I had company over. They are close friends and were brave enough to come even though I was trying something new. I have been meaning to try Berbere Spice, a North African seasoning. So, I fired up the Louisiana Grills Pellet Smoker and made Berbere Pork Loin. Continue reading Berbere Pork Loin
I like a touch of sweet and savoury with my salmon. My favourite salmon recipe is brined, and then coated with honey and peppercorns. She Who Must Be Obeyed picked up a salmon fillet and wanted it for dinner. I didn’t have time to brine so, I invented Sweetened Salmon on my Louisiana Grills Pellet Smoker. Continue reading Sweetened Salmon
I had great success injecting marinade into pulled pork in a prior post. Why not do it with beef? You could get more flavour and that is usually a good thing.
There is a reason why not. If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. If you want it rare, you’re out of luck. Continue reading Marinade Injected Beef Roast
Sorry for the late posting of this Cinqo de Mayo dish. I don’t know where time goes. I am retired but I just seem to be behind. You people who are still working don’t know how difficult it is. Regardless, I did find time to fire up the Louisiana Grills pellet smoker to make Cinqo de Mayo wings. Continue reading Cinqo de Mayo Wings
Here was the situation. It was an unseasonably hot spring day here in the mountains. It seemed perfect to cook a steak. She Who Must Be Obeyed agreed if I did the potatoes and cooked the steak to medium. Sigh, she must be obeyed. I fired up the Weber Genesis grill and went to work. Continue reading Grilled Steak and Potatoes
Here is recipe you should have in your back pocket if you have a gas grill. It makes a moist tasty boneless skinless chicken breast without a lot of preparation or time. I did this one on my Weber Genesis Grill. Continue reading Basic Grilled Boneless Skinless Chicken Breast
Being raised in Vancouver, BC, Canada had a major advantage. There were families from all over the world and I had the opportunity to try many different cultures’ food. One of those was jerk chicken. Now I love jerk chicken but I also met people from other parts of the Caribbean. They also did grilled chicken but with different spice profiles. Not all had the allspice base of jerk chicken. Continue reading Island Chicken