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Barbecue Secrets

Recipes of the week: Planked Asparagus and Prosciuitto Bundles and Grilled Parmesan Tomatoes

May 29, 2015

Planked Asparagus and Prosciutto Bundles 

Makes 6 servings

This classic combination of flavors takes well to the plank and works as an appetizer, a side, or on top of a salad. If you can’t find real imported fontina, use Parmigiano Reggiano shaved into slivers. You really don’t want a flavorless cheese here.

Recipes of the Week: Rob and Ron's Celebration of Pink Salmon

Aug 17, 2013

Hey barbecue fans! If you're in Vancouver next Sunday, August 25th, don't miss the Pink Salmon Festival -- Noon to 5.00 p.m. at Haddon Park. I'll be joining Chefs Rob Clark and Garrett Schack to cook up a few thousand pounds of fresh wild BC pink salmon for the public. Get a fantastic plate full of great, sustainable...

Recipes of the week: Really Easy Chicken and Planked Pork Loin with Whiskey Apricot Glaze

Aug 31, 2012

With Labour Day coming up, this is a tribute to the working man, which means lots of meat, inexpensive but delicious cuts, and, for the first recipe at least, ease of cooking to give more time for getting stuff done.

Really Easy Chicken

Makes 6–8 servings

One of the biggest challenges of championship barbecue is...