The Sawmill in Edmonton has awesome steaks.
The Keg is OK.
Steak and Stein in Dartmouth rules.
For backyard stuff, well, try a roast smoked on the BBQ. I bought a big stainless 3 burner jobby last summer that near needs a natural gas pipeline of it's own she throws that many BTU's!!
Anyway. Grab a blade pot roast, they're cheap and will work well. You want something with a good amount of fat on the top, fat helps when you smoke meat, it keeps everything else from charring or drying out.
Rub a generous amount of spices on the meat at least 2 hours before cooking, I go about 4. I use Clubhouse Steak Rub bought at any respectable grocery store.
Prepare your smoke. I bought a cast iron smoke box from Home Hardware for 8 bucks, wood chips from Crappy for another 8 or so. Soak about two thirds of the chips you plan on using for at least 1/2 hour before using. When the BBQ is heated load 2/3 wet chips and 1/3 dry chips into the smoke box and place over the burner, keep the burner low and Bob's Yer Uncle you'll have smoke in about 1/2 hour.
You'll have to tinker with your BBQ to get the right temp. I find the ideal temp for smoking is between 200 and 300 degrees depending if you have a wind or not or the time of year.
Smoke the Roast Beast over INDIRECT HEAT for approximately 1 hour per pound or until you reach an internal temperature of at least 150 degrees (Almost Medium) For a three burner jobby like mine I fire the two outside burners at low and put the meat over the center dead burner.
Wise men put a drip pan under the meat unless they have others to clean the BBQ!!!
For a three pound roast do not open the lid for at least 2 hours unless the smoke runs out!!!
During the last hour and the last hour only you may open the lid and add a mop to your beef. A mop is a vinegar based sauce that enhances flavour. My favorite is:
1/3 Cup Jack Daniels or Beer
1/2 Cup Cider vinegar
2 Tbsp oil
1 tsp hot mustard
3 tsp Worcestershire sauce
couple dashes of hot sauce
I like the Jack Daniels recipe better than beer, BTW.
Serve thinly sliced with a finishing sauce if you so desire. The end result should be melt in your mouth meat good for a main course and leftovers, if any, that will make a damn fine sandwich.
Learning to smoke meat takes time, don't give up after the first try - you will frig things up so accept it and live with it.
I have some other good backyard recipes if anyone wishes. Just mention so in a reply or PM me.
