Jul 29, 2011
Makes 4–6 servings
This unusual recipe from my friend Mike the fishmonger, which I’ve adapted for the plank, pairs the intense flavor of the spiced halibut with a cool tropical salsa. Substitute snapper for halibut for a stronger flavor. Cuban-style Black Beans and Rice go very well with this, so I’ve included the...
Jul 22, 2011
Makes 4 burgers
This recipe won the burger category at the Canadian National Barbecue Championship in Whistler, British Columbia, in the summer of 2003. More than a burger, it is the Atkins equivalent of a jelly doughnut (if you forego the bun). It’s a life-shaping experience that should probably be accompanied by...
Jul 15, 2011
Even though it's not much of a summer so far here in the West, and the growing season is extraordinarily late, we're getting into the best time of year for fresh fruit and veggies. Serve any or all of these great summer salads along whatever you've got coming off the grill, and even if you can't see the sun, you'll...
Jul 8, 2011
The Fire Chef’s BBQ Salmon on a Plank
Makes 4–6 servings
The late David Veljacic was the father of barbecue in Canada, founding the Canadian National Barbecue Championship in New Westminster back in 1988. David was a firefighter, hence his nickname, “The Fire Chef.” He was diagnosed with cancer several years...
Jul 1, 2011
(From Barbecue Secrets DELUXE!)
Makes 4 servings
Die-hard barbecue people don’t even like to consider this technique, which goes against all the principles and values of barbecue culture. These ribs may not be smoky, and they may not be quite as flavorful as true barbecued ribs, but they’re...