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.

I'm particularly excited about the new, bigger 22-inch model, which features
• a built-in-thermometer (finally!)
• a two gallon water pan (it's about time!)
• a side door with an innovative bottom hinge that allows it to flip open (long overdue!)
• sturdier legs (right on!)
• a nifty extra handle on the lid (cool!)
•  a heat shield at the bottom to protect your deck or lawn (great news!).

All that, and the sucker will fit three or even four pork butts or three full racks of pork ribs (lying down) on a single cooking grate.

Apparently they're coming out next month at selected dealers, with a full rollout expected before Christmas.

Don't tell my wife, but I gotta get me one!

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 for the public, and some of the big barbecue celebrities in the U.S. do corporate cooking demos and catered events. And there are even some corporate teambuilding workshops based on cooking contests. But, as far as I know, this is the only corporate workshop that creates a competitive environment for participants, who divide into teams, prep and cook real barbecued chicken and ribs, and vie for cheap plastic trophies just like the big boys.

I've done three of them so far, for energy companies in Calgary, with positive feedback.

Here's what some of the participants have said:

Please forgive the promotional tone of this post. I'm doing this because I love putting on these workshops, and I want to do more. So far, I've done them only in Calgary, where I've found a great facility, but the concept is portable.

Here's a promo sheet: Download bbq_academy_promo.pdf

Pass it on to anyone you know who might be interested.

Minty Potato Hobo Pack

Makes 4 to 6 servings

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.  Because this recipe calls for indirect heat, you can use the hot side of the grill to cook your steaks and grill your veggies.

6 medium Yukon Gold potatoes
2 tsp | 10 mL dried mint leaves
1 large yellow onion
¼ lb | 125 g butter
extra virgin olive oil for drizzling
1/2 cup | 120 mL tightly packed fresh mint leaves
½ a fresh lemon, the other half cut into wedges for garnish
kosher salt

Bring the butter to room temperature.

Take 6 feet | 2 M of wide, heavy-duty aluminum foil and fold it in half. Place the foil on a counter and coat it with about ¼ of the butter, leaving about a 4 inch | 10 cm margin all the way around the rectangle.

Peel the onion and slice it into 1/4-inch rounds, split the rounds into rings and spread the rings to cover the buttered area of the foil. Cut the potatoes into ½ inch slices, leaving the skins on, and layer them on top of the onions, sprinkling a little dried mint and salt on each layer. Top the potatoes with a few dabs of the butter, reserving half of it for finishing the dish.

Gather up the foil around the edges and close up the hobo pack, making it into a loaf-like cylinder. Make sure you have a tight seal all the way around.

Prepare your grill for medium-high indirect heat. Place the hobo pack on the grill (away from direct heat), and cook for 15 – 20 minutes. At this point you can take the hobo pack off the grill and it will retain its heat for at least half an hour if you have other things to prepare.

When you’re ready to serve, finely chop the mint leaves and set them aside. Put the hobo pack on a serving platter and carefully open it, taking care not to burn yourself from the escaping steam. Sprinkle half of the chopped mint leaves over the potatoes, add the rest of the butter in daubs and gently toss the mint, onions and potatoes together. Sprinkle some salt and the rest of the mint leaves over the potatoes, drizzle with a little olive oil and squeeze the lemon over everything. Serve immediately garnished with lemon wedges.