by Julie Bateman | Aug 25, 2020 | Recipes
Tip: I find with larger cuts of veal that searing the chop over high heat for a 3 to 5 minutes per side, then moving to indirect heat, close lid and cook for 10-15 minutes longer for medium rare to medium doneness. Tip 2: Make sure you have a good meat thermometer to...
by Julie Bateman | Aug 25, 2020 | Recipes
Serves 4 Gear: 2 cup (500 mL) canning jar Basting brush Spoon Aluminum Foil Ingredients: 1½ tbsp (22 mL) Ted Reader BBQ Bone Dust Steak spice or your favorite steak spice 10 plump cloves garlic minced, about ¼ cup (50 mL) 1/4 cup each (60 mL) chopped fresh curly...
by Julie Bateman | Aug 24, 2020 | Recipes
Prep Time: 15 minutes Serves 4 Ingredients: 1 tbsp (15 mL) butter ¼ cup (60 mL) finely diced sweet onion 2 tbsp (30 mL) minced ginger, divided 1 cup (250 mL) sliced leeks 2 x 12-inch (30.5 cm) stalks rhubarb 2 cups (500 mL) ice wine, divided 4 x 4 oz (113 g) portions...
by Julie Bateman | Aug 24, 2020 | Recipes
This is a fun ‘n tasty recipe to be served as a starter course for a backyard barbecue party, with appropriate social distancing. Note: Banana peppers are a medium sized chili pepper with a mild tangy taste. Though sometimes they pack a punch they are great for...
by Julie Bateman | Aug 22, 2020 | Recipes
Tip: When working with ground meats always keep the meat refrigerated until you need to mix, shape, or cook it. Not only is it good food safety practice, it will also make it easier to work with. Makes 8 burgers Gear: Large cast iron griddle or fry pan or grilling...
