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Barbecue Secrets

Recipes of the season, Christmas 2012 - Grilled Bacon-Wrapped Oysters and Leftover Turkey Quesadillas

Dec 25, 2012

Happy Holidays, everyone! Here are a couple of my favorite festive season recipes. Enjoy!


Bacon-Wrapped Oysters

Makes 4–6 appetizer-sized portions

This simple, old-fashioned way to grill oysters makes a great party appetizer.

1 pint | 500 mL container of large, fresh, shucked oysters
(about a dozen oysters)


Recipes of the week: Summer Salsas and Blackened Snapper on the Grill

Sep 7, 2012

This is the time when all the freshest ingredients are available locally. Visit your favorite farmer's market and find some ingredients to make a salsa, the perfect accompaniment to grilled meat and fish.

These recipes, and many more, are available in my cookbook, Barbecue Secrets DELUXE!, available in bookstores...


Recipes of the week: Really Easy Chicken and Planked Pork Loin with Whiskey Apricot Glaze

Aug 31, 2012

With Labour Day coming up, this is a tribute to the working man, which means lots of meat, inexpensive but delicious cuts, and, for the first recipe at least, ease of cooking to give more time for getting stuff done.

Really Easy Chicken

Makes 6–8 servings

One of the biggest challenges of championship barbecue...


I have seen the future, and it will be carbonized: a charcoal primer

Aug 30, 2012

Kingsford bagsIt’s time for us to start weaning ourselves from the convenience of gas grilling and rekindle our relationship with charcoal.


All it takes is one whiff of smoke from some charcoal briquettes, mixed with an aromatic hint of lighter fluid. That distinctive aroma activates an area at the base of our skull that I...


Recipes of the week: Grill-Seared Scallops and Grilled Pacific Snapper with Fresh Tomato Basil Sauce

Aug 24, 2012

These recipes celebrate the bounty of fresh seafood from Pacific waters available in BC right now.  Visit your favorite fishmonger today and grill some over the weekend!


Grill-Seared Scallops with Sea Asparagus

There’s not much that can beat the glorious flavour and meaty texture of scallops, except scallops...