Jan 18, 2021
They say the best pizza has a fluffy bubbly crust and a crisp undercarriage (the bottom of the crust) with gooey cheese and a balance of delicious toppings. I agree and am always hunting for different textures when it comes to crust. The pizza we are doing today has the perfect crust because it has the unique experience of being cooked twice. By par-baking the crust directly on the grill and then flipping it over, you end up getting just the right amount of char. I was afraid that the crust would be too crusty, but it was surprisingly soft in the middle, despite that I rolled it pretty thin. I will definitely be making this again. This is for cheese pizza, but please add any toppings you want!
Jan 15, 2021
Beer can chicken is one of the most tried and true methods for making moist, delicious chicken with no fear of under cooking it. This recipe is probably what helped grow my confidence on the BBQ in the early days because the steam from the beer helps to cook the chicken from the inside and therefore it cooks more evenly and faster.
Jan 13, 2021
I was asked to help my favorite local Indian restaurant to finalize a recipe for Smoked Tandoori Brisket. I thought it would be a fun experiment, so I agreed. I dropped off a brisket at the restaurant and they marinated it in a secret mixture of tandoori seasonings for 3 days. After that I picked it up and smoked it over charcoal pellets for nearly 10 hours. What we were left with was an amazingly rich and spicy brisket that was oh so flavorful and melt in your mouth. The tik Tok got over 30,000 views in the first day. The things I learned in the comments section of Tik Tok. Hindu’s do not eat beef but lots of other Indians (Sikh, Punjabi, Muslim, Christians) do in fact eat beef (sometimes). I should not call it “East Indian” cuisine because there is only 1 India, it is just called “Indian cuisine”. I apparently also need to work on my Canadian accent version of how you pronounce “Tandoori”.
Jan 8, 2021
The visual appeal of a perfectly cooked steak is one of my favorite parts of eating a steak. It’s the crispy charred bits around the edge and the cross hatched grill marks from a perfect sear. The darker the sear marks in my books the better. When a steak comes out glistening from the right amount of fat with the right amount of blackness, it’s heaven for me. Black gold steak, is just that, it’s pure gold for me. The blackness of the charcoal really makes the visual appeal that much more, but when combined with the truffle flavour in the seasoning and the base umami flavours, this combination is a whole other level.
Jan 8, 2021
I have been watching the Spiceology brand grow on social media for quite some time in the barbecue world. Their packaging is beautiful, and their spice blends and influencer pairings make my mouth water with some of the flavor combinations. Spiceology is famous for having over 300 ground spices, herbs, chiles, salts, confections and even vegetable and fruit powders. We have combed over their offerings and selected around 30 of the blends that we thought would fit best with BBQ and brought them into You Need a BBQ.
