About The Old Fat Guy


The Old Fat Guy
The Old Fat Guy

I used to work on the road a lot and ate in restaurants all the time.

I retired a couple of years ago. I always loved to cook and just didn’t have time. When I retired I started cooking all my meals and lost 40 pounds. I am still a great lump but I feel better and I eat whenever I feel like it. Home made food is just better.

So, I have a great life here in the mountains of British Columbia, Canada with great views and great food.

I decided to start this blog to share my experiences and hopefully hear from others about their food journeys.

I have produced a community TV program called You Can Make It.

Also, I have published the Old Fat Guy’s Guide to Smoking Meat For Beginners.

Welcome to my blog.

My social media links:


62 thoughts on “About The Old Fat Guy”

  1. Hi David,

    I enjoyed meeting you at the Toastmaster’s competition in Creston last Sat (Oct 19th).

    Perhaps I can share some recipes with you.

    Keep smilin

    1. Thanks, Angie. I had a look at your page as well. Nice recipes but your great strength is your photographic skill! I will follow you on twitter!

      The Old Fat Guy

  2. What a great name for a blog! Nice to have met you in the land of Twitter….Social media really does make the world a smaller place. I look forward to following your tales from beautiful BC. Happy retirement to you!

    1. So kind of you to stop by. I am relatively new to Twitter (I signed up a few years ago but never really used it until now). I look forward to your posts as well!

      The Old Fat Guy

  3. Hello David….just looked at your site….very nice. Just starting out in the “blogging” community, it’s nice to look around and see what other people are doing. Have fun cooking….it is true pleasure to make something Homemade & Yummy to eat!!

  4. Hi David, so glad you found my blog and so glad to find yours. It is so nice to hear from Canada. My family is from PEI as you will see from my posts. I am a dual citizen and love both my countries. I look forward to sharing recipes.

    Best, Renee

  5. Yay, another Canadian food blogger! Have you checked out the Food Bloggers of Canada website? Great resource. I *think* they’re based in B.C.

    Also, I agree with a previous poster. Old and fat is a misnomer!

    Margaret @approachingfood

    1. Thank you for the kind words, Margaret. However, I am afraid my girth is more substantial than it should be.

      I am a member of Food Bloggers of Canada and that is how I found your excellent blog. I am a little over 1/2 way through visiting all the member blogs. Yours is one of the better ones!

      The Old Fat Guy

  6. I’m glad you stopped by my own little world of food so I could find yours. I’m really enjoying your blog and will definitely have a go at one of your recipes, which I am sure are delicious.

    See you again and in the meanwhile, happy cooking!

  7. David, just got your name from G+. Like your recipes and I too lived in BC where I spent my (misspent) youth. Travelled to Australia as mum was born here and ran out of money. Had to find a job and ended up becoming a resident. We lived on a mountain near Salmo, Kimberly, Tulsequah (just over the border from Juneau) and Trail. I moved to Vancouver for three years before fleeing to Oz.

    1. So nice to hear from you. Our lives have similarities. My father was born in Australia, I was born and raised in Vancouver and escaped to the Rockies.

  8. Hi David,

    I hope you’re well.

    I wanted to get in touch on behalf of the newly launched LoveRice.org. The site promotes the versatility, variety and health benefits of rice to a Europe-wide audience, offering delicious recipe ideas and dispelling some of the myths around cooking with rice.

    The site was created by The Federation of European Rice Millers (FERM). FERM represent 90% of the milling capacity in Europe, they help to promote and defend the interests of Europe’s rice milling industry. It is FERM’s mission to get everyone cooking more frequently with rice and its numerous varieties!

    Your blog inspires people to home cook which would really suit the Love Rice project. We would love for you to be involved in this project and the level at which you participate is completely up to you. First and foremost we are looking for bloggers to submit their rice recipes to be featured on the site, you would be credited for your recipe and we will include a profile image and a link to Old Fat Guy blog.

    I saw your Southwest Rice recipe, would you be happy for us to feature this on the site?

    Beyond this we would love to partner with you on a more on-going basis to tackle some of the wider issues in the rice industry. Let me know if this would be of interest and I can supply more information.

    I look forward to hearing from you.

    Best Regards,


  9. I completely agree…homemade food is always better. It’s really nice that you can enjoy cooking and eating your own food now. I have enjoyed looking around your blog 🙂

  10. Hey there from SK. I can’t believe social media sometimes.. I originally discovered your YouTube channel about four years ago when researching and planning a trip to Puerto Vallarta. I found the David and Bill in Mexico episodes to be extremely entertaining and informative. I then discovered your cooking videos.. Also very well done, and fun. I hate to admit I kinda faded off from your channel for a couple years…. Until last week when Louisiana Grill retweeted you… Now I’ve found your food blog, Instagram etc… And I’m hooked.
    Thanks very much to you and Bill for the education as well as awesome entertainment.

  11. Hey great site.

    Using your Boneless, skinless Turkey breast recipe tomorrow.
    Going to use Panko bread crumbs.

    You made me laugh with the ‘She Who Must Be Obeyed’ reference to your partner.

    My daughter is a young professional and has her own blog……check it out.


  12. Yes, your name drove me to this blog…..lol! Saw you on FBC and thought that must be a cool site. Just looking around and some pretty delicious looking stuff!

  13. Hey TOFG,

    I’ve been checking out your recipes (mostly those involving meat, BBQ, and smoking). I love them.

    As one artisan to another, I hope you don’t mind me ‘boring’ some of your handiwork.

    I came across your blog looking for a good Porchetta recipe. I’ve tried some of the usual suspects, but I like to really add tons of flavor. You have some interesting pairings I will try out for this evenings dinner. Thank You!

    Nice to meet you TOFG!

    I’m also an amateur chef, but I go by Old Bald Fat Guy. Actually my kids have another phrase, but that hasn’t been trademarked yet. LOL!!!

    P. S. I live in So Cal (just down the street from Disneyland), but my true love is in BC. I had a child go through Trinity Western in Langley, and after visiting numerous times I fell in love with Fort Langley. So beautiful!

    1. I am so grateful for your kind words. As for “boring” recipes, that is what all cooking is about, seeing great ideas and making them your own. The highest compliment you can give a cook is to take their work and build on it, in my opinion.

      I am sad to hear the Old Bald Fat Guy is taken as I am heading there myself.

      Fort Langley is a great place. I love visiting the living museum. However, it is too big a city for me. We moved from Greater Vancouver to the Canadian Rockies as we like some space.

      If you would like to repay me for any ideas I have put up, let me know if you find a good Porchetta recipe. I haven’t made that yet but love it!

  14. I just ran across your recipe video for split top hot dog buns! YAY! I have tried several, and yes, I have “that” pan. BUT, the buns in that pan are sooooo short! That’s my major gripe. I’ve tried not putting a weighted pan on top, as recipes usually suggest, and that still doesn’t help. So, I ask you, how tall are your great-looking hot dog buns?? Those shorties in other recipes don’t hold a sausage or toppings. I like them a little taller to cut deeper to hold more stuff. Any ideas?? Thanks in advance for your response.

    You use milk. Whole milk? 2 percent? I have to use lactose free milk, does that matter?? Thanks again!!

    1. The buns come out about 1 1/2 inches to 2 inches tall and they hold toppings well. If by that pan you mean the specialized New England roll pans, I have not used them but I would suspect if you made more dough and put it thicker in the pan you would get it taller. When I do them in a cake pan, I had to experiment to get the right amount of dough I needed to get them as tall as I want.

      As for the milk, lactose free would be fine. I have made it with whole, 2 % and skim milk.

  15. Old Fat guy! You had me drooling t 2 a.m. lol
    I just know it’s all good. I wish you were in Ontario- I’d invite myself to dinner! hahaha
    Put a better profile photo on your instagram page!

    I look forward to trying some recipes & wanted to say
    Thank you!

    1. Sadly, there is no such thing as a good picture of a fat old guy!

      Thanks for you kind words and may your Ontario weather warm up!

  16. Hey Disco!

    I got a real weird question for ya…. have you ever made pea-meal bacon? A friend of mine mentioned it, and I’ve never had it, but it’s a type of back bacon .

    I did a google search but alot of recipes for the wet cure just go ‘If you lack enough, add water till you do’. Which makes me less then trusting of the recipes.

    If you have done this before, can you do a blog post about it? I wouldn’t mind trying Pea-meal bacon 🙂 I just would like to follow an expert’s recipe to do so!

    Thanks Disco!

    1. I have made pea-meal bacon but it usually isn’t smoked. It isn’t even pea-meal. These days it is made with corn flour. When I made it, I did a basic back bacon recipe. After the curing period, I rinse it off under running water and then let it soak for an hour in cold water, changing the water once. I give it a pat down with paper towels to get some of the water off then I roll it in Then I put it on a rack and let it dry. It isn’t smoked or heated after that. It is just sliced and cooked. As it is not smoked, I don’t like it as much as smoked but the friend I made it for is a pea meal bacon lover and raved about it.

  17. Meant to add: My husband was the only American in the family! Mother born in Edinburgh, lived in Victoria. Father from Saskatchewan. Cousins in Kelowna, Ottawa, Richmond, Victoria, and Tsawwassen, BC. Love ’em all!! And they’re all wonderful cooks!! May I share a recipe with you? (I’m 87 and don’t know what a “website” is….).

  18. I am a huge fan . I watch and are a subscriber to your youtube channel. love the recepies and have tried them I too like to smoke foods , as I own 3 smokers 2 cold smokers and a propane one. I am retired due to medical but still like to cook.
    io have gone to culinary school and have got Chefs papers and Bakers papers . would love to do videos as you do ,But are not to camera savy. keep making videos as they are part of my daily watch on youtube

    1. Thanks so much for the kind words. Sounds like you are real smoke hound.

      You should ask around your friends. I bet one of them would be willing to do the video stuff. We all want to see others preparations so we can steal, er borrow your ideas!

  19. Thank you so much for your top quality posts and information. I lost my charcuterie book in a recent series of pain medication related errors and needed to start over.

    I also use the amazin smoker units and have an unusual smoker you may like to hear about. I use a convection oven for my smoker. I put a cord on it long enough to get it outside but under a roof. It is the best smoker I ever had. Digital temp control, insulated, lighted, electric so very reliable, and cheap! The stove top is glass and easily cleaned, handy for making brines and glazes. Put an amazin smoker in and meats directly on the racks and it is great. Once in a while the fan makes contact and I tell it to self clean. Season again and it just keeps working. Cold or warm smoke. The window is nice as well. Prop the door open with a pencil in the top for small gap if cold smoking for ventilation. Thanks again for the great content!
    Shel from Minnesota.

    1. Thanks for the kind words.

      What a brilliant idea! Does the convection pan give enough airflow to keep the A-Maze-N Pellet Smoker burning or do you use the tube?

      Terrible news about losing your Charcuterie files. My recipes are like children. I would hate to lose them after all the experimentation that got me there!

  20. I would like to register but can find no means of log-in entry as a prospective member of this community….am also in the Rockies, east of Wasa, near Lazy Lake

  21. David,
    Thanks so much for your great videos and sharing information with us! I have made your buckboard bacon a few times and it is FANTASTIC!!! I do have a question though, how long after it is smoked will it last in the refrigerator? Yes most of the time it doesn’t last very long at all because we eat it! but this last batch I made twice what I had been and there is still some in the fridge which I’m going to freeze a couple of packs but I still had that question. I know the bacon that I buy from the store has quite a long exp date on it… Thanks so much again for all your great info!!!! Walt

    1. Thanks so much for the kind words! The bacon is OK for 8 to 10 days in the fridge. If you are going to store it longer than that, freeze in in sealed bags. Some say you can keep it in the fridge longer but I believe the texture suffers.

  22. Hi

    I saw your smoking cheese video, so I bought a A-MAZE-N-SMOKER and some pellets and want to give it a go.

    Question, Winter in Canada, if I put the A-MAZE-N-SMOKER in my Bradley (Bradley is turned off, outside air temp zero + 3. will the A-MAZE-N-SMOKER work??


    1. Yes, you can smoke cheese as long as it isn’t freezing or over 80 F in your cooking chamber. I used to leave the door open a crack to get good airflow when I used the A-Maze-N smoker to do cheese. Also, Don’t let the cheese get near the lit part of the pellets. Keep them about 6 inches away as it does give off heat. Another thing to watch for is not to put cheese directly under the smoker as it can drop ash or creosote.

  23. Hello 🙂
    My grandparents lived on your property prior to 1990. We tried to come up to the property today however we respected the posted signs to not trespass. It would mean the world to our us girls if we could come up and view the property. We would not intrude on your personal space. We would just love to be able to see the end of the drive way one more time after all of these years, please.

  24. G’day,
    I only hit your post a couple of times a year. Just watched a couple of posts. You are similar in outlook to me.
    Two comments –
    You are using grams, and mils (when inappropriate) and Fahrenheit. Now I know Kunecks are confused by their southern neighbors but please try to use grams as appropriate (half a ml. of spice is silly) and use Centigrade if using metric measurements. I suggest you make it metric or American confused – one or the other. Canadian confused is bizarre.
    I also note you seem to like a small cast iron skillet with a bench-top induction heat source. Be aware that cast iron isn’t all that good at induction cooking. The iron crystals set up opposing magnets and that makes it less efficient. But my main point is that your egg slice / flipper / turner overer has a square end. Angle grinders are designed to make egg slicers fit the pan.
    And a third comment – I enjoy your posts. Thank you.
    Mark Freeman.

    1. Thanks for stopping by.

      Your comments with using ml yet fahrenheit are well placed. The problem is that the videos are being made for broadcast on a local Canadian TV channel. Canadians are definitely in the middle. For example we drive in kilometers but our golf courses are marked in yards. Most of us still use feet for lumber lenghts and individual heights but kilometers per hour. As the show is being made for an audience that uses ml and fahrenheit, the shows producers and I have decided to go with our audiences preference.

      As for 1/2 ml of spices being silly, I recognize many places in the world use grams. However, the majority of North American cooks and my audience don’t even own a small scale to measure small amounts of grams. For us, there is a long history of using dry measures (ml, teaspoons, tablespoons, cups) for dry measures. Known experts and publications use these measures (Julia Child, Epicurian, Gourmet, Candadian Living, Southern Living, Joy of Cooking and thousands more). We have and continue to successfuly cook with this method. If I were to switch from ml to grams, my target audience would be lost and unable to follow the recipes.

      That being said, I would never suggest the cooking history of those using grams “silly” as it is a more accurate method of measuring and I am sure you are successful with it. Indeed, when I am doing work with curing salts, I use grams as accuracy is critical with that ingredient.

      As for me “liking” a cast iron pan on an induction cooktop, I don’t even use an induction cook top for most of my cooking. One has been supplied for the filming for ease of camera access. The only low sided ferrous pan I have that allows the viewer to see what I am doing is my cast iron pan. While it might not be optimal, it does work for the filming. I am retired on pension and will not spend money on a pan just for the videos when the cast iron is doing the trick.

      My flipper actually is a teflon flipper that I took a long time to find and does have a slight curve I like. Personal preference I guess.

      Thanks for your input. I know it was given with generous intent but I have made the choices I have made with reasons that meet the needs of my audience. I do regret they don’t meet your needs.

  25. Good morning, OFG…my wife, Masayo, and I are working on a sailors’ cookbook assisted by the folks at Friesen Press. They have recommended print-on-demand with distribution by Ingram (as you have done) with sales primarily through Amazon. But I’ve heard that Amazon is not fond of POD and has been known to list these books as “Out of Stock” thereby impacting sales. So I’m writing to ask what your experience with Amazon has been, and more specifically, have you had problems with your book being available for purchase online? Many thanks…BOB HASSELL, Salt Spring Island.

    1. I have had no problem with Amazon. My research showed they only have problem with print on demand if it is unreliable and I haven’t had that problem with Ingram. Good luck on the cook book. Let me know when it is available!

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A Food Blog by a Fat Old Guy