Coal Fired Shovel Breakfasts

Coal Fired Shovel Breakfasts My chef dad Con was only five foot three inches but he was solid built like a bull dog. He boxed as a teenager but later realized that all his yelling and acting real angry got the message across better and without battle scars. My dad was incapable of driving and thing on wheels. If you were the person who stopped to help my dad who was always carrying grocery items, he would promise them some of his prepared food at the end of the day which also meant he would bag a ride to the station or better yet home. I remember there were a lot of...

Angus Beef Belly Brisket Bacon

Angus Beef Belly Brisket Bacon. I like to shop for a good beef brisket with just the right amount of marble fat and lean. I first prepare a nice brine using pickling spices kosher salt natural vinegars. After soaking for a few days I give it several soaking baths in cold water before heading to the smoker. I first smoke it whole low and slow for 3 hours to get a nice smoke ring and hickory maple flavour. I used some maple sugar in the rub for a wee bit of maple sweetness during the smoke. Once the brisket has been fully cooked I let it rest to settle all the juices before...

Cocktail Salad Shooters

Years back when I was being groomed by a well known hospitality firm, I was offered several positions to make some extra coinage and meet and cook with other well know chefs. The Canadian Open and the Skins Games were held back in Ontario annually and was a place where I got to cook in the famous Champions Tent for the pro golfers and their guests. It was a great position to prepare lavish buffets and get to show off your culinary prowess. Back then the major banks, automobile, liquor and tobacco companies would host several big name players and invite their customers to...

Cinco de Mayo Spit Roasted Hog.

The art of spit roasting a whole pig takes a few rehearsals to make it perfect. Learning from the professional BBQ pit masters has been long an slow in the learning. Some times you have to go full circle. Knowing the perfect rubs and having the bang on timing is essential to achieving the best results in taste and appearance. When I was chef at the famous Red Hot and Blue Pit Bar-B-Que. Knowing the quality of the pork and brine were key to perfect flavour. Setting it up takes lots of pre preparation. The source of heat is about the most important thing one must be in...