Cooking food with indirect heat is an ancient practice, but you don’t have to follow sacred texts or carved tablets to make delicious smoked meats at home. More than just adding a smokey flavour– when done correctly, this type of cooking can tenderize even the toughest of cuts. Brisket? Ribs? Pulled or shredded meat? If…Read More Here!
Whether you are dining on meat or vegetables, there are countless ways to season them– especially if they are headed for the grill! Since cooking over open flame is volatile, it is important to seal in flavours as thoroughly as possible. With that in mind, world famous chefs and pitmasters have settled on three methods…Read More Here!
For many home cooks, the barbecue is synonymous with ribs! Yet many versions of the “ideal” barbecue ribs exist– especially now that we have unlimited access to food shows, cooking blogs, online recipes and many other sources of inspiration. Here in Alberta, we are fortunate to be exposed to a wide selection of open-flame cuisines…Read More Here!
Lifelong Albertans may take it for granted, but the beef produced in this province is recognized around the world for its rich taste and consistent quality. Of course, beef does not start at the butcher’s counter– all meat begins as an animal raised with care by a rancher on Mother Nature’s land. There is…Read More Here!
Ah, the humble hamburger– a North American innovation that has since taken the world by storm. Once strictly the realm of the eaters of red flesh, a burger’s golden ratio of carbs, condiments, veggies and protein has been championed by all cuisines and diets. Whether you enjoy a grilled chicken breast on a multigrain bun…Read More Here!
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