This recipe features a spice rub that I’ve been tweaking over the last couple months. It’s a perfect seasoning for pork chops, a pork roast or any part of “The noble, magical animal” that is pig.
I really dig pig! And now it’s more important than ever for all of us to show our favourite four-legged food some love and respect. Read More
Andrew and Nikki, our awesome neighbours across the street were kind enough to slip me a big chunk of sockeye from their last fishing trip with only the promise to “do something good with it” in return. I love my neighbourhood!
The next day was surprisingly warm and clear so I caught up on the last of the garden maintenance – Pull those last two carrots, rake the lawn, hit the gutters – and started plotting dinner a little early. I’d collected a couple big armfuls of fennel stalks, some fresh and some dried from last year (they make great garden staves!) and I wanted to cook with ‘em. My mind was already set on grilling outdoors; I just needed a plan of attack. Read More
This BBQ Sauce is as close to an original recipe as I’ve ever come up with. I know, nothing is new and every recipe has already been thought of by someone, but I take some pride piecing this frankensauce concept together. It’s a traditional American backyard BBQ sauce at heart (with a built-in balance of sweet, sour, spicy and salty that I learned from Nick at Memphis Blues BBQ House) with summer blackberry sweet-tartness as it’s body and the brain of a Chinese fire-roasted duck. It’s just thing to slather all over fatty pork ribs. Read More