Gourmet Combo Platters Fresh from the Butcher at Sam’s Club Enjoy the mouth-watering taste of our lean and flavorful bison. The Bison Combo Pack from Sam’s Club offers a sample of the most tender and delicious cuts including Ribeye, Sirloin and even delicious Bison Burgers. In addition to offering gourmet meats fresh from the butcher, Sam’s Club also has all your favorite meals. Perfect for your next holiday, the Burgers’ Feast Holiday Combo includes both a spiral sliced ham and a smoked turkey, providing a delicious option for everyone at your table. Both come fully cooked, so you just have heat and serve for a feast your guests will never forget. Delicious Ham, Turkey and Smoked Meats from Sam’s Club The Burgers’ Smokehouse Sampler is the best way to introduce your friends and family to the delicious smoked meats and cheese available fresh from the butcher at Sam’s Club. Included in this amazing sampler are St. Louis Ribs, Baby Back Ribs, a spiral sliced ham, a boneless turkey breast, a smoked duck, a whole smoked turkey, two types of sausages, pork chops, bacon, ham slices, an assortment of more smoked meats, cheeses and a honey glaze for the hams and turkey and barbeque sauce for the ribs.

This amazing platter from Sam’s Club will have heads turning without breaking the bank. Let Sam’s Club take care of all your fresh from the butcher needs and get a wide variety of delectable food at low prices at Sam’s Club.All FLAKT WOODS catalogues and technical brochuresBig Project Middle East The GCC 50 you need to knowThe top of the line acoustic scope from Littmann...A patented tunable diaphragm and superb craftsmanship offer the ultimate performance in a superior single-sided stethoscope.3M’s ‘Tunable Technology’ lets you easily switch from low to high frequency sounds by switching from light to firm pressure.HIghest quality single-sided, handcrafted solid stainless steel chestpiece .A special procedures adapter is included for paediatric, neonatal or difficult to reach auscultation.Laser engraving of text and symbols to personalise your scope and avoid theft/loss.Double lumen tubing (two tubes in one) for superior transmission and insulation of sound whilst eliminating "rubbing noise".

fortable Snap-Tight soft seal eartips create an excellent acoustic seal to reduce ambient noise.therapure hepa type air purifier reviewsplement your personal style with Littmann’s large range of chestpiece finishes and tubing colours.honeywell air purifier 10590Used as a diagnostic aid as part of the physical assessment of a heart, lung and bowel sounds..permalife air purifier review7 year warranty includes free repair on any manufacturing or material defects.Littmann performance rating of 10 out of 10.Tubing: Black (68.5cm/27"). Finish: SmokeLooking to buy this stethoscope in the US? Click here: Littmann Master Cardiology Stethoscope - SmokeLow Frequencies Apply light pressure with the floating diaphragm. High Frequencies Apply firm pressure with the floating diaphragm.

Special Procedures Adapt your scope for paediatric or neonatal auscultation.Laser EngravingMedisave offer a laser engraving service on all of our Littmann stethoscopes (and many other items of diagnostic equipment). Because we recognise the value and quality of your tools we have invested in the highest quality equipment and technicians to give you probably the finest engraving service available in the UK (superior to our competitor’s more expensive efforts). The end result is an elegant, permanent, precision mark on the surface of the chestpiece, allowing you to show a little of your personality and, more importantly, deterring thieves and making it easier to retrieve your scope should you misplace it. The service does not delay your order and next day delivery services are available.NEXT DAY DELIVERY More information: Optimising performance / troubleshooting Care and cleaning of your Littmann stethoscope Parts, servicing and repairsMaking good barbecue is a challenge. Making consistently good barbecue on a large scale, daily, is rarer than a white squirrel in Ontario.

And as most of our population confuses barbecue with grilling, there’s not much appreciation for the time, labour and cost that goes into the slow cooking method.Stephen Perrin, a competitive barbecuer (with trophies on display above the bar to prove it), had intended his Blue Mountain ski resort restaurant, Rusty’s, to be a place for traditionally smoked meats. Actually, he’d intended it to be a copy of Dusty’s at B.C.’s Whistler ski resort, but unable to license the name, he changed one letter. Catering to a tourist crowd — the 300-seat smokehouse sits in a choice spot in the faux Bavarian village, directly at the base of the hill — the restaurant became more of an all-purpose pub, the menu clogged with the requisite pad Thai, fish and chips and turkey wraps required to satisfy all tastes.But over the last year, with the help of chef Jerry Barber and smoke master (actual job title) Josh Miller, they’ve switched the menu to focus on barbecue. That means smoking ribs, briskets, pork shoulders and chickens every day, preferring a limited supply of meat that might run out to serving from an older stockpile.“

You can reheat brisket and pulled pork,” says Barber, in the underground prep kitchen, “And it’s good. But it’s not the same.”Barber and Miller would like to continue the shift toward real barbecue, like in the American south. That would mean transforming the dining room into a counter service area, where customers order meat by the pound, to be sliced and mounted on cafeteria trays with beans, cornbread or coleslaw. The restaurant could do fine just serving BLTs and chili. But the team — Perrin and Barber still haul their smoker down to Memphis to compete — is dedicated to barbecue. Backyard Chicken recipe, tested on a Weber barbecue, without the aid of a BBQ Guru (an electronic device that regulates the temperature). The thighs were slow-cooked for four hours under low, indirect heat and a bit of wood.)Rusty's occupies a choice spot in the village at Blue Mountain, right at the base of the hill. The pub is slowly switching over their menu to be more of a smokehouse. )Brisket is rubbed with mustard, garlic powder, pepper, Montreal steak spice and their house spice rub, before going into the smoker.

)They used to use a charcoal chimney at Rusty's until a competitive barbecuer gave them the tip to ignite the charcoal with a flamethrower. )Onion on the coals, an experiment Rusty's is trying to add the scent of caramelization.)Most restaurant smokers are in city alleys. Rusty's is at the base of a mountain. In the morning, smoke master Josh Miller unloads brisket, which has been cooking in the 225F heat for 17 hours.)The finished smoked brisket separated into (left to right) flat and point. The flat is the leaner end. People think they want lean. But you can see the difference in the juiciness of the point. )Barber, who bears the dangling grey hair and high, raspy voice of actor Bruce Dern, hobbles around the kitchen, his leg in a cast.“The doctor told me to spend four weeks off my feet,” boasts Barber, who broke his foot in a non-work-related mishap. He’s semi-retired and only here because he loves barbecue. “But I was back in the kitchen after a few days.”I’d come up the night before, wanting to see the smoking process at Rusty’s from start to finish.

The sun was setting when I arrived, the hills nearly barren of skiers. Miller and I had set to work cleaning six briskets in the restaurant’s basement, trimming them of excess fat (fat is good, but too much slows down the already long cooking time), rubbing them down with spices, hauling them upstairs and into the Backwoods, the smaller of the two smokers. The Backwoods can hold up to 80 pounds of meat, versus the Fast Eddy (these are the brand names), which can fit up to 750 pounds.After igniting the charcoal with a flame-thrower, Miller tossed an onion onto the red-hot coals, a trick he’s been experimenting with (he’s also tried pine cones). Closing the machine’s doors, we cupped our hands against the exhaust at the top, catching the smoke as it rose to mingle with the night air, bringing it to our noses to sniff the sweet, if faint, trace scent from the caramelizing onion.Just before bed, we wrapped the briskets in foil, to retain moisture, and moved them into the bigger smoker.

The much larger machine has an auto-feeding wood pellet hopper (maintaining temperature) and racks that turn slowly on a carousel, exposing all the meat to even heat.After a terrible night’s sleep (outside of the city I get afraid of the dark), I meet Miller at 9 a.m. for ham sandwiches and coffee at one of the village cafes, before heading to the smoker to check on the brisket. Despite 16 hours in the 225F heat, the tough meat isn’t quite done. Miller waits one more hour, until they have just the right jiggle, before letting the brisket out. “He puts a lot of heart into what he is doing and I could not give him enough credit,” says Barber, as we slice into the hot meat, the perfume of smoke and spices filling the air. “He is a master as far as I am concerned as good as they could come.”A slow day It’s a warm, sunny day at Blue Mountain. Maybe too warm and too sunny, for a ski resort. Streams of melting snow run down between the cobblestones, and we can see a few dark patches on the slopes.

For the two-dozen bars, restaurants and cafes, that’s not good for business. They pay downtown Toronto rent prices and are dependant on skiers for clientele. Inside Rusty’s, a half-dozen ready and waiting service staff gaze out the window, outnumbering the snowboarders on the slopes. Outside, at the smoker, we wait for brisket to be ready, watching the empty lifts go up and down the hill.Perrin joins us with gossip from last night. Apparently there were two accidents, neither ski related, one woman airlifted to the hospital after attempting to scale to her fourth-storey hotel room from the outside of the building, at 4 a.m.“People come here from the city,” says Perrin, shaking his head. “They think it’s like Las Vegas and they can do anything.”I was going to work the fryer station during lunch but there’s not much point today. With temperatures reaching 9C, it’s quiet. Between the busy winter ski season and the summer mountain biking and golf season, there are some fallow weeks in April and November when it would be cheaper to close than retain the operating cost of staff.

But the property management company requires them to remain open all year round.“There’s no business during those periods, but we’ve got to keep the doors open,” says Perrin. “Honestly, it would be cheaper to keep one manager on duty handing out $20 bills to anyone who came in.”Backyard ChickenAt the centre of this recipe is basic smoked chicken, cooked slow and low, which you could do with just salt and pepper. But Rusty’s spice rub will take it up two notches.1 handful wood chips (pecan, cherry, apple, etc.)12 chicken thighs4 tbsp (60 mL) backyard chicken spice rub (see below)Preheat charcoal barbecue to 225F/105C. Soak wood chips in water for 10 minutes and strain.Sprinkle rub over each side of chicken. Place chicken on grill, not directly over coals. Add wood chips over coals. Cover and maintain heat for about 4 hours, adjusting coals as necessary, until internal temperature of chicken reaches 175F/79C.Or baste with barbecue sauce and finish with brief cooking directly over the coalsMakes 4 servingsby Corey MintzBackyard Chicken Spice RubMakes about 2 cups (500 mL).