Celebrity chef Rob Rainford knows his grill stuff. We wanted to get the scoop on the must-have barbecue accessories for doing it right, and Rob helped us out with his list. Which is a very good thing because frankly, my idea of must-have barbecue accessories is a bottle of Stella Artois and this apron:

Right. Let’s just get to the list, shall we?

Barbecue Tongs
Rob: Long barbecue tongs give good distance between you and the grill.
Crave: We found this great utensil set that you can have personalized with your name or a snappy saying like “Hot Stuff.”

Wire Brush
Rob: A wire brush will help you keep the grill free of debris. It’s important to keep your grill clean at all times.
Crave: Make sure you don’t skimp on this tool. Go for the best quality brush you can find. Why? Because this is what I found when I googled “wire brush for grill” looking for a photo. You’re welcome for that.

Syringe (Flavor Injector)
Rob: A Kitchen Syringe will allow you to place flavors directly into the meat or chicken you’re cooking. Just think about your favorite flavors being more pronounced in every bite.
Crave: This one looks pretty great. Not sure about the name though.

Smoker Box or Foil Pouches
Rob: The wood flavor in your food will give that barbecue taste you’ve come to expect. Try different types of wood like elder, pear, maple, mesquite or hickory. You can buy them in different sizes from chips to chunks. The size of wood depends on the length of the grilling process.
Crave: This is the next thing on my list to try! Weber makes them for gas grills too, but I really like the looks of this one. I mean, the Cuisinart logo is stamped right into the box, so your guests will instantly know you’re cookin’ with style. (If the Minnie Mouse apron didn’t immediately impress them, that is.)

Stainless Steel Griddle
Rob: This is a great accessory to add to your barbecue, because it adds the element of a flat top. Just think about the pancakes, bacon and eggs you’ll be able to cook!
Crave: If you have one of these, we’re coming over for breakfast. I like brown toast and OJ with my eggs.

The LooftLighter Charcoal Lighter
Rob: This tool was designed by a friend of mine from Sweden, Richard Looft. It’s a hand-held device that gets your coals glowing in minutes. The lighter doesn’t shoot flames, but heats a blown air stream to 1250°F (676°C). It heats coals in 20 minutes, and is available in most barbecue stores.
Crave: Wow, this thing is seriously neat. It looks like a curling iron, but you probably shouldn’t use it that way. But you know whats extra cool? It has a bottle opener attached for my beer. SOLD!

Meat Thermometer
Rob: These 3-second reading thermometers are widely available. The readings are accurate to approximately 0.7°F, and they usually have a water-resistant design. My favorite is a thermometer that you can put directly into your meat, fish or chicken, and the gauge that’s outside of the BBQ tells you when that particular item is the internal temperature you desire.
Crave: This is a great idea so that you can keep an eye on your food without lifting the lid of the grill every 2 minutes. I’ll take it one step further and introduce you to the iGrill. Yep, it will send a message to your iPhone or Android device when your food reaches your desired temperature. The ultimate grill party tool!

Standing Rib Rack
Rob: This tool allows you to get on those extra ribs your family will most certainly want!
Crave: We want them too. Here’s a decent looking rack on Amazon.com. The reviews seem to be mostly favorable except for that one person whose ribs were just to big to squeeze into the rack. “Required some force and the acrobatic use of two pairs of tongs in order to pull them out.” Are you wondering what “acrobatic use” of tongs might look like? Me too. Don’t google it. You’ll just find this.

Special thanks to Rob for helping us out. Check out his cookbook if you want more barbecue inspiration:

Rob Rainford’s Born to Grill: Over 100 Recipes from My Backyard to Yours by Rob Rainford

Published: May 08, 2012 by Appetite by Random House
ISBN: 9780449015636
Price: $29.95
Chapters-Indigo
Amazon

 

 

The post 8 Crave-Worthy Barbecue Accessories appeared first on Crave by Random House.

 
We all love eating food, but if you’re like us, you also love reading about the art of cooking. We also wanted to take this opportunity to let you know that  the successful memoir Yes, Chef is now available in trade paperback. It’s been named one of the ten best books of the year by Vogue, so it’s a definite read if you’re looking for a great food memoir. Here is a compiled list of food memoirs that had us drooling when we read about warm baguettes and delicious treats.

Please feel free to suggest additional memoirs in the comments below!

Yes, Chef by Marcus Samuelsson

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It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. Yes Chef is his love letter to food and family in all its manifestations.

The post 10 Food Memoirs appeared first on Crave by Random House.

 
Peeling the asparagus before cooking takes a bit more effort but makes for a much prettier presentation.

2 lb (1 kg) asparagus
1 Tbsp (15 mL) olive oil
Kosher salt and freshly ground black pepper to taste
6 Tbsp (90 mL) unsalted butter
1⁄4 cup (60 mL) vegetable broth
3 Tbsp (45 mL) finely chopped fresh sage
1 wedge Parmesan cheese

the Rainford Method

1. Snap the woody ends off the asparagus and discard. Run a vegetable peeler down the asparagus stalks to remove the skin. Toss the asparagus with the oil and salt and pepper to taste.

2. Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.

3. Place the asparagus on the grill and cook, turning often, for 5 minutes or until tender and well marked.

4. Set a medium skillet over medium-high heat. Add the butter and cook for 4 to 5 minutes or until the white foam has evenly browned. Add the vegetable broth and sage, then simmer until the mixture has reduced by half. Season with salt and pepper to taste.

5. Arrange the grilled asparagus on a platter and pour the butter sauce over the top.

Shave a generous amount of Parmesan from the wedge and scatter over the asparagus.

Makes 8 servings

Tip: Use a vegetable peeler to make large Parmesan shavings.

 Copyright © 2012 by Rob Rainford.

Rob Rainford’s Born to Grill: Over 100 Recipes from My Backyard to Yours by Rob Rainford

Published: May 08, 2012 by Appetite by Random House
ISBN: 9780449015636
Price: $29.95
Chapters-Indigo
Amazon

 

 

The post Grilled Asparagus with Brown-Butter Sage Sauce and Parmesan Shavings appeared first on Crave by Random House.

My Dad loves to barbecue, so many of our summer nights were filled with barbecued delights; hot dogs, hamburgers, fish and that one time I convinced him to grill pineapple. Although my Dad is a fan of the slow barbecue, low heat with lots of flipping, I prefer to cook everything on high for the shortest amount of time possible. Sure, his food tastes better but mine gets done faster!  Father’s Day is right around the corner and if your dad is king of the grill, might we suggest one of the following cookbooks? And the icing on the cake, you can enter to win all 5 of them below!

Carnivore by Michael Symon

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Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.

And if you want to sample some of the recipes, try out one of these!

Ted Reader’s Orgasmic Onion Burger Seasoning

Bobby Flay’s Tomato Red Rice with Grilled Asparagus

Rob Rainford’s Spice-Rubbed Rib-Eye Kabobs with Salsa Verde

**Don’t forget to prep your grill for the season!
a Rafflecopter giveaway

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We thought it would be fun to each cook a recipe from the new cookbook River Cottage Veg by Hugh Fearnley-Whittingstall. We’re calling it a cook-off, but really it was just a great way for all of us to try fun and easy recipes to try to showcase how much fun cooking with veggies can be!

You’ll see below, that we’ve included a poll with a variety of different recipes and we need your help. Vote for what recipe you’d like to see featured on Crave next week and we’ll post the two most voted selections. If you need to campaign to ensure that your recipe choice gets chosen, enlist the help of all your friends, family and social media channels. Stay tuned on May 23rd and May 25th for the winners!

Jessica Scott: I picked this recipe for an Upside Down Onion Tart because the author said it’s perfect for a bare pantry sort of night, it really only needs 3 things, onions, prepared puff pastry (so easy) and balsamic vinegar. As you can see by the photo it perhaps didn’t turn out as pretty as the photo in the cookbook, but I will say it was incredibly easy and pretty darn delicious. I think with a bit more practice at cutting the onions and flipping the tart out of the pan this could become a staple “impress your guests, but it was really simple” recipe.

Lindsey Reeder: When I glanced through River Cottage Veg, I was looking for a recipe that would be “easy” to create, but one that would challenge me at the same time. Then I stumbled upon the recipe for Twice-Baked Potatoes and I knew I had found my winner. I love potatoes, but I’m usually stumped when it comes to come to jazzing them up. I usually just stick to the boil water, dump potatoes in method, so this was a good way to make me get out of my comfort zone. It was hands down, the best potato I’ve ever made and it was easy as pie to create. I know this side dish will become a regular staple in my home.

Ainsley Sparkes: I love eggplants. But I normally only eat them when I’m out for dinner because sadly, until yesterday, I didn’t know how to prepare them. I always thought eggplants were a lot of work to cook. I thought you had to take special care to make sure they weren’t bitter – I have no idea where I got that idea from because the eggplant recipe in River Cottage Veg was so simple I almost feel bad writing about it. Seriously, you cut an eggplant in half, put olive oil and spices on it and bake it in the oven for about an hour. Then, when it comes out you put some yogurt and mint on top and call it a day. You can bet I’m going to be eating a whole lot more eggplant now that I know how easy it can be. It helps that the recipe was delicious, too! I’m going to go home right now and have some of the leftovers!

River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall

Published: May 14, 2013 by Appetite by Random House
ISBN: 9780449015940
Price: $29.95
Chapters-Indigo
Amazon

The post River Cottage Veg Cook-off (with an Interactive Poll) appeared first on Crave by Random House.

Baking is something I have done for years, and admittedly it more often than not was something from a box (hello, Betty Crocker brownies!).

But over the last few years I have really started to experiment with more baking from scratch, and I can’t tell you how in love with this little book I am because of it.

The Secret Lives of Baked Goods is a beautifully designed treasure trove of desserts and their back stories.

Did you know the chocolate chip cookie made its debut in 1937? That croissants are really an Austrian creation (not French!)? And remember that urban legend about the Neiman Marcus cookie recipe that was circulated online because the waiter charged a woman $250 for it? Yeah, it was a total hoax. But Neiman Marcus was quick to develop a cookie recipe once the Cookie Revenge movement ran wild. (Yes, I’ve made these cookies, and they are well worth $250 in my humble opinion.)

Anyway, I’ve had a lot of fun paging through this cookbook. Here’s a little peek at the content with a couple sample recipes:

The Secret Lives of Baked Goods Excerpt by Sasquatch Books

The Secret Lives of Baked Goods: Sweet Stories & Recipes for America’s Favorite Desserts by Jessie Oleson Moore

Published: May 07, 2013 by Sasquatch Books
ISBN: 9781570618536
Price: $28.95
Chapters-Indigo
Amazon

The post The Secret Lives of Baked Goods appeared first on Crave by Random House.

To many Americans, barbecue sauce is red, sweet, and smoky—end of story. But there’s a whole barbecue culture out there that knows that is just the tip of the barbecue iceberg. Sauces vary by region, and the one for this succulent sandwich is from the eastern reaches of North Carolina. It’s a vinegar-based sauce, nicely acidic and seasoned with red flecks of ancho and cayenne chile powders. Those North Carolinians are up to something: I just love how the tangy sauce complements the smoky pulled pork. A pile of crunchy coleslaw finishes the sandwich with a great contrasting texture and fresh flavor. Because of the long cooking time, a smoker is ideal for this recipe, or a charcoal (not gas) grill.

Serves 6 to 8

Pork
1 (4-pound) pork butt
6 tablespoons ancho chile powder
3 tablespoons mild Spanish paprika
2 tablespoons ground oregano
2 tablespoons ground coriander
2 tablespoons dry mustard
1 tablespoon ground cumin
1 teaspoon chile de árbol powder or cayenne
Kosher salt and freshly ground black pepper

Barbecue Sauce
3 cups apple cider vinegar
1/2 cup ketchup
2 tablespoons ancho chile powder
2 tablespoons packed light brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne or chile de árbol powder

12 soft hamburger buns
Tangy Slaw (recipe follows)
Sour pickle slices, optional

1 Marinate the pork: Put the pork, fat side up, on a large baking sheet. Combine all the spices, herbs, 2 tablespoons salt, and 1 tablespoon pepper and rub all over the pork, pressing them into the pork. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

2 Make the barbecue sauce: Combine the vinegar, ketchup, ancho powder, brown sugar, salt, pepper, and cayenne in a medium saucepan and bring to a boil over high heat. Cook for 1 minute.

Remove from the heat and let cool to room temperature. Divide the sauce between 2 bowls, reserving half for mopping and half for serving. (The sauce can be made 1 week in advance and kept, covered, in the refrigerator. Bring to room temperature before using.)

3 Remove the pork from the refrigerator 1 hour before cooking.

4 Soak 2 cups of hickory chips in water for at least 30 minutes.

5 Heat your smoker according to the manufacturer’s instructions. If using a charcoal grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. Put half of the drained wood chips over the hot coals, add the cooking grate, and close the cover. Open the vents halfway and maintain a temperature between 225°F and 250°F.

Let smoke build for 10 minutes.

6 Season the pork all over with salt and pepper and add to the smoker or grill over the pan filled with water, close the cover, and smoke for 1 hour. Baste the pork with the barbecue sauce and continue to smoke, basting regularly with the sauce, until the pork reaches an internal temperature of 175°F. This can take about 5 hours total. Adjust the heat as needed to maintain the temperature, add drained wood chips and hot coals as needed, and add more water to the drip pan if needed.

7 Remove the pork from the grill, tent loosely with foil, and let rest for 20 minutes. Using tongs, shred the meat into bite-sized pieces.

8 Mound the pork on a platter, pouring any accumulated juices over the meat. Toss with some of the remaining barbecue sauce and mound on buns with tangy slaw and pickles, if desired.

Tangy Slaw
Serves 4 to 6 as a side;
6 to 8 for making sandwiches

1/2 cup mayonnaise
1/4 cup sour cream
Juice of 1 lemon
2 tablespoons finely grated Spanish onion
1 heaping tablespoon sugar
2 teaspoons kosher salt
1 teaspoon celery salt
1 teaspoon celery seeds
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 medium head white cabbage, finely shredded
2 carrots, shredded
1 green bell pepper, julienned

Whisk together the mayonnaise, sour cream, lemon juice, onion, sugar, kosher salt, celery salt, celery seeds, dry mustard, and pepper in a large bowl. Add the cabbage, carrots, and bell pepper and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours before serving.

Copyright © 2013 by Boy Meets Grill, Inc. Photographs copyright © 2013 by Quentin Bacon.

Bobby Flay’s Barbecue Addiction by Bobby Flay, Stephanie Banyas, Sally Jackson

Published: Apr 23, 2013 by Clarkson Potter
ISBN: 9780307461391
Price: $39.95
Chapters-Indigo
Amazon

The post Smoked Pulled Pork with North Carolina Barbecue Sauce and Tangy Slaw appeared first on Crave by Random House.

 
Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately 1⁄4 inch (6 mm) thick. Ask your butcher for these.

Short Ribs
1⁄3 cup (80 mL) low-sodium soy sauce
1⁄3 cup (80 mL) mirin (sweet cooking rice wine)
1⁄3 cup (80 mL) rice wine vinegar
3 Tbsp (45 mL) olive oil (approx.)
1 Tbsp (15 mL) liquid honey
1 tsp (5 mL) hot sauce
3 lb (1.5 kg) Miami-cut short ribs

Dry Rub
1 1⁄2 tsp (7.5 mL) packed brown sugar
1 1⁄2 tsp (7.5 mL) paprika
1 1⁄2 tsp (7.5 mL) freshly ground black pepper
1 1⁄2 tsp (7.5 mL) garlic powder
1 1⁄2 tsp (7.5 mL) dried oregano leaves
1 1⁄2 tsp (7.5 mL) ground cumin
1 1⁄2 tsp (7.5 mL) dried thyme leaves
1 1⁄2 tsp (7.5 mL) cayenne
1 1⁄2 tsp (7.5 mL) dry mustard
1⁄4 tsp (1 mL) kosher salt (approx.)

Sandwiches
2 crusty French baguettes
2 cups (500 mL) shredded smoked mozzarella

the Rainford Method
1. For the short ribs, stir together the soy, mirin, rice wine vinegar, 2 Tbsp (30 mL) olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.

2. Meanwhile, mix together all the ingredients for the dry rub.

3. Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.

4. Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.

5. Place ribs on the grill and cook for 5 minutes per side for medium-rare.

6. Trim the rounded ends from each baguette and cut the baguettes in half lengthwise.

Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguettes and top with the cheese. Replace the tops of the baguettes and cut each into five pieces.

Makes 10 servings

Tip: Don’t skip even the shortest quick marinating time here because a little flavor is better than no flavor.

Avoid turning ribs too often; the meat will not scorch and will benefit from the direct heat.

Miami Short Rib Sandwich Copyright © 2012 by Rob Rainford.

Rob Rainford’s Born to Grill: Over 100 Recipes from My Backyard to Yours by Rob Rainford

Published: May 08, 2012 by Appetite by Random House
ISBN: 9780449015636
Price: $29.95
Chapters-Indigo
Amazon

 

 

The post Miami Short Rib Sandwich with Smoked Mozzarella appeared first on Crave by Random House.

Firstly, let’s clarify something: If your diet does not include butter, there are many excellent recipes out there for everything from brownies to cakes to cookies that intentionally use alternative fats: oils, soy or vegetable margarine, even ground nuts, seeds or chocolate. By all means, Go! Bake! Enjoy! What we’re talking about today is the desire to replace some or all of the butter called for in a traditional baking recipe with a “healthier” alternative.

It was in the late 1980s that I started to notice an increase in the suggestion (usually by diet gurus) to replace some or all the butter in a recipe for a cake or muffins or brownies with something else: prune paste was a big one. Applesauce, mashed banana and even pure fruit jarred baby food were others. The theory went that in so doing, you could enjoy all the delicious satisfaction of eating dessert, with little or none of the guilt.

The thing is, before you can go around switching out key ingredients, you need to know what they do in a given sort of recipe. Secondly, you need to decide what you’re willing to sacrifice, if anything. Thirdly, and finally, you can decide how much (if any) of the main ingredient you are going to replace, and with what.

Ok, so let’s generalize. Butter does a  lot of wonderful things in baking. In all cases, it adds flavour, richness (often called “mouthfeel”), tenderness, and contributes to colour and browning in the finished product. (Frankly, all of that is often valuable enough not to fool around with). Beyond that, we can separate most baking recipes into two categories: those that are creamed batters, and those that are quick-bread batters.

Creamed batters are those that use the method of creaming together room temperature butter and sugar for a few minutes at the beginning of the recipe before adding other ingredients. This uses the crystals of sugar to create space in the softened fat of the butter, which is then filled with air from the action of creaming. When the finished batter then goes into the oven, the air expands, and presto – a risen, tender cake (or cookie, or whatever). This is called mechanical leavening, and it’s REALLY IMPORTANT. If you take out any or all of the butter and replace it with oil or applesauce, you’ve just lost your leavener. You’ll notice a difference in all the ways we’ve already talked about, above, but you’ll also notice that your hard-earned cake is kind of damp and flat. As far as I’m concerned, that’s just a cake that’s not worth eating. Have an apple, and enjoy it.

The second sort of batters are the kind in which all the wet ingredients are mixed together, all the dry ingredients are mixed together, and then the two mixtures are combined; think muffins and quickbreads. Butter is actually less common  in these recipes anyway, and is often used melted, in which case oil is a reasonable substitute. These recipes are much more conducive to a little creative substituting: replacing no more than half the total amount of fat in the recipe with a fruit puree, or an alternative. Fat is still important – in commercial products, when fat is removed, invariably two things are added: sugar (in horrifying amounts) and artificial ingredients in an attempt to replace that satisfaction and mouthfeel lost when the good fat was taken out. Studies have shown that people are prone to eat more low-fat snacks and sweets than those made traditionally; they keep searching for that feeling of pure satisfaction, that sensation of rightness and plenty, but their “treat” never quite delivers on its promise.

At the end of the day, homemade dessert is a special thing. It’s not (for most of us, anyway) an everyday thing, and it’s a thing worth doing right. When made right, one single gorgeous butter- and chocolate-rich serving will be enough. If you make brownies, make BROWNIES. Buy the best chocolate you can. USE the butter. Take care making them, and enjoy the whole process. Lick the spoon! And when they’re done, and you serve them to Oohs and Ahhs, take a moment to really enjoy the fruits of your labour. Or should we say, the butter of your labour.

Photo Credit Sarah Phillips

This guest post was written by Regan Daley, author of In the Sweet Kitchen.

In the Sweet Kitchen: The Definitive Baker’s Companion by Regan Daley

Published: Mar 30, 2010 by Random House Canada
ISBN: 9780307359346
Price: $35.00
Chapters-Indigo
Amazon

The post Why Sometimes, Butter is Best (Or, Why you can’t always replace butter when you’re baking) appeared first on Crave by Random House.

 
Position your grill where you want to cook – close enough to the kitchen so you don’t have to run back and forth, but far enough from the house so you don’t fill your family room with smoke and set the roof on fire. Bring everything you need out to the grill before you start to cook – you should never leave a hot BBQ unattended. Make sure you have plenty of ice–cold beer beside your grill.

If your grill has been sitting around in the garage for a few months, the first thing you must do is give it a thorough cleaning. More than likely your grill has grease and leftovers from last season. This attracts rodents, spiders, and all sorts of other things that shouldn’t be there. Spiders can get into the venturi tubes (the tubes that feed the propane from the tank to the grill). In order to clean the venturi tubes, you’ll need a special cleaning brush. Follow the manufacturer’s instructions to get access to them.

You should also install new foil grease catchers underneath the cooking grill. Nearly every BBQ has a spot underneath for attaching a grease catcher. Using paper towels and an everyday household cleaner containing a grease cutter, go over the entire unit, polishing until it sparkles.

A clean grill is a healthy grill, and a clean grill is a safe grill. A clean grill also gets hotter and stays hotter, cooking you better foods. Grease build up on the grill can lead to flare-ups and grease fires.

Always clean your grill before and after every use with a stiff wire brush. If you BBQ on a regular basis, you should go through two or three grill brushes a year. Finally, a light coating of cooking oil, rubbed onto the cooking grids with a cloth, will prevent food from sticking and make the grill easier to clean. You can also apply an even coating of non-stick cooking spray to help season your grill.

Never apply this when the grill is on. Never! Before lighting the grill, check all your connections to and from the propane. Turn on the propane tank and light one burner at a time. Close the lid until the BBQ reaches the desired cooking temperature, then start cooking!

A lot of people ask, how hot should the grill be? Here’s a quick and handy reference:

High heat – about 550°F (280°C) and higher – is for searing steaks and chops.

Medium heat – about 350–450°F (230–280°C) – is the temperature you want for grilling perfect hamburgers, sausages, most meats, and grilled vegetables.

Low heat – anywhere below 350°F (230°C) – works best for rotisserie cooking, grilling fish, roasting, and for very lean food. Low and slow. At this temperature your grill works more like an oven.

TED READER is an award–winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cookbooks, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company, and teaching. Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “Crazy Canuck Barbecue Kingpin.” The dude just loves to cook!

Beerlicious: The Art of Grillin’ and Chillin’ by Ted Reader

Published: May 15, 2012 by FENN-M&S
ISBN: 9780771073670
Price: $29.99
Chapters-Indigo
Amazon

 

 

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