Barbecue Secrets
By Rockin' Ronnie
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Podcast Description
International barbecue champion and bestselling cookbook author Rockin' Ronnie Shewchuk hosts a podcast about the smoky world of barbecue and grilling. The Barbecue Secrets podcast features interviews with barbecue experts, answers to listener questions, great recipes and useful tips and tricks.
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| 1 | CleanVideoIt's snowing in Vancouver and I miss Texas | It's been almost a year since I went on a barbecue pilgrimage to Lockhart, Texas, home of the world's first barbecue joint. I've got lots more video, but I just had to get something up here to whet everyone's appetite and help offset the Canadian winter blues. | 1/12/11 | Free | View In iTunes |
| 2 | VideoGrilled sliders! | In this second teaser for Barbecue Academy at the Banff Springs, I show you a great technique I've been working on -- sliders on the grill. It's a great way to feed a bunch of teenagers with minimum fuss! | 7/28/10 | Free | View In iTunes |
| 3 | VideoRocco and Ronnie's Great Northern Adventure: Episode 1, Northern Lights | This is the first in a series of video vignettes about a trip my friend Rocco Ciancio and I took to the Northwest Territories this spring. I'm sharing it in conjunction with a travel piece that Rocco and I wrote for the Globe and Mail, which was published today. | 6/26/10 | Free | View In iTunes |
| 4 | VideoAn invitation to Rockin' Ronnie's Barbecue Academy at the Fairmont Banff Springs | Hey Barbecue Fans. I'm teaming up with Fairmont Hotels and Resorts to put on a weekend getaway with a barbecue theme. Check out this video invitation! | 6/16/10 | Free | View In iTunes |
| 5 | My all-day BBQ workshop is a silent auction item! | I’ve donated my one-day barbecue workshop to Family Services of the North Shore as a silent auction item. The auction is taking bids now, and will be wrapped up and winners determined at the organization’s gala fundraiser this Sunday at the Fairmont Hotel Vancouver. I'm pasting information about the workshop below. Please forward this link to anyone in the Vancouver area you think might be interested. You don’t have to attend the auction to place a bid. And here's a link if you want to download a .pdf of the silent auction catalogue. Cheers, Ronnie Normal.dotm 0 0 1 466 2660 Ron Shewchuk Consulting Inc. 22 5 3266 12.0 0 false 18 pt 18 pt 0 0 false false false <!--StartFragm | 12/2/09 | Free | View In iTunes |
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Christy Clark interviews Ronnie about burgers and takes listener calls | On August 11th I had a great time on the Christy Clark Show. In this episode I serve Christy the first-place winner in the Backyard Burger event of this year's Canadian National BBQ Championships in Whistler, B.C., my Beef Burger With Chile Butter Core. I also answer a bunch of great listener questions. | 8/15/09 | Free | View In iTunes |
| 7 | CleanVideoRonnie and Gary Johnstone talk BBQ gear on Urban Rush | Just before Father's Day, my friend Gary Johnstone, owner of Johnstone's BBQs and Parts, and I talk about grills and accessories on Vancouver-based chat show Urban Rush. The cool charcoal cooker at the beginning of the segment is a Cobb cooker, my favorite portable charcoal grill/barbecue. | 6/26/09 | Free | View In iTunes |
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Ronnie and friends talk barbecue on The Tasting Room | My friends Gary Johnstone of Johnstone's BBQs and Parts and Angie Quaale, organizer of BBQ on the Bypass, join me on a season-opening barbecue panel talking about outdoor cooking with broadcasting icon Terry David Mulligan, on his food and wine show, The Tasting Room. | 5/17/09 | Free | View In iTunes |
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Rockin' Ronnie call-in segment May 4th on Vancouver's Christy Clark show | Had a nice visit with Vancouver CKNW radio talk show host Christy Clarke and had a chance to take some great listener questions. | 5/5/09 | Free | View In iTunes |
| 10 | CleanVideoRonnie's May 2 Appearance on Global TV | Hey barbecue fans! Barbecue Secrets DELUXE! is now on bookstands across Canada and I've begun the big cross-Canada media tour. My first TV appearance was May 2, when I visited Global TV B.C.'s Saturday Morning News program. Had a smoky and delicious time with anchor Sophie Lui, sports anchor/reporter Jay Janower and weekend meteorologist Kristi Gordon. On the program I took the opportunity to announce the big Barbecue Secrets DELUXE1 BBQ Tweet Contest, and I got an instant response. Here are some of the first tweets that rolled in: graemeb3@rockinronnie The easiest and most delicious BBQ salmon recipe: salmon covered in mild salsa placed on tinfoil. Great when camping too! walkingpoles@rockinronnie Thank you for the Awesome demonstration on the News this morning. Nothing like a good BBQ. Don Marshall dougflet@rockinronnie fav bbq appie: blanched asparagus with red pepper strips wrapped in prosciutto and grilled with maple bbq sauce. dougflet@rockinronnie What an awesome concept--using social networking to build your business. Very impressive! Good luck with it. carib1028@rockinronnie/saute onions, shitake/load on thin patty w/ cheese/top w/ thin patty/seal/grill w/ R&Ds BBQ sauce/serve on toasted bun/ooz'n erlewilliams@rockinronnie Grilled Squid 1lb squid .5c evo 6 garlic, minced 2 tbsp parsley, minced Juice of 1 lemon .5c mustard .5 tsp S&P wendylangridge@rockinronnie side dish of mushrooms, foil them with chunky onions, 2 garlic cloves, 2 tablespoons barbecue sauce. SusanMain@rockinronnie I am a big fan of the BBQ! My friends and fam have been @ my house many times. Still use charcoal - not propane wendymcleod10@rockinronnie I do my burgers with Gorganzola stuffed inside, instead of your herb butter, love BBQing, the man does not touch the BBQ CortneyLessard@rockinronnie just saw you on the news, def making those ribs for the canucks game tonight! GiseleLaRose@rockinronnie Hi Ronnie! My secret weapon in my homemade bbq sauce or hamburgers is sesame oil and cumin. Sooo good, you have to try it! 8chocolate@rockinronnie When cooking fish on barbq, wrap seasoned fillets in cabbage leaves. Protects fish, keeps juices in and can eat the cabbage 2 YVRBcbudz@rockinronnie I had real BBQ from a southern grandma the day the LA riots started and it was a coming together of races over pulled pork mrkeithk@rockinronnie try marinating in Tequila, lime and chili poweder for some Mexican flavor codias@rockinronnie Mediterranean Burger w/ cucumber, red onion, feta cheese (in core of burger), diced green+yellow pepper, tomato+sliced olives Please feel free to join in the fun and tweet your own tip, recipe or story, or just post a comment (140 characters or less) as a comment on this blog post. | 5/2/09 | Free | View In iTunes |
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Everything I Know About Communication, I Learned From Barbecue: Part III | Here's the third installment of my interview with communications guru Steve Crescenzo. | 1/21/09 | Free | View In iTunes |
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Everything I Know About Communication, I Learned From Barbecue: Part II | Here's part two of my interview with old pal Steve Crescenzo (seen pictured on the right, with me and team mate Tom Masterson at the Nationals in Whistler in 2004). In this episode, entitled: Are You a Chicken or a Pork Butt, I get to the main courses of my barbecue-as-a-metaphor-for-communication theory. | 1/18/09 | Free | View In iTunes |
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CleanEverything I Know About Communication, I Learned From Barbecue: Part I | In addition to my life as a barbecue fanatic, I am also a communication consultant. I have been working for years trying to find a way to put these two parts of my life together in perfect balance, and I'm coming close. This interview with me, in a recent podcast by my friend, communication guru Steve Crescenzo, has me talking about what barbecue can teach us about how to improve communication in the workplace. It's the first of three segments. Hope you enjoy it! | 1/10/09 | Free | View In iTunes |
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Barbecue Secrets #9: Rockin' Ronnie on The Tasting Room | I recently had the pleasure of being part of a barbecue panel on Terry David Mulligan's new radio show, The Tasting Room, along with my fellow barbecue competitors Adam Protter (www.bigsmoke.ca) and Justin Kyllo (www.smokeandbones.ca). I've turned our segment into an episode of the Barbecue Secrets podcast. | 8/6/08 | Free | View In iTunes |
| 15 | CleanVideoBarbecue Secrets #8: More Planking Secrets | Hey, barbecue fans. Welcome to another Barbecue Secrets video podcast. This spring I was a guest on Vancouver's Global Morning News demonstrating plank cooking recipes from my new book, Planking Secrets. With the kind help of Sharron Bates of Global I'm re-broadcasting them on this podcast, and I'm posting the recipes from each show here on the podcast blog. This is the second of five segments. Planked Pork Loin Roast with Whisky-Apricot Glaze (From Planking Secrets) Serves 4 to 6 In this recipe the aromatic, spicy, mildly astringent flavor of the cedar smoke nicely complements the sweetness and richness of the pork. The trick with plank-cooking a roast this big is to get the plank smoldering on a high or medium-high heat, and then turn it down to medium as soon as you get the meat on. Serve slices of the pork with roasted vegetables on the side and, if you like, some Roasted Garlic Mashed Potatoes. 1 cedar cooking plank, soaked overnight or at least 1 hour one 14-oz./398 mL can apricot halves in light syrup 1/4 cup/50 mL Dijon mustard 1/4 cup/50 mL Jack Daniel's whisky 1/4 cup/50 mL brown sugar 1/4 cup/50 mL apricot jam pinch cayenne pepper one 3-lb./1.5-kg pork loin roast with a 1/8-inch/3-mm fat cap kosher salt and freshly ground black pepper sprigs fresh parsley and thyme for garnish Open the can of apricots and drain the syrup into a medium-sized saucepan, reserving the fruit. Add the mustard, Jack Daniel's, brown sugar, apricot jam, and cayenne to the syrup. Over medium heat, bring the mixture to a low boil, stirring to melt the sugar and the jam. When it looks like a smooth, fairly thick sauce (about 5 minutes), take it off the heat and set it in a bowl of ice cubes to cool. Lightly score the fat cap of the pork loin in a diamond pattern. Season it with salt and pepper, and set the meat on a sheet of heavy-duty aluminum foil. Spoon half of the mustard-whisky mixture over the loin and pat it all over to coat. Wrap the foil around the meat, sealing it as best you can. Place the wrapped loin in the meat drawer of your fridge. Let it sit for a couple of hours at least, but overnight if possible. Combine the remaining half of the sauce with the reserved apricot halves, cover and refrigerate. Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it's starting to throw off a bit of smoke and crackling lightly. Reduce the heat to medium-low. Place the marinated pork loin on the plank fat side up. Cover the grill and cook for 1 hour, checking periodically for flare-ups. At the one-hour mark, take the reserved apricots out of the sauce mixture and place them on the plank next to the roast. Baste the roast with some of the sauce and cook for about another 10 or 20 minutes, until the internal temperature of the roast reaches 140°C. Take off the roast and lightly tent it in foil. Transfer the apricot halves to a cutting board and coarsely chop them. Warm the remaining sauce on the stovetop or in the microwave and add the chopped apricots. Let the roast rest for at least 15 minutes (while it's resting, roast some vegetables on the grill). Carve the roast into 1/2-inch/1-cm slices and serve on warmed plates with a spoonful of the apricots and sauce. Garnish with sprigs of parsley and thyme. Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and <span s | 7/11/06 | Free | View In iTunes |
| 16 | CleanVideoBarbecue Secrets #7: Whole Hog! | [Sorry if you had trouble viewing this podcast. I initially posted the wrong media file, and also, I think libsyn doesn't support video on its player in the right hand column of this blog. So, here's a link directly to the podcast download.] In this edition I follow pitmaster Adam Protter of Big Smoke Mountain Barbecue in Whistler, B.C. as he prepares, cooks and serves a whole hog at a special event at Dusty's Bar & Barbecue, home of the Canadian National Barbecue Championships. VIEWER ADVISORY: This podcast contains graphic scenes of raw hog preparation and is not for the squeamish. Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and tasty barbecue recipes, at www.ronshewchuk.com. | 7/7/06 | Free | View In iTunes |
| 17 | CleanVideoBarbecue Secrets #6: Planking Secrets video #1 | Hey, barbecue fans! Welcome to the first Barbecue Secrets video podast. A couple of weeks ago I was a guest on Vancouver's Global Morning News demonstrating plank cooking recipes from my new book, Planking Secrets. With the kind help of Sharron Bates of Global I'm re-broadcasting them on this podcast, and I'm posting the recipes from each show here on the podcast blog. This is the first of five segments. Fred's Citrus Salmon with Sesame Mayo Serves 6 to 8 Brian Misko is an enthusiastic barbecuer who recently took the plunge and started up a barbecue team, House of Q. Brian passed on this recipe, which he has cooked time and again for his family. "It was originally crafted after salmon fishing in Tofino with my in-laws," he says. "I had never been fishing on the open ocean before, nor had Fred Kraus, my father-in-law. Nonetheless, a nice side of salmon was decorated for the grill with whatever we had in the cabin." And they've cooked it that way ever since. "Serve with a wonderful fruity white wine and a salad and you have a nice west coast meal," says Brian. 1 alder or cedar cooking plank, soaked overnight or at least 1 hour 1 orange 1 lime 1 lemon 1 tsp./5 mL grated zest from the three fruits (optional) 2 cloves garlic, finely minced or pushed through a press 1/4 to 1/2 cup/50 to 125 mL olive oil kosher salt and freshly ground black pepper 1 whole, boned fillet wild Pacific salmon (about 3 lb./1.5 kg), skin on Squeeze the juice from the three fruits into a nonreactive dish like a lasagna pan. Reserve a few slices for garnish. Don't worry about pulp or seeds in the marinade - it all adds flavor. Add the zest, if desired, and the garlic and oil. The volume of oil depends on how big your piece of salmon is. A larger one will take a bit more oil. Whisk all the ingredients together and pour over the salmon. Marinate for a minimum of 1 hour at room temperature. Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°F/260°C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it's starting to throw off a bit of smoke and crackling lightly. Reduce the heat to medium-low. Remove the salmon from the marinade and season it with salt and pepper. Place it on the plank and cook for 15 to 20 minutes or until the fish has an internal temperature of 135°F/57°C. Halfway through the cooking time, spoon some of the marinade on top of the fish. When the salmon is done, serve it on the plank garnished with extra citrus slices. Sesame Mayo This is the perfect dip for roasted veggies, and it's also great tossed with rice noodles for a cool, creamy side to grilled Asian-flavored meats. Sprinkle with toasted sesame seeds for extra texture. 1 cup/250 mL mayonnaise 1 tsp./5 mL toasted sesame oil 1/2 tsp./2 mL soy sauce (or to taste) 1 tsp./5 mL Chinese chili sauce or spicy Szechuan chili oil (or to taste) 1 tsp./5 mL grated or finely chopped fresh lemon, lime or orange rind 1 to 2 Tbsp./25 mL toasted sesame seeds (to taste) Thoroughly mix all ingredients. Use immediately or refrigerate. If you're using store bought mayo, it will keep for a week in the fridge. Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks | 6/10/06 | Free | View In iTunes |
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CleanBarbecue Secrets #5: A barbecue history lesson and more... | Welcome to the fifth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to barbecuesecrets@ronshewchuk.com. In this edition: 2:20 An interview with World Barbecue Organizer Rocky Danner who talks about how the people of the West Indies used empty U.S. Army oil drums to make the precursor of the modern back yard grill (the photo at the top of this post is an authentic Jamaican barbecue grill made from an oil drum) 12:41 Craig "Meathead" Goldwyn of amazingribs.com and I answer a couple of questions about ribs from listener Craig Jolly one about marinades and rubs, and another about the infamous "Texas crutch" 33:24 Competition Corner -- Jeff of Light My Fire BBQ asks about the merits of wood pellets and Glenn Erho of House of Q wonders if there's a better way to clean the cooking grates of his Smokey Mountain Cooker. Links Rocky Danner is a reporter for the National Barbecue News Craig "Meathead" Goldwyn is the creator of www.amazingribs.com and he has a special section on marinades at http://www.amazingribs.com/recipes/marinades.html For more information about hardwood pellets, visit Traeger Industries' Web site at http://www.traegerindustries.com/tips6index.htm There's a section of The Virtrual Weber Bullet, a Web site for afficionados of the famous Smokey Mountain Cooker, where they talk about cleaning the cooking grates of the Bullet. http://www.virtualweberbullet.com/cleanup.html Podcast #5 Recipe: Marinade for Pork Since Craig and I talked about marinades, here's one of my favorites: Pork tastes great no matter how you prepare them, but this sweet, aromatic marinade nicely offsets the richness of pork and gives it an exotic edge. You can use this for ribs, chops or tenderloins. 1/4 cup/50 mL soy sauce 2 Tbsp./25 mL dry sherry 2 Tbsp./25 mL honey 2 Tbsp./25 mL brown sugar 1 tsp./5 mL salt 1/2 tsp./2 mL crushed anise seed 1/2 tsp./2 mL ground cinnamon 1/8 tsp./1/2 mL ground cloves 1 Tbsp./15 mL grated fresh ginger Combine ingredients in a saucepan and heat gently until sugar is dissolved. Cool before marinating meat in a sealable bag for at least an hour, or overnight in the fridge if you want a stronger flavour. Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com. | 4/14/06 | Free | View In iTunes |
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CleanBarbecue Secrets #4: A real Barbecue Queen and more... | Welcome to the fourth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com. In this edition: 2:45 An interview with Barbecue Queen Karen Adler 18:03 Talking with Johan Olsen of Cobb Canada about a great charcoal-fueled portable cooker, the Cobb 30:46 Competition Corner -- Tequilas at dawn Links Visit the Barbecue Queens' website. Find more info about the Cobb in Canada, or internationally. Podcast #4 Guest Recipe This divinely delicious recipe for grilling flak steak is reprinted with permission from The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig (Harvard Common Press, 2005) Grilled Flank, Skirt, Hangar, or Other Thin Steak The whole steak scene had gotten a bit ho-hum. Very predictable. You knew what cuts were available: rib-eye, strip, sirloin, flank. You knew what to do with them. And then, all of a sudden, things changed. There were new cuts and names, such as beef bavette and skirt, hangar, flat iron, patio, and charcoal steak. Whassup? (as a hip-hop queen might ask). The change is partly a result of consumer interest in ethnic foods, hence the loose-grained skirt steak (the diaphragm muscle on a steer and the first choice for making great fajitas) and the beef bavette (cut from the flank for the French bistro steak and frites combo). Both can be hard to find at the grocery store but are readily available at butcher shops and from online vendors such as Niman Ranch. In addition, the National Cattlemen's Beef Association, based in Colorado, has championed new �moderately priced� options such as the flat iron steak, cut from the beef chuck, and the western griller, cut from the bottom round. Cube steak, a.k.a. minute steak, has been around for a while. It is cut from the round and cubed twice to tenderize this tasty but tough piece of meat and make it great for grilling (a minute per side, not surprisingly). The hangar steak comes from the flank and is actually a thick muscle. It is much tougher than flank steak but is a bistro favorite and is also referred to as onglet. All of these steaks have a chewy texture but great beef flavor. You need to tenderize them either by marinating them for at least an hour (preferably eight hours) or pounding them with a meat tenderizer or mallet. Then you grill them over a hot fire to medium-rare. The final crucial step is slicing them properly to serve. Before you marinate a steak, locate the direction of the grain in the meat, which is easy to do. The grain consists of the lines of muscle fiber, which usually go in one direction. File that information away, grill your steak, and cut the meat against the grain, on the diagonal, holding your knife at a 45-degree angle (so it's slanted, not straight up and down). Perfecto! For the marinade, we suggest Garlic-Citrus Marinade and the Smoked Garlic Cilnatro Cream Sauce is an excellent serving sauce. They follow below. Serves 4 1 1/2 pounds beef bavette or flank, skirt, hangar, flat iron, or western griller steak 1. Place the marinade and steak in a sealable plastic bag and refrigerate for at least 1 hour or up to 8 hours. 2. Prepare a hot fire in a grill. 3. Remove the meat from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare. Let the meat rest for 5 minutes, then cut against the grain, on the diagonal and at a 45-degree a | 3/4/06 | Free | View In iTunes |
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Barbecue Secrets #3: British BBQ legends and more... | Welcome to the third edition of the Barbecue Secrets podcast, a 29:15 minute show celebrating the many pleasures of outdoor cooking. In this edition: 2:07 An interview with Jackie Weight of Mad Cows Barbecue (22:49) Answers to listener questions about warm-up time for your grill, (24:48) BARBECUE SECRET OF THE WEEK: how to avoid food sticking to the grill and (26:09) when to use granulated garlic (22:49) (27:00) Competition Secret of the week: one word: plenitude! Photo courtesy Craig "Meathead" Goldwyn. Links: Jackie and Rick Weight's website, visit www.americanbbq.co.uk. Also, please drop in and post a message at www.bbqforum.co.uk. This week's recipe: Stuffed Tenderloin of Pork Ingredients: 1 whole pork tenderloin (weighing around 1-11/2 lbs) 1 small red onion - finely chopped 5 oz. mushrooms - finely chopped 1 oz. butter or olive oil Pinch of dried sage Pinch of dried thyme 4 oz fresh breadcrumbs Grated rind of 1 lemon 2 tablespoons lemon juice 1oz toasted pine nut kernels 4 tablespoons fresh chopped parsley 6 cardamom pods (seeds only - finely ground) 3 teaspoons of sweet chilli sauce (more if you like it hot) 4 tablespoons fresh chopped coriander (cilantro) 4 oz dried apricots - very finely chopped Fresh Spinach Black Pudding / Blood Sausage Butter for brushing the meat Bacon Fry the onion and mushrooms in olive oil or butter until tender, transfer to a bowl and add the sage, thyme, breadcrumbs, lemon rind, lemon juice, pine nut kernels, parsley, cardamom, coriander and chilli sauce; mix well, season to taste. Take the pork tenderloin and butterfly it (split lengthways). Place a piece of cling wrap underneath it and one on top and beat it out to a thin square. Remove the top piece of cling wrap, brush meat with butter and lay spinach leaves (remove any tough stalks from the spinach leaves) so that the whole meat surface area is covered. Take the filling mix and spread it over the spinach - use your fingers to get an even covering. Now take the black pudding / blood sausage, remove casing and cut in half lengthways, mould the finely chopped dried apricots to form it into a full sausage shape again and place along the length of the meat / stuffing area. Using the remaining piece of cling wrap to help you, roll the whole thing up (similar to a Swiss roll or roulade). Dispose of cling wrap. Once rolled, wrap the bacon around the whole piece of meat in a spiral so that you have completely covered the meat. Roll up with a fresh piece of cling wrap and refrigerate until ready to cook (best to leave this for at least 1 hour to allow the flavours to infuse). Cook in a roasting pan, over indirect heat on a barbecue, or in the oven at 350F for approximately 1 hour or until a meat thermometer inserted into the centre reads 170F. Deglaze the roasting pan with a little white wine and add 1 oz of butter to make a sauce if desired. Allow meat to rest for at least 15 minutes and serve cut into approx 3/4 inch slices. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com and e-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com. | 2/13/06 | Free | View In iTunes |
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Barbecue Secrets #2: Amazing Ribs and more... | Welcome to the second edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. In this edition: 2:26 An interview with Craig "Meathead" Goldwyn of amazingribs.com Answers to listener questions about ribs (7:18) and rubs (12:37) 15:36 Barbecue Secret of the week: raise that table! Show notes: Guest interview: Craig Goldwyn, rib afficionado. For information about Craig, including lots of tips and recipes, visit www.amazingribs.com. Craig also posted a special page for us with instructions on how to cook the greatest ribs ever, www.amazingribs.com/recipes/greatest_ribs_ever.html. Listener questions: Gary Tobin's wants to know why his ribs turned black, and Jeff of Light My Fire BBQ has a question and a great tip. This week's recipe: Classic Barbecue Rub (a.k.a. Bob's Rub) (from Barbecue Secrets, Whitecap Books) Makes about three cups (750 mL) We call this Bob's Rub, and it's what we use in competition. Bob Lyon, the granddaddy of barbecue in the Pacific Northwest, shared this at a barbecue workshop that first introduced me to the joys of real barbecue and prompted me to become a barbecue competitor. It follows a rule of thumb that's worth remembering: a third, a third, a third. Which means one-third sugar, one-third seasoned salts, and one-third dry herbs and spices. Ingredients: 1 cup white granulated sugar 1/4 cup celery salt 1/4 cup garlic salt 1/4 cup onion salt 1/4 cup seasoning salt (I like Lourey's) 1/3 cup chili powder (Use a commercial blend, or if you want an edge, try a combo of real ground chiles like ancho, poblano, New Mexico or guahilla.) 1/3 cup black pepper 1/3 cup paprika To this basic rub add as much heat as you want using cayenne pepper, hot paprika or ground chipotles. Then add two or three signature spices to suit whatever you're cooking or your personal taste, like powdered thyme, oregano, cumin, sage, powdered ginger, etc. Add only 1 - 3 tsp. of each signature seasoning so as not to overpower the rub. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com. | 1/31/06 | Free | View In iTunes |
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Barbecue Secrets #1: Winter Grilling and more... | Welcome to the first edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. In this edition: The time for a barbecue podcast is NOW: The Barbecue Secrets manifesto. Nanook of the pork: the joys of winter grilling Our first listener question: to close the grill, or not? Barbecue Secret of the week: turn it down! And a great winter grilling recipe: Pork and Apple Kebabs Show notes: Guest interview: Ross Mikkelsen, owner of Barbecues Galore in Canada. For information about products and locations visit www.barbecuesgalore.ca. Listener question: Shel Holtz, co-host of For Immediate Release, a twice-weekly podcast about communication and technology - www.forimmediaterelease.biz. This week's recipe: Pork and Apple Kebabs (from Barbecue Secrets, Whitecap Books) Serves 8 as an appetizer or 4 to 6 as a main course. This is a great winter grilling dish. Use the tangiest, firmest apples you can find. (I like Granny Smiths.) Serve as an appetizer, or with grill-roasted winter vegetables and mashed potatoes as a main course. To marinate the pork: 2 lb. (1 kg) boneless pork loin, cut into bite-sized chunks 1 tsp. granulated onion (or onion powder) 1 clove garlic, forced through a garlic press 1 tbsp. fresh rosemary 1 tsp. dried rosemary 1/2 tsp. allspice 1/4 tsp. freshly grated nutmeg pinch cayenne pinch clove 1/4 cup cider vinegar For the kebabs: 6 apples, peeled, cored, and cut into bite-sized chunks Kosher salt Freshly ground black pepper Extra-virgin olive oil Combine marinade ingredients in a non-reactive bowl and add pork, mixing thoroughly. Marinate for about an hour at room temperature or two or three hours in the fridge. Prepare grill for medium direct heat. Thread pork on skewers, alternating with chunks of apple. (Use eight long metal skewers or 12 pre-soaked bamboo skewers.) Oil cooking grate and grill kebabs for 3 to 4 minutes per side or until pork is just done. Season with salt and pepper and drizzle with a little oil. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com. | 1/16/06 | Free | View In iTunes |
| Total: 22 Episodes |
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