If you’re like many who inhabit this Great White North and embrace the blessings of fine mid-spring weather and three work-free days, this long weekend is bound to involve an encounter or two with some outdoor cooking. So read on.

As a relative newbie to open flame cuisine, I had the timely good fortune to have an inspirational telephone chat with Chef Ted Reader – some may know him better as King of the Q’s, a frequent guest on Q107 and visitor of Regis and Kelly – during which he shared some his ideas, tips, and grilling philosophy. Or grillosophy.

Classically trained in the culinary arts, Ted Reader was attracted to cooking with fire as a little kid, watching his father make hamburgers on a makeshift grill comprising a wheelbarrow and a refrigerator rack. “Dad was cheap,” he says. When Ted began working professionally, he gravitated toward the grill. Now Ted has 100 grills and barbecues of his own, give or take, allowing him the opportunity to try out his various creations – and those of others – and to fine tune them using different equipment.

How does he come up with his ideas? “Tequila.” He laughs, but the smile in his voice suggests he’s only half-joking. “And Jack Daniels. I like working with Jack.” Indeed J.D. is an active participant in a number of Ted’s recipes including his version of Beer Can Chicken that calls for a couple of shots of bourbon.

Continue reading Grilling the Saucy Zen Master »

Phil’s Original BBQ
838 College Street
416-532-8161
Dinner for two with all taxes, tip, and beer: $80

I’m going to start this off with a pissy little pet peeve of mine regarding the variant spelling of “barbecue”, and that would be “barbeque”. “Barbeque” would be pronounced “barbeck” when you think about it. I wish more BBQ places would think about this when they go to the printer or sign-maker.

I have no problem with BBQ. I guess that’s just the way I roll.

Okay, end of peeve.

Continue reading Bar-B-Kudos »

I tried to be a vegetarian back in my early years of university – “tried” being the operative word. I could not turn my taste buds off of pork, as it is a staple ingredient in Cantonese cuisine, which I grew up with. Yes, I am a fan of this “other” white meat, and noticed that many pubs and restaurants in the city now have a slow-cooked drool worthy entrée on their menu – the pulled pork sandwich. What’s not to love about this sandwich? It has super tender meat enrobed in a barbecue sauce and cupped in a bun that soaks up the fat and sauce… yum. I did an overview of a few places to see who makes the meanest pulled pork out there. To slow the process of clogging up my arteries and decrease the risk of chronic stomach-aches, I limited myself to three places offering this “low-fat” handheld snack.

Continue reading Pulled Pork Put to the Test »

Cluck Grunt & Low
362 Bloor Street West
416-962-5050
dinner for two with all taxes, tip, and beer: $80

I am eating fat. The fat that I’m enjoying used to be stuck between the ribs of a pig. It eased the wear of musculoskeletal expansion/contraction of the ribcage and acted as an insulator to help preserve core temperature and prevent heat loss from the pig’s thorax. Not anymore. The bone resting in my slippery hands was one of the fourteen that protected the lungs and heart. It’s now, stripped of meat, dripping with its own rendered juices mingled with chilies and herbs. The fat was hard, elastic-like. Now it’s soft. It pulls apart at the dull tear of a human’s teeth. I am mesmerised by this rib. Not to be a sore winner but ribcage, you got served. I’m getting ahead of myself though.

Continue reading Smoked Carnality »