Food Bloggers of Canada continues to celebrate their 1000th member milestone! This time, a contest with our wonderful friends over at Canadian Beef!

All you have to do is visit Canada Beef's Steak 101 page and then leave us a comment below telling us "What cut of Canadian Beef would you like to try this summer?"

Thermometer

The prize is a Remote Talking Meat Thermometer!  It's exactly what it sounds like, all you have to you select the type of meat, how you want it cooked and done! Equipped with a monitor belt clip, you can keep tabs on your meat from 300 feet away!

Eligibility and contest rules:

  • Open to Canadian resident FBC members only.
  • No purchase of any product necessary for entry.
  • Winner will be chosen randomly (using www.random.org) from all qualified entries on Sunday June 9th 2013 after 9pm EST.
  • Winner will be contacted via email on Monday June 10 2013.
  • Winner must answer a skill-testing question in order to claim the prize.
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26 Comments

Marisa

I would love to try it on a rotisserie prime rib roast on the BBQ, as they are so large it hard to tell when they are done!

Ceecee Lee

T-bone – they always look so impressive!

PS a Remote Talking Meat Thermometer!?!?!?!!? I didn’t even know it existed until today but I definitely WANT/NEED one!!! lol

-ceecee

Katrin Wade

Tri tip – one cut I have yet to use!
Thanks for the opportunity – I think I might need this more than my husbands “fist” test

Julie

T-bone! We normally have top sirloin. Also would love to try grilling wings. Mmmm.
Also, my husband would LOOOVE the remote meat thermometer. He has a digital probe kind and can’t bbq without it!

Paula Roy

I would like to work with hanger or skirt steak. It doesn’t show up often on restaurants here in Ottawa but is oh so delicious when prepared properly. I’ve enjoyed it in Mexico and other places and would love to decipher the tasty secrets of this cut.

Kris Osborne

I’d want to have the tenderloin! Also, I think that this talking thermometer would change my life when it comes to cooking meat. So cool!

carole brown

Bottom Sirloin Tri-tip
I read about tri tip on american blogs all the time but I don’t think it’s as common here and I would like to try it

Comments are closed.