Bad Zwischenan Unit News
Barbara Treleaven School of Dancing
Bay Brewing
Bayland Baskets
Blueprints Jewelry Design Studio
Brilliance Dental Care
The Butcher's Corner
CNIB
Cambrian Insurance
Cribz Baby Furniture
Clear the Air HR and Eco Consultants
Dr. Erick Vesterback
DRD Distributing
Ethier Chiropractic
Gymtrix
Hats Off To...
Heart and Stroke
Heatmor
Home Remedies
Ivy Home Staging
J. Brooks Academy of Music
JJ's Scrapbooking
Ken's Fresh Cut Meats
Kidney Foundation of Canada
Krown Body Maintenance
Made in Normandie
Marceau's Martial Arts
Mathews Automotive
Meals on Wheels
Mully's Farm and Supply
Nature's Harvest: Vitamin D
North Bay Astronomy Club
North Bay Canoe and Kayak
North Bay Police Service
Notice for Student Volunteering
Poetry Corner
Positively North Bay and Area
Rubber Side Down
Runway Romp 2010
Sacred Art Skin Graphix
Scrapbooking At Photo Metro
Selena Vesterback
Smile a While
Southside Pool and Spa
Stix and Stones
Sunshine Foundation
The Academy of Fine Sewing
The Ancestor Investigator
The Mayor's Corner
The Next Step Life Fitness Centre
The Powassan Dragons
The Quilter's Corner
Three Gables Studio
Tuesday Morning Coffee Group
Warriors of Hope
Wet Basement Corner
BUTCHER'S CORNER
With Ken at Ken's Fresh Cut Meats
(It is with heavy hearts that we said goodbye to Ken McLaren on August 1st. Kenny was an all round great guy to his friends and customers, until we 'meat' again, as Ken would say, we miss you).
Hot tips for the barbecue
When are my ribs done?
Remember when you used to pinch the girls or boys? The same holds true here. Try to tear or pinch the meat from the bones. It should come off easily. If not, perhaps cook it some more. It is a matter of personal preference. The internal temperature of the ribs on the thick end should be 155 to 165
.
Keep Food From Getting All Stuck Up
Have you placed the meat on the hot grill only to have it stick and pull apart when trying to turn it over? Here is a simple remedy: Take a small amount of cooking oil and use a brush to coat the grill surface lightly. Another note, meat will naturally release from the grill when ready - even before the meat burns, you can take your pick.
Rainy Day Cooking
Always cook more than you plan on eating that day. It freezes well and tastes great on those cold and rainy days when the weather is too bad to barbecue. We realize the weather must be really threatening because very little stops the real BBQ chef!!