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 me...
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 works...
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 sauce...
Jul 12, 2013
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 to the...
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 section,...