Today We Need Your Help!— Come Hungry!

Displaced Fort McMurray residents got a sobering drive-by view of their burned city Friday in a convoy that was moving evacuees south to reunite with families and friends.

Officials said shifting winds were giving the embattled northern Alberta city a break, but they added the fire that forced 80,000 people from their homes remained out of control and was likely to burn for weeks.

The evacuees are spread all over Alberta and as we speak are busy trying to get kids registered in school, find a permanent place to live, and deal with what is happening.

Canadians have been so willing to extend help when help is needed. THIS is the Canada I grew up in. THIS is the Canada I want the world to see

Come out today to show your support Carleton Place!

$5 BBQ Fundraiser

TODAY!!

The Carleton Place and District Chamber of Commerce in partnership with the Carleton Place Business Improvement area and the Town of Carleton Place are working to support the Beckwith Butcher and Y101.1 with their “CARLETON PLACE CARES’ Community Fort McMurray $5 BBQ Fundraiser on Tuesday May 10th from NOON – 7pm at 1 Costello Drive in Carleton Place.

Y101.1 will be covering the event and The Beckwith Butcher is donating all the meat including Hamburgers, Hotdogs, Pulled Pork and Maple Chipotle Sausages. Giant Tiger is donating drinks, Betty Bread is donating buns and Mitchell’s Independent Grocers is donating condiments.
You can have your choice of meat and a drink for just $5
The Town of Carleton Place is making a donation and there will be donation boxes there as well. let’s do what we do best!!

The Pink Pig is Coming Tomorrow– It’s Sausage Time Carleton Place!

I SMELL SAUSAGES!!!

The Carleton Place & District Memorial Hospital (CPDMH) 60th Birthday Family Day was a great success with hundreds of community members joining in the celebrations at Beckwith Park. Thank you to everyone who attended and to our amazing sponsors for your support.  The day included fun for the whole family – complete with health displays, kids’ events, a Teddy Bear Hospital, skating, a BBQ organized by the CPDMH Auxiliary, and much more.  As the skies started to darken around 1:30, one little boy was overheard lamenting ‘Does it really have to end at 2:00?’

The festivities continue with a 60th Birthday BBQ in front of the hospital this Wednesday, June 3rd from 11 to 2. Enjoy $6.00 lunches complete with birthday cupcakes made right on the grill courtesy of Beckwith Butchers and Traeger Canada.  All proceeds to the CPDMH Foundation

The Old Charcoal BBQ Pits in Carleton Place

Photo of a campfire at Mississippi Lake in Carleton Place. Photo from the Shane Wm. Edwards collection or as he says: The current trustee of the James Howard Edwards Photograph Collection since most of the photographs were taken by him (my grandfather); and then preserved and shared by my father, William Howard Edwards, and aunt, Constance Joy Edwards.

I would like to think this gentleman had charcoal burning in his stove, but most likely it was wood.

Alex Hunter use to take all the slabs from the Village of Carleton Place and pile them up on the banks of the Mississippi until he had enough for charcoal pits.  These pits were formed by cutting long elm saplings, eight inches at the butt, three inches at the top and eighteen feet long.  With these they built a frame in tent formation, leaving a door opening at earth end so the watchers could see if there was any daylight showing through them.

When the pits were completed the fire was started from many places on the undersides of the pits.  Great care was exercised in watching the fires so they would burn simultaneously and not get out of hand..

The folks of Carleton Place were on hand every night to watch.  Many potato roasts and roasted ears of corn were enjoyed by the young set, night after night, until the pits were ready to be drawn and the charcoal cooled off.  Old time dances with Dick Willis performing on the fiddle gave the young folk much merriment.

 Paul Lavallee, the proprietor of the Mississippi Hotel, often amused himself with other old cronies – Pat Gavin, Tom Nagle, Jim Nolan, Tom Buckeye Lynch, Pat Tucker, Bill Patterson, Alex Wilson, and Howard Morton’s Brown’s father. They listened to the Little Napoleon tell his stories while they watched the men climb up and down, plugging the air holes as the fire burst through the sod.

Thousands of bushels of the shining black blocks and logs were ready to be sold.  Blacksmiths from the surrounding towns – Smiths Falls, Perth, Almonte and Ottawa – were on hand to purchase the salt bags holding two bushels each, which were sold for fifty cents each only on cash and carry basis.

Sandy Hunter, took in the cash as long as there were customers in sight.  The balance of the pit products was stored in the old barn where his son Alex Hunter had his livery stable, at the rear of the old Metcafe property (between Bridge and Water Streets).

In a modern note Home Depot is offering free delivery on BBQ’s until next Wednesday. Oh how far we have come!

https://carletonplacelocalhistory.wordpress.com/category/inns/

Take That Winter! — BBQ Chicken — By Chef Dusty Pettes from Ballygiblins

I love me some  BBQ chicken. One of my most favourite go to BBQ meals would have to be to be some nice fresh and juicy BBQ chicken drumsticks and thighs with some (sweet) potato salad, fresh fruit and of course a few beers.  One of the best ways to get your chicken to retain the moisture when using a dry heat cooking method is using a simple brine. Make it up a few hours ahead of time and then when you are ready to eat the chicken will be nicely brined and this will help keep the chicken moist on the grill. BBQ chicken Time!!! Ingredients Brine: 2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 garlic cloves, smashed with the side of a large knife 4 sprigs fresh thyme 6 chicken legs and thighs, still connected, bone in, skin on(can use breast but I prefer legs and thighs)Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red wine vinegar 1tsp chili powder 1 tsp ground cumin 1 ts paprikaDirections For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a large  re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing. If you make extra, store it in an airtight container for the leftovers Preheat outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce. Cooking time will be different depending on the grill but make sure to cook the chicken to 165f or 75c. #EatCP

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Meet Chef Dusty Pettes

It Ain’t Easy Being Green Thai Curry

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:

• The Tales of Carleton Place and Just a Little Bit Farther Up the Line