Latin-Style Smoked Pork Shoulder with Salsa Verde
Barbecue Secrets
In recent years I've had the opportunity to visit Costa Rica and collaborate with chefs there as the country establishes itself on the international barbecue scene. Thanks to the hospitality of my new friends in Central America, I have truly fallen in love with Latin American cooking. Nary a week goes by without me making a batch of delicious empanadas, and I am constantly looking for ways to incorporate Latino flavours into my grilling/barbecue. Case in point: for my birthday dinner last year, my lovely wife made a super-delish Pork Shoulder with Salsa Verde, which she found on . I have...
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BBQ Secrets Episode 23 - Canadian Jerk, Craziest Basting Brushes Ever, and Nudism, Rockin' Ronnie Style
Barbecue Secrets
SHOW NOTES
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Recipe of the Week - Beef Burger with Chili Butter Core
Barbecue Secrets
Beef Burger with Chile Butter Core, Dressed with Chipotle and Roasted Garlic Mayo and Guacamole ...
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Recipes of the week - Oysters, oysters, oysters!
Barbecue Secrets
With such a hot summer here in British Columbia, it's not surprising that there are concerns about eating raw oysters, which can cause illness when they've got high levels of a naturally occuring bacterium that thrives in warm waters. ...
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Recipe of the week - Grilled Pink Salmon in Foil
Barbecue Secrets
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Recipe of the week - Ravenswood Ribs
Barbecue Secrets
Makes 4–6 servings ...
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Recipes of the week - Jamaican Jerk Pork
Barbecue Secrets
What is perfect jerk? Is it chicken or pork? Should the meat be marinated, or just rubbed? How hot should it be? Is it best smoked, grilled, or baked in an oven? ...
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Recipe of the week - Planked Salmon with Rosemary and Balsamic Vinaigrette
Barbecue Secrets
Rosemary and salmon are a classic combination. In this recipe, the honeyed balsamic vinaigrette and brown sugar intensify the flavor. Makes 6 servings ...
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Recipes of the week: Grilled Prawns Three Ways
Barbecue Secrets
Rum and Honey Prawn Skewers Makes 8 kebabs, enough for 2 lunch-sized portions or 8 hors d’oeuvres The combination of rum, honey, and fresh mint is a revelation in this simple, delicious dish. For the basting sauce: 2 Tbsp | 25 mL chopped fresh mint 1½ tsp | 7 mL lime juice 1 jigger Appleton Estate dark rum 1/3 cup | 75 mL liquid honey 1 tsp | 5 mL Dijon mustard 2 tsp | 10 mL vegetable oil kosher salt to taste For the prawns: eight 7-inch | 18 cm bamboo skewers, soaked for at least 1 hour 16 extra large prawns, peeled and deveined (with tails on) kosher salt lime wedges and...
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BBQ Secrets episode 22 - Greek style ribs
Barbecue Secrets
Here's a link to the recipe I talked about for .
info_outlineHere's a link to the recipe I talked about for Greek-Style ribs.