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Barbecue Secrets

Recipe of the Week: Wild BC Pink Salmon Two Ways

Aug 26, 2011

I love pink salmon, the delicious but often overlooked species of the West Coast. During salmon season you’ll see pinks next to the other wild species like sockeye and coho in the seafood section of supermarkets. It’s just as fresh, just as delicious but often costs a lot less.

Most of the time I see fresh pinks...

Recipe of the Week: Grilled Little Fish

Aug 19, 2011

Makes 2–4 servings

This technique works with sardines, smelts, fresh herring, or any other smallish fish, like pan-fry-sized trout. Just make sure the fish are scaled, gutted, and ultra-fresh. The only thing you need to serve with these is a crisp, dry white wine. 

1 lb | 500 g fresh, cleaned small fish

kosher salt...

Recipe of the Week:

Aug 12, 2011

Whiskey and Honey-planked Peaches

Makes 8 servings

This delicious recipe is based on the technique of planking god Ted Reader. You can easily substitute ripe pears or nectarines for the peach halves. The key is to use perfectly ripe freestone peaches so it’s easy to halve and peel them.

1 cedar plank, soaked for 6...

Recipe of the Week: Lamb Meatball Kebabs with Mint Jelly Glaze

Aug 5, 2011

Lamb Meatball Kebabs With Mint Jelly Glaze

Makes 4 main course servings or 8 appetizers

The combination of toasted pine nuts and fresh and dried herbs gives these kebabs a rich flavor and tender but nutty texture. This recipe is a bit fussy because the raw lamb meatballs are very delicate and need to be handled gently...