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Barbecue Secrets

Final Recipe of the Week for 2011: Grilled Venison Tenderloin with Cumberland Sauce

Sep 23, 2011

Makes 4 servings

I love the gamy taste and silky texture of venison tenderloin, which needs to be cooked rare to medium-rare. This recipe treats the venison very simply, but dresses it up with a lovely, complex, old-school British sauce that I found in The Joy of Cooking. Serve this dish as a course on its own; it...

Where to get Perfect Pulled Pork

Sep 22, 2011

 Here are all the places you can currently get Perfect Pulled Pork.

(Be sure to call ahead, because it's been selling out fast, and if your favorite meat shop or gourmet food store doesn't carry it, get them to call Sellar Sale Agency at (250) 889-9404.)


Recipe of the Week: A Grilled Quesadilla Library

Sep 16, 2011

Easy to make and quick to cook, quesadillas are the perfect party food. Think of the soft flour tortilla as a palette upon which you can paint beautiful taste-scapes for your guests. Or something like that. Preparing a quesadilla is as easy as one, two, three, four, five.

1. Place a large flour tortilla on a...

Recipe of the Week: Plank-Roasted Prime Rib

Sep 9, 2011

Makes 6–8 servings

This is a novel way to cook a classic cut of beef because it imparts an unexpected smoky flavor (even more unusual if you use a cedar plank). The key with cuts like this is to be careful not to overcook. If you don’t want to plank your roast, you can easily cook it using indirect heat. See...

Recipe of the week: Cowboy Steaks

Sep 2, 2011

Makes 4 servings

This is pretty close to my favorite steak. The earthiness of the cumin seeds, the sharpness of the cracked pepper, the sweetness of the onion and garlic granules, and the smoky, tart bite of the ground chipotles create an explosion of flavor. Serve whole steaks with beans, a slab of cornbread, and some...