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Polar Bear Dare February 24th, 2014

Owner Clarence Bergen jumping into the frozen Lac Du Bonnet in support of KidSport Mb.

Owner Clarence Bergen jumping into the frozen Lac Du Bonnet in support of KidSport Mb.

Owner of Urban Life, Clarence Bergen, jumps into the cold lake waters of Lac Du Bonnet, to help raise over $23,000 in support of KidSport Mb, so all kids can play!!  The event which took place over the weekend was a huge success, which Urban Life was very proud to be a part of.  Thank you to all the jumpers, spectators, and local businesses who came out and supported such a great cause.

cover January 10th, 2014

Smoked Salmon September 13th, 2013

Smoked Salmon


Serves: 2-3 servings per pound

Recommended Pellets: Alder, Apple, Cherry


  • 1 Cup Brown Sugar
  • 1 TBSP Black Pepper
  • 1/2 Cup Coarse Salt
  • 1 Cup Vodka
  • 1-1/2 to 2 Lbs. Salmon (Preferably Wild Caught)


Place the Salmon in a large resealable bag. Pour vodka into bag and massage the bag until the salmon is immersed. Refrigerate for 1-2 hours. Mix dry ingredients and apply to salmon. Refrigerate for 2-4 hours. Rinse the cure and dry with paper towels. Set your grill to smoke with lid open until fire is established. Smoke salmon for 30 minutes (Skin-Side down). Increase to 225°F-230°F. Cook salmon for 45 min-1 hour. Refrigerate until serving time.


Baked French Toast Casserole September 6th, 2013

Baked French Toast Casserole


Serves: 8

Recommended Pellets: Apple or Cherry


  • Nonstick cooking spray or softened butter
  • 8 large eggs
  • 2-1/4 cups half and half or whole milk
  • 1/4 cup granulated white sugar
  • 1/4 cup brown sugar or more white sugar
  • 1 tablespoon vanilla
  • 1-1/2 teaspoons cinnamon
  • 1 12- to 16-ounce loaf French or Italian bread, cubed
  • 1 8-oz. package cream cheese, cut into small pieces
  • Powdered sugar, for serving
  • Butter, for serving
  • Warm maple or pancake syrup, for serving


Coat a 9- by 13-inch baking dish with cooking spray or softened butter and set aside.

In a large mixing bowl, thoroughly whisk together the eggs, half and half, white and brown sugars, vanilla, and cinnamon.

Arrange half the bread cubes in the prepared baking dish and spread out to cover the bottom. Pour half the egg mixture evenly over the bread and distribute the cream cheese bits randomly over the bread. Top with the remaining bread cubes and egg mixture. Cover tightly with foil and refrigerate overnight.

When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove the foil from the casserole and bake for 55 to 60 minutes, or the top is slightly crusty and golden brown.

Put a couple of tablespoons of powdered sugar in a small kitchen sieve and dust the top of the casserole with it. Cut the casserole into portions and serve warm with butter and syrup.

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