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Barbecue Secrets

Latin-Style Smoked Pork Shoulder with Salsa Verde

Jul 1, 2016

In recent years I've had the opportunity to visit Costa Rica and collaborate with chefs there as the country establishes itself on the international barbecue scene. Thanks to the hospitality of my new friends in Central America, I have truly fallen in love with Latin American cooking. Nary a week goes by without...


Recipe of the week - Ravenswood Ribs

Jul 31, 2015

Makes 4–6 servings

Zinfandel is one of the best wines you can drink with grilled or barbecued food and California winemaker Ravenswood makes some of the tastiest, most popular zins around. Ravenswood’s Executive Chef, Eric Lee, was kind enough to share this rib recipe. This versatile rub/mop combination also...


Recipe of the Week: A Taste of Kentucky Barbecue

Aug 31, 2013

One of my favourite cuts of meat is the pork blade steak – cut from the same part of the hog as the classic shoulder butt roast that we cook in competition. In certain parts of Kentucky, thinly sliced blade steaks are seasoned with salt and pepper, cooked over a low hardwood fire and “sopped” with a thin...


It's time for a truly Canadian barbecue sauce!

Jul 12, 2013

News Release

July 12, 2013

It’s time for a truly Canadian barbecue sauce!

Introducing Canadian Maple: a new addition to an award-winning line of BBQ Sauces

ENDERBY, BRITISH COLUMBIA – Look out, Kansas City! Move over, Texas! Make room for a new regional barbecue sauce: Canadian Maple, the latest addition...


Recipes of the week: The bigger cuts - Barbecue Beef Brisket and Planked Leg of Lamb

Jul 20, 2012

From Barbecue Secrets DELUXE! Now also available as an e-book!  Buy it now from the iTunes store.

The King of Barbecue: Beef Brisket

Makes 10–16 servings, depending on the size of the brisket and guest appetites

This sinewy, fatty cut of beef may not be something you see often in the supermarket’s meat...