Jan 6, 2021
I recently finished watching the Masterclass by Aaron Franklin. In that class there are 3 parts devoted to what he called the king of the meats: Brisket. In my opinion it’s the main reason to take the class, to master his approach to cooking brisket Texas style with nothing but Post Oak, Salt, Pepper and Smoke. It’s a pretty simple process but it takes practise to perfect. After watching the masterclass I went ahead and created one of these masterpieces for myself and it was not a disappointment. A nice change from all the competition style briskets I’ve done in the past 5 years. If I’m ever cooking for a crowd, this is the way I would definitely go.
Dec 22, 2020
Gluten free products are getting easier and easier to find these days with many specialty shops having gluten free sections and grocery stores offering more and more gluten free in their natural food’s aisles. Finding people who understand the gluten free diet is something special and worth celebrating. In and around Edmonton there are several shops that are owned, managed, or employing knowledgeable gluten free experts.
Dec 22, 2020
This is the ultimate Christmas indulgence. It’s super easy to make with only 5 ingredients and is done super fast. This recipe calls for gluten free but you can also make it with regular soda crackers as well. They call it Crack because that’s how you serve it, you crack all the pieces apart instead of cutting them in neat squares like other Christmas treats. So get ready for a salty, sweet, buttery chocolatey indulgence with just a kiss of smoke!
Dec 22, 2020
Prime rib, the king of the meats. You can read all about what a prime rib is here: https://youneedabbq.com/navigating-the-different-steak-cuts/ but for those who want to just read it here, the prime rib is basically a section of the rib loin that has not been cut into steaks. It can be served bone in or bone out and is also called a standing rib roast among other things. This beautiful cut of meat is comprised of 2 main muscles, the rib lip which covers the top of the round center portion called the Rib eye. The rib lip is my favourite part because of it’s intense marbling, at some steak houses you can order just the rib lip and they cut it off, tie it up into a circle and cook just that for you. But you are here to find out how to cook this sucker whole, so let’s dive into it.
Dec 15, 2020
Although a bit time consuming this is simple tasty smoked salmon that is great for all occasions. Today I am using Atlantic salmon, this recipe is equally good with all types of salmon.
