than six songs together to choose from! Steve set up a great merch area, unfortunately outside of the main music room, and tons of familiar faces started pouring through the door. A good friend of mine from my early university days came out to the show early to hang out. I was really glad to see him, but kinda bummed because I spent so much time saying hi to all the folks that came out that I hardly got a chance to hang out with Ryan, who was there alone. Anyway, I guess that’s just further testament to how many people came out for the show and how great of a time we all had. Unfortunately, a lot of people left during D&T’s set, which is a drag, but at the same time, not their best show. Tony (their drummer) wasn’t feeling well, and they had just got their van broken into. Good excuses, to be sure. One thing though, that band undeniably rocks, and a huge thanks to them for being one of the only US acts that regularly makes the Canadian run. Cheers guys, awesome seeing you again.
 
Surprisingly we didn’t party that night, but opted to go back to the beaches and sleep. No matter, we’re to be in Toronto again tomorrow night, and I’m sure a lot of folks will be sticking around for it.
 
Quote of the Day: “Here’s those three beer tickets for the guys.”
 
401 Theme>
Centragnome>
401 Theme
Down Side Up
Whispy Mountain Wonder
Darius
Lemondust

For a limited time all Fat Cats albums are being offered for free at:
 
www.fatcatsjam.com
 
Please help us spread the music by spreading the word.
Cheers!
FC
 

You guys better take advantage of this while it is still optional...the next move is automatic uploading to your iTunes

https://screen.yahoo.com/live/event/drive-by-truckers
 
playing English Oceans

Given all you have said Esau (and I agree with it), a convenient story is all this is. Its highly doubtful (anything is possible) that there is any truth/possibility of this happening.
 
1 - MTL already has 2 backups, so one would have to be moved (Budaj is the consensus).
2 - The market is absolutely FLOODED with goalies, so much so Brodeur doesnt have a job on the eve of NHL training camps opening. We arent talking about any goalie here. We are talking about arguably the greatest goalie to ever play the game.
 
So lets say Budaj is on the block. Is there a GM out there who is going to trade for him knowing they can sign Brodeur as a backup? You would be fucking crazy to do so and immediately fired if I were the owner. Budaj is terrible. I dont even need to make an argument here. Just look at what happened when Price went down in the playoffs.
 
Here's how I saw things play out. As of last week, Brodeur was out of work and was asked "Would you sign in MTL if they came calling?" Of course he is going to say "Yes". He is looking for work and obviously running out of options quick. Now certain folk within the french media have something to run with. What do we here next? That Bergevin is looking to bring Brodeur in as a Hab?
 
How convenient of you to get this story out there Mr Vincent Damphousse. I really dont know how Low Roller continually fawns over these types of stories. There's a hundred of them a season coming out of MTL. I figured he would have learned by now.

damn, that looks good.
I had never heard of brining meat until I read this thread, so thanks for that Esau. I decided to try the method out with some ribs myself. I didn't really use a recipie, just sea salt, sugar, water and a little scotch. I left them in the brine for about 6 hours.
I made up a little spice rub, I did write it down but threw it away by accident. I'm pretty sure it went something like this:
1 tbs Sea Salt (too much for my taste, will reduce next time)
1 tbs White Sugar
1 tbs Brown Sugar
1 tbs Garlic podwer
1 tbs Cummin
1 tbs Chili powder
1 tbs Paprika
1 tbs Dry Mustard
1 tbs Black Pepper
1 tbs Dried Chive rings
I rubbed that mixture on the ribs and let them sit for 1.5 hours. I then added some tomato sauce to what was left over for some homemade BBQ sauce to be applied later while the ribs were cooking. I also took this time to soak up some hickory chips:

Out to the Weber, this is the charcoal I used:

I used the charcoal on one side and a couple of stainless steel dishes with water in them on the other side (another technique I learned from Esau), barely had the bottom vents open and the lid vents also about 50%+ closed on the opposite side of the charcoal. The ribs cooked this way for about 3 hours, only opening to add more hickory chips and put some sauce on about half way into it. I also threw some zucchini in there a little later which good ol geomouse thought I was roasting condoms. lol.

I didn't use the rub for my kids rack, they got some glutton free BBQ sauce:
te
After a few hours:

I drank a bunch of these:

and had this view in my backyard while I was doing it:

Some of my listening:


And finally, they ended up being tender enough to eat off the bone, even for someone without a single tooth:

Today felt like a good day for a peameal sausage fatty. Excuse the poor light, my phone has no flash and stove top no light.
 
Bacon - weaved, then peppered and spiced with my pulled pork spice (not shown).
 

 
Peameal & cheddar sausage, shaped and rolled in ziplock. Cut one side of baggy off and lay sausage on top of bacon weave, again seasoned with custom rub (below).
 

 
Rub:
 
Mustard powder
Cayenne
Turmeric (always! its good for you, and makes all the juices yellow)
Ground cumin
Onion powder
Garlic powder
Smoked paprika
 
Then on top of that I laid out some 17 yr old cheddar slices (too lazy this A.M to grate, or at least clean grate afterwards) and also added some cheddar curds.
 

 
Next some veggies I grew: spinach, yellow & red pepper, mushrooms a friend grew, and a small amount of smoked pulled pork I had leftover from last weekend. Seasoned again (generously) with ground pepper, garlic salt and pulled pork spice. I threw in some dijon mustard, franks hot sauce and a glop of some homemade BBQ sauce I made.
 

 
Rolled the sucker up toothpicked and tied, used the remainder of the above rub on the outside and now it's sitting in the fridge awaiting grill time (2pm today) where it'll cook at 210-225 for about 3hrs or until it reaches a 165-170 internal temp. Probably use cherry or peach wood for smoke - whichever is already chunked up.
 

 
 
 
 I tend to get too excited and hungry and usually forget, but I'll try to remember to snap a pic when I throw on the weber and when it's done.
 
 
[edit to add]
 
Was a tad bit late due to whiskey, but it's on the grill now (as of 2:35pm). I got lazy again and just went with hickory wood for smoke since it's all I've cut up this week.
 
It's not the prettiest fatty I've made...
 

Goddamn you!!! I want ribs now. 

I think that the response should be an option in every poll