Dec 26, 2013
Hey barbecue fans. Happy Holidays! I hope you had a great Christmas. For many of us, the festivities don't stop between now and 2014, whether you're entertaining relatives, hosting a festive open house or planning a New Year's Eve party. Here are a few tips and some tasty recipes to make your entertaining easy, fun...
Aug 31, 2013
Welcome to episode 19 of the Barbecue Secrets Podcast. It's the last episode of the season, and it's a doozie!
If you're viewing this on the podcast blog, click on the little "pod" icon to the left of the episode title above to listen to the show. Hope you like it!
SHOW NOTES FOR EPISODE 19
Aug 31, 2013
One of my favourite cuts of meat is the pork blade steak – cut from the same part of the hog as the classic shoulder butt roast that we cook in competition. In certain parts of Kentucky, thinly sliced blade steaks are seasoned with salt and pepper, cooked over a low hardwood fire and “sopped” with a thin sauce...
Aug 22, 2013
I hope you enjoy this week's recipes. If you want to enjoy some delicious wild BC pink salmon, come on down to Haddon Park on Sunday from noon till 5.00 p.m. -- find out more here.
Makes 6–8 servings
When good-quality salmon is barbecued over low heat using hickory, alder, or mesquite smoke as a...
Aug 17, 2013
Hope to see you there!
A FESTIVAL IN THE HEART OF VANCOUVER TO CELEBRATE PINK SALMON
One of B.C.’s most sustainable seafood choices!
Vancouver – The Pacific Salmon Foundation will host its biennial Pink Salmon Festival on Sunday, August 25 at Hadden Park on Kits Point. With 9 million “pinks” forecasted to...