Maple & Cherry Smoked Orange Glazed Ham
As a child, Christmas would start, for me, with the smell of a smokey glazed ham. As I arrived at my grandparent’s house for the holiday…
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How to Brine a Turkey
It’s that time of year again when everybody’s talking about turkey brine. “How much salt?” “How long for?” “Wet brine or dry brine?” I’ve been brining…
Smoked Beef Short Ribs – Kansas City-Style
For me, the flavour combinations used in Kansas City-Style BBQ are some of the best! We’re going to use a wonderful KC-Style BBQ Rub and Sauce…
Apple & Hot Mustard Slaw
For this Apple & Hot Mustard Slaw, not only are we going to use fresh red apple matchsticks, we’re also going to use some OSU, which…
Authentic Chimichurri
I love Chimichurri! I first came across it in 2002, while working in the Basque Country in the South of France. Over there, it was Tximitxurri…
Smoked Brisket Chili
For this Smoked Brisket Chili we’re going to be using the brisket Flat. There are two muscles on a full brisket, the Point and the Flat.…
Smoky Barbecue Pulled Chicken Sandwich
To make these classic Smoky Barbecue Pulled Chicken Sandwiches we’re going to be smoke-roasting a whole spatchcocked chicken over hickory wood. Using two of my all-time…
Charcoal Grilled Greek Lamb Ribs with Lemon & Oregano
It was about 15 years ago now that my best friend, and long time cooking partner Mark, took me and my then girlfriend (now wife) Natacha…
Authentic Greek Salad
Greek Salad or Horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed…
Tzatziki
Tzatziki, Cacık or Khyar bi laban is a dip, side, or sauce found in the cuisines of Southeast Europe and the Middle East. Traditionally made using…