You have heard of bacon. It is usually made of side pork (Americans call it pork belly). You have heard of back bacon (Americans call it Canadian bacon). Have you heard of Buckboard Bacon. Bacon is quite fatty. Back bacon is quite lean. Buckboard is kind of in between.
We had a cold and wet July and it put my tomatoes behind. We are already getting frost here in the mountains. The net result is that I have a lot of green tomatoes. So, I was making my Green Tomato Mincemeat and thought I should remind all of you that this is a good way to use green tomatoes.
Also, have you ever tried replacing 1/3 of the apples in pie, cobbler or crisp with green tomatoes? Try it! It still tastes like apples but it has a touch of sour like green apples. It is really good.
The Old Fat Guy
I just love trying new dishes. When I see something different I find myself thinking of how I could make it and what it would taste like. Feel sorry for She Who Must Be Obeyed. She has lived with my experimentation for over four decades. Continue reading Cambodian Chicken
We have all read the traditional wisdom that you need to cook a steak by putting on high heat to seal in the juices. As is all too often the case, this traditional wisdom is just wrong. There have been controlled scientific studies that have proved it to be flat out wrong. The heat you cook beef at has nothing to do with the moisture retained by the beef. Continue reading Reverse Seared Steak
I had the last of my Haskaps in the freezer. I had friends coming for dinner. I like to make different dishes for my guests to try (which may explain why I have so few friends). So, I made Haskap Pudding Cake for my guests. Continue reading Haskap Pudding Cake (Can Be Made With Blueberries)
Do you want to be the King of Barbecue in your neighbourhood? Do you want the other weekend Qers to talk about you in hushed tones of respect? Then you have to make a Beautiful Brisket! The good news is that it isn’t difficult, it is just time consuming. Continue reading Beautiful Brisket
I love short ribs. No cuisine does short ribs better than Korean. I had some ribs and decided to pay homage to Korean flavours when I cooked them in my smoker. In doing so, I apologize to every Korean out there. This is not an original Korean recipe it is just my poor attempt to introduce some of the flavours of your great beef dishes. Continue reading Korean Short Ribs
When you’re grilling, smoking or roasting, it is nice to have potatoes cooking as a side while the meat is getting done. I often do potatoes in foil and this version with a touch of lemon is particularly nice. Continue reading Summer Potatoes
She Who Must Be Obeyed and I both like a nice piece of wild salmon despite it costing more than ice in the dessert. So, when some wild sockeye steaks were put on sale, we bought them. The problem with salmon steaks are they have bones and the thin belly pieces are hard to eat between the bones and the skin. Continue reading Fancy Shmancy Salmon