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Barbecue Secrets

Aug 27, 2015

SHOW NOTES

In this episode I talk about building an authentic Jamaican-style jerk pit for this year's Brewery and the Beast in Vancouver, where I joined my friends from Johnston's Pork to serve up 14 delicious jerked pork bellies.

A the same event, ninja chef Rob Belcham of Campagnolo restaurant outdid himself by...


Recipe of the Week - Beef Burger with Chili Butter Core

Aug 21, 2015

Beef Burger with Chile Butter Core, Dressed with Chipotle and Roasted Garlic Mayo and Guacamole

Makes 4 large burgers

Disclaimers: This isn’t a simple recipe and it involves quite a bit of prep work. The chile butter and mayo need to be made in advance, so a little planning is necessary. Stuffing a disc of...


Recipes of the week - Oysters, oysters, oysters!

Aug 14, 2015

With such a hot summer here in British Columbia, it's not surprising that there are concerns about eating raw oysters, which can cause illness when they've got high levels of a naturally occuring bacterium that thrives in warm waters. 

As a gesture of good will to BC's oyster farmers, and a celbration of the...


Recipe of the week - Grilled Pink Salmon in Foil

Aug 7, 2015

 

Many sport fishermen consider pink salmon to be the least desirable amongst the five species of BC wild salmon, but I love it, and so do some of Vancouver’s leading chefs. Not only is pink salmon delicious and nutritious, it’s a sustainable fishery.

One of the interesting things about pink salmon: unlike...


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...