Sep 30, 2008
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.
Every morning these days I make two...
Sep 17, 2008
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...
Sep 11, 2008
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...
Aug 31, 2008
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...
Aug 27, 2008
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.
Classic Dadburger Deluxe
Makes 12 to 16 patties, depending on how big you like them
This recipe will...