As long as I can remember, I have always loved animal fat. Whether
it's the perfect, silken round of beef fat in a rib eye steak, the
crunchy, greasy cracklings on the back of a pork shoulder roast or
the glistening molten fat coating a whole lamb on a spit, I can't
get enough of it.
Saints be praised! The folks at Weber have finally decided to do a
major overhaul of their Weber Bullet, which hasn't had a design
change in many years. A comprehensive review on
The Virtual Weber Bullet website reports that the new models
are a backyard barbecuer's dream come true.
A few years ago I launched Barbecue Academy. It's a day-long
corporate teambuilding workshop that teaches participants about
championship barbecue in a fun, relaxing atmosphere with plenty of
room for socializing.
I think it's the only event of its kind in the world. There are
lots of hands-on barbecue workshops...
Why, oh why, do we ignore the glories of fresh mint in North
American home cooking? It’s delicious, refreshing and its aroma is
like nothing else. This dish is insanely simple to make, and the
combination of mint and potatoes will wow your guests.
Tomorrow I'm on Vancouver's Bill
Good Show talking about burgers and taking listener calls.
Here's one of my favorite burger recipes from Barbecue Secrets,
along with a few suggestions for unusual burger toppings.
Makes 12 to 16 patties, depending on how big you like them