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 spit roasting a whole 250-lb. farmed sturgeon using three whole octopi stuffed with chorizo as basting brushes.
At the end of the episode I talk about an experience my wife Kate and I had a Jamaican resort a few years ago. Spoiler alert: contains nudism and vodka.