BBQ Sesame Tamarind Tea Soaked Pork Bell...

Sesame Tamarind Tea Soaked Pork Belly. Steamed Soya Guy-Lan with Sticky Rice.  I like some non medicated fresh pork loin or pork belly bacon and soak in some plum brandy and green tea for 24 hours. The fragrant Chinese 5 spice is the ingredient main spice flavours. I have used Berbre Spice and found that it also makes a delicious flavourful taste. Tamarind sauce can be made from the pod seeds or as a condiment like ketchup. These sauces are available at most deli sections and grocery stores. By using a few different flavours you can make some traditional cultural Street...

Simple BBQ Steaks

BBQ Prime Beef T-Bone or Strip Loin. I like to shop at several different locations to get some full dry aged range fed beef. A good 1 inch thick cut Strip Loin or T-Bone with lot’s of marble and a quarter inch fat cap. I like to put a simple non sodium dry rub on the steaks. Dry mustard, fennel, smoked paprika onion, garlic fresh ground pepper and let rest while the BBQ heats up. Simple is good when in a pinch for time. When the grill has been heated to optimum I use a olive oil soaked towel to season the grill bars. Now is the time to use some kosher salt...

Have a Back Yard BBQ.

Having a Back Yard BBQ. Start low and slow with cherry and apple wood. Pick your cut of pork or beef with some fat marbling First I seasoned and brined the pork loin and beef brisket center cut portions with apple cider vinegar maple syrup kosher salt. Brine and seasonings should be done at least 24/36 hours before to get the optimum flavours and tenderness. I then soaked the wood chip shavings in a cherry whiskey water and adding a small amount at a time. I find that by adding in intervals gets tastier results and a nice wood flavoured bark crust. Now when the base heat...

The Wurst Oktoberfest Sausages.

Back while I was visiting Waterloo County and the Mennonite area General stores I came across a vendor at St. Jacobs that had some of the Wurst Oktoberfest Sausages and the original festival honey mustard. He claimed his Grandfather and Mother were making these little bangers and selling them at the Berlin Farmers Market before becoming Kitchener Ont. Over the years I have gained many sources to get some great artisan sausages. Sausage Meister’s are usually found on farms and have a seasoned smoke house on the premises. Because it’s not inspected and the...

Pork and Beef Brisket BBQ

It’s the essential ingredients that make the meal. A meat rub starts with good herbs and spices. I incorporate some Hy’s season salt into my rubs. I like the MSG salt content. I once worked for the manufacturer of this product and have been using it now for 40 years. I find it leaves no after taste when mixed with equal amounts of the 10 other marinating spices. Sort ‘a like KFC secret spice mix. File’ Gumbo is my flavour edge. 90 proof sour cherry juice for soaking some sweetness to the wood. A little German grainy mustard to add some drama to the...

Back Yard BBQ Thanksgiving

When the BBQ kitchenman is doing his thing at a back yard alfresco party, it is always important to make the food as exciting and unique tasting as possible. When I put together a menu for a party, I like to hear Gourmand feedback! One of thekitchenman’s sure hit back yard chow downs is this menu.  Now this meal started with a BBQ grill full of fresh caught prawns, some spicy wings, sided with garden fresh salad and a cold watermelon spritzer too start. Main course, New Orleans Creole rubbed seasoned Chicken Legs. Cherry Smoke Honey Garlic Ribs, Slow Smoked Pulled...