After nearly a decade and a half of constant use, it was with a heavy heart that at the end of this accursed summer I retired my trusty and now very rusty charcoal BBQ. Night after night of white hot coals had eroded The bottom of the barrel to a wafer thin bit of carbon. Another couple of grill sessions and I could easily see the whole burning payload dropping through the bottom and setting our back yard alight… And so, it was time to say goodbye.(more…)
Holidays are the balm of body and mind. It’s been a couple days into our long-awaited stay-cation and I’m already starting to feel my soul regenerating and plotting future adventures just like the hedonistic super villain I remember myself to be.
Ironically, one of the first recipes I got to work on between mountain biking trips was a banger I perfected at work. A sublimely simple way to take trout – a tasty and plentiful local river fish – clean up its mealy texture and enhance the profound sweetness buried deep inside. (more…)
As the berries rot and the leaves spiral in the wind, there’s no denying it… Summer is giving way to fall. Sure, it’s still balmy every weekend (perhaps a St. Matrin’s Summer?) and I can still get from the door to the car without pants, but only just barely.
It is therefore essential to soak in as much of this gorgeous, late summer-corncobs ‘n beachfires- groaning as mom calls you in for dinner- sunshine as possible! One last big BBQ weekend!
I’m ‘gonna bring out those big-gun steaks we got from Gunter Bros, season those beasts well, grill ‘em fast and furious and then bang out a quick sauce to take it over the top. Heat ye coals, fill the flagons and gird thy loins; The Steakening is at hand! (more…)
Every time we drive through Black Creek, I stare out at the rolling pastures packed with cows and think of Gary Larson’s Far Side comic strip.
You know the one: A field full of cows are standing on two hooves, conversing with obvious intelligence when one yells “Car!” Just as two humans drive by they drop down on all fours and pretend to be witless bovines. When all’s clear they stand back up and get on with their day, the humans never suspect a thing. *chuckles*
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. (more…)